Line Cook III

About the Employer

Summary

Cook III means personnel employed to prepare and serve meals, make reports, prepare requisitions for supplies, order equipment, and repairs for a food service program of a school system. WV 18A-4-8. A 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.

Work Environment

Moderate risk and discomfort level: the work involves moderate risks or discomforts that require special safety precautions, e.g., working around moving parts, carts, or machines; exposure to contagious diseases or irritant chemicals. Employees may be required to use protective clothing or gear, such as masks, gowns, coats, boots, goggles, gloves, or shields.

Filling Service Personnel Vacancies

Consider applicants in this order.
• Regularly employed service personnel who hold a classification title within the classification category of the vacancy
• Service personnel who have held a classification title within the classification category of the vacancy whose employment has been discontinued in accordance with this section
• Regularly employed service personnel who do not hold a classification title within the classification category of the vacancy
• Service personnel who have not held a classification title within the classification category of the vacancy and whose employment has been discontinued in accordance with this section
• Substitute service personnel who hold a classification title within the classification category of the vacancy
• Substitute service personnel who do not hold a classification title within the classification category of the vacancy
• New service personnel

Approximate Percent of Time Spent

Description and Tasks 70% Food Preparation Prepare all food on the daily menu as needed and/or scheduled. Apply knowledge, complete documentation, and train others as needed in regards to BCS Standard Operating Procedures and HACCP (Hazard Analysis and Critical Control Points). Complete and/or supervise preK meal service responsibilities. Follows written, verbal, and other directions. Participates in cleaning, maintenance, and security of kitchen and storage areas. Performs related work as required. Reads and interprets written recipes and other written and verbal directions. Verifies food temperatures for safety. Makes menu item substitutions with the approval of the Cafeteria Manager and Child Nutrition Director. 20% Management/Supervision Reviews weekly menus with manager and assists with planning food preparation schedule, inventory levels/needs, and order receiving. Aids in the operation, troubleshooting, and training of commercial food service equipment. Knowledge and protocols of students with medical plan of care for food service and their identified allergens. When requested, trains/instructs substitute cooks assigned to the work location in preparation of school meals. Inputs data into computer when applicable. 10% Other Duties All other duties defined in the Cook I/II Job Description.
• Duty Title

The Intent of This Job Description Is...

The intent of this job description is to provide a representative and level of the types of duties and responsibilities that will be required of positions given this title and shall not be construed as a declaration of the total of the specific duties and responsibilities of any particular position. Employees may be directed to perform job-related tasks other than those specifically presented in this description.

Education

High school diploma or GED pursuant to WV Code 18A-2-5

Certification

Serv Safe certification, WV State Cook Competency Exam pursuant to WV Code 18A-4-8e

Previous Experience

Prior food services experience preferred.

Knowledge & Skills

Read and follow instructions + Decision making skills + Understand and follow safety procedures + Read and understand recipes + Basic computer knowledge + Use of basic kitchen utensils and appliances + Complies with state law and county policies and regulations + Attends in-services and workshops as directed + Constantly (more than 5.6 hours or 69% of the day): active listening, reading comprehension, mathematics, monitoring, speaking, writing, complex problem solving + Frequently (between 2.6 hours and 5.5 hours or 33% to 68% of the day): active learning, critical thinking, learning strategies + Frequently (between 2.6 hours and 5.5 hours or 33% to 68% of the day): time management, management of material resources, management of personnel resources + Constantly (more than 5.6 hours or 69% of the day): service orientation, instructing, service orientation, coordination, negotiation, persuasion, social perceptiveness, time management, systems evaluation, systems analysis, judgment & decision making + Frequently (between 2.6 hours and 5.5 hours or 33% to 68% of the day): equipment maintenance, equipment selection, operation monitoring, operation and control, quality control analysis, troubleshooting
• Knowledge:
• Basic Skills:
• Resource Management Skills:
• Social & System Skills:
• Technical Skills:

Physical & Psychomotor Demands

Constantly (more than 5.6 hours or 69% of the day): balancing, feeling, hearing, repetitive motion, walking, crawling, crouching, grasping + Frequently (between 2.6 hours and 5.5 hours or 33% to 68% of the day): control precision, finger & hand dexterity, kneeling, lifting, multi-limb coordination, pulling, pushing, reaching, stooping, talking

Current Work Type

Medium work: exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

Level of Responsibility

N/A

Reporting Structure

Direct reports: 0 Indirect reports: 0

The Information Contained in This Job Description Is...

The information contained in this job description is for compliance with the American with Disabilities Act (ADA) and is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individuals currently holding this position, and additional duties may be assigned.

EEO Disclaimer

Berkeley County Schools is an equal opportunity employer and is subject to federal regulations pertaining to employment. People from all diverse backgrounds are strongly encouraged to apply. Berkeley County Schools has a continuing non-discrimination policy which prohibits discrimination on the basis of race, color, sex, age, religion, national origin, disability, sexual orientation, veteran or any other protected status. Berkeley County Schools is bound by statute to recommend the most qualified applicants for position vacancies. In order to determine those qualifications as set forth by the West Virginia Code, we require all applicants to fill out an application, which includes references, and, in many instances, participate in interviews. Failure to provide references, negative references, and failing to participate in requested interviews may impact negatively a candidate’s qualifications. Applicants who have been dismissed or have had their contracts non-renewed for cause are not eligible for consideration. Applicants who receive unfavorable reference recommendations will not be eligible for consideration. Applicants must complete the entire application and provide all documents required. Failure to complete the application and provide requested items will result in the application not being considered.