Substitute Cook(s)

Apply online at JCS Careers Page | Jefferson County Schools (jcswv.org)

POSITION:  Substitute Cook

JOB POSTING

NOTES: Pursuant to West Virginia Code, if a current JCS employee is selected as a finalist for this position, the employee may not eligible to transfer until the 2027–2028 school year.

IMMEDIATE SUPERVISOR:   Principal; Assistant Principal; Child Nutrition Director; Cafeteria Manager           

FLSA STATUS:                       Non-exempt

EMPLOYMENT TERM:           as needed, pursuant to WV Code §18A-4-8; extended employment terms may be established by JCBOE

SALARY:                                 Pursuant to WV Code §18A-4-8a, in accordance with Jefferson County Salary Scale, Pay Grade A, B, C, 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 JCBOE'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.

• Reviews weekly menus for planning food preparation schedule.
• 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.
• Follows written, verbal, and other directions.
• Participates in cleaning, maintenance, and security of kitchen and storage areas.
• Sets up and arranges food to be served on a daily basis.
• Receives and inspects incoming merchandise.
• Appropriately stores foods and supplies.
• 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.
• Performs related work as required.
• Assists with the preparation of school meals for students and adults.
• Assists with the preparation of special dietary items for identified students.
• When requested,  trains/instructs substitute cooks assigned to the work location in preparation of school meals.
• Maintains harmonious relations with students, staff, vendors, parents, and other outside entities that associate with JCBOE child nutrition program.
• Cares for, maintains, and operates equipment and utensils common to large quantity preparation, cooking, storage, and distribution of food
• 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.
• Reads and interprets written recipes and other written and verbal directions.
• Attends in-services and workshops as directed.
• Maintains confidentiality, and unquestionable integrity.

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 II' means a person employed to interpret menus, to prepare a