Cook

Cook I, II, III, Cafeteria Manager

Principal;
Director of Finance/Child Nutrition;
Child Nutrition Coordinator;
Cafeteria Manager

Non-exempt

Minimum 200 days annually

Pursuant to WV Code §18A-4-8a, in accordance with Kanawha County Salary Scale, Pay Grade A, B, C, or D commensurate with experience and education level.

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 KCS's Guide to Performance Evaluation for Service Personnel.

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.

• Reviews weekly menus for planning food preparation schedule.
• Prepares menus for daily service.
• Maintains temperature readings.
• Assembles, measures, and mixes ingredients of food items.
• Follows written, verbal and other directions.
• When necessary, acts as Cafeteria Manager assigning duties and inspecting food ready for consumption.
• Supervises or participates in cleaning, maintenance and security of kitchen and storage areas.
• Maintains a neat and orderly work area area.
• Complies with KCS Policies.
• Receives permission from building principal/supervisor to work in excess of 40 hours per week.
• Arranges food to be served on a daily basis.
• Maintains accurate records which may include receipts, inventories of equipment and food supplies.
• Cook I and II cleans all equipment used in preparing and serving meals
• Cook III receives, inspects, orders and stores food supplies following established procedures.
• Cook III Inputs data in computer when applicable.
• Cafeteria Manager oversees the operation of the kitchen.
• 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.
• Prepares special dietary items for identified students.
• Trains/instructs substitute cooks assigned to the work location in preparation of school meals.
• Maintains and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food.
• Maintains an environment that is safe for food and food preparation.
• Effectively addresses unforeseen crises associated with feeding large groups of children.
• Maintains accurate records that include food temperature and food audit counts.
• Attends in-services and workshops as directed.
• Follows all safety rules and regulations and uses prescribed personal protective equipment.
• Continuously improves processes.

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 I mea…