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Half-Day Cook

1 month ago

Charleston, United States West Virginia Department of Education Full time
Position Type:
Service Personnel

Date Posted:
7/29/2024

Location:
South Charleston High

Closing Date:
08/02/2024

County:
Kanawha County Public Schools POSITION: Cook I, II, III, Cafeteria Manager

IMMEDIATE SUPERVISOR: Principal; Director of Finance/Child Nutrition; Child Nutrition Coordinator; Cafeteria Manager

FLSA STATUS: Non-exempt

EMPLOYMENT TERM: Minimum 200 days annually

SALARY: Pursuant to WV Code §18A-4-8a, in accordance with Kanawha County Salary Scale, Pay Grade A, B, C, or D commensurate with experience and education level.

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 KCS'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: Additional duties may be assigned.
  • Maintains regular attendance.
  • Reviews weekly menus for planning food preparation schedule.
  • Operates commercial food service equipment.
  • Prepares menus for daily service.
  • Maintains temperature readings.
  • Assembles, measures, and mixes ingredients of food items.
  • Follows written, verbal and other directions.
  • 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.
  • Maintains a neat and orderly work area area.
  • Complies with KCS Policies.
  • Receives permission from building principal/supervisor to work in excess of 40 hours per week.
  • Arranges food to be served on a daily basis.
  • Maintains accurate records which may include receipts, inventories of equipment and food supplies.
  • Cook I and II cleans all equipment used in preparing and serving meals
  • Cook III receives, inspects, orders and stores food supplies following established procedures.
  • Cook III Inputs data in computer when applicable.
  • Cafeteria Manager oversees the operation of the kitchen.
  • 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.
  • Prepares special dietary items for identified students.
  • Trains/instructs substitute cooks assigned to the work location in preparation of school meals.
  • Maintains and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food.
  • Maintains an environment that is safe for food and food preparation.
  • Effectively addresses unforeseen crises associated with feeding large groups of children.
  • Maintains accurate records that include food temperature and food audit counts.
  • Attends in-services and workshops as directed.
  • Follows all safety rules and regulations and uses prescribed personal protective equipment.
  • Maintains confidentiality.
  • Continuously improves processes.
QUALIFICATIONS: High School diploma or equivalent, pursuant to WV Code §18A-2-5; Criminal background check conducted pursuant to WV Code §18-5-15c; Meet the definition of "Qualifications" in WV Code §18A-4-8b; demonstrated competency, pursuant to WV Code §18A-4-8e (state-approved competency test) as required.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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.

Cook I means a person employed as a cook's helper; Cook II means a person employed to interpret menus, to prepare and serve meals in a food service program of a school. This definition includes a service person who has been employed as a Cook I for a period of four years; 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. Cafeteria Manager means a person employed to direct the operation of a food services program in a school, including assigning duties to employees, approving requisitions for supplies and repairs, keeping inventories, inspecting areas to maintain high standards of sanitation, preparing financial reports and keeping records pertinent to food services of a school. (Pursuant to WV Code §18A-4-8)

  • Holds and keeps current County Board of health Food Service Worker's Permit.
  • Ability to set and maintain a work pace that will produce meals on time and adequate clean up.
  • Ability to present information and respond to questions from administrators, students, staff and general public consistent with the duties of the position.
  • Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations consistent with the duties of the position.
  • Ability to interface effectively with other departments, school personnel, students, maintenance staff and contacts from outside the county.
  • Ability to locate and comply with ingredient requirements.
  • Ability to organize and plan the location of kitchen equipment.
  • Ability to perform work requiring significant standing.
  • Ability to read labels and safety warnings on cleaning agents and hazardous materials.
  • Cafeteria managers should have a background in instutional or commercial food service.
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, 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 50 pounds of materials involving food supplies. 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, students and 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 ranges from below 32°F in a
walk-in freezer to 100°F or above nears the ovens, stove, and dishwasher. Temperatures can exceed 400°F while operating ovens. The work floor surface, by the nature of this job, will be wet and slippery periodically throughout the day. The noise level in the work environment is moderate loud to loud (70-85 dB).

The information contained in the job description is for compliance with the Americans with Disabilities Act (ADA) and is not an exhaustive list of duties performed by this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned by the Superintendent or his/her designee.

REVISED MARCH 2011