Substitute Cooks (26-27)

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POSITION 27S4 TITLE:  Substitute Cook II (26-27)

LOCATION:  Countywide

EMPLOYMENT TERM:     As needed.  Typically eight or three and a half hours per day, flexible as needed by school starting and lunch times.  2026-2027 school year.

BID PERIOD: July 8-24, 2026, 3 pm

DUTIES & RESPONSIBILITIES:      

A substitute cook is charged with the responsibility of working within the framework of the Child Nutrition Program of the school and the county. A cook will be assigned specific duties under the direction of the building principal or his/her designee.

DUTIES MAY INCLUDE:

1. Aid in the preparation and serving of meals
2. Help to maintain a clean and sanitary kitchen and serving area
3. Deliver meals to schools
4. Maintain positive work habits, reliable attendance, punctuality, and effective working relationships with students, coworkers, and the public.
5. Participate in staff development/training; maintain and/or upgrade skills as required.
6. Assist with loading/unloading deliveries and meal transports as needed (including assisting drivers when applicable).
7. Work safely using proper body mechanics and lifting techniques to reduce risk of injury.
8. Read and comply with labels and safety warnings on cleaning agents and hazardous materials.
9. Wash trays, pots, pans, and utensils; sweep and mop kitchen/storage areas; clean equipment used in meal preparation and service.
10. Unload, separate, inspect, and stock food and kitchen supplies.
11. Prepare special dietary items for identified students as directed.
12. Assist with determining quantities of food to be prepared; prepare foods according to planned menus, standardized recipes, and proper portion sizes.
13. Maintain the highest standards of safety and sanitation in the kitchen and cafeteria, including daily cleaning/sanitizing and periodic deep cleaning.
14. Any other duties of a food service nature directed by the building principal or county supervisors.

QUALIFICATIONS: A cook employed within the Marshall County School System should exhibit high moral characteristics, a good physical appearance, and a friendly, cooperative personality while following written and oral instructions.  Cooks will be called upon to perform a variety of tasks requiring good physical health and development.  A cook must have a valid food handler's card and renew it annually.  A cook must pass the approved West Virginia Service Personnel Tests for School Cook as well as a clear background check. 

For further information, contact the principal or the Director of Child Nutrition and Wellness.

PHYSICAL DEMANDS:

The physical demands described are representative of those that must be met by an employee to successfully perform the functions of this job, with or without reasonable accommodation. Specific vision abilities required by this job include close vision such as reading handwritten or typed material and the ability to adjust focus.  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.  The employee is required to exert moderate physical effort and stand constantly.  While performing the duties of this job, the employee is frequently required to stoop, reach, stand, walk, lift heavy objects, pull, push, grasp, talk, hear, see, use repetitive motions, and operate commercial food service equipment (e.g., sterilizer, steamer, warmer, slicer, mixer, ovens, tilt skillets, kitchen appliances, and cleaning tools). Hazards: sprains/strains from improper lifting techniques; burns from improper protection when handling hot items; slips/falls from improper cleanup of spills/leaks, and others typically found in commercial food kitchens. 

WORK ENVIRONMENT

The noise level in the work environment is moderate to loud (70–90 dB).  The work floor surface, by the nature of this job, will be wet and slippery periodically throughout the day. Therefore, shoes with non-skid soles are recommended.  Temperatures can range from above 400° F while operating ovens and -10° F in a walk-in freezer to 100° F or above near the ovens, stove, and dishwasher. 

The work environment characteristics described here are representative of those an employee encounters while performing the functions of this job.

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