Day to Day Substitute Cook
$39,273–$39,273 year
On-siteMartinsburg, West Virginia, United States
Job Summary
Perform general kitchen duties assigned by the Cook-Manager, including service in the cafeteria, vegetable preparation, and clean-up tasks. Operate dishwashing equipment, wipe down tables and service areas, and stack and store kitchen equipment while maintaining a neat work environment. Clean sinks, drain boards, and food preparation areas, and assist in routine food preparation such as cutting and washing fruits and vegetables. Serve food items to students and staff as assigned while following good safety and sanitation procedures. This on-call position requires availability to accept at least 50% of received calls and assignments. Current ServSafe Certification is required, and selected applicants must pass a state-mandated competency exam.
Required Qualifications
- Current ServSafe Certification
- Ability to consistently move up to 50 pounds using proper safety precautions
- Ability to learn safety and sanitation rules and procedures
- Ability to follow instructions and accept constructive criticism
- Ability to obtain, clarify and exchange information
- Ability to organize and prioritize work
- Ability to maintain neat appearance and good personal hygiene
- Ability to establish and maintain effective working relationships with a variety of people
- Ability to perform basic arithmetic
- Ability to learn operating procedures for institutional-sized kitchen work
- Must be available and willing to accept at least 50% of received calls/assignments
- Must be available to take the cook test and be interviewed by principals
Desired Qualifications
- Food service work experience
- Any combination of experience and training which provides the applicant with the knowledge, skills, and ability required to perform the work
Hiring someone like this?
Get your role in front of qualified candidates on Sorce.