UNION  GAP  SCHOOL  DISTRICT #2

Specification for Class of

SUBSTITUTE COOK 

The Cook performs skilled quantity cooking duties in the preparation and serving of meals.  The Substitute Cook is under the general supervision of the Head Cook and may direct food service helpers. 

Examples of Typical Tasks:

• Operate cooking and kitchen equipment in the preparation of food material according to standard recipes, menus or verbal instruction. 

• Clean kitchen equipment or supervise this function. 

• Maintain necessary supplies and goods for assigned meals. 

• May assist in meal planning, keep records, and make reports. 

• Performs related duties as required.  

Minimum Requirements: 

• One year experience as a Food Service Worker or one year of quantity cooking. Vocational or technical training in institutional cooking may substitute for one year of required work experience.

NOTE:  Possession of a Food Handler's Permit is required.