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 reviewing weekly menus for planning food preparation schedule, operating commercial food service equipment, preparing a variety of menu items for daily service, maintaining temperature readings, assembling, measuring, and mixing ingredients for a variety of food items, following written, verbal, and other directions, participating in cleaning, maintenance, and security of kitchen and storage areas, setting up and arranging food to be served on a daily basis, receiving and inspecting incoming merchandise, appropriately storing foods and supplies, inputting data in computer when applicable, cooperating with various school programs, groups, and outside organizations using the school cafeteria, including planning and supervising the preparation and serving for special events, performing related work as required, assisting with the preparation of school meals for students and adults, assisting with the preparation of special dietary items for identified students, when requested, training/instructing substitute cooks assigned to the work location in preparation of school meals, maintaining harmonious relations with students, staff, vendors, parents, and other outside entities that associate with JCBOE child nutrition program, caring for, maintaining, and operating equipment and utensils common to large quantity preparation, cooking, storage, and distribution of food, maintaining regular attendance and complying with State Law and County policies and regulations, maintaining an environment that is safe for food and food preparation, anticipating and effectively addressing unforeseen crises associated with feeding large groups of children, assisting in implementing meals based on district and school objectives and needs and abilities of students, reading and interpreting written recipes and other written and verbal directions, attending in-services and workshops as directed, maintaining confidentiality, and unquestionable integrity.

Qualifications include a high school diploma or equivalent, a criminal background check, meeting the definition of "Qualifications" in WV Code 18A-4-8b, demonstrated competency as required, maintaining current County Board of Health Food Service Worker's Permit, 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 reaching, walking, climbing, lifting heavy objects, pulling, pushing, grasping, using commercial food service equipment, talking, hearing, seeing, and using repetitive motions. The employee is frequently required to reach, walk, climb, lift heavy objects, 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. The position requires the individual to meet multiple demands from several people and interact with the public and other staff members. Must be able to maintain emotional control under stress and work effectively with others including demonstrating behavior that reflects established professional responsibilities (i.e., attendance, punctuality, professional dress, and verbal/nonverbal communication); and developing a positive relationship with students, staff, and community.

Work environment characteristics include temperatures ranging 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, by the nature of this job, will be wet and slippery periodically throughout the day. Therefore, shoes with nonskid soles are recommended. The noise level in the work environment is moderate loud to loud (70-90 dB).