Cook II

West Virginia K-12 Jobs; Summersville (WV); On-site; USD 32,000 - 52,000; Full time

Job summary

West Virginia K-12 Jobs is seeking a school cafeteria cook for a standard 200-day contract. The role involves cooking and baking to support nutritious school meals, inventory control, and maintaining food service records. The position requires WV credentials, a background check, and a current health permit.

Work is Monday through Friday with a focus on safety and quality in a school setting. The cook will follow approved menus, perform basic kitchen duties, and help sustain a positive, orderly

Qualifications

• High School Diploma or GED as required by WV code §18A-2-5.
• Must pass the state exam for the position per WV code §18A-4-8e.
• Criminal background check required per WV code §18-5-15c.
• Maintain current County Board of Health Food Service Permit.
• Ability to perform the duties described in the job description.

Responsibilities

• Prepare and serve meals following nutritionally sound menus.
• Assist with inventory and record keeping for food service.
• Operate and maintain kitchen equipment safely and efficiently.
• Washes trays, pots, and utensils; maintains hygiene and safety standards.
• Comply with NSLP, WV Child Nutrition, and county requirements.
• Assist in menu planning and ensure timely production for meals.

Education

High School Diploma or GED

Pass state prescribed exam per WV Code §18A-4-8e

Criminal background check

Maintains County Board of Health Food Service Worker's Permit

Ability to perform duties per Job Description

Job description

Salary/Terms

Standard 200 Day Contract. Monday - Friday 6:00 am - 2:00 pm. Pay Grade B. Salary based on experience and education level per NCBOE salary schedule plus competitive benefits package equal to approximately 35% of direct compensation.

Classification

Service

Reports to

Building 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 Work'er Permit
• The ability to perform the job duties and responsibilities of the position as contained in the Job Description

Description

Cook–means a person employed toassist other cooks and/orinterpretmenus 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/orbaking. 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

The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Specific vision abilities required by this job include close vision such as reading handwritten or typed material and the ability to adjust focus.

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

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

Squatting/Stooping

Occasionally Retrieving items from under counters, emptying food racks, cleaning under counters, etc.

Kneeling

Occasionally Cleaning, etc.

Crawling

Occasionally Cleaning behind freezers & ovens, under sinks, etc.

Climbing

Occasionally Stocking of light weight items on top shelves in pantry, stocking frozen food items in upright freezers, etc.

Overhead reaching

Occasionally Stocking light weight items on top shelves in pantry, placing or removing foods from steamers, ovens, freezers, pantry, etc.

Hazards

Sprains/strains from improper lifting techniques, burns from improper protection when handling hot items, slips/falls from improper cleanup of spill, leaks, etc.

Machines/equipment/tools

Sterilizer, steamer, warmer, slicer, mixer, ovens, tilt skillets, kitchen appliances, and cleaning tools

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The temperature in a school kitchen can range from below 32°F in a walk-in freezer to 100° F or above near the ovens, stove, and dishwasher. Temperatures can exceed 400°F while operating ovens. The work floor surface, by the nature of this job, will be wet and slippery periodically throughout the day. Therefore, shoes with non-skid soles are recommended. The noise level in the work environment is moderate to loud (70 – 90 dB).

The information contained in the job description is for compliance with the Americans with Disabilities Act (ADA) and is not an exhaustive list of duties performed by this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned by the Superintendent or his/her designee

Selection Procedure

Per W. Va. Code

Postings current as of 10/21/2026 2:07:37 AM CST.