Substitute Cook

Pendleton County Schools Substitute Cook

Total Compensation: Based on the service personnel pay scale.

Qualifications:

• High school diploma or equivalent
• Must successfully pass state competency test for cook
• Background in institution food service
• Physical fitness and emotional stability to carry on the job
• Ability to pass a criminal background check

Immediate Supervisor: Cafeteria Manager and Principal

Duties:

• Assist in the implementation of the assigned school meal program

Work Hours: As assigned and determined by the principal/cafeteria manager and when a substitute is needed for the vacant position.

Employee Classification: Cook I

Responsibilities:

• Perform duties for food preparation as required by cafeteria manager
• Maintain sanitation standards for food service area
• Maintain positive work habits
• Perform duties efficiently and productively
• Maintain and/or upgrade skills
• Maintain personal qualities appropriate for assigned job

Performance Standards:

• Work habits: Perform duties involved in the area of preparation and handling of food, cleaning and sanitizing of equipment and facilities. Practice safety precaution measures in all phases of food service operation. Participate in implementing cost containment measure while maintaining quality. Knowledge of operating all equipment, work techniques and methods of performing duties. Willingness to work in any situation. Maintains regular attendance, is punctual, exhibits enthusiasm, exhibits self-confidence, demonstrates good work judgment by not trying to do more or less than capable of. Enforce time and motion economy to ensure that all meals served are tasty and attractive to customers.
• Performance: Follow the cafeteria manager's instruction in producing and serving food to meet federal and state nutritional standards. Interpret menus to ensure that WV standards for nutrition are being met. Exhibit the ability to prepare food in large quantities without constant reference to recipe card or asking other employees questions. Maintains required forms and records as assigned by manager. Is responsible for general cleaning of food service area. Is responsible for stocking shelves and cleaning storeroom. Utilizes all food stocked to the fullest extent possible. Advises cafeteria manager of repairs needed to equipment. Keeps cafeteria manager informed of pertinent situations. Exhibits the ability to serve food in quantities which meet requirements. Works under stress efficiently and effectively. Performs other duties assigned by cafeteria manager or principal. Is able to work under supervision of the cafeteria manager or principal without complaining but is willing to give suggestions.
• Training and Experience: Participates in county in-service programs related to area of responsibility. Shares methods, materials and ideas with co-workers. Serves on committees. Attends workshops, college classes or training in related areas, whenever possible. Review material from past in-service programs.
• Personal Qualities: Strives for good relations with customers, co-workers, supervisor and community. Cooperates with principal, faculty, students and food service staff to make the food service program an integral part of the total school. Have an interest in merchandising food and increase participation in school food service. Have an interest in children. Maintain a neat and appropriate appearance. Projects good health habits. Holds a valid food handlers' card. Has health and stamina to perform job effectively. Maintains self-control. Accepts constructive criticism. Cooperates with supervisor in scheduling the use of the kitchen.

West Virginia Department of Education