School Kitchen Substitute Cook – Scratch Cooking & HACCP

West Virginia Department of Education; Charleston (AR); On-site; USD 32,000 - 42,000; Full time

Job summary

The West Virginia Department of Education seeks a Substitute Cook II/III to prepare, cook and serve meals for students, follow nutritionally sound menus, and assist with inventory and record keeping under the supervisor's direction.

This position requires standing for long periods, operating commercial kitchen equipment, and maintaining safety and HACCP standards; it may involve training substitutes and supporting special meals and events.

Qualifications

• High School diploma or equivalent required.
• Serv-Safe Certification required.
• Strong ability to work with large quantities and follow recipes.
• Ability to stand for long periods and operate kitchen equipment.
• Ability to interpret menus and safety regulations.
• Good communication with staff and supervisors.
• Willingness to train substitutes and assist with special events.

Responsibilities

• Adheres to safety, hygiene and HACCP standards as required.
• Follows school schedules and punctuality.
• Reviews weekly menus for planning food preparation.
• Operates commercial food service equipment.
• Prepares a variety of menu items including scratch cooking.
• Maintains temperature readings and conducts proper storage.
• Inputs ordering data into the computer when applicable.
• Maintains knowledge of kitchen equipment and its use.
• Cooperates with school programs and events; may involve overtime.
• Supports preparation of meals for students and adults.
• Assists with special dietary item preparation for identified students.

Skills

Serv-Safe Cert

HACCP knowledge

Standing long

Fractions/ratios

Interdepartmental comms

Safety labels

Instructions comprehension

Education

High School diploma or equivalent

Serv-Safe Certification

Job description

The West Virginia Department of Education seeks a Substitute Cook II/III to prepare, cook and serve meals for students, follow nutritionally sound menus, and assist with inventory and record keeping under the supervisor's direction.

This position requires standing for long periods, operating commercial kitchen equipment, and maintaining safety and HACCP standards; it may involve training substitutes and supporting special meals and events.