Half-Day Cook - 9:30 a.m. to 1:00 p.m. - 2026-27 School Year
Kanawha County Public Schools, Charleston, WV, United States
Job Title & Schedule
Half‑Day Cook – 9:30 a.m. to 1:00 p.m. – 2026‑27 School Year. Job ID: 24899
Position Information
Position Type: Service Personnel
Date Posted: 4/27/2026
Closing Date: 05/01/2026
Position: Cook I, Cook II, Cook III, Cafeteria Manager
Immediate Supervisor: Principal; Director of Finance/Child Nutrition; Child Nutrition Coordinator; Cafeteria Manager
FLSA Status: Non‑exempt
Employment Term: Minimum 200 days annually
Salary: Pursuant to WV Code §18A‑4‑8a, Kanawha County Salary Scale; Pay Grade A, B, C, or D commensurate with experience and education level.
Evaluation: Performance evaluated annually by the building principal/immediate supervisor in accordance with WV State Code §18A‑2‑12, WV State Board Policy 5314, and KCS Guide to Performance Evaluation for Service Personnel.
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. The nature of the work requires moderate physical effort, continuous standing and the use of commercial food‑service equipment.
Performance Responsibilities
Review weekly menus to plan the food preparation schedule.
Prepare menus for daily service.
Maintain temperature readings.
Assemble, measure, and mix ingredients of food items.
Follow written, verbal, and other directions.
When necessary, act as Cafeteria Manager, assigning duties and inspecting food ready for consumption.
Supervise or participate in cleaning, maintenance, and security of kitchen and storage areas.
Maintain a neat and orderly work area.
Comply with KCS Policies.
Receive permission from building principal/supervisor to work in excess of 40 hours per week.
Arrange food to be served daily.
Maintain accurate records which may include receipts, inventories of equipment and food supplies.
Cook I and II clean all equipment used in preparing and serving meals.
Cook III receives, inspects, orders, and stores food supplies following established procedures.
Cook III inputs data in computer when applicable.
Cafeteria Manager oversees the operation of the kitchen.
Cooperate 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).
Prepare special dietary items for identified students.
Train/instruct substitute cooks assigned to the work location in preparation of school meals.
Maintain and operate equipment and utensils common to large‑quantity preparation, cooking, storage and distribution of food.
Maintain an environment that is safe for food and food preparation.
Effectively address unforeseen crises associated with feeding large groups of children.
Maintain accurate records that include food temperature and food audit counts.
Attend in‑services and workshops as directed.
Follow all safety rules and regulations and use prescribed personal protective equipment.
Continuously improve processes.
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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Cook I
– a cook's helper;
Cook II
– interprets menus, prepares and serves meals in a school food‑service program; this definition includes a cook who has been employed as a Cook I for a period of four years.
Cook III
– prepares and serves meals, makes reports, prepares requisitions for supplies, orders equipment and repairs for a school food‑service program.
Cafeteria Manager
– directs the operation of a food‑services program in a school, including assigning duties to employees, approving requisitions for supplies and repairs, keeping inventories, inspecting areas to maintain high sanitation standards, preparing financial reports, and keeping records pertinent to food services.
Holds and keeps current County Board of Health Food Service Worker's Permit.
Ability to set and maintain a work pace that produces meals on time and adequate clean‑up.
Ability to present information and respond to questions from administrators, students, staff and general public consistent with the duties of the position.
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, students, maintenance staff and contacts from outside the county.
Ability to locate and comply with ingredient requirements.
Ability to organize and plan the location of kitchen equipment.
Ability to perform work requiring significant standing.
Ability to read labels and safety warnings on cleaning agents and hazardous materials.
Cafeteria managers should have a background in institutional or commercial food service.
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, 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 50 pounds of materials involving food supplies. 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, students and 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. The temperature in a school kitchen ranges from below 32 °F in a walk‑in freezer to 100 °F or higher near 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.
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 their designee.
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Half‑Day Cook – 9:30 a.m. to 1:00 p.m. – 2026‑27 School Year. Job ID: 24899
Position Information
Position Type: Service Personnel
Date Posted: 4/27/2026
Closing Date: 05/01/2026
Position: Cook I, Cook II, Cook III, Cafeteria Manager
Immediate Supervisor: Principal; Director of Finance/Child Nutrition; Child Nutrition Coordinator; Cafeteria Manager
FLSA Status: Non‑exempt
Employment Term: Minimum 200 days annually
Salary: Pursuant to WV Code §18A‑4‑8a, Kanawha County Salary Scale; Pay Grade A, B, C, or D commensurate with experience and education level.
Evaluation: Performance evaluated annually by the building principal/immediate supervisor in accordance with WV State Code §18A‑2‑12, WV State Board Policy 5314, and KCS Guide to Performance Evaluation for Service Personnel.
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. The nature of the work requires moderate physical effort, continuous standing and the use of commercial food‑service equipment.
Performance Responsibilities
Review weekly menus to plan the food preparation schedule.
Prepare menus for daily service.
Maintain temperature readings.
Assemble, measure, and mix ingredients of food items.
Follow written, verbal, and other directions.
When necessary, act as Cafeteria Manager, assigning duties and inspecting food ready for consumption.
Supervise or participate in cleaning, maintenance, and security of kitchen and storage areas.
Maintain a neat and orderly work area.
Comply with KCS Policies.
Receive permission from building principal/supervisor to work in excess of 40 hours per week.
Arrange food to be served daily.
Maintain accurate records which may include receipts, inventories of equipment and food supplies.
Cook I and II clean all equipment used in preparing and serving meals.
Cook III receives, inspects, orders, and stores food supplies following established procedures.
Cook III inputs data in computer when applicable.
Cafeteria Manager oversees the operation of the kitchen.
Cooperate 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).
Prepare special dietary items for identified students.
Train/instruct substitute cooks assigned to the work location in preparation of school meals.
Maintain and operate equipment and utensils common to large‑quantity preparation, cooking, storage and distribution of food.
Maintain an environment that is safe for food and food preparation.
Effectively address unforeseen crises associated with feeding large groups of children.
Maintain accurate records that include food temperature and food audit counts.
Attend in‑services and workshops as directed.
Follow all safety rules and regulations and use prescribed personal protective equipment.
Continuously improve processes.
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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Cook I
– a cook's helper;
Cook II
– interprets menus, prepares and serves meals in a school food‑service program; this definition includes a cook who has been employed as a Cook I for a period of four years.
Cook III
– prepares and serves meals, makes reports, prepares requisitions for supplies, orders equipment and repairs for a school food‑service program.
Cafeteria Manager
– directs the operation of a food‑services program in a school, including assigning duties to employees, approving requisitions for supplies and repairs, keeping inventories, inspecting areas to maintain high sanitation standards, preparing financial reports, and keeping records pertinent to food services.
Holds and keeps current County Board of Health Food Service Worker's Permit.
Ability to set and maintain a work pace that produces meals on time and adequate clean‑up.
Ability to present information and respond to questions from administrators, students, staff and general public consistent with the duties of the position.
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, students, maintenance staff and contacts from outside the county.
Ability to locate and comply with ingredient requirements.
Ability to organize and plan the location of kitchen equipment.
Ability to perform work requiring significant standing.
Ability to read labels and safety warnings on cleaning agents and hazardous materials.
Cafeteria managers should have a background in institutional or commercial food service.
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, 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 50 pounds of materials involving food supplies. 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, students and 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. The temperature in a school kitchen ranges from below 32 °F in a walk‑in freezer to 100 °F or higher near 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.
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 their designee.
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