Substitute Cook

Requirements

• High School Diploma or GED Food Handlers Card Pending Employment Criminal Background Check Drug Test Employment Test for Cook Classification Salary/Benefits WV Salary Scale for Substitute Service Personnel SERVICE PERSONNEL Cook I Personnel employed as a cook's helper. Cook II Personnel 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 Personnel employed to prepare and serve meals, make reports, prepare requisitions fo supplies, order equipment and repairs for a food service program of a school system. Cafeteria Manager Personnel employed to direct the option of a food service program in a school, including assigning duties to employees, approving requisitions for supplies and repairs, keeping inventory, inspecting areas to maintain high standards of sanitation, preparing financial reports, and keeping records pertinent to food service of a school. Classification definitions obtained from W.Va. Code §18A-4-8. Sample Job Description
• Perform housekeeping, cooking, and maintenance functions in safe manner.
• Document food used, served, and left over according to production times or dates opened.
• Assist in implementing food safety.
• Measure, mix, and cook ingredients.
• Assist in ordering food for weekly menus, receiving, and stocking inventory using first in, first out (FIFO) inventory method.
• Exhibit professionalism in dealing with co-workers, students, parents, and staff.
• Prepare and submit reports such as daily lunch reports, monthly lunch reports, and meal report for the county's Child Nutrition office.
• Prepare and submit accident reports to immediate supervisor.
• Demonstrate an understanding of the nutritional information and safe handling information from food labels.
• Explain the meaning of the ingredients list, including knowledge of ingredients that might be harmful to students with special diets or food allergies.
• Evaluate different methods of preparation appropriate to specific meats, vegetables, salads, and quick breads.
• Demonstrate knowledge of preparation time and holding processes of foods prepared.
• Utilize a Child Nutrtion (CN) label to demonstrate appropriate serving size.
• Select the appropriate utensils and demonstrate their use in weighing and measuring ingredients.