Substitute Cook 001-053-C

Substitute Cook 001-053-C JobID: 4514

Position Type:

Cook/Nutrition Services/Substitute Cook

Date Posted:

7/15/2025

Location:

Central Office Itinerant

Date Available:

2025/2026

Closing Date:

07/21/2025

County:

&nbsp Mason County Schools&nbsp&nbspAdditional Information: Show/Hide

POSITION ANNOUNCEMENT

POSITION: Substitute Cook (Job #001-053-C)

LOCATION: Central Office Itinerant

EMPLOYMENT TERM: As Needed Basis (8 hour day)

SALARY: Salary based upon paygrade and experience on current salary schedule (State and County)

MINIMUM QUALIFICATIONS: Successful completion of all State required testing.

MASON COUNTY SCHOOLS

Job Description

POSITION: Substitute Cook

IMMEDIATE SUPERVISOR: Principal; Assistant Principal; Child Nutrition Director; Cafeteria Manager

EMPLOYMENT TERM: As Needed Basis

SALARY: Pursuant to WV Code 18A-4-8a, in accordance with

Mason County Salary Scale commensurate with experience and education level

EVALUATION: Performance in this position will be evaluated by the immediate supervisor.

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. Nature of the work requires moderate physical effort, continuous

standing and use of commercial food service equipment.

PERFORMANCE RESPONSIBILITIES: Additional duties may be assigned.

Reviews weekly menus for planning food preparation schedule.

Operates commercial food service equipment.

Prepares a variety of menu items for daily service.

Maintains temperature readings.

Assembles, measures, and mixes ingredients for a variety of food items.

Follows written, verbal and other directions.

When necessary, acts as Cafeteria Manager assigning duties and inspecting food

ready for consumption.

Supervises or participates in cleaning, maintenance and security of kitchen and

storage areas.

Makes menu item substitutions with the approval of Child Nutrition Director.

Sets up and arranges food to be served on a daily basis.

Maintains accurate records which may include receipts, inventories of equipment

and food supplies, order food supplies following established procedures.

Receives and inspects incoming merchandise.

Appropriately stores foods and supplies.

Prepares inventories, records and required reports.

Inputs data in computer when applicable.

Cooperates with various school programs, groups and outside organizations using

the school cafeteria, including planning and supervising the preparation and

serving for special events.

Explains and demonstrates the goals and operations of the child nutrition program

to students and adults as requested by principal.

Performs related work as required.

Assists with preparation of school meals for students and adults.

Assists with preparation of special dietary items for identified students.

Maintains harmonious relations with students, staff, vendors, parents, and other

outside entities that associate with child nutrition program.

Cares for, maintains and operates equipment and utensils common to large

quantity preparation, cooking, storage and distribution of food

Accounts for receipts

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 needs

and abilities of students.

Reads and interprets written recipes and other written and verbal directions.

Maintains accurate records that include food temperature, food audit counts, etc.

Attends in-services and workshops as directed.

Maintains confidentiality, unquestionable integrity.

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.

To perform this job successfully, an individual must be able to perform each essential

duty satisfactorily. The requirements listed below are representative of the knowledge,

skill, and/or ability required. Reasonable accommodations may be made to enable

individuals with disabilities to perform the essential functions.

Maintains current County Board of Health Food Service Worker's Permit

Ability to effectively present information and respond to questions from

administrators, students, staff and general public consistent with the duties of the

position.

Ability to perform work requiring considerable standing.

Ability to apply concepts such as fractions, percentages, ratios and proportions to

practical situations consistent with the duties of the position.

Ability to interface effectively with other departments, school personnel, other

maintenance staff and business contacts from outside the county.

Ability to read and comply with labels and safety warnings on cleaning agents

and hazardous materials.

Ability to interpret a 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, 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 as to

read handwritten or typed material, 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 32F in a

walk-in freezer to 100F or above near the ovens, stove, and dishwasher. Temperatures

can exceed 400F 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 (70-90 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