2026 Summer Programs-Cook GVMS

Position Overview Lincoln County Schools is seeking qualified applicants for Summer Cook Positions to support our summer meal programs. Requirements Applicants must have passed the West Virginia State Cook Testing and Certification Requirements or currently hold (or have previously held) a Cook Classification. Applicants must be current employees of Lincoln County Schools. Location: Harts PK-8 Hourly Rate: $20.00 Work Schedule: 6 hours per day (7:00 AM – 1:00 PM) 4 days per week (Monday through Thursday) Dates of Employment: July 6 through July 30 (Monday–Thursday only) One Preparation Day prior to July 6 (Date TBD) Funding Source Food Service Funds Responsibilities To ensure the smooth and efficient operation of the school cafeteria for the ultimate health, comfort and benefit of the student. To serve the students attractive and nutritious meals in an atmosphere of efficiency, cleanliness and warmth. Qualifications for the Position Must have obtained a High School diploma or GED. Successful passage of the State Competency Test for Cooks or holds or has held the classification as a cook. Any combination of training and experience which would lead to successful employment as a cook, such as: Knowledge of menu preparation. Ability to operate kitchen equipment. Ability to properly supervise and properly clean kitchen area. Ability in inventory and record keeping. Obtain a food handler's card. Ability to supervise and prepare large quantities of food producing a quality product. Functions and Duties Supervises, assigns and instructs kitchen personnel in the safe, proper and efficient use of all kitchen equipment. Maintains the highest standards of safety and cleanliness in the kitchen (including trash and garbage collection in a sanitary fashion). Job Description Checks food shipments into the school, signing invoices only after each order has been verified. Determines the quantities of each food to be prepared daily. Determines the size of serving to meet the necessary requirements with regard to the ages of those served. Prepares food according to a planned menu and tested, uniform recipes, and determines if the finished product is of best quality both in flavor and appearance before it is served. Records all food requisitions from the storeroom, and records all meals served, designating with or without milk. Oversees the locking of the storeroom and the maintaining of a correct monthly inventory. Orders on a weekly basis all necessary supplies. Reports immediately to the principal any problem or accident occurring in the kitchen or the cafeteria premises. Confers with the building principal regarding any personnel problems. Reports to the Nutritionist any faulty or inferior quality food which is received. Supervises the daily cleaning of all kitchen equipment, and the washing and sterilizing of all dishes, silverware and utensils. Supervises the storage and care of foods and supplies. Assumes responsibility for the security of revenue from cafeteria services until it has been turned over to proper authorities. Assigns, directs, plans and supervises the work of cafeteria employees. Instructs new cafeteria employees in performing their assigned tasks. Inspects the kitchen, cooking and mixing utensils and employees for cleanliness and sanitary purposes. Assumes responsibility for checking that all equipment in the cafeteria area is in safe, working condition, and notifies the appropriate authority when repairs or replacements are needed. Maintains records on food and supplies received and used. Participates in scheduled in-service training appropriate for the position. Performs other duties as assigned by the Director of Child Nutrition and Summer Enrichment Program Site Coordinator. #J-18808-Ljbffr