Substitute Cook S27-001-46

POSITION:                           Cook II/III
IMMEDIATE
SUPERVISOR:                     Principal
 
FLSA STATUS:                    Non-Exempt
 
EMPLOYMENT
TERM:                                   Minimum 200 days annually, pursuant to WV Code §18A-4-8; extended employment days may be
                                                established by HCBOE
 
SALARY:                               Pursuant to WV Code §18A-4-8, in accordance with Hampshire County Salary Schedule, Pay Grade                                    B, C, D or E; commensurate with experience and education level plus competitive benifits package equal to approximatly 35% of direct compensation. 
 
EVALUATION:                    Performance in this position will be evaluated by the building principal/immediate supervisor and
                                                in accordance with WV State Code §18A-2-12, WV State Board Policy 5314, and HCBOE Evaluation                                           Policy for Service Personnel
 
JOB SUMMARY:               The Cook performs 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. 
 
Pursuant to WV Code §18A-4-8:
‘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.
 
PERFORMANCE RESPONSIBILITIES:  (Additional duties may be assigned)

• Adheres to appropriate safety, hygiene and health standards as mandated by Hazard Analysis and Critical Control Point (HACCP)
• Follows school schedules and be punctual
• Reviews weekly menus for planning food preparation schedule
• Operates commercial food service equipment
• Prepares a variety of menu items for daily service including scratch cooking and following recipes
• Maintains temperature readings
• Assembles, measure, 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, inspects, and temps incoming merchandise
• Appropriately stores foods and supplies
• Inputs data (ordering) in computer when applicable
• Has a working knowledge of all kitchen equipment and devices and show ability to maintain this equipment
• Reacts favorably to constructive criticism
• 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.
• Assists with preparation of all school meals for students and adults
• Assists with 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 the 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 the needs and abilities of students
• Reads and interprets written recipes and other written and verbal directions
• Attends workshops as directed
• Maintains confidentiality, unquestionable integrity
• When necessary, acts as Cafeteria Manager assigning duties and inspecting food reading for consumption
• Makes menu item substitutions with the approval of Cafeteria Manager and Child Nutrit