STATUS: Substitute Position __ Part-time, as needed

REPORTS TO: Kitchen Manager, Principal 

POSITION SUMMARY: To produce and serve high quality nutritious meal choices in a 
cheerful, sanitary environment. 

PERFORMANCE RESPONSIBILITIES: 

1. Cooks will work together to prepare and serve students, then to clean and sanitize kitchen in preparation of next meal.
2. Prepare daily menu items in a clean, safe, and sanitary manner as outlined on the menu cycle provided by the director of food service, under the direction of kitchen head cook.
3. Proper care, handling and maintenance of all equipment and utensils.
4. Work area should be kept in a clean, sanitary, organized, and workable condition.
5. Ability to plan ahead and organize work load in an efficient manner.
6. Serve students as paying customers, cheerfully, efficiently and expeditiously.
7. Maintain membership and certification in the local, state and national professional organizations (JCSFSA, MSFSA and ASFSA), in order to keep abreast of new methods, techniques, rules and regulations. Attendance at conventions and/or workshops whenever possible in order to promote professional growth.
8. Good attendance imperative for smooth operation of kitchen. Vacations and leave of absence should be reserved for summer months during time off.

9. Maintain a clean, neat appearance, wearing a clean uniform as specified for district and also a hairnet.
10. Perform all other duties as assigned by the head cook, director of food service or designee.

11. Receive and put away groceries.

12. Slice lunch meat.
13. Bake meal components and desserts.
14. Cook soups, stews, noodles and sauces in a steam kettle.
15. Chop and clean fresh vegetables.
16. Operate dishwasher and other kitchen equipment.

QUALIFICATIONS:

1. Certification of good health signed by a licensed physician.
2. Demonstration of aptitude for successful performance of the tasks listed above.
3. Ability to perform kitchen and catering tasks in a cheerful manner being flexible and eager to serve.