Substitute Cook, 001-053-C

Substitute Cook, 001-053-C JobID: 73300 Position Type: Cook/Nutrition Services/Substitute CookDate Posted: 9/9/2026Location: Central Office Itinerant Closing Date: 09/15/2026County: Mason County Schools Additional Information: Show/HidePOSITION 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 SCHOOLSJob DescriptionPOSITION: Substitute CookIMMEDIATE SUPERVISOR: Principal; Assistant Principal; Child Nutrition Director; Cafeteria ManagerEMPLOYMENT TERM: As Needed BasisSALARY: Pursuant to WV Code §18A-4-8a, in accordance withMason County Salary Scale commensurate with experience and education levelEVALUATION: 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 ofthe Cafeteria Manager. Positions in this class require specific training and the ability todo quantity cooking and/or baking. After initial orientation, work is performed withminimum supervision. Nature of the work requires moderate physical effort, continuousstanding 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 foodready for consumption.§ Supervises or participates in cleaning, maintenance and security of kitchen andstorage 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 equipmentand 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 usingthe school cafeteria, including planning and supervising the preparation andserving for special events.§ Explains and demonstrates the goals and operations of the child nutrition programto 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 otheroutside entities that associate with child nutrition program.§ Cares for, maintains and operates equipment and utensils common to largequantity preparation, cooking, storage and distribution of food§ Accounts for receipts§ Maintains regular attendance and complies with State Law and County policiesand regulations.§ Maintains an environment that is safe for food and food preparation.§ Anticipates and effectively addresses unforeseen crises associated with feedinglarge groups of children.§ Assists in implementing meals based on district and school objectives and needsand 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; Criminalbackground check conducted pursuant to WV Code §18-5-15c; Meet the definition of"Qualifications" in WV Code §18A-4-8b; demonstrated competency, pursuant toWV Code §18A-4-8e (state-approved competency test) as required.To perform this job successfully, an individual must be able to perform each essentialduty satisfactorily. The requirements listed below are representative of the knowledge,skill, and/or ability required. Reasonable accommodations may be made to enableindividuals 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 fromadministrators, students, staff and general public consistent with the duties of theposition.§ Ability to perform work requiring considerable standing.§ Ability to apply concepts such as fractions, percentages, ratios and proportions topractical situations consistent with the duties of the position.§ Ability to interface effectively with other departments, school personnel, othermaintenance staff and business contacts from outside the county.§ Ability to read and comply with labels and safety warnings on cleaning agentsand hazardous materials.§ Ability to interpret a variety of instructions furnished in written, oral, diagram orschedule form.PHYSICAL DEMANDS:The physical demands described are representative of those that must be met by anemployee to successfully perform the essential functions of this job. Reasonableaccommodations may be made to enable individuals with disabilities to perform theessential 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 moderatephysical effort and stand continuously. While performing the duties of this job, theemployee may frequently lift and/or move at least 40-60 pounds of materials, foodsupplies, etc. Specific vision abilities required by this job include close vision such as toread handwritten or typed material, the ability to adjust focus. The position requires theindividual to meet multiple demands from several people and interact with the public andother staff members.WORK ENVIRONMENT:The work environment characteristics described here are representative of those anemployee encounters while performing the essential functions of this job. Reasonableaccommodations may be made to enable individuals with disabilities to perform theessential functions. The temperature in a school kitchen can range from below 32°F in awalk-in freezer to 100°F or above near the ovens, stove, and dishwasher. Temperaturescan exceed 400°F while operating ovens. The work floor surface, by the nature of thisjob, will be wet and slippery periodically throughout the day. Therefore, shoes with nonskidsoles are recommended. The noise level in the work environment is moderate loudto loud (70-90 dB). The information contained in the job description is for compliance with the Americanswith Disabilities Act (ADA) and is not an exhaustive list of duties performed by thisposition. Additional duties are performed by the individuals currently holding thisposition and additional duties may be assigned by the Superintendent or his/her designee