Substitute Cook
Job in
Aitkin, Aitkin County, Minnesota, 56431, USA
Listing for:
Aitkin Co
Per diem
position
Listed on 2026-01-27
Job specializations:
-
Restaurant/Food Service
Food & Beverage, Catering
Salary/Wage Range or Industry Benchmark: 10000 - 60000 USD Yearly
USD
10000.00
60000.00
YEAR
Job Description & How to Apply Below
Location: AitkinJob Summary
To efficiently prepare and cook a variety of foods in large quantities by following menus and standardized recipes.
Supervision Received
Employees working in this job class work under general supervision and usually receive some instruction with respect to details of most assignments, but are free to develop their own work sequences within established procedures, methods, and policies. They are often physically removed from their supervisor and are only subject to periodic supervisory checks.
Supervision Exercised
No formal supervisory authority over staff.
Essential Functions
This position description is not intended to be all-inclusive. Employee may perform other essential and nonessential functions as assigned or apparent to meet the ongoing needs of the department and organization. Regular attendance and punctuality are essential requirements of this position.
Performs cooking, menu planning, purchasing, scheduling, cleaning duties and other related work as required.Prepares and serves meals so that the nutritional needs are met by preparing large quantities of food, following menus; anticipates and accommodates the nutritional requirements of people with special dietary needs. Prepares and follows dietary orders for special diets, such as liquid, soft, diabetic, allergy and religious.Records, orders and purchases groceries and supplies to stock shelves, refrigerator and freezer, which includes meeting with wholesale food distributors to determine the costwise purchase of merchandise. Stocking must be done following the first in/first out procedure.Estimates consumption and verifies inventory to determine ingredients required for preparation by applying knowledge of quantity food service and experience in serving food to large groups to ensure an ample inventory.Performs duties consistent with standards of sanitation so that prepared food is safe to consume. This is accomplished by monitoring, cooking and serving meals in accordance with health and sanitation laws and regulations.Cleans work area so that sanitation and safety standards are upheld by sweeping, mopping, washing, dusting and sanitizing storage and work areas.Washes and sanitizes dishes, silverware and kitchen equipment, utensils and appliances so that all are in top working order and meet health and safety standards at all times.Operates all kitchen equipment properly and safely to prepare and serve required menu.Minimizes wasted food and beverages so that operational budgets remain realistic by developing appropriate portion control while serving meals.Attends training and meetings as needed.- Performs other related duties as assigned or apparent.
Minimum Qualifications
High School Diploma or GED required, plus two or more years experience working in a commercial food service operation. Requires knowledge of the Minnesota Department of Health standards in the handling, storing, preparation and service of food. Must be willing to work flexible hours, days, evenings, weekends, and/or fill-in shifts as assigned.
Certified Food Manager certificate preferred, but not required at time of hire. If certificate is not held at time of hire, is required to obtain within 6 months of hire.
Valid Minnesota driver’s license required. Employment reference checks, a criminal background check, and pre-employment physical and drug test will be performed as part of the pre-employment process.
Knowledge, Skills, and Abilities Required
Knowledge of:
County and departmental policies, procedures, and practices.Federal, State, and local laws, rules, and regulations relevant to the work performed in this position.Food preparation as it relates to cooking in large quantities; cost accounting and current market prices; sanitation standards sufficient to maintaining a safe and clean food preparation area; operation procedures for all kitchen equipment; to use time efficiently and maintain proper safety precautions; sanitation standards as it relates to washing utensils, dishes, silverware and work area; hazards and safety precautions involved in using dish washing equipment and other equipment;
menu demands as it relates to preparing the quantity of…
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