Substitute Cook(s)

Substitute Cook

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 include:

• Reviews weekly menus for planning food preparation schedule.
• Operates commercial food service equipment.
• Prepares a variety of menu items for daily service.
• Maintains temperature readings.
• Assembles, measures, and mixes ingredients for a variety of food items.
• Participates in cleaning, maintenance, and security of kitchen and storage areas.
• Sets up and arranges food to be served on a daily basis.
• Receives and inspects incoming merchandise.
• Appropriately stores foods and supplies.
• Inputs data in computer when applicable.
• Cooperates with various school programs, groups, and outside organizations using the school cafeteria, including planning and supervising the preparation and serving for special events.
• Performs related work as required.
• Assists with the preparation of school meals for students and adults.
• Assists with the preparation of special dietary items for identified students.
• When requested, trains/instructs substitute cooks assigned to the work location in preparation of school meals.
• Maintains harmonious relations with students, staff, vendors, parents, and other outside entities that associate with JCBOE child nutrition program.
• Cares for, maintains, and operates equipment and utensils common to large quantity preparation, cooking, storage, and distribution of food.
• Maintains regular attendance and complies with State Law and County policies and regulations.
• Maintains an environment that is safe for food and food preparation.
• Anticipates and effectively addresses unforeseen crises associated with feeding large groups of children.
• Assists in implementing meals based on district and school objectives and needs and abilities of students.
• Reads and interprets written recipes and other written and verbal directions.
• Attends in-services and workshops as directed.
• Maintains confidentiality, and unquestionable integrity.

Qualifications include:

• High School diploma or equivalent.
• Criminal background check.
• Meet the definition of "Qualifications" in WV Code 18A-4-8b.
• Demonstrated competency as required.
• Ability to effectively present information and respond to questions from administrators, students, staff, and general public.
• Ability to perform work requiring considerable standing.
• Ability to interface effectively with other departments, school personnel, other staff, and business contacts from outside the county.
• Ability to read and comply with labels and safety warnings on cleaning agents and hazardous materials.
• Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

Physical/mental demands include:

• Reach, walk, climb, lift heavy objects, pull, push, grasp, use commercial food service equipment, talk, hear, see, and use repetitive motions.
• Exert moderate physical effort and stand continuously.
• Lift and/or move at least 40-60 pounds of materials, food supplies, etc.
• Specific vision abilities required by this job include close vision such as to read handwritten or typed material, the ability to adjust focus.
• Meet multiple demands from several people and interact with the public and other staff members.
• Maintain emotional control under stress and work effectively with others.

Work environment characteristics include:

• Temperatures can range from below 32F in a walk-in freezer to 100F or above near the ovens, stove, and dishwasher.
• Temperatures can exceed 400F while operating ovens.
• The work floor surface will be wet and slippery periodically throughout the day.
• The noise level in the work environment is moderate loud to loud (70-90 dB).