Substitute Cook

Duties and Responsibilities:

Operates standard kitchen equipment to cook foods according to predetermined menu; follows recipes to prepare main dishes, salads, dressings, breads and special menu foods; makes sandwiches; cleans and cuts vegetables; slices meats and cheese; assists staff and students in the preparation and cooking of foods from predetermined menu; sets up food lines; portions food based upon school meal programs guidelines; assists in service line, storage of food and general cleaning.

Ensures that kitchen, kitchen storage room and all freezers and refrigerators meet cleanliness standards; collaboratively works with other food service staff, teachers and students, on a daily basis and on the food portion of school wide event preparation; maintains compliance with all ODE reporting, and inspection requirements.

Maintains documentation for all School Nutrition reporting including nutrition data, meals served, purchasing contracts and free/reduced meals as required for periodic ODE audits; assists in maintaining inventory of equipment and food supplies; cleans work area, storeroom, equipment and utensils; supports school program through participation in committees and student events.

Performs other duties, as assigned.