Substitute Cook

West Virginia K-12 Jobs; Laurens (IA); On-site; USD 25,000 - 33,000; Part time

Job summary

Pocahontas County Schools is seeking a Substitute Cook to support the school food service program. You will assist with meal preparation, service, sanitation, and kitchen operations to ensure students receive nutritious meals in a safe environment.

Position is non-exempt and on an as-needed basis during the school year and summer. Requires a high school diploma or GED, a valid Food Handler's Card, and ability to pass required checks.

Qualifications

• High School Diploma or GED required by WV Code §18A-2-5.
• Pass the state-prescribed examination for the position.
• Criminal background check as required by state law.
• Valid Food Handler's Card or ability to obtain one.
• Ability to perform the duties of the position.

Responsibilities

• Assist in preparing and serving meals for students and staff.
• Follow menus, recipes, portion sizes, and serving standards.
• Prepare food items per Child Nutrition Program requirements.
• Assist with special dietary needs as directed.
• Maintain food service records and documentation.

Skills

Meal preparation

Sanitation

Safety

Record keeping

Teamwork

Education

High School Diploma or GED

Job description

REPORTS TO:Building Principal and Child Nutrition Director

EVALUATION:Performance in this position will be evaluated by the building principal/immediate supervisor in accordance with WV State Code §18A-2-12, WVBE Policy 5314, and Pocahontas County Schools Policy 4220.

FLSA STATUS:Non-Exempt

SALARY:In accordance with the substitute service personnel pay schedule established by the Pocahontas County Board of Education.

TERM OF EMPLOYMENT:On an as-needed basis during the school year and summer months, as assigned.

JOB DESCRIPTION

Pursuant to WV Code §18A-4-8:

• Cook I means a person employed as a cook's helper.
• Cook II means a person employed to interpret menus and prepare and serve meals in a school food service program.
• Cook III means a person employed to prepare and serve meals, make reports, prepare requisitions for supplies, and order equipment and repairs for a school food service program.

The Substitute Cook provides temporary food service support during the absence of a regularly assigned employee. The substitute assists with food preparation, meal service, sanitation, inventory organization, and kitchen operations to ensure students receive nutritious meals in a safe, clean, and efficient manner.

QUALIFICATIONS

• High School Diploma or General Educational Development (GED) Certificate as required by WV Code §18A-2-5.
• Personnel must be or have been classified in this category, or must pass the state-prescribed examination for the position in accordance with WV Code §18A-4-8e.
• Criminal background check pursuant to applicable state requirements.
• Valid Food Handler's Card or ability to obtain one upon employment.
• Ability to perform the duties and responsibilities of the position.
  

ESSENTIAL DUTIES AND RESPONSIBILITIES

Food Preparation and Service

• Assist in preparing and serving meals for students and staff.
• Follow menus, recipes, portion sizes, and serving standards.
• Prepare food items in accordance with established Child Nutrition Program requirements.
• Assist in accommodating special dietary needs as directed.
• Ensure food is prepared and served in a safe and sanitary manner.
  
• Receive, unload, inspect, and properly store food and kitchen supplies.
• Assist with maintaining adequate supplies and notifying appropriate personnel of shortages.
• Operate commercial food service equipment and kitchen utensils properly and safely.
• Assist with maintaining required food service records and documentation as assigned.
  

Sanitation and Safety

• Clean and sanitize kitchen equipment, utensils, preparation areas, serving lines, dining areas, and storage areas.
• Follow all health department, food safety, sanitation, and HACCP requirements.
• Read and comply with labels and safety warnings on cleaning products and hazardous materials.
• Report equipment problems, maintenance concerns, and safety hazards promptly.
• Work safely using proper lifting techniques and body mechanics.
  

Professional Responsibilities

• Maintain positive work habits, dependability, and regular attendance.
• Demonstrate professionalism and effective communication skills.
• Maintain positive working relationships with students, staff, parents, and community members.
• Follow federal, state, county, and Child Nutrition Program requirements.
• Participate in required training activities.
• Perform other duties assigned by the Principal, Child Nutrition Director, Superintendent, or designee.
  

KNOWLEDGE, SKILLS, AND ABILITIES

• Ability to prepare and serve meals in a commercial kitchen environment.
• Ability to follow written and verbal instructions, recipes, and menus.
• Ability to operate commercial food service equipment safely.
• Ability to maintain accurate records as required.
• Ability to maintain cleanliness and sanitation standards.
• Ability to work cooperatively with staff and students.
• Ability to perform duties efficiently in a fast-paced environment.
  

PHYSICAL DEMANDS

The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of the position.

While performing the duties of this position, the employee is frequently required to stand, walk, bend, lift, reach, push, pull, carry, grasp, and perform repetitive motions.

Lifting and Carrying Requirements

Lifting and Carrying

Frequency

Examples

Canned & raw food items, lunch trays, etc.

11-22 pounds

Continuously

Trays of silverware, canned & raw food items, crates of milk & juice, etc.

Frequently

21-35 pounds

Frequently

Canned & raw food items, frozen food items, crates of milk & juice, pans of hot foods, etc.

Frequently

36-50 pounds

Frequently

Canned & raw food items, frozen food items, mixing bowls of dough, kitchen &cafeteria garbage, buckets of mopping water, etc.

Rarely

51-75 pounds

Rarely

Commodity items (encourage team lifting for all objects over 50 lbs.), etc.

Pushing/Pulling

Frequently

Pushing/Pulling

Frequently

Carts with frozen, raw, or cooked food items, mop bucket, garbage cans, trays, etc.

Occasionally

Forward Bending

Occasionally

Placing/removing pans of food in server, removing frozen food

The employee must be capable of moving food products, milk crates, kitchen supplies, cooking utensils, cleaning materials, and food service equipment as needed.

WORK ENVIRONMENT

Work is primarily performed in a school cafeteria and commercial kitchen environment. Employees may be exposed to:

• Hot surfaces, steam, ovens, and cooking equipment.
• Cleaning agents and sanitizing chemicals.
• Refrigeration and freezer environments.
• Moderate noise from kitchen equipment and cafeteria operations.
• Wet floors and other conditions commonly associated with food service operations.
  

The information contained in this job description is for compliance with the Americans with Disabilities Act (ADA) and is not intended to be an exhaustive list of duties performed by this position. Additional duties may be assigned by the Superintendent or designee.

Equal Opportunity Employer

Pocahontas County Schools will grant equal employment opportunity to all persons, regardless of race, religion, color, sex, national origin, age, or handicap, and there will be no discrimination based on these factors in the salary, promotion, demotion, or termination of any employee. Anydiscrimination concernsshould be directed in writing to the Personnel Director, Pocahontas County Schools, 404 Old Buckeye Rd, Buckeye, WV 24924.