Cook II - Clay County High School

Cook II - Clay County High School JobID: 45425

Position Type:

Cook/Nutrition Services/Cooks

Date Posted:

6/11/2025

Location:

Clay County High School

Closing Date:

06/17/2025

County:

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

Cook II - Clay County High School

Requirements

High School Diploma or GED

Food Handlers Card

Pending Employment

Criminal Background Check

Drug Test

Success Score on Employment Test for Cook Classification

Salary/Benefits

676 Cook II (B)

Salary based on experience and education level per Clay County Board of Education Salary Schedule, plus competitive benefits package equal to approximately 35% of direct compensation.

PEIA Shopper's Guide

PEIA Employee Flexible Benefits Guide

Terms of Employment

200 Days

2025-2026 School Year

SERVICE PERSONNEL

Cook I

Personnel employed as a cook's helper.

Cook II

Personnel employed to 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.

Cook III

Personnel employed to prepare and serve meals, make reports, prepare requisitions fo supplies, order equipment and repairs for a food service program of a school system.

Cafeteria Manager

Personnel employed to direct the option of a food service program in a school, including assigning duties to employees, approving requisitions for supplies and repairs, keeping inventory, inspecting areas to maintain high standards of sanitation, preparing financial reports, and keeping records pertinent to food service of a school.

Classification definitions obtained from W.Va. Code 18A-4-8.

Job Description

• Perform housekeeping, cooking, and maintenance functions in safe manner.

• Document food used, served, and left over according to production times or dates opened.

• Assist in implementing food safety.

• Measure, mix, and cook ingredients.

• Assist in ordering food for weekly menus, receiving, and stocking inventory using first in, first out (FIFO) inventory method.

• Exhibit professionalism in dealing with co-workers, students, parents, and staff.

• Prepare and submit reports such as daily lunch reports, monthly lunch reports, and meal report for the county's Child Nutrition office.

• Prepare and submit accident reports to immediate supervisor.

• Demonstrate an understanding of the nutritional information and safe handling information from food labels.

• Explain the meaning of the ingredients list, including knowledge of ingredients that might be harmful to students with special diets or food allergies.

• Evaluate different methods of preparation appropriate to specific meats, vegetables, salads, and quick breads.

• Demonstrate knowledge of preparation time and holding processes of foods prepared.

• Utilize a Child Nutrtion (CN) label to demonstrate appropriate serving size.

• Select the appropriate utensils and demonstrate their use in weighing and measuring ingredients.

• Match food preparation tasks to kitchen equipment and utlize the equipment which most efficiently and safely completes the task.

• Practice and enforce good personal hygiene, using precautions to prevent the spread of contagious disease.

• Estimate food requirements and portions using appropriate math skills.

• Adapt standardized recipes using math skills of adding, subtracting, multiplying, and dividing whole numbers and fractions to calculate the desired yield.

• Follow the food safety plan procedures to maintain safe and sanitary conditions of facility equipment, food storage, food preparation, and food service.

• Exhibit flexibility and problem-solving skills when unexpected circumstances occur.

• Determine appropraite food temperatures for food preparation, storage, and service according to the food safety plan.

• Prepare all foods according to Standard Operating Procedures.

• Identify and correctly use the mixer, convection oven, slicer, steam equipment, vertical cutter, food chopper, and dishwasher.

• Be familiar with measurement abbreviations and food preparation terminology.

• Input meal participation data into computer programs.

• Physical Requirements:

• Must be able to stand and walk up to eight hours per day.

• Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.