Cook III

Berkeley County Schools•Martinsburg, WV

1d•Onsite

About The Position

Cook III means personnel employed to prepare and serve meals, make reports, prepare requisitions for supplies, and order equipment and repairs for a food service program of a school system. A cook performs responsible cooking and baking duties, following nutritionally sound menus and may be assigned inventory, record keeping, and 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.

Requirements

High School Diploma or GED pursuant to WV code §18A-2-5
Serv Safe Certification
WV State Cook Competency Exam pursuant to WV code §18A-4-8e
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
Active Listening
Reading Comprehension
Mathematics
Monitoring
Speaking
Writing
Complex Problem Solving
Active Learning
Critical Thinking
Learning Strategies
Time Management
Management of Material Resources
Management of Personnel Resources
Service Orientation
Instructing
Coordination
Negotiation
Persuasion
Social Perceptiveness
Systems Evaluation
Systems Analysis
Judgment & Decision Making
Equipment Maintenance
Equipment Selection
Operation Monitoring
Operation and Control
Quality Control Analysis
Troubleshooting
Balancing
Feeling
Hearing
Repetitive Motion
Walking
Crawling
Crouching
Grasping
Control Precision
Finger & Hand Dexterity
Kneeling
Lifting
Multi-limb Coordination
Pulling
Pushing
Reaching
Stooping
Talking

Nice To Haves

Prior food services experience preferred.

Responsibilities

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
Participate in cleaning, maintenance and security of kitchen and storage areas
Perform related work as required
Reads and interprets written recipes and other written and verbal directions
Verify food temperatures for safety
Makes menu item substitutions with the approval of the Cafeteria Manager and Child Nutrition director
Reviews weekly menus with manager and assist for planning food preparation schedule, inventory levels/needs, and order receiving
Aid 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
All other duties defined in the Cook I/II job description