Substitute Cook

Cook I, II, III, Cafeteria ManagerImmediate Supervisor: Principal; Director of Finance/Child Nutrition; Child Nutrition Coordinator; Cafeteria ManagerFLSA Status: Non-exemptEmployment Term: Minimum 200 days annuallySalary: Pursuant to WV Code 18A-4-8a, in accordance with Kanawha County Salary Scale, Pay Grade A, B, C, or D commensurate with experience and education level.Evaluation: Performance in this position will be evaluated annually by the building principal/immediate supervisor and in accordance with WV State Code 18A-2-12, WV State Board Policy 5314, and KCS's Guide to Performance Evaluation for Service Personnel.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. Nature of the work requires moderate physical effort, continuous standing and use of commercial food service equipment.Performance Responsibilities: Additional duties may be assigned. Maintains regular attendance. Reviews weekly menus for planning food preparation schedule. Operates commercial food service equipment. Prepares menus for daily service. Maintains temperature readings. Assembles, measures, and mixes ingredients of food items. Follows written, verbal and other directions. When necessary, acts as Cafeteria Manager assigning duties and inspecting food ready for consumption. Supervises or participates in cleaning, maintenance and security of kitchen and storage areas. Maintains a neat and orderly work area. Complies with KCS Policies. Receives permission from building principal/supervisor to work in excess of 40 hours per week. Arranges food to be served on a daily basis. Maintains accurate records which may include receipts, inventories of equipment and food supplies. Cook I and II cleans all equipment used in preparing and serving meals. Cook III receives, inspects, orders and stores food supplies following established procedures. Cook III inputs data in computer when applicable. Cafeteria Manager oversees the operation of the kitchen. Cooperates with various school programs, groups and outside organizations using the school cafeteria, including planning and supervising the preparation and serving for special events. This may involve occasional overtime. Prepares special dietary items for identified students. Trains/instructs substitute cooks assigned to the work location in preparation of school meals. Maintains and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food. Maintains an environment that is safe for food and food preparation. Effectively addresses unforeseen crises associated with feeding large groups of children. Maintains accurate records that include food temperature and food audit counts. Attends in-services and workshops as directed. Follows all safety rules and regulations and uses prescribed personal protective equipment. Maintains confidentiality. Continuously improves processes.Qualifications: High School diploma or equivalent, pursuant to WV Code 18A-2-5; Criminal background check conducted pursuant to WV Code 18-5-15c; Meet the definition of "Qualifications" in WV Code 18A-4-8b; demonstrated competency, pursuant to WV Code 18A-4-8e (state-approved competency test) as required. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Physical Demands: The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to reach, walk, climb, lift, pull, push, grasp, use commercial food service equipment, talk, hear, see and use repetitive motions. The employee is required to exert moderate physical effort and stand continuously. While performing the duties of this job, the employee may frequently lift and/or move at least 50 pounds of materials involving food supplies. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, the ability to adjust focus.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 ranges from below 32F in a walk-in freezer to 100F or above nears 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.