Cook III

Job Description Position: Cook III Posting: M-F, 6:30 AM – 1:30 PM Immediate: Principal; Assistant Principal; Child Nutrition Director; Cafeteria Manager Supervisor: • FLSA Status: Non-exempt Salary: Pursuant to WV Code §18A-4-8a, Pay Grade A, B, C, commensurate with experience and education level Employment: Minimum 200 days annually; extended Term: Employment terms may be established by JCBOE Evaluation: Performance annually by building principal/immediate supervisor and in accordance with applicable state and board policies Job Summary: The cook performs responsible cooking and baking duties following 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. Responsibilities Review weekly menus to plan the food preparation schedule. Prepare a variety of menu items for daily service. 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, groups, and outside organizations using the cafeteria, including planning and supervising the preparation and serving for special events, which 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 or instruct substitute cooks assigned to the work location in preparation of school meals. 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. Assume the role of Cafeteria Manager when necessary, assigning duties and inspecting food ready for consumption. Make menu item substitutions with the approval of the Cafeteria Manager and Child Nutrition Director. Maintain accurate records, which may include 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. Operate commercial food service equipment. Maintain confidentiality and unquestionable integrity. Qualifications High school diploma or GED and passing scores on the required state competency test for Cafeteria Manager and Computer Operator, and in accordance with applicable statutes on service hiring requirements. 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 consistent with the duties of the position. Ability to perform work requiring considerable standing. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations consistent with the duties of the position. 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 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, frequently lifting or moving at least 50 pounds of inventory, materials, or kitchen equipment. Specific vision abilities required include close vision to read handwritten or typed material and adjust focus. The position requires the ability to meet multiple demands from several people and interact with the public and other staff members while maintaining emotional control under stress. Work Environment The kitchen temperature can range from below 32°F in a walk‑in freezer to 100°F or higher near ovens, stove, and dishwasher, with temperatures exceeding 400°F while operating ovens. The work floor surface is wet and slippery periodically. Shoes with nonskid soles are recommended. The noise level ranges from moderate to loud (70–90 dB). Additional Job Information A successful work history and a minimum of three supervisory references are required for consideration. Job Requirements Citizenship, residency, or work visa required. Position Type Full‑Time #J-18808-Ljbffr