Substitute Cook

Cook

To serve the students attractive and nutritious meals, based on WV Policy 4321.1, in an atmosphere of efficiency, cleanliness, and friendliness.

The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee shall remain free of any alcohol or non-prescribed drugs while in the workplace. Alcohol and controlled substance which affects employee productivity, safety or judgment in the workplace will not be tolerated.

Essential Job Functions:

• 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
• Reads and interprets written recipes and other written and verbal directions
• Participates in cleaning of the kitchen, serving, storage and dining areas
• Sets up and arranges food to be served on a daily basis
• Participates in the preparation and serving of food
• Helps cafeteria manager receive and inspect incoming food and supplies
• Stores food and supplies as directed by Cafeteria Manager
• Attends in-services and workshops as directed
• Maintains confidentiality
• Promotes and maintains positive pupil, staff, and community relations
• Maintains and/or upgrades skills
• Performs duties efficiently and productively
• Maintains positive work habits
• Adheres to Employee Code of Conduct as outlined in Morgan County School's Policy 4210
• Performs duties as assigned by immediate supervisor(s)

Physical Demands:

The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, 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. While performing the duties of this job, the employee may frequently 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. The position requires the individual to meet multiple demands from several people and interact with the public and other staff members.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The temperature in a school kitchen 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, 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).