Cook III

Jefferson County Schools, Harpers Ferry Middle (Harpers Ferry, West Virginia) Job Details Job ID: 5801860 • Application Deadline: Jul 02, 2026 11:59 PM (Eastern Standard Time) • Posted: Jun 25, 2026 4:00 AM (UTC) • Starting Date: Immediately Job Description Position: Cook II Job Posting Notes: M - F, 6:30 AM - 1:30 PM Supervisor: Principal; Assistant Principal; Child Nutrition Director; Cafeteria Manager FLSA Status: Non‑exempt Employment: Minimum 200 days annually, pursuant to WV Code §18A-4-8; extended Term: Employment terms may be established by JCBOE Salary: Pursuant to WV Code §18A-4-8a, in accordance with Jefferson County Salary Scale, Pay Grade A,B,C, commensurate with experience and education level Evaluation: Performance in this position will be evaluated annually by the building principal/immediate supervisor and in accordance with WV State Code §18A-2-12, WV State Board Policy5314, and JCBOE’s 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, and 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 use of commercial food service equipment. Performance Responsibilities 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. Participates in cleaning, maintenance, and security of kitchen and storage areas. Sets up and arranges food to be served on a daily basis. Receives and inspects incoming merchandise. Appropriately stores foods and supplies. 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. Performs related work as required. Assists with the preparation of school meals for students and adults. Assists with the preparation of special dietary items for identified students. When requested, 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 JCBOE child nutrition program. Cares for, maintains, and operates equipment and utensils common to large quantity preparation, cooking, storage, and distribution of food. 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. Attends in‑services and workshops as directed. Maintains confidentiality, and 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. ‘CookII’ means a person employed to interpret menus, to prepare and serve meals in a food service program of a Jefferson school. (Pursuant to WV Code §18A-4-8) 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 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/Mental 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 and 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. The employee must be able to maintain emotional control under stress and work effectively with others, demonstrating behavior that reflects established professional responsibilities (i.e., attendance, punctuality, professional dress, verbal and nonverbal communication) and developing a positive relationship with students, staff, and community. 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. Shoes with non‑skid soles are recommended. The noise level in the work environment is moderate‑loud (70‑90 dB). Additional Job Information As per West Virginia Code §5‑10‑48, individuals who have retired from a West Virginia school system are not eligible for re‑employment in a West Virginia school system until 60 days have passed since their official retirement date. A successful work history and a minimum of three supervisory references are required for consideration. Position Type Full‑Time Job Requirements Citizenship, residency or work visa required. Contact Information Amy Loring 110 Mordington Avenue Charles Town West Virginia, Virginia25414-1693 Phone: (304) 725‑9741 Email: View email address on click.appcast.io #J-18808-Ljbffr