Sub Cook

Description:

Job Summary:
Cook II:
 

1. Help prepare and serve meals.
2. Wash trays, glasses, silverware, pots, pans, and other utensils.
3. Clean kitchen and kitchen equipment.
4. Clean kitchen windows defrost refrigerator and freezer, and clean them as often as needed.
5. Clean floors and shelves in storage room.
6. Properly rotate and store purchased and donated foods keeping the oldest foods in front.
7. Works required eight (8) hours as set by the Tyler County Board of Education.
8. Be interested in the school and student welfare.
9. Attend Food Handler's School leading to a valid Food Handler's card.
10. Cooperate with school staff, and be responsive to suggestions from the principal, county, and state supervisors.

 
 
Cook I, II, and III Job Description Continued
 

1. Other duties and responsibilities as assigned by the principal and Food Service Director, and other county and state supervisors.
2. Other duties and responsibilities as assigned by the principal.

 
Cook III:
           

1. Perform all duties of a Cook II.
2. Plan all menus.
3. Keep a written inventory of purchased and donated foods and other supplies.
4. Keep a record of all meals served.
5. Requisition all foods and supplies necessary for preparation of meals in accordance with county, state and federal regulations.
6. Maintain accurate and complete records as required by federal, state, and county policies.
7. Report repairs needed to lunchroom equipment.
8. Other duties as assigned by the principal or Director of Child Nutrition.

Qualifications:

1. Be physically fit to perform all duties related to this position.
2. Must hold a valid Food Handler's Card
3. Completion of high school diploma or possess a GED.
4. Be available for on-call work at least 75 out of 100 calls, or work 75% of the times called.

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Working Conditions: All Schools

Application Procedure:
Apply online

Selection Procedure: Based on State Policy "Order of Consideration"  for Service Personnel