Sub Cook

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

• Walking X 12
• Climbing X 13
• Standing X 14
• Pushing X 15
• Sitting X 16
• Kneeling X 17
• Turning X 18
• Turning X 19
• Handling X 20
• Fingering X 21
• Stooping X 22
• Reaching X 23
• Depth Perception X 24
• Lifting X 25
• Working Speed X 26

WORKING CONDITIONS

• Inside X 27
• Noisy X 28
• Hot X 29
• Cold X 30
• Dry X 31
• Humid X 32
• Inadequate Lighting X 33
• Adequate Ventilation X 34
• Moving Objects X 35
• Cramped Quarters X 36
• Odor X 37
• Harsh Chemicals X 38

SPECIAL DEMANDS

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