Cook III/ Cafeteria Manager

Position Descriptions For Cook III/Cafeteria Manager

POSITION TITLE

Cook

III 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

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.

POSITION TITLE

Cafeteria Manager

QUALIFICATIONS

High School Diploma or satisfactory completion of the GED Test. Physically and mentally alert. Ability to get along with people. Ability to read, write, compute and communicate. Must be able to pass all health requirements set up by the federal, state and county governments. Ability to keep records, make reports and direct personnel. Successfully pass the State Competency Test for Cook.

REPORTS TO

Principal, Assistant Principal

ESSENTIAL JOB FUNCTIONS

Ensures that all food is served at correct temperatures. Manages time and economy of motion to ensure that all meals served are attractive and tasty to customers. Displays leadership and support in all areas of responsibility. Establishes and implements an improvement process for all areas of responsibility. Establishes good public and employee relations in all areas of responsibility. Maintains positive work habits. Maintains and upgrades culinary skills. Performs duties efficiently and productively. Maintains accurate records. Maintains accurate inventories of both purchased and USDA foods. Manages the assigned school food service program. Orders all supplies Interprets menus to ensure that WV Standards for Nutrition are being met (SBP 4321.1). Follows recipes to prepare and serve meals at assigned work station. Practices proper care of equipment and maintains sanitary conditions in the food area. Assigns other kitchen employees and maintains accurate time records. Trains new kitchen personnel. Makes sure that all Federal, State and Health Regulations for Child Nutrition Programs are followed. Performs other job related tasks as assigned by the Principal. Attends workshops, college classes and training as needed to upgrade skills.