S-Cook III

Personnel employed to prepare and serve meals, make reports, prepare requisitions for supplies, order equipment and repairs for a Food Service Program of a particular school.

• Perform tasks that is assigned to a Cook III in a particular school.
• Is in charge of the overall activities of the school cafeteria.

• Reports to the Building Supervisor.
• Incumbent will most likely be required to report to work during the early morning hours. 6am-2pm

• Receives verbal and written instruction for the Building Supervisor.
• The Building Supervisor usually gives total responsibility of the cafeteria to the Head Cook or Cook III.

• Prepare and serve meals.
• Make reports.
• Order supplies
• Orders repairs for the Food Service Program of a particular school.
• Give direction for setting up station s so that foods are arranged in serving order.
• Prepare and cook family style meals for both students and faculty.
• Cooks foodstuffs in quantities according to menu and numbers of persons to be served.
• Supervises and coordinates activities of kitchen personnel.
• Must be able to lift 50lbs or more

• A valid Mingo County Food handlers Permit
• Proficient in all areas of cooking and food preparation with a background in institutional or commercial cooking preferred
• Should be able to read recipes and make necessary calculations for ingredient measurements
• Should have a functional working skill in the operation of all types of school kitchen equipment
• High School Deiploma
• Must pass WVDE cook competency test

Upon Board Approval - WVDE

** Applicants who have unsatisfactory evaluations, have been dismissed or had their contracts non-renewed for cause by another school district will not be considered eligible for consideration