Cafeteria Manager/Cook (B. Long, DES CM (P1)) na West Virginia K-12 Jobs

1.       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.n See note above
2.      Criminal background check per WV Code §18-5-15c  
3.      Maintains current County Board of Health Food Service Worker’s Permit  
4.      The ability to perform the job duties and responsibilities of the position as contained in the Job Description  

Cafterai Manager: Personnel employed to direct the operation of a food services program in a school, including assigning duties to employees, approving requisitions for supplies and repairs, keeping inventories, inspecting areas to maintain high standards of sanitation, preparing financial reports, and keeping records pertinent to food services of a school.

Responsible for maintaining accurate daily records and completing food service reports according to regulations (county, state, and federal). Responsible for planning, directing, and controlling the development of the school food service program on a sound, nutritional, educational, and financial basis. Responsible for producing tasty, appealing meals served in a pleasant atmosphere. Responsible to the principal and Child Nutrition Director and operates an efficient food service program with a minimum of supervision. Able to have a good relationship with others, alert to the needs and feelings of subordinates, open to suggestions for improvement and maintains a pleasant disposition. Individuals must have working knowledge to operate equipment, maintain inventory and record through use of computer program. Inspect and maintain equipment and request proper maintenance. Ensure a safe work environment.

• Responsible for overseeing the efficient operation of the kitchen in accordance with federal, state, and county regulations.
• Assists in preparing meals that meet nutritional standards set by USDA considering food patterns of different age students and maintain a work pace that will produce meals on time.
• Takes inventory of food, supplies, and records daily meal production reports.
• Restocks storage areas with merchandise as it is received using FIFO (First in First out) Inventory Control.
• Assists in receiving merchandise, checking quality, freshness, and temperature requirements.
• Helps maintain proper food temperature for optimum safety as established by local health regulatory agency.
• Must be knowledgeable and correctly use the mixer, convection oven, slicer, steam equipment, food processor, dishwasher, disposal, warmer, tilt skillet, and range.
• Responsible for safe proper equipment use, care, cleanliness, and reporting needed repairs.
• Maintains strict personal hygiene practices and dress according to established county policies and local health regulations.
• Maintains daily flow of communication between school and county office via internet/email in case of emergency food alert recalls, delivery changes, shortages, substitutions, etc.
• Must portray positive work habits, good decision making and verbal/written communication skills. Must be able to perform duties with little supervision.
• Utilize USDA resource materials, i.e., Good Buying Guide & Recipe Books, when completing tasks in Child Nutrition Programs.
• Must participate in food service training as directed and planned by Child Nutrition Director.
• Must be able to lift containers and cases of food weighing a minimum of fifty (50) pounds using proper lifting techniques and safe work habits.
• Must be knowledgeable and assist in preparing quality and safe meals that are adapted for special needs students.
• Performs other related tasks as assigned by supervisor.
• Reports directly to the principal and/or Child Nutrition Director. Gives and receives written and verbal instructions.
• Have contact with salespersons, product delivery personnel, school staff, students, school nurse, maintenance staff, and sometimes parents.
• Must be able to read recipes and make necessary calculations for ingredient measurements.
• Should have some background in institutional or commercial cooking.
• Must be able to pass all health requirements set up by federal, state and county government.
• Should have a pleasing personality and be able to get along well with others.
• The cook is expected to evaluate different methods of preparation appropriate to specific meats, vegetables, salads, and yeast breads planned for each meal.
• Must be able to read and adapt standardized recipes to the desired yield, utilize the appropriate utensils during preparation and serving food, and demonstrate their use in weighing and measuring ingredients.
• Must know terminology used in USDA recipes and identify standard abbreviations.
• The cook will match food preparation tasks to the available institutional large and small equipment and specify which most efficiently completes the task.
• Must demonstrate safe handling of food preparation, service, and storage.
•  Must be able to provide nutritious, tasty, appealing, and suitable meals.
• Establish work schedules that produce meals on time and provide adequate clean up.
• Has responsibility to make decisions concerning the cafeteria operation while staying within the constraints federal and state regulations, county guidelines, and the authority delegated by the Child Nutrition Director.
• To maintain positive work habits.
• To perform duties efficiently and productively.
• To maintain and/or upgrade skills.
• To maintain a safe work environment.
•  Instill in students the belief and practice of ethical principles and democratic values.
• Perform other duties as assigned.

• 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.