Substitute Cook - Dulce Independent School District : Job Details

MINIMUM QUALIFICATIONS:* High school diploma or GED.* Some experience in food service preparations. Quantity cooking experience preferred.* Ability to count accurately.* Have the physical capacity to handle food preparation, supplies, and operate kitchen equipment.* Ability to work with many people and maintain positive attitude.* Such alternatives to the above qualifications as the Board may find appropriate and acceptable.SUPERVISOR:Food Service DirectorPOSITION SUMMARY: To prepare and serve nutritious, attractive, tasteful food for students and school staff.ESSENTIAL DUTIES AND RESPONSIBILITIES:* Work cooperatively with colleagues, supervisors, and administrators.* Demonstrate ethical behavior.* Engage in self- development.* Follow district policies and administrative rules and regulations.* Maintain behavior appropriate to performing and accomplish assigned duties.* Know what to do to successfully complete assigned work.* Project over-all concern for personal appearance as it relates to job performance.* Carry out assignments and instructions from supervisor in a competent and efficient manner.* Communicate with supervisor and food service staff.* Maintain personal safety and safety to others as number one priority.* Maintain sanitation procedures in every area of food preparation, serving of meals and clean-up.* Maintain sanitary personal hygiene.* If bookwork or identifying and counting tickets is required, do it with accuracy and timeliness.ADDITIONAL DUTIES AND RESPONSIBILITIES:* Maintain positive relations with food service staff, students, principal, assistant principals, faculty, custodians, maintenance and all deliverymen.* Put away all groceries.* Work with student workers with patience and friendliness.* Help co-workers as needed.PHYSICAL REQUIREMENTS:* Standing, sitting, bending, lifting, reaching, carrying, climbing, squatting, kneeling, and stooping.* Hand/eye coordination, normal range of sight and depth perception.* Lifting from floor to mid-thigh maximum (30-50 pounds) occasionally. Lifting from mid- to- thigh to shoulder maximum (40-50 pounds) occasionally.* Lifting from shoulder to overhead maximum (30 pounds) occasionally. Carrying (25-30 pounds) maximum regularly.* Continual hand washing for sanitation purposes.SAFETY AND HEALTH:* Wear protective devices such as back supports, aprons, and hand guards.* Use potholders when handling hot pans.* Wear leather top, non-skid soled shoes.* Read, observe, and understand precautious and proper methods of handling chemicals, equipment, food, and non-food products.* Complete all required training.* Knowledge of universal hygiene precautions.EQUIPMENT/MATERIAL HANDLED:* Food mixer and accessories, commercial dishwasher, convection oven, range, garbage disposal, walk-in freezer, walk-in cooler, reach-in refrigerator, steam tables, milk cooler, beverage dispensers, washer, dryer, and thermometers.* Food and non-food products.*WORK ENVIRONMENT:* Amount of kitchen space, kind of equipment, and arrangement of equipment varies from school to school.* Heat exists in the kitchen when oven(s) are being used. When being used, the dish room is hot and humid.* Noise levels vary according to kind of work being done, and the kind of equipment being used.* There are some distractions and interruptions of the work schedule to be dealt with every day.* Storage of food and non-food products may be in small or large areas.* Floor surface is floor tile.TERMS OF EMPLOYMENT: School Calendar of Employment to be established by the Board of Education on an annual basis.