Substitute Cook (Maximum of 5 Positions) - Doddridge County Schools, WV : Job Details

United to Make a Difference SUBSTITUTE COOK QUALIFICATIONS AND SKILLS:

Must hold high school diploma or GED.

Must currently hold WV Cook Classification or successfully pass the WV State Competency Exam for Cook Classification.

Must hold a valid Food Handlers Card.

Demonstrate aptitude for successful performance of the tasks listed such as proficiency in basic math and all areas of cooking and food preparation.

Prepare and serve meals.

Must be able to pass all health requirements set by federal,state and county governments.

Agree to participate scheduled job shadowing training as it pertains to current job classification.

Applicant should have some background in institutional or commercial cooking or proven experience such as training in vocational education food service program.

REPORTS TO: Building Principal and Child Nutrition CoordinatorRESPONSIBILITIES:Prepare and serve tasty, attractive, wholesome and nutritious meals to students and staff in an atmosphere of efficiency, cleanliness and warmth. Substitute should exhibit professional behavior by showing positive examples of preparedness, communication, fairness, punctuality, attendance, language and appearance. Substitute must contribute, cooperate, and participate in creating an environment in which all employees/students are accepted and are provided an opportunity to achieve at the highest levels in all areas of development. Maintain a safe and healthy environment free from harassment, intimidation, bullying, abuse, violence and free from discrimination. Assist in maintaining a culture of caring through understanding and support. Comply with all Federal, State of West Virginia and Doddridge County Schools laws, policies and procedures.JOB RESPONSIBILITIES: Section 1:

Agrees to participate in scheduled job shadowing training and any required annual Continuing Education (CE) training as it pertains to current job classification.

Substitute shall maintain positive work habits.

Observe established work schedules.

Reports and leaves work on time-does not begin work before scheduled time or work beyond seven (7) or three and one-half (3.5) hour workday as assigned without prior authorization.

Remains on task except during scheduled breaks.

Efficient in job performance-gets work done on time.

Employee will only be absent from work with the approval of supervisor(s).

Reports to supervisor any illness, symptoms, lesion or other high-risk condition that is transmittable through food.

Avoids excessive absences.

Obtains medical advice and/or treatment when appropriate.

Complies with all rules and regulations of the Board of Education and other agencies governing food service operations.

Maintains the highest standards of safety and cleanliness.

Employee is courteous and discreet in public contacts and promotes a good public image of Doddridge County Schools.

Accepts change open-mindedly and is able to adapt to new regulations, methods and schedules.

Initiates efficient, productive and/or economical methods and makes positive suggestions.

Displays attitude reflecting concern for co-workers, quality of work performed and respect for leadership; effects positive relationships with fellow workers and supervisors.

Maintain a clean and neat appearance and suitable attire as established by the currently approved FDA Food Code and HACCP Based Food Safety Program.

Section 2:

Substitute shall perform duties efficiently and productively.

Uses good judgement and common sense in making decisions.

Determines quantities of food to be prepared to meet meal requirements and student preferences based upon specific serving size and number of servings to be prepared.

Adapts recipes when necessary to produce quality products efficiently.

Consults with cafeteria/department manager staff to assure meeting all meal requirements when menu changes are necessary.

Determines the number of servings to be prepared and serving size(s) to meet age/grade requirements, to be cost effective and to incorporate student food preferences.

Decisions reflect food safety practices in daily work that prevent food borne illness and as outlined in the currently approved FDA Food Code and HACCP Based Food Safety Program.

Responds appropriately in emergency situations.

Plans and organizes work efficiently.

Schedules periodic cleaning of all equipment and areas to maintain cleanliness of food service operation.

Observes thirty (30) minute duty free lunch period during the work day at a time that does not conflict with any other function of the food service operation.

Completes tasks so that the quality of work is acceptable; displays accuracy in work.

Prepares food according to planned menu and tested, uniform recipes; determines if the finished product is of best quality both in flavor and appearance before it is served.

Regularly inspects food service areas and initiates food handling and cleaning procedures comply with current FDA Food Code and HACCP Based Food Safety Program.

Accepts responsibility for specific job duties and performs work with a minimum of direction.

In the absence of the Child Nutrition Coordinator, assumes responsibility of Person in Charge for purposes described in FDA Food Code.

Performs share of work in preparation, service, and cleanup of breakfast and lunch.

Interprets menus and uses appropriate reference materials to determine quantities of food to prepare for specified serving sizes and number of servings required.

Interprets menus and recipes, determining and following procedures necessary to assure food safety as outlined in FDA Food Code and HACCP Based Food Safety Program.

Practices portion control.

Serves students cheerfully and efficiently.

Performs share of responsibility in storing deliveries, keeping oldest products in front.

Performs share of responsibility in removing product from inventory in a manner that enables first-in, first-out (FIFO) use and accurate inventory records.

Communicates daily with the cafeteria/department manager quantities of food used in the preparation of assigned food products.

Signs invoices only after each delivery has been verified for both quality and quantity; assumes responsibility for returning items of poor quality of questionable food safety and for requesting credits as necessary.

Reports to the Child Nutrition Coordinator any faulty or inferior quality product received, equipment malfunctions, insect or rodent infestation, and other related issues.

Reports immediately to the Principal any problem or accident occurring in the kitchen or the cafeteria premises.

Performs additional duties assigned by supervisor(s).

Follows written and/or verbal instructions presented in both training and routine supervision.

Keeps work area clean, neat and free of refuse; performs share of responsibility in cleaning all food service equipment and areas to provide attractive and sanitary operation.

Operates and cares for equipment in a manner which promotes safety, prolongs equipment life and reduces frequency of repair.

Coordinates work with other employees and/or departments to assure food safety, facilitate equality in work load, eliminate duplication of effort and to promote efficiency, including daily and advance food preparation, equipment use, and cleaning practices.

SECTION 3:

Substitute shall maintain and/or upgrade skills relevant to job assignment.

Exhibits knowledge of job responsibilities and understands work application.

Is knowledgeable of Doddridge County Board of Education policies and regulations.

Is knowledgeable of state and federal Child Nutrition Program regulations and recommendations.

Is knowledgeable of FDA Food Code and HACCP Based Food Safety Program including Standard Operating Procedures (SOPs).

Is knowledgeable of fire and safety regulations.

Is knowledgeable of the operation, capability, care, preventive maintenance, and repair of food service equipment.

Takes advantages of job related training.

Attends required continuing education.

Attends training related to job responsibilities.

TERM: As Needed-Substitute contract to begin the remainder of the 2024-2025 school term.