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Cook III/Cafeteria Manager

3 months ago

Alum Creek, United States West Virginia Department of Education Full time
Position Type:
Cook/Nutrition Services/Cooks

Date Posted:
8/8/2024

Location:
Midway Elementary

Closing Date:
08/14/2024

County:
Lincoln County Schools - website Start time 6:00AM-2:00PM
JOB DESCRIPTION
COOK III
RESPONSIBILITIES:
1. To ensure the smooth and efficient operation of the school cafeteria for the
ultimate health, comfort and benefit of the student.
2. To serve the students attractive and nutritious meals in an atmosphere
of efficiency, cleanliness and warmth.
B. RELATIONSHIP TO OTHERS:
1. Works under the direct supervision of the building principal and the nutritionist.
2. Supervises Cook II's and other personnel that are assigned to the kitchen area.
HOW SELECTED:
1. Application
2. Interview
3. Recommendation by the Superintendent
4. Employment by the Board of Education
QUALIFICATIONS FOR THE POSITION:
1. Must have obtained a High School diploma or GED
2. Successful passage of the State Competency Test for
Cooks or holds or has held the classification as a cook.
Any combination of training and experience which would lead to successful
employment as a cook, such as:
a. Knowledge of menu preparation
b. Ability to operate kitchen equipment
c. Ability to properly supervise and properly clean kitchen area
d. Ability in inventory and record keeping
e. Obtain a food handler's card
Ability to supervise and prepare large quantities of food producing a
quality product
g. Ability to develop and maintain an effective working relationship with
others.
FUNCTIONS AND DUTIES:
1. Supervises, assigns and instructs kitchen personnel in the safe, proper and
efficient use of all kitchen equipment.
2. Maintains the highest standards of safety and cleanliness in the kitchen.
(Including trash and garbage collection in a sanitary fashion).
JOB DESCRIPTION - COOK III -2-
3. Checks food shipments into the school, signing invoices only after each order has
been verified.
4. Determines the quantities of each food to be prepared daily.
5. Determines the size of serving to meet the necessary requirements with regard to
the ages of those served.
6. Prepares food according to a planned menu and tested, uniform recipes, and
determines if the finished product is of best quality both in flavor and appearance
before it is served.
7. Records all food requisitions from the storeroom, and records all meals served,
designating with or without milk
8. Oversees the locking of the storeroom and the maintaining of a correct monthly
inventory.
9. Orders on a weekly basis all necessary supplies.
10. Reports immediately to the principal any problem or accident occurring in the
kitchen or the cafeteria premises.
11. Confers with the building principal regarding any personnel problems.
12. Reports to the Nutritionist any faulty or inferior quality food which is received.
13. Supervises the daily cleaning of all kitchen equipment, and the washing and
sterilizing of all dishes, silverware and utensils.
14. Supervises the storage and care of foods and supplies.
15. Assumes responsibility for the security of revenue from cafeteria services until it
has been turned over to proper authorities.
16. Assigns, directs, plans and supervises the work of cafeteria employees.
17. Instructs new cafeteria employees in performing their assigned tasks
18. Inspects the kitchen, cooking and mixing utensils and employees for
cleanliness and sanitary purposes.
19. Assumes responsibility for checking that all equipment in the cafeteria area is in
safe, working condition, and notifies the appropriate authority when repairs or
replacements are needed.
20. Maintains records on food and supplies received and used.
21. Participates in scheduled in-service training appropriate for position.
22. Perform other duties as assigned by the building supervisor or the nutritionist.
TERM OF EMPLOYMENT: 200 Days - Salary based on job classification and pay
grade scale established for service personnel.
EVALUATION: Performance of this job will be evaluated in accordance with
provisions of the Board's Policy on Evaluation of Service Personnel.
(REVISED 4-6-00)
TERM OF EMPLOYMENT: 200 Days - Salary based on job classification and pay grade scale established for service personnel.
Salary based on experience andf educatoin level per county BOE salary schedule plus competitive benefits package equal to approximately 35% of direct compensation.

EVALUATION: Performance of this job will be evaluated in accordance with provisions of the Board's Policy on Evaluation of Service Personnel. (REVISED 4-6-00)