Description
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.  
This may involve occasional overtime. 
• 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. 
• Trains/instructs substitute cooks  
assigned to the work location in  
preparation of school meals. 
• Maintains harmonious relations with  
students, staff, vendors, parents, and  
other outside entities that associate with  
UCBOE 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. 
• Other duties as may be assigned by  
the principal and/or child nutrition director. 
 
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.  
Cook I means a person employed as a  
cook’s helper; Cook II means a person  
employed to interpret menus, 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  
means a person employed to prepare and  
serve meals, make reports, prepare  
requisitions for supplies, order equipment  
and repairs for a food service program of a  
school system. (Pursuant to WV Code  
§18A-4-8) 

Job Location or School Name
Upshur County Schools

City
Buckhannon

County
Upshur

Qualifications
Persons must be certified in  
the  
respective subject area.

Salary
Commensurate with degree and experience

Closing Date
2021-06-30

Comments
Posting #SS210103 
 
A complete posting can be  
found at all Upshur County  
Schools locations. 
 
Applicants for professional  
positions shall submit: 
Professional Bid Sheet(see  
website), 
letter of application, copy  
of certification,  
transcript

Apply to
Dr. Debra Harrison 
Upshur County Schools 
Assistant Superintendent 
102 Smithfield Street 
Buckhannon, WV 26201

Job URL
http://www.upshurschools.com

County Contact Email
brandon.williams@k12.wv.us