This is a substitute position.

Under supervision of an assistant cook, cook manager or a supervisor the employee performs the routine duties involved in the production and serving of food and in cleaning kitchen facilities and equipment as assigned. Employees in this class receive on-the-job training in the basic food production and cafeteria operations from an assistant cook, cook manager or a supervisor.  Physical ability to adhere to OSHA and district safety regulations.  Work within the district’s communicable disease control plan (blood borne pathogens) and be aware of the existence and potential exposure to hazardous chemicals as identified on the MSDS sheets.  Must possess a valid food handler’s certificate. Responsibilities include student safety and security.