Substitute Kitchen Staff

FOOD SERVICE STAFF Qualifications

• Have a knowledge of the proper methods for preparing and serving quality food in large quantities
• Have a knowledge of proper care and operation of kitchen equipment.
• Be informed on proper dietary guidelines and good nutrition.
• Be physically able to perform all duties required including lifting, bending, reaching, stretching, and pulling.

REPORTS TO: Food Service Director

JOB GOAL: To maintain high standards of food preparation and good sanitation practices, and cleanliness as established by the school district.

Specific Duties PERFORMANCE RESPONSIBILITIES AND OBJECTIVES:

General

• Head Cook will direct supervision and be responsible for ordering food and supplies, completing food production records daily, and oversees all activities in the kitchen.
• Other food service personnel will assist in any or all of these jobs effectively and cooperatively as directed by the Head Cook.
• Head Cook will plan, assign, and review the work of the cooks and the cooks will accept her directions and comply with them.
• Carry out assignments in accordance with established procedures and under the direction of the Food Service Director.
• Be punctual and dependable.
• Be positive and friendly with students, teachers, and co-workers.
• Practice safety precautions in the kitchen with equipment.
• Attend meetings and workshops whenever possible.
• Strive to maintain a good working relationship with others.
• Use good judgement, be courteous, and be tactful.
• Prepare quality meals.

Personal Hygiene Requirements

• Bathe daily.
• Keep fingernails short and clean. Do not use artificial nails or colored nail polish.
• Wash hands frequently with soap and warm water.
• Always wash hands after visiting the toilet.
• Should not wear large pieces of jewelry (watches and wedding rings permitted).
• Always wear a hair net.
• No smoking.
• Do not chew gum when preparing food.
• Protect open sores with bandages.
• Use clean gloves when serving and during as much preparation as possible.
• Always wear clean clothes.
• Do not work when ill.

TERMS OF EMPLOYMENT: Nine months, working 155 days per year. Salary to be arranged by the Superintendent and the Board of Education.

EVALUATION: Performance evaluated annually by the Building Administration in accordance with Board of Education regulations.

BENEFITS: 10 days sick leave accumulative to 90 days.

2 days personal leave (deducted from sick leave).