Cook III

Job Description POSITION: Cook III Posting: Monday – Friday, 6:30 AM – 1:30 PM Supervisor: Immediate: Principal; Assistant Principal; Child Nutrition Director; Cafeteria Manager FLSA STATUS: Non‑exempt EMPLOYMENT: Minimum 200 days annually, pursuant to WV Code §18A‑4‑8 TERM: Employment terms may be established by JCBOE EVALUATION: Performance evaluated annually by the building principal or immediate supervisor, in accordance with WV State Code §18A‑2‑12 and JCBOE policies JOB SUMMARY: The cook performs responsible cooking and baking duties, follows nutritionally sound menus, and may be assigned inventory, record‑keeping, and 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 nature of the work requires moderate physical effort, continuous standing and use of commercial food service equipment. PERFORMANCE RESPONSIBILITIES Review weekly menus for planning the food preparation schedule. Prepare a variety of menu items for daily service. Operate commercial food service equipment. Maintain temperature readings. Assemble, measure, and mix ingredients for a variety of food items. Follow written, verbal, and other directions. Participate in cleaning, maintenance, and security of kitchen and storage areas. Set up and arrange food to be served daily. Receive and inspect incoming merchandise. Appropriately store foods and supplies. Input data in the computer when applicable. Cooperate with various school programs and outside organizations, including planning and supervising the preparation and serving for special events (may involve occasional overtime). Perform related work as required. Assist with the preparation of school meals for students and adults. Assist with the preparation of special dietary items for identified students. When requested, train/instruct substitute cooks assigned to the work location. Maintain harmonious relations with students, staff, vendors, parents, and other outside entities that associate with the JCBOE child nutrition program. Care for, maintain, and operate equipment and utensils common to large‑quantity preparation, cooking, storage, and distribution of food. Maintain regular attendance and comply with State law and County policies and regulations. Maintain an environment that is safe for food and food preparation. Anticipate and effectively address unforeseen crises associated with feeding large groups of children. Assist in implementing meals based on district and school objectives and needs and abilities of students. Read and interpret written recipes and other written and verbal directions. Attend in‑services and workshops as directed. Act as Cafeteria Manager, assigning duties and inspecting food ready for consumption, when necessary. Make menu item substitutions with the approval of the Cafeteria Manager and Child Nutrition Director. Maintain accurate records, including receipts, inventories of equipment and food supplies; order food supplies following established procedures. Prepare inventories, records, and required reports. Explain and demonstrate the goals and operations of the child nutrition program to students and adults as requested by the principal. Account for receipts. Maintain accurate records that include food temperature, food audit counts, etc. QUALIFICATIONS High school diploma or GED and passing scores on the required state competency test for Cafeteria Manager and Computer Operator, in accordance with applicable statutes. Holds and maintains a Food Handler’s certificate. Ability to effectively present information and respond to questions from administrators, students, staff, and the general public. Ability to perform work requiring considerable standing. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to demonstrate patience while working with children. Ability to learn new skills; flexibility and willingness to perform a variety of tasks. Ability to work well with others, follow written and oral directions, and complete assignments given. Ability to establish and maintain effective working relationships with students, peers, parents, staff members, and vendors. 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 The job requires frequent reaching, walking, climbing, lifting heavy objects, pulling, pushing, grasping, using commercial food service equipment, talking, hearing, seeing, and performing repetitive motions. The cook must exert moderate physical effort and stand continuously, and may frequently lift and/or move at least 50 pounds of inventory, materials, kitchen equipment, etc. Specific vision abilities include close vision necessary to read handwritten or typed material and to adjust focus. The position requires the individual to 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 The work environment includes temperature ranges from below 32°F in walk‑in freezers to 100°F or above near ovens, stoves, and dishwashers, with temperatures that can exceed 400°F while operating ovens. The kitchen floor surface can be wet and slippery. Shoes with nonskid soles are recommended. Noise level is moderate to loud (70‑90 dB). POSITION TYPE Full‑Time Job Requirements Citizenship, residency, or work visa required. #J-18808-Ljbffr