Substitute Cook S27-001-46

West Virginia K-12 Jobs; West Virginia; On-site; GBP 24,000 - 32,000; Full time

Benefits offered by this job

Competitive benefits

Job summary

West Virginia K-12 Jobs seeks a Cook II/III for Hampshire County Schools. The role involves cooking and baking to nutritionally sound menus, with potential duties in inventory and record keeping. Training provided, with emphasis on quantity cooking and adherence to safety standards.

The position requires serving meals, following approved recipes, and maintaining records. Occasional overtime may occur, with full-time benefits and a structured evaluation process.

Qualifications

• Maintains current Serv-Safe Certification.
• Demonstrates basic math for recipes and measurements (fractions, ratios).
• Ability to read and interpret written recipes and instructions.
• Communicates effectively with administrators, staff and the public.

Responsibilities

• Adheres to HACCP safety and hygiene standards.
• Follows school schedules and is punctual.
• Reviews weekly menus for planning food preparation.
• Operates commercial food service equipment.
• Prepares a variety of menu items including scratch cooking and following recipes.
• Maintains temperature readings.
• Input data (ordering) in computer when applicable.
• Trains substitute cooks as needed.

Skills

Serv-Safe Certification

Food safety awareness

Fractions/ratios math

Communication skills

Interdepartmental coordination

Education

High School diploma or equivalent

Serv-Safe Certification

Job description

Position Type: Cook/Nutrition Services/ Cooks

Date Posted: 5/19/2026

Location: County Wide-Hampshire County Schools

Closing Date: 10/27/2026

County: Hampshire County Schools

POSITION:

Cook II/III

IMMEDIATE

SUPERVISOR:

Principal

FLSA STATUS:

Non-Exempt

EMPLOYMENT

TERM:

Minimum 200 days annually, pursuant to WV Code §18A-4-8; extended employment days may be established by HCBOE

SALARY:

Pursuant to WV Code §18A-4-8, in accordance with Hampshire County Salary Schedule, Pay Grade B, C, D or E; commensurate with experience and education levelplus competitive benifits package equal to approximatly 35% of direct compensation.

EVALUATION:

Performance in this position will be evaluated by the building principal/immediate supervisor and in accordance with WV State Code §18A-2-12, WV State Board Policy 5314, and HCBOE Evaluation Policy for Service Personnel

JOB SUMMARY:

The Cook performs 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. Nature of the work requires moderate physical effort, continuous standing, and use of commercial food service equipment.

Pursuant to WV Code §18A-4-8: ‘Cook II’ means a person employed to interpret menus, to prepare and serve meals in a food service program of a school. ‘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.

PERFORMANCE RESPONSIBILITIES: (Additional duties may be assigned)

• Adheres to appropriate safety, hygiene and health standards as mandated by Hazard Analysis and Critical Control Point (HACCP)
• Follows school schedules and be punctual
• Reviews weekly menus for planning food preparation schedule
• Operates commercial food service equipment
• Prepares a variety of menu items for daily service including scratch cooking and following recipes
• Maintains temperature readings
• Assembles, measure, and mixes ingredients for a variety of food items
• Follows written, verbal and other directions
• Participates in cleaning, maintenance and security of kitchen and storage areas
• Sets up and arranges food to be served on a daily basis
• Receives, inspects, and temps incoming merchandise
• Appropriately stores foods and supplies
• Inputs data (ordering) in computer when applicable
• Has a working knowledge of all kitchen equipment and devices and show ability to maintain this equipment
• Reacts favorably to constructive criticism
• Cooperates with various school programs, groups, and outside organizations using the school cafeteria, including planning and supervising the preparation and serving for special events. This may involve occasional overtime.
• Assists with preparation of all school meals for students and adults
• Assists with preparation of special dietary items for identified students
• When requested, trains/instructs substitute cooks assigned to the work location in preparation of school meals
• Maintains harmonious relations with students, staff, vendors, parents, and other outside entities that associate with the child nutrition program
• Cares for, maintains, and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food
• Maintains regular attendance and complies with State Law and County policies and regulations
• Maintains an environment that is safe for food and food preparation
• Anticipates and effectively addresses unforeseen crises associated with feeding large groups of children
• Assists in implementing meals based on district and school objectives and the needs and abilities of students
• Reads and interprets written recipes and other written and verbal directions
• Attends workshops as directed
• Maintains confidentiality, unquestionable integrity
• When necessary, acts as Cafeteria Manager assigning duties and inspecting food reading for consumption
• Makes menu item substitutions with the approval of Cafeteria Manager and Child Nutrition Director
• Maintains accurate records which may include receipts, inventories of equipment and food supplies, order food supplies following established procedures

QUALIFICATIONS:

High School diploma or equivalent, pursuant to WV Code §18A-2-5; Criminal background check conducted pursuant to WV Code §18-5-15c; Meet the definition of “Qualifications” in WV Code §18A-4-8b; demonstrated competency, pursuant to WV Code §18A-4-8e (state approved competency test) as required.

• Maintains current Serv-Safe Certification
• Effectively presents information and respond to questions from administrators, students, staff and general public consistent with the duties of the positions
• Performs work requiring considerable standing
• Applies concepts such as fractions, percentages, ratios, and proportions to practical situations consistent with the duties of the position
• Interfaces effectively with other departments, school personnel, other maintenance staff and business contacts from outside the county
• Reads and complies with labels and safety warnings on cleaning agents and hazardous materials
• Interprets an variety of instructions furnished in written, oral, diagram, or schedule form

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. While performing the duties of this job, the employee is frequently required to reach, walk, climb, lift heavy objects, pull, push, grasp, bend, use commercial food service equipment, talk, hear, see and use repetitive motions. 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 to read 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 -10 degrees F in a walk-in freezer to 100 degrees F or above near the ovens, stove and dishwasher. Temperatures can exceed 400 degrees 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 nonskid soles are recommended. The noise level in the work environment is moderate loud to loud (70-90dB).

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.

The employee shall remain free of any alcohol or non-prescribed drugs while in the workplace. Alcohol and controlled substances which effect employee productivity, safety, or judgment in the workplace will not be tolerated.