Now Hiring! Cafeteria Cook

Application Procedure: Apply online AN EQUAL OPPORTUNITY EMPLOYER No person in the United States shall, on the grounds of race, color, or national origin, be denied the benefits of, or be subjected to discrimination under any program or activity receiving Federal financial assistance. Evaluation: Performance in this position will be evaluated annually by the building principal/immediate supervisor and in accordance with WV State Code §18A-2-12, WV State Board Policy 5314, and RCBOE's Guide to Performance Evaluation for Service Personnel

Job Summary: 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: Reviews weekly menus for planning food preparation schedule.

Operates commercial food service equipment.

Assembles, measures, and mixes ingredients for a variety of food items.

When necessary, acts as Cafeteria Manager assigning duties and inspecting food ready for consumption.

Supervises or participates in cleaning, maintenance and security of kitchen and storage areas.

Makes menu item substitutions with the approval of Child Nutrition Director.

Sets up and arranges food to be served on a daily basis.

Maintains accurate records which may include receipts, inventories of equipment and food supplies, order food supplies following established procedures.

Receives and inspects incoming merchandise.

Appropriately stores foods and supplies.

Prepares inventories, records and required reports.

Inputs data in computer when applicable.

Cooperates with various school programs, groups and outside organizations using the school cafeteria, including planning and supervising the preparation and serving for special events. This may involve occasional overtime.

Explains and demonstrates the goals and operations of the child nutrition program to students and adults as requested by principal.

Assists with preparation of school meals for students and adults.

Assists with preparation of special dietary items for identified students.

Maintains harmonious relations with students, staff, vendors, parents, and other outside entities that associate with RCBOE child nutrition program.

Cares for, maintains and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food.

Accounts for receipts.

Maintains regular attendance and complies with State Law and County policies and regulations.

Maintains an environment that is safe for food and food preparation.

Anticipates and effectively addresses unforeseen crises associated with feeding large groups of children.

Assists in implementing meals based on district and school objectives and needs and abilities of students.

Maintains accurate records that include food temperature, food audit counts, etc.

Qualifications: High School diploma or equivalent, pursuant to WV Code §18A-2-5; Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

'Cook II' means a person employed to interpret menus, to prepare and serve meals in a food service program of a school. Cook III' means a person employed to prepare and serve meals, make reports, prepare requisitions for supplies, order equipment and repairs for a food service program of a school system. (Maintains 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 consistent with the duties of the position.

Ability to read and comply with labels and safety warnings on cleaning agents and hazardous materials.

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. 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.

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 32°F in a walk-in freezer to 100°F or above near the ovens, stove, and dishwasher. The work floor surface, by the nature of this job, will be wet and slippery periodically throughout the day.