Extra Curricular After School Cook

West Virginia Department of Education
US - West Virginia - Richwood
July 1, 2024

Position Type:
Contract/Hourly Employment/Extracurricular Assignment - Service Personnel

Date Posted:
7/1/2024

Location:
Cherry River Elementary School

Closing Date:
07/08/2024

County:
Nicholas County Schools - websitePosition: After School Cook

Salary/Terms: Per Nicholas County Payscale. $23.00 per hour for a total of 3 hours for 4 days a week when the program is in session. Not to exceed 12 hours per week. $23.00 per hour for actual hours worked. Schedule to be determined by site coordinator. Position of employment and hours per position contingent upson adequate student enrollment and/or attendance and grant funding availability. Subject to change due to closures and/or cancellations. Required training will be on August 8th, 2024

Classification: Service

Reports to: Site CoordinatorBuilding Principal, Assistant Principal, Child Nutrition Director

Evaluation: Evaluated annually by the building principal/immediate supervisor in accordance with WV State Code §18A-2-12, WV State Board Policy 5314, and NCOBE 4220.

FLSA Status: Non-Exempt

Qualifications:

High School Diploma, General Equivalent Development Certificate (GED) per West Virginia Code §18A-2-5
Personnel must be or have been classified in this category, or must pass the state prescribed exam for this position per West Virginia Code §18A-4-8e
Criminal background check per WV Code §18-5-15c
Maintains current County Board of Health Food Service Worker's Permit
The ability to perform the job duties and responsibilities of the position as contained in the

Description: Cook - means a person employed to assist other cooks and/or 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

Job Summary:

The 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. The work requires moderate physical effort, continuous standing, and use of commercial food service equipment.
• The employee shall remain free of any alcohol or non-prescribed drugs while in the workplace. Alcohol and controlled substances which affect employee productivity, safety or judgment in the workplace will not be tolerated.

Staff members serve as role models for students in how to conduct themselves as citizens and as responsible, intelligent human beings.

Staff members have a legal responsibility to help instill in students the belief in and practice of ethical principles and democratic values.

Performance Responsibilities:??

Maintains positive work habits
Interpret a variety of instructions furnished in written, oral, diagram, or schedule form
Maintains positive attitude and has other personal qualities essential to job success including quality communication skills
Maintains a positive working environment and is cooperative with students, peers, other school personnel, parents, and the community
Maintains regular attendance and complies with State and County policies and regulations
Performs duties efficiently and productively
Works safely using proper body mechanics and lifting techniques thus decreasing risk of injury to self and co-workers 2
Maintains current knowledge of NSLP, West Virginia Child Nutrition, and Nicholas County food program requirements
Washes trays, pots, pans, and utensils;
Sweeps and mops kitchen and storage areas.
Cleans all equipment used in preparing and serving meals. Serves food to students and faculty.
Must demonstrate safe handling of food preparation, service, and storage.
Maintains adequate food inventory
Reviews weekly menus for planning food preparation schedule
Apply concepts such as fractions, percentages, ratios, and proportions to practical situations consistent with the duties of the position
Prepares school meals for students and adults
Prepares special dietary items for identified students
Unloads, separates, inspects, and stocks food/kitchen items
Operates and maintains commercial food service equipment and utensils
Maintains current NSLP, West Virginia Child Nutrition, and Nicholas County records including but not limited to production records, monthly menus, USDA documentation, bills, receipts, and West Virginia State Health Department documents
Read and comply with labels and safety warnings on cleaning agents and hazardous materials
Cleaning, mopping, kitchen on a regular basis or daily if needed; cleaning tables in the cafeteria on a regular basis or daily if needed
Reports work related problems in a professional manner using proper channels including but not limited to presenting problems verbally and/or in writing and allows for timely resolution prior to reporting problem to school principal
Maintains and/or upgrades skills
Performs all other duties and responsibilities as set forth in Nicholas County Board of Education Policy and as directed by immediate supervisor, building principal, or Superintendent of schools

?Physical Demands:??
Sitting: Rarely: ½ hour to 1 hour per day
Standing: Frequently: 2 hours in an 8-hour shift. Alternates continuously with walking.
Walking: Constantly: 5 ½ hours in an 8-hour shift. Alternates continuously with standing.

Lifting and Carrying:
Weight Frequency:?

1-10 lbs. Continuously Canned & raw food items, lunch trays, etc.
11-22 lbs. Continuously Trays of silverware, canned & raw food items, crates of milk & juice, etc.
21-35 lbs. Frequently Canned & raw food items, frozen food items, crates of milk & juice, pans of hot foods, etc.
36-50 lbs. Frequently Canned & raw food items, frozen food items, mixing bowls of dough, kitchen & cafeteria garbage, buckets of mopping water, etc.
51-75 lbs. Rarely Commodity items (encourage team lifting for all objects over 50 lbs.), etc.

Pushing/Pulling: Frequently Carts with frozen, raw, or cooked food items, mop bucket, garbage cans, trays, etc.
Forward bending: Occasionally Placing/removing pans of food in server, removing frozen food 3 from chest free.

Read the full job description and apply online on the recuiter's web-site

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