Cook (L. Showalter, BCHS COOK 3, P(1)

West Virginia Department of Education; McNutt (WV); On-site; USD 23,000 - 35,000; Full time

Job summary

Braxton County Schools is seeking a Cook at Braxton County High School. The role involves preparing meals under nutritionally sound menus, with duties spanning inventory, record-keeping, and operating kitchen equipment.

The position requires adherence to school food safety standards and support for students’ dietary needs. Applicants must pass the state cook test before consideration, and will be notified by email about test scheduling.

Qualifications

• Must pass the state prescribed exam for the position per WV code.
• Criminal background check as required by WV Code.
• Maintain a current County Board of Health Food Service Worker's Permit.
• Ability to perform duties per the official Job Description.

Responsibilities

• Maintains positive work habits.
• Follow ethical and democratic values in student interactions.
• Interpret instructions in written, oral, diagram, or schedule form.
• Maintain a positive attitude and communicate effectively.
• Work cooperatively with students, staff, parents, and the community.
• Maintain regular attendance and comply with policies.

Skills

State exam requirement

Background check

Food Service Permit

Ability to follow job description

Job description

POSITION

Cook

NOTE

Applicants must take and pass the state Cook test before BCS can consider their application for hire. You will receive email notification when tests are scheduled. Applicants will NOT be called and/or interviewed until they have passed the test. Notification of scheduled tests and locations will be emailed to applicants. If you do not take the test, you CANNOT be considered for employment. Email Melissa Adkins [e-mail] for additional information. Please add Ms. Adkin's email to your contacts to ensure you receive communications regarding testing.

LOCATION

Braxton County High School

LENGTH OF EMPLOYMENT

Standard 200 Day Contract; 6:00 am - 2:00 pm (Subject to adjustment by Building Administrator or Program Director)

SALARY

State Minimum Salary Schedule forService Personnel,Total compensation Package may be found HERE

QUALIFICATIONS

• 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

Classification

Service

Reports to

Building Principal, Assistant Principal, Child Nutrition Director

Application Deadline

October 28, 2026

FLSA Status

Non-Exempt

EFFECTIVE EMPLOYMENT DATE

Upon Board Approval

Description

Cook I – means a person hired as a cook's helper.

Cook II – 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.

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 are expected to refrain from bullying, harassment, intimidation, and discrimination.

Please note: If you have recently retired from any entity covered by the West Virginia Consolidated Public Retirement Board, applying for or accepting employment within 60 days of your retirement date could negatively impact your retirement benefits and result in a significant financial or tax liability for which you are responsible. It is your responsibility to check with the WVCPRB to ensure that you are compliant with state code that requires a 60 day bona fide separation from retirement. Braxton County Schools will not be responsible for any taxes, penalties, costs, or other financial liabilities you may incur if you apply for or accept employment contrary to the laws of West Virginia, or the regulations of the Internal Revenue Service, the WVCPRB, or another other applicable state or federal law or regulation. You may reach the WVCPRB by calling 1-800-654-4406. By applying, you acknowledge that you have read and understand this requirement.

Performance Responsibilities

• Maintains positive work habits.
• Instill in students the belief and practice of ethical principles and democratic values.
• 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.
• Maintains current knowledge of NSLP, West Virginia Child Nutrition, and Braxton 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.
• 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.
• 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 Braxton 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: 5½ hours in an 8-hour shift. Alternates continuously with standing.

Lifting and Carrying:

Weight Frequency:

• 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??

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.

While performing the duties of this job, the employee is frequently required to stoop, reach, stand, walk, lift heavy objects, pull, push, grasp, talk, hear, see, use repetitive motions, and operate commercial food service equipment. The employee is required to exert moderate physical effort and stand continuously.

While performing the duties of this job, the employee may frequently lift and/or move at least 40-60 pounds of materials, food, supplies, etc.???

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

The position requires the individual to meet multiple demands from several people and interact with the public and other staff members.???

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.

Revised June 2025

ADDITIONAL MINIMUM REQUIREMENTS

• Applicants who have been dismissed or who have had their contracts non-renewed for cause by another school district are not eligible for consideration; applicants who have recent unsatisfactory evaluations are not to be considered eligible for consideration; applicants who demonstrate unsatisfactory interview performance are not eligible for consideration; and, applicants who receive unfavorable reference recommendations will not be eligible for consideration.
• The ability to perform the job duties and responsibilities of the position as contained in the Job Description, with or without reasonable accommodation.