Substitute Cook 2026-2027

This is a general position listing and there may or may not be a specific opening at this time.

 If a position becomes available, your application materials may be reviewed by hiring managers.

 

Job Description

Job Title: Substitute Cook

Qualifications:

Required:

1. High School Diploma or equivalent.

    

2. Prefer two years quantity cooking experience.

    

3. Ability to obtain ServSafe certification and complete New Manager Training within the first six-months to one year of employment.

    

4. Ability to perform basic clerical skills and perform basic mathematical skills.

    

5. Ability to prioritize, organize, and accomplish assigned work.

    

6. Ability to provide work direction and respond to requests in a courteous and helpful manner.

    

7. Ability to work independently and/or lead a group of individuals in the successful completion of tasks and meeting of goals.

    

8. Ability to work harmoniously with staff, students and public.

    

Desired:

1. Experience in the supervision of school food service operations.

    

Reports to:Director of Food and Nutrition Services

Job Goal:

To perform all assigned tasks � food preparation, serving, clean-up and scanning with the objective to meet or exceed the expectations of their immediate supervisor and customers.  Recognizes always the mission, vision and core values of the District and the Food & Nutrition Department.

Performance Responsibilities:

1. Prepare food per written menu or other assignments using standardized recipes or manufacturer's instructions using food preparation principles for quality and food safety and complete production records for menu items prepared in a timely fashion as instructed by the Head Cook.

    

2. For assigned area, calculate food and supplies needed and give order to the Head Cook.

    

3. Serve food following portion control instructions of Head Cook, CN Labels and/or standardized recipes.

    

4. Do cleaning assignments following HACCP SOPs and as instructed by the Head Cook.

    

5. Operate and clean kitchen equipment following manufacturer's instructions or as instructed by the Head Cook.

    

6. Follow federal and state guidelines for serving reimbursable meals.

    

7. Maintain confidentiality of all sensitive information.

    

8. All other duties as assigned.

    

Physical Demands:

1. Must be able of constantly standing throughout the work shift.

    

2. Must constantly present appropriate appearance and personal cleanliness suited to working in close proximity to food service customer.

    

3. Must be able to frequently work with interruptions during a work shift.

    

4. Must be capable of frequently working with co-workers with different personalities.

    

5. It may be necessary to occasionally lift up to 50 pounds to waist level, lift up to 40 pounds to shoulder level, and lift up to 20 pounds above head level.

    

6. Must be capable of pushing occasionally 500 pounds requiring 35 pounds force with hands placed at 36 inches above floor.

    

7. Must be capable of occasionally pulling 500 pounds requiring 35 pounds force with hands placed at 36 inches above the floor.

    

8. Must be capable of occasionally carrying 40 pounds for a distance of 20 feet.

    

9. Must be capable of occasionally repeated trunk rotation for up to 30 minutes at a time.