Substitute Cook

 Position Descripton

POSITION TITLE:     Cook

QUALIFICATIONS:   High School diploma or equivalent, pursuant to WV Code §18A-2-5; 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; Evidence of good personal cleanliness; and Criminal background check conducted pursuant to WV Code §18-5-15c and/or §18A-3-10, as appropriate; 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.  The employee shall remain free of any alcohol or non-prescribed drugs while in the  workplace. Alcohol and controlled substance which affects employee productivity, safety or judgment in the workplace will not be tolerated.

REPORTS TO:        Principal, Assistant Principal, Cafeteria Manager
FLSA/CONTRACT STATUS: Non-exempt

EMPLOYMENT TERM:  Minimum 200 days annually, pursuant to WV Code §18-5-8,
extended employment terms may be established by the Morgan County Board of Education.
SALARY: Pursuant to WV Code §18A-4-8a, in accordance with Morgan County Salary Scale, Pay Grade D, commensurate with experience and education level.

EVALUATION:    Performance in this position will be evaluated by the building
principal/immediate supervisor and in accordance with WV State Code §18A-2-12, WV State Board Policy 5314 and Morgan County Board of Education Evaluation Policy.

JOB SUMMARY: To serve the students attractive and nutritious meals, based on
WV Policy 4321.1, in an atmosphere of efficiency, cleanliness, and friendliness.

ESSENTIAL JOB FUNCTIONS:
1.  Operates commercial food service equipment;
2.  Prepares a variety of menu items for daily service;
3.  Maintains temperature readings;
4.  Assembles, measures, and mixes ingredients for a variety of food items;
5.  Reads and interprets written recipes and other written and verbal directions;
6.  Participates in cleaning of the kitchen, serving, storage and dining areas;
7.  Sets up and arranges food to be served on a daily basis;
8.  Participates in the preparation and serving of food;
9.  Helps cafeteria manager receive and inspect incoming food and supplies;
10.  Stores food and supplies as directed by Cafeteria Manager;
11.  Attends in-services and workshops as directed;
12.  Maintains confidentiality;
13.  Promotes and maintains positive pupil, staff, and community relations;
14.  Maintains and /or upgrades skills;
15.  Performs duties efficiently and productively;
16.  Maintains positive work habits;
17.  Adheres to Employee Code of Conduct as outlined in Morgan County School’s Policy
4210; and
18.  Performs duties as assigned by immediate supervisor(s).

PHYSICAL 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 40-60 pounds of materials, food supplies, 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.

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).  

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.