Cook Summer Food Pickup

Position Type:
Summer Programs/Cook

Date Posted:
5/13/2025

Location:
Central Office Itinerant

Date Available:
2025/2026

Closing Date:
05/19/2025

County:
Mason County Schools
POSITION ANNOUNCEMENT

POSITION: Cook for Summer Food Pick-up Program (6 positions)

LOCATION: Ashton 2 Cooks 1 Day/Week June25, July 9, July 23, July 30
PPIS 2 Cooks 1 Day/Week June June 25, July 9, July 16, July 30
New Haven 2 Cooks 1 Day/Week June 25, July 9, July 23. July 30

EMPLOYMENT TERM: On an as needed basis. Wages are contingent upon actually working as a cook for the Summer Food Pick-up Program. No payment if school has to be closed due to something outside the control of Mason County Schools. Pending student participation

HOURS: 7:00-3:00

SALARY: Daily rate based upon degree and experience on current salary schedule (State & County)

MINIMUM QUALIFICATIONS: High school diploma or equivalent degree and classified as a Cook or successful completion of all State required testing.

JOB DESCRIPTION: Must be able to load and unload heavy boxes.

The Mason County Board of Education will adhere to County Policy 3120. Applicants can withdraw their applications only during the posting period.

These positions are contingent upon Federal funding.

The applicant who held this position last summer or in a previous summer may be given preference under W Va Code 18-5-39.

MASON COUNTY SCHOOLS
Job Description
POSITION: Cook
IMMEDIATE SUPERVISOR: Child Nutrition Director
EMPLOYMENT TERM: Summer 2025
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.
• Prepares a variety of menu items for daily service.
• Document food used, served, and left over according to production times or dates opened.
• Prepares a variety of menu items for daily service.
• Assemble, measure, and mix ingredients for a variety of food items.
• Follow written, verbal, and other directions.
• Make menu item substitutions with the approval of the Child Nutrition Director.
• When necessary act as Cafeteria Manager assigning duties and inspecting food ready for consumption.
• 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.
• Demonstrate knowledge of preparation time and holding processes of foods prepared.
• Utilize a Child Nutrition (CN) label to demonstrate appropriate serving size.
• Select appropriate utensils and demonstrate their use in weighing and measuring ingredients.
• Match food preparation tasks to kitchen equipment and utilize 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.
• Exhibit flexibility and problem-solving skills when unexpected circumstances occur.
• Determine and maintain appropriate 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.
• Maintains and prepares inventories, records, and required reports such as day lunch report, monthly lunch report, and meal report for the county's Child Nutrition office.
• Appropriately stores food and supplies using first in, first out (FIFO) inventory method.
• Inputs meal participation data into computer when applicable.
• Explains and demonstrates the goals and operations of the child nutrition program.
• Assists with preparation of special dietary items for identified students.
• Exhibits professionalism in dealing with co-workers, students, parents, staff, and outside entities that associate with the child nutrition program.
• Maintains regular attendance and complies with State Law and County policies and regulations.
• 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 32 F in a
walk-in freezer to 100 F or above near the ovens, stove, and dishwasher. Temperatures
can exceed 400 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 (70-90 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

Updated 03/15/2022