Halftime Cook 2026-27 School Year
On-site · Talcott, West Virginia, United States
Job Summary
Halftime Cook roles for Summers County Schools during the 2026-27 school year, including Cook I-III and Cafeteria Manager duties. Responsibilities include assisting with meal preparation and service, cleaning and sanitizing work areas, attending required food-handler trainings, maintaining inventories and records, interpreting menus, following HACCP-based procedures, and directing food-service operations when in a manager role. Requires high school diploma or equivalent and compliance with background check and drug testing policies; term is 200 days with responsibilities overseen by the Principal and Director of Child Nutrition.
Required Qualifications
- High School Graduate or equivalent
- Criminal Background Check conducted pursuant to Summers County Board of Education Policy IV-G-4
- Drug Test conducted pursuant to Summers County Board of Education Policy IV-H-1
- Pass competency test pursuant to WV Code 18A-4-8e
- TERM: 200 Days
- RESPONSIBLE TO: Principal
- JOB RESPONSIBILITIES: Maintain positive work habits. Perfohrs duties efficiently and productively. Maintain and/or upgrade skills. Performs any and all other job related duties as assigned by the Assistant Principal, Principal, Director of Child Nutrition and/or Superintendent.
- Cook I: Helps prepare and serve meals, wash all cooking and serving utensils. Cleans work areas and equipment. Attends Food Handler's School and required in-service training sessions.
- Cook II: Perform duties of Cook I. Interprets menus. Prepares and serves meals.
- Cook III: Perform duties of Cook I and II. Maintains accurate records as required by federal, state and county policies and regulations. Keeps inventory of feeds and other supplies. Keeps point of service tallies. Orders foods and supplies according to county, state and federal policies and regulations. Follow the HACCP-Based Standard Operating Procedures.
- Cafeteria Manager: Perform duties of Cook I,II and III, as needed. Direct the operation of a food services program in a school. Assign duties to cooks. Approve requisitions for supplies and repairs. Keep inventories. Inspect areas to maintain high standards of sanitation. Prepare financial reports. Keep records pertinent to food service. Performs other duties as assigned by the Principal, Superintendent, or designee of the Superintendent.
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