Cook III

Department: Child Nutrition

Reports to: Cafeteria Manager, Principal, Director of Child Nutrition

Standard work hours: 6:30a-1:30p

Employment Term: 200 days

Shift Type: Full time

FLSA Status: Non-exempt

Salary Range: Pay grade C commensurate with experience and education level (Minimum $26,530-Maximum $40,470)

Start Date: February 4, 2025Summary

"Cook III" means personnel 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. WV §18A-4-8. A 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.

Essential Duties & ResponsibilitiesApproximate Percent of Time SpentDuty TitleDescription and Tasks

70%

Food preparation
• Prepare all food on the daily menu as needed and/or scheduled
• Apply knowledge, complete documentation and train others as needed in regards to BCS Standard Operating Procedures and HACCP (Hazard Analysis and Critical Control Points)
• Complete and/or supervise PreK meal service responsibilities.
• Follows written, verbal and other directions
• Participate in cleaning, maintenance and security of kitchen and storage areas
• Perform related work as required
• Reads and interprets written recipes and other written and verbal directions
• Verify food temperatures for safety
• Makes menu item substitutions with the approval of the Cafeteria Manager and Child Nutrition director

20%

Management/Supervision
• Reviews weekly menus with manager and assist for planning food preparation schedule, inventory levels/needs, and order receiving
• Aid in the operation, troubleshooting, and training of commercial food service equipment
• Knowledge and protocols of students with Medical Plan of Care for Food Service and their identified allergens
• When requested, trains/instructs substitute cooks assigned to the work location in preparation of school meals
• Inputs data into computer when applicable

10%

Other Duties
• All other duties defined in the Cook I/II job description

The intent of this job description is to provide a representative and level of the types of duties and responsibilities that will be required of positions given this title and shall not be construed as a declaration of the total of the specific duties and responsibilities of any particular position. Employees may be directed to perform job-related tasks other than those specifically presented in this description.

Qualifications

• Education: High School Diploma or GED pursuant to WV code §18A-2-5
• Certification: Serv Safe Certification, WV State Cook Competency Exam pursuant to WV code §18A-4-8e
• Previous Experience: Prior food services experience preferred.

• Knowledge:
  • Read and follow instructions
  • Decision making skills
  • Understand and follow safety procedures
  • Read and understand recipes
  • Basic computer knowledge
  • Use of basic kitchen utensils and appliances
  • Complies with State Law and County Policies and regulations
  • Attends in-services and workshops as directed

• • Constantly (More than 5. 6 hours or 69% of the day): Active Listening, Reading Comprehension, Mathematics, Monitoring, Speaking, Writing , Complex Problem Solving
  • Frequently (Between 2. 6 hours and 5. 5 hours or 33% to 68% of the day): Active Learning, Critical Thinking, Learning Strategies
• Resource Management Skills:
  • Frequently (Between 2. 6 hours and 5. 5 hours or 33% to 68% of the day): Time Management, Management of Material Resources, Management of Personnel Resources

• • Constantly (More than 5. 6 hours or 69% of the day): Service Orientation, Instructing, Service Orientation, Coordination, Negotiation, Persuasion, Social Perceptiveness, Time management, Systems Evaluation, Systems Analysis, Judgment & Decision Making
• Technical Skills:
  • Frequently (Between 2. 6 hours and 5. 5 hours or 33% to 68% of the day): Equipment Maintenance, Equipment Selection, Operation Monitoring, Operation and Control, Quality Control Analysis, Troubleshooting

• Physical & Psychomotor Demands:
  • Constantly (more than 5. 6 hours or 69% of the day): Balancing, Feeling, Hearing, Repetitive Motion, Walking, Crawling, Crouching, Grasping
  • Frequently (Between 2. 6 hours and 5. 5 hours or 33% to 68% of the day): Control Precision, Finger & Hand Dexterity, Kneeling, Lifting, Multi-limb Coordination, Pulling, Pushing, Reaching, Stooping, Talking
• Current Work Type:
  • Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

• • Moderate risk and discomfort level: The work involves moderate risks or discomforts that require special safety precautions, e. g. , working around moving parts, carts, or machines; exposure to contagious diseases or irritant chemicals. Employees may be required to use protective clothing or gear, such as masks, gowns, coats, boots, goggles, gloves, or shields.

• Level of responsibility: N/A
• Reporting Structure:
  • Direct Reports: 0
  • Indirect Reports: 0

• • Manage a budget and have signing authority? No
  • Approximate dollar amount of budgetary authority: $0