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Kitchen Jobs in Charleston, WV

Cook III

Jefferson County Schools

Charleston, WV

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JOB DETAILS
SKILLS
C Programming Language, Cafeteria, Cook Dishes, Data Entry, Dietary Management, Equipment Maintenance/Repair, Food Safety, Food Services, Hazardous Materials/Substances, High School Diploma, Housekeeping/Cleaning, Inventory Reports, Lift/Move 50 Pounds, Menu Management, Multitasking, Nutrition, Order Supplies, Presentation/Verbal Skills, Procedure Development, Receiving Inspection, Record Keeping, Regulations, Safety Alerts, Safety Compliance, State Laws and Regulations, Team Player, Waitressing
LOCATION
Charleston, WV
POSTED
2 days ago
POSITION: Cook III

Posting M - F, 6:30 AM - 1:30 PM

Notes:

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

SUPERVISOR:

FLSA STATUS: Non-exempt

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

EMPLOYMENT Minimum 200 days annually, pursuant to WV Code §18A-4-8; extended

TERM: employment terms may be established by JCBOE

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 Evaluation Policy 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. The nature of the work requires moderate physical effort, continuous standing and use of commercial food service equipment.

PERFORMANCE RESPONSIBILITIES: Additional duties may be assigned.
  • Review weekly menus for planning the food preparation schedule.
  • Operates commercial food service equipment.
  • Prepare 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.
  • Set up and arrange food to be served daily.
  • Receives and inspects incoming merchandise.
  • Appropriately stores foods and supplies.
  • Inputs data in the 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, unquestionable integrity.
  • When necessary, acts as Cafeteria Manager assigning duties and inspecting food ready for consumption.
  • Makes menu item substitutions with the approval of the Cafeteria Manager and Child Nutrition Director
  • Maintains accurate records which may include receipts, inventories of equipment and food supplies; order food supplies following established procedures.
  • Prepares inventories, records, and required reports.
  • Explains and demonstrates the goals and operations of the child nutrition program to students and adults as requested by the principal.
  • Accounts for receipts.
  • Maintains accurate records that include food temperature, food audit counts, etc.

QUALIFICATIONS:

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 essential functions.

'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. (Pursuant to WV Code §18A-4-8)
  • High school diploma or GED and passing scores on the required state competency test for Cafeteria Manager and Computer Operator, and in accordance with applicable statues on service hiring requirements.
  • Holds and maintains a Food Handler's certificate.
  • Ability to effectively present information and respond to questions from administrators, students, staff, and the general public consistent with the duties of the position.
  • Ability to perform work requiring considerable standing.
  • Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations consistent with the duties of the position.
  • Ability to demonstrate patience while working with children.
  • Ability to learn new skills; flexibility and willingness to perform a variety of tasks.
  • Ability to work well with others, follow written and oral directions and complete assignments given.
  • Ability to establish and maintain effective working relationships with students, peers, parents, staff members, and vendors.
  • Ability to read and comply with labels and safety warnings on cleaning agents and hazardous materials.
  • Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

PHYSICAL/MENTAL 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 heavy objects, 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 inventory, materials, kitchen equipment, etc). 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 and

other staff members. Must be able to maintain emotional control under stress and work effectively with others including demonstrating behavior that reflects established professional responsibilities (i.e., attendance, punctuality, professional dress, and verbal/nonverbal communication); and developing a positive relationship with students, staff, and community.

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 can range from below 32°F in a walk-in freezer to 100°F or above near 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. Therefore, shoes with nonskid soles are recommended. The noise level in the work environment is moderate loud to loud (70-90 dB).

ADDITIONAL JOB INFORMATION:

A successful work history and a minimum of three supervisory references required for consideration.

Jefferson County Schools is bound by statute to recommend the most qualified applicants for position vacancies. In order to determine those qualifications as set forth by the West Virginia Code, we require all applicants to fill out an application, which includes supervisory references, and, in many instances, participate in interviews. Failure to provide references, negative references, and failing to participate in requested interviews may impact negatively a candidate's qualifications.

Applicants who have been dismissed or have had their contracts non-renewed for cause are not eligible for consideration. Applicants who receive unfavorable reference recommendations will not be eligible for consideration. Applicants must complete the entire application and provide all documents required. Failure to complete the application, provide requested items, or falsification of information will result in the application not being considered.

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.

About the Company

J

Jefferson County Schools

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