Dieringer - Substitute Cook

Purpose Statement:
The job of "Cook" is done for the purpose/s of cooking, preparing and serving food items for consumption by students and school personnel; verifying quantities and specifications of orders; maintaining facilities in a sanitary condition; and assisting assigned food service personnel.

Essential Functions:

• Cleans utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions.
• Cooks food as needed, for the purpose of meeting projected meal.
• Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste.
• Follows monthly lunch and breakfast menus, meeting mandated nutritional requirements.
• Guides assigned personnel, students, workers and/or volunteers for the purpose of assisting the individuals to perform their functions in a safe and efficient manner.
• Orders food, condiments and supplies from the main kitchen for the purpose of maintaining adequate quantities and security of items.
• Prepares documentation for the purpose of providing written support and/or conveying information.
• Prepares food and beverage items for the purpose of meeting mandated nutritional requirements and projected meal requirements.
• Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.
• Responds to inquiries of students, staff and/or the public for the purpose of providing information and/or direction regarding food items.
• Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.

Other Functions:

• Assists other personnel as may be required for the purpose of supporting them in the completion of their work activities.
• Other duties as assigned.

Wages and benefits as per the DCPEA collective bargaining agreement.

Required Testing/Clearances
*Fingerprint/Background Clearance

Licenses/Certificates
*Valid Health Card

Knowledge and Skills:
*Knowledge of modern methods of food preparation, health codes, sanitation principles, and nutritional requirements.
*Skills to cook large quantities of food items; perform basic arithmetic calculations; operate and maintain institutional kitchen equipment; adjust recipes to various quantity demands, use standard office equipment.