Cook (L. Showalter, BCHS COOK 3, P(1))

Cook

Location: Braxton County High School

Length of Employment: Standard 200 Day Contract; 6:00 am - 2:00 pm (Subject to adjustment by Building Administrator or Program Director)

Salary: State Minimum Salary Schedule for Service Personnel

Qualifications:

• Personnel must be or have been classified in this category or must pass the state prescribed exam for this position per West Virginia Code 18A-4-8e
• Criminal background check per WV Code 18-5-15c
• Maintains current County Board of Health Food Service Worker's Permit
• The ability to perform the job duties and responsibilities of the position as contained in the Job Description

Job Summary: The cook performs responsible cooking and baking duties, following nutritionally sound menus, and may be assigned inventory, record keeping, computer input responsibilities. The cook may assume additional duties in the absence of the Cafeteria Manager. Positions in this class require specific training and the ability to do quantity cooking and/or baking. After initial orientation, work is performed with minimum supervision. The work requires moderate physical effort, continuous standing, and use of commercial food service equipment. The employee shall remain free of any alcohol or non-prescribed drugs while in the workplace. Alcohol and controlled substances which affect employee productivity, safety or judgment in the workplace will not be tolerated.

Performance Responsibilities:

• Maintains positive work habits
• Instill in students the belief and practice of ethical principles and democratic values
• Interpret a variety of instructions furnished in written, oral, diagram, or schedule form
• Maintains positive attitude and has other personal qualities essential to job success including quality communication skills
• Maintains a positive working environment and is cooperative with students, peers, other school personnel, parents, and the community
• Maintains regular attendance and complies with State and County policies and regulations
• Performs duties efficiently and productively
• Works safely using proper body mechanics and lifting techniques thus decreasing risk of injury to self and co-workers
• Maintains current knowledge of NSLP, West Virginia Child Nutrition, and Braxton County food program requirements
• Washes trays, pots, pans, and utensils
• Sweeps and mops kitchen and storage areas
• Cleans all equipment used in preparing and serving meals
• Must demonstrate safe handling of food preparation, service, and storage
• Maintains adequate food inventory
• Reviews weekly menus for planning food preparation schedule
• Apply concepts such as fractions, percentages, ratios, and proportions to practical situations consistent with the duties of the position
• Prepares school meals for students and adults
• Prepares special dietary items for identified students
• Unloads, separates, inspects, and stocks food/kitchen items
• Operates and maintains commercial food service equipment and utensils
• Read and comply with labels and safety warnings on cleaning agents and hazardous materials
• Cleaning, mopping, kitchen on a regular basis or daily if needed; cleaning tables in the cafeteria on a regular basis or daily if needed
• Reports work related problems in a professional manner using proper channels including but not limited to presenting problems verbally and/or in writing and allows for timely resolution prior to reporting problem to school principal
• Maintains and/or upgrades skills
• Performs all other duties and responsibilities as set forth in Braxton County Board of Education Policy and as directed by immediate supervisor, building principal, or Superintendent of schools

Physical Demands:

• Sitting: Rarely: hour to 1 hour per day
• Standing: Frequently: 2 hours in an 8-hour shift. Alternates continuously with walking
• Walking: Constantly: 5 hours in an 8-hour shift. Alternates continuously with standing
• Lifting and Carrying: Weight Frequency: 1-10 lbs. Continuously Canned & raw food items, lunch trays, etc. 11-22 lbs. Continuously Trays of silverware, canned & raw food items, crates of milk & juice, etc. 21-35 lbs. Frequently Canned & raw food items, frozen food items, crates of milk & juice, pans of hot foods, etc. 36-50 lbs. Frequently Canned & raw food items, frozen food items, mixing bowls of dough, kitchen & cafeteria garbage, buckets of mopping water, etc. 51-75 lbs. Rarely Commodity items (encourage team lifting for all objects over 50 lbs.), etc.
• Pushing/Pulling: Frequently Carts with frozen, raw, or cooked food items, mop bucket, garbage cans, trays, etc.
• Forward bending: Occasionally Placing/removing pans of food in server, removing frozen food 3 from chest freezer, cleaning cafeteria tables, etc.
• Squatting/Stooping: Occasionally Retrieving items from under counters, emptying food racks, cleaning under counters, etc.
• Kneeling: Occasionally Cleaning, etc.
• Crawling: Occasionally Cleaning behind freezers & ovens, under sinks, etc.
• Climbing: Occasionally Stocking of light weight items on top shelves in pantry, stocking frozen food items in upright freezers, etc.
• Overhead reaching: Occasionally Stocking light weight items on top shelves in pantry, placing or removing foods from steamers, ovens, freezers, pantry, etc.
• Hazards: Sprains/strains from improper lifting techniques, burns from improper protection when handling hot items, slips/falls from improper cleanup of spill, leaks, etc.
• Machines/equipment/tools: Sterilizer, steamer, warmer, slicer, mixer, ovens, tilt skillets, kitchen appliances, and cleaning tools

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The temperature in a school kitchen can range from below 32F in a walk-in freezer to 100 F or above near the ovens, stove, and dishwasher. Temperatures can exceed 400F while operating ovens. The work floor surface, by the nature of this job, will be wet and slippery periodically throughout the day. Therefore, shoes with non-skid soles are recommended. The noise level in the work environment is moderate to loud (70 90 dB).

Additional Minimum Requirements: Applicants who have been dismissed or who have had their contracts non-renewed for cause by another school district are not eligible for consideration; applicants who have recent unsatisfactory evaluations are not to be considered eligible for consideration; applicants who demonstrate unsatisfactory interview performance are not eligible for consideration; and, applicants who receive unfavorable reference recommendations will not be eligible for consideration.

To Apply: Braxton County Schools only accepts bids electronically for all jobs. The bid sheets must be completed on a computer; they are yet mobile friendly. To be considered for any position, we must receive bids by the bid closing time on the last day of the posting for the desired position. All bids are posted a minimum of five business days. As required by federal laws and regulations, the Braxton County Board of Education does not discriminate on the basis of race, color, national origin, sex or disability in employment or in its education programs and activities. Inquiries may be referred to Melissa Adkins, Title IX Coordinator, Braxton County Board of Education, 98 Carter Braxton Drive, Sutton WV 26601, phone View phone number on click.appcast.io.