Cook I/III 3

Position Type:
Cook/Nutrition Services/Cooks

Date Posted:
4/29/2025

Location:
Brooke Intermediate North

Date Available:
08/18/2025

Closing Date:
05/05/2025

County:
Brooke County Schools BROOKE COUNTY SCHOOLS
POSITION VACANCY POSTING
POSITION TITLE: Cook I/III - 25/26SY
LOCATION: Brooke Intermediate North - 3.29 hours 10:31 a.m. - 2 p.m., M-F

Qualifications: Proficient in areas of cooking, baking, food preparation and record
keeping. Must be able to read recipes and make calculations for ingredient measurements. Must have a working skill in operating all types of kitchen equipment. Background training in institutional or commercial food service preferred. Must meet all health requirements set up by the federal, state and county government. Exhibit a pleasing personality and ability to get along well with others. High school diploma or general equivalency certificate (GED) required, and achieve a passing score on the WV State Competency Test for Cooks. This job is classified as medium to heavy work capacity.

Reports to: Supervisor of Child Nutrition, building Principal and/or appropriate supervisor.

Job Goals: Works under the direct supervision of the Supervisor of Food Service and/or
Principal to plan, control, prepare and serve meals in accordance with county, state and federal regulations. Responsible for maintaining inventories, daily records of supplies, milk and meal counts and preparing food service reports according to regulations. Responsible for maintaining inventories, daily records of supplies, milk and meal counts and preparing food service reports according to regulations. Responsible for producing tasty, appealing menus on limited budget and served in a pleasant atmosphere.

Essential functions of the job are:

1. Prepares menus that meet standards and food patterns of different age students.
2. Prepares tables, chairs, steam tables, napkin holders, salt and pepper shakers, straw dispensers, etc., and returns lunchroom for class activities.

1. Accepts the responsibilities delegated by the supervisor for record keeping, inventory and food purchases.
2. Verifies invoices for cost, quality and quantity of deliveries.
3. Monitor portions and quality control
4. Main accurate daily records for meals, milk and inventories for Supervisor of Food Service and/or building Principal.
5. Responsible for training new kitchen personnel.
6. Be knowledgeable about the functions of kitchen equipment and responsible for its use, care and repair.

1. Sets up tables, chairs, steam tables, napkin holders, salt and pepper shakers, straw dispensers, etc.
2. Washes trays, carts, pots/pans, utensils and other food service equipment; sweeps and mops lunchroom and kitchen areas.

1. Participates in all county food service training programs required and strives to upgrade job performance by implementing the suggestions and decisions made during these meetings.

1. Supervises the serving of required portions of federally approved meals.

1. Provides general supervision over all kitchen operations.

1. To follow county policy and procedures.
2. To maintain positive work habits and attitudes.
3. To perform duties efficiently and productively.
4. To maintain and/or upgrade skills.
5. To promote positive public communication.
6. To maintain a professional appearance.
7. If possible, willing to perform kitchen related activities outside the normal work day if needed and requested.
8. Performs other related tasks as assigned by the Supervisor of Food Service and/or building Principal.

Term of employment: 200 days
Salary: In accordance with the Brooke County Service Personnel Salary Schedule.
Evaluation: Performance of this job will be evaluated annually in accordance with provisions of the
Brooke County Board of Education Policy on Evaluation of Service Personnel.

Salary based on experience and education level per CBOE salary schedule plus competitive benefits
package equal to approximately 35% of direct compensation.