Job Description

PENDLETON COUNTY SCHOOLS
SUBSTITUTE COOK

• TOTAL COMPENSATION Based on the service personnel pay scale.
• QUALIFICATIONS:
  • High school diploma or equivalent
  • Must successfully pass state competency test for cook.
  • Background in institution food service.
  • Physical fitness and emotional stability to carry on the job.
  • Applicants who have unsatisfactory evaluations in the past year will not be considered eligible for consideration; applicants who demonstrate unsatisfactory interview performance are not eligible for consideration; and, applicants who receive unfavorable reference recommendations will not be eligible for consideration; addition minimum requirements for applicants not currently employed; applicants who have been dismissed or who have had their contracts non-renewed for cause by another school district are not eligible for consideration; the ability to perform the job duties and responsibilities of the position as contained in the job description with or without reasonable accommodation.
  • Ability to pass a criminal background check.
• IMMEDIATE SUPERVISOR: Cafeteria Manager and Principal
• DUTIES: To assist in the implementation of the assigned school meal program.
• WORK HOURS: As assigned and determined by the principal/cafeteria manager and when a substitute is needed for the vacant position.
• EMPLOYEE CLASSIFICATION: Cook I
• RESPONSIBILITIES: The cool shall be responsible for:
  • Performing duties for food preparation as required by cafeteria manager.
  • Maintain sanitation standards for food service area.
  • Maintaining positive work habits.
  • Performing duties efficiently and productively.
  • Maintaining and/or upgrading skills.
  • Maintaining personal qualities appropriate for assigned job.
• PERFORMANCE STANDARDS: The following performance standards and indicator further define the job responsibilities of a cook:
  • Work Habits:
    • Perform duties involved in the area of preparation and handling of food, cleaning and sanitizing of equipment and facilities.
    • Practice safety precaution measures in all phases of food service operation.
    • Participate in implementing cost containment measure while maintaining quality.
    • Knowledge of operating all equipment, work techniques and methods of performing duties.
    • Willingness to work in any situation.
    • Maintains regular attendance.
    • is punctual.
    • Exhibits enthusiasm.
    • Exhibits self-confidence.
    • Demonstrates good work judgment by not trying to do more or less than capable of.
    • Enforce time and motion economy to ensure that all meals served are tasty and attractive to customers.
  • Performance:
    • Follow the cafeteria manager's instruction in producing and serving food to meet federal and state nutritional standards.
    • Interpret menus to ensure that WV standards for nutrition are being met.
    • Exhibit the ability to prepare food in large quantities without constant reference to recipe card or asking other employees questions.
    • Maintains required forms and records as assigned by manager.
    • Is responsible for general cleaning of food service area.
    • Is responsible for stocking shelves and cleaning storeroom.
    • Utilizes all food stocked to the fullest extent possible.
    • Advises cafeteria manager of repairs needed to equipment.
    • Keeps cafeteria manager informed of pertinent situations.
    • Exhibits the ability to serve food in quantities which meet requirements.
    • Works under stress efficiently and effectively.
    • Performs other duties assigned by cafeteria manager or principal.
    • Is able to work under supervision of the cafeteria manager or principal without complaining but is willing to give suggestions.
  • Training and Experience:
    • Participates in county in-service programs related to area of responsibility.
    • Shares methods, materials and ideas with co-workers.
    • Serves on committees.
    • Attends workshops, college classes or training in related areas, whenever possible.
    • Review material from past in-service programs.
  • Personal Qualities:
    • Strives for good relations with customers, co-workers, supervisor and community.
    • Cooperates with principal, faculty, students and food service staff to make the food service program an integral part of the total school.
    • Have an interest in merchandising food and increase participation in school food service.
    • Have an interest in children.
    • Maintain a neat and appropriate appearance.
    • Projects good health habits.
    • Holds a valid food handlers' card.
    • Has health and stamina to perform job effectively.
    • Maintains self-control.
    • Accepts constructive criticism.
    • Cooperates with supervisor in scheduling the use of the kitchen.