Cook

TITLE:   Cook I, II, III – WV Code §18A-4-8  defines positions as follows:

Cook I – means a person employed as a cook’s helper.

Cook II – means a person employed to interpret menus and to prepare and serve meals in a food service program of a school.  This definition includes a service person who has been employed as a “Cook I” for a period of four years. 

Cook III – means a person 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.

QUALIFICATIONS:

1.      Must have a food handler’s card and a TB test in accordance with regulations.

2.      Must demonstrate a knowledge of food preparation and menu planning.

REPORTS TO:

COOK I  -- Principal and head cook (Cook III) where assigned

COOK II -- Principal and head cook (Cook III) where assigned

COOK III – Principal and Food Service Director

SUPERVISES:

COOK III – Cooks I and II and student works assigned to the kitchen through the high school vocational program and any other students who may be working in the food service area.

SUPPORT RELATIONSHIPS:

 Works with the other cook(s) and employees in the building where assigned and the county food service director.

JOB GOAL:

To serve the students attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and warmth.

PERFORMANCE STANDARDS:

     I.   Work Habits         

1.      Routinely adheres to the established hours of work.

2.      Does not routinely miss work without sufficient cause.

3.      Is careful to abide with established rules

4.      Follows accepted safety practices a related to the performance of her job.

5.      Consistently meets schedules as dictated by the demands of the job.

6.      Willingly to accept change in regards to the job.

7.      Maintains the work area in a neat and appropriate manner.

8.      Demonstrates initiative in the performance of the job.

9.      Demonstrates a positive attitude.

     II.   Performance

1.      Prepares food as assigned in accordance with local and state regulations.

2.      Follows standardized recipes and methods.

3.      Follows standards in handling food.

4.      Follows standards in care of equipment

5.      Follows standards in serving food.

6.      Cleans work area daily.

7.      Stores food in a manner meeting standards of all regulatory agencies.

8.      Takes inventory of food and supplies.

9.      Restocks storage area as food supplies are received.

10.  Serves food in accordance with established procedures and regulations.

11.  Follows good energy conservation practices.

12.  Works cooperatively with all staff.

13.  Assumes responsibility ordering supplies, preparing menus, and preparing reports.

14.  Performs such duties as pertain to the job assignment as requested by principal or food service director.

     III.  Professional Development

1.      Keeps abreast of job requirements by reading, course work, work on professional committees visiting

other school systems, and meeting with peers.

2.      Participates in staff development activities

3.      Attends in-house meetings designed to familiarize staff with professional issues.

4.      Participates in workshops, seminars, or conferences at which topics are discussed that relate to the job.

5.      Seeks and shares professional materials and ideas.

6.      Belongs to appropriate professional associations.

TERMS OF EMPLOYMENT:

Two Hundred Day Contract.  Salary and work year according to current schedule.

Evaluation

Performance of this job will be evaluated in accordance with the provisions of Tucker County Board of Education policy on evaluation of personnel.

JOB DESCRIPTION REVIEW:

The job description will be reviewed by the superintendent annually. 

All job descriptions will contain information and facts considered essential to describing and evaluating job performance fairly and equitably. They should not be construed as detailed statement of all the work required to be performed.