School Kitchen Sub Cook — Quick, Nutritious Meals

Young World Physical Education; Potosi (MO); On-site; USD 16,531 - 22,041; Part time

Job summary

Potosi R-III School District is seeking a Substitute Cook to prepare and serve nutritious meals for students in a district setting. The role reports to the Food Service Director and is based at the Potosi, Missouri location.

The Substitute Cook will help replenish meal inventories, assist with daily kitchen cleanup, and operate kitchen equipment safely while following planned menus and standardized recipes. Performance will be evaluated under district policy.

Qualifications

• Demonstrated aptitude for successful performance of the tasks listed.

Responsibilities

• Prepare and serve food in a quick and pleasant manner.
• Assume responsibility for seeing that during meal service periods the supply of foods offered is replenished regularly.
• Assist in the daily clean-up of the kitchen and service area.
• Perform major cleaning of refrigerators and storerooms at regularly scheduled intervals as designated by the head cook.
• Assume responsibility for storage and disposal of unused foods.
• Operate kitchen equipment in a safe, proper and efficient manner.
• Prepare food according to a planned menu and tested, uniform recipes.
• Keep complete and accurate accounting of all meals served, and all monies received, and compile daily reports on meal counts and receipts.
• Cooperate in assuring that adequate supplies and food stuffs are available for preparation of meals, and for security and safeguarding of all food stuffs and supplies until they may be consumed.
• Other responsibilities as deemed necessary by the Board of Education or the Superintendent of Schools.

Job description

Potosi R-III School District is seeking a Substitute Cook to prepare and serve nutritious meals for students in a district setting. The role reports to the Food Service Director and is based at the Potosi, Missouri location.

The Substitute Cook will help replenish meal inventories, assist with daily kitchen cleanup, and operate kitchen equipment safely while following planned menus and standardized recipes. Performance will be evaluated under district policy.