Sub Cook

REPORTS TO: Food Service Director, Cafeteria Manager, Building Principal

SUMMARY: To serve students attractive and nutritious meals in a safe, sanitary, efficient and friendly environment.

ESSENTIAL FUNCTIONS Follow all USDA Child Nutrition Program Regulations Follow all Indiana State Board of Health Retail Food Establishment requirements Prepare food in a uniform, quality manner, with minimum amount of waste. Follow menu as printed and assure correct portions are served to students. See that equipment is properly maintained, operated, and cleaned and report any equipment problem to the manager. Maintain orderly, organized storerooms, freezers, coolers, and assure proper rotation of stock - FIFO Put stock away as assigned. Ensure leftovers are properly labeled and stored. Use creativity to merchandise food so it is attractively served. Report any accident/incident immediately to the manager. Perform other duties as assigned by manager.

QUALIFICATION REQUIREMENTS: To perform this job successfully, and individual must be able to perform each essential function satisfactorily. The requirements listed below are representative to the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED); and/or one to three years related experience and/or training; or equivalent combination of education and experience. Completion of Serve Safe Certified Food Handler course and exam preferred.

LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to read and interpret recipes.

MATHAMATICAL SKILLS: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

OTHER SKILLS and ABILITIES: Ability to work with all kitchen machines, tools, equipment, and work aids which may be representative, but not all inclusive, to include convection ovens, steamers, food processors, steam kettles, pots/pans, dish machine, braising pan, commercial mixer, commercial microwave, steam tables, computer, and garbage disposal.

PHYSICAL DEMANDS: 1. Walking X 12. Pushing 2. Climbing X 13. Pulling X 3. Standing X 14. Handling X 4. Turning X 15. Fingering X 5. Stooping X 16. Feeling X 6. Kneeling X 17. Talking 7. Sitting X 18. Color Vision X 8. Reaching X 19. Depth Perception X 9. Lifting X 20. Working Speed X 10. Carrying

WORKING CONDITIONS: X 1. Inside X 10. Noisy X 2. Hot X 11. Inadequate Lighting X 3. Cold X 12. Adequate Ventilation X 4. Sudden Temp Change X 13. Moving Objects X 5. Humid X 14. Cramped Quarters X 6. Dry X 15. Working with Others X 7. Dusty X 16. Working Around Others 8. Dirty X 17. Working Alone X 9. Odor X 18. Harsh Chemicals

SPECIAL DEMANDS: Must be able to adapt to variations in scheduling (including but not limited to overtime, shift changes, and low census).