Frontline Applicant Tracking - Kanawha County Public Schools

Openings as of 4/14/2025

KCS Summer Food Service Program 2025 - Contracted Cook - 6:30 a.m. to 1:00 p.m. - 39 Days

JobID: 22682

Position Type:
  Contracted Services


Date Posted:
  4/14/2025


Location:
  Elk Center Elementary


Closing Date:
  04/18/2025


  Additional Information:  Show/Hide
POSITION: Cook  

IMMEDIATE SUPERVISOR: Principal; Director of Finance/Child Nutrition; Child Nutrition Coordinator; Cafeteria Manager

FLSA STATUS: Non-exempt
 
EMPLOYMENT TERM:  
Child Nutrition SFSP contracts needed-2025
 
1            6.5 hour               6:30-1:00 pm        Elk Center             6/5, 6/9- 8/01                      39 days,      Closed 6/20,7/4
1            3.5 hour               6:30-10:00am       Elk Center             6/5, 6/9-8/01                       39 days,      Closed 6/20, 7/4
1            3.5 hour               6:30-10:00am       Elk Center             6/18,25; July 9,16,23,30     6 days
 
1            6.5 hour               6:30am-1:00 pm   Overbrook Elem.  6/5, 6/9- 8/01                    39 days,       Closed  6/20,7/4
 
1            6.5 hour              6:30am-1:00 pm     Capital HS            7/3, 7/7-7/18                       11  days
1            3.5 hour              8:30am-12:00 pm   Capital HS            7/14-7/18                             5 days
1            6.5 hour              6:30-1:00pm            Dunbar MS          7/7-7/11                               5 days
 
Need substitute workers from:  June 5- August 1, 2025
 
All workers must attend staff training to be eligible to work SFSP. Training 6/5 for Overbrook, Elk.
Food deliveries:  on Friday 6/5/2025. All orders will have been placed for you, production records will be sent prior to the first day of service which is 6/9/25.
 
******If participation levels increase/decrease, employment days will be adjusted based upon need**.
 
SALARY: Pursuant to WV Code §18A-4-8a, in accordance with Kanawha County Salary Scale, Pay Grade A, B, C, or D 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 Policy 5314, and KCS’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, 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. Nature of the work requires moderate physical effort, continuous standing and use of commercial food service equipment.
 
PERFORMANCE RESPONSIBILITIES: Additional duties may be assigned.
• Maintains regular attendance.
• Reviews weekly menus for planning food preparation schedule.
• Operates commercial food service equipment.
• Prepares menus for daily service.
• Maintains temperature readings.
• Assembles, measures, and mixes ingredients of food items.
• Follows written, verbal and other directions.
• When necessary, acts as Cafeteria Manager assigning duties and inspecting food ready for consumption.
• Supervises or participates in cleaning, maintenance and security of kitchen and storage areas.
• Maintains a neat and orderly work area area.
• Complies with KCS Policies.
• Receives permission from building principal/supervisor to work in excess of 40 hours per week.
• Arranges food to be served on a daily basis.
• Maintains accurate records which may include receipts, inventories of equipment and food supplies.
• Cook I and II cleans 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.
• 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.
• Prepares special dietary items for identified students.
• Trains/instructs substitute cooks assigned to the work location in preparation of school meals.
• Maintains and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food.
• Maintains an environment that is safe for food and food preparation.
• Effectively addresses unforeseen crises associated with feeding large groups of children.
• Maintains accurate records that include food temperature and food audit counts.
• Attends in-services and workshops as directed.
• Follows all safety rules and regulations and uses prescribed personal protective equipment.
• Maintains confidentiality.
• Continuously improves 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. 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.
 
Cook I means a person employed as a cook’s helper; Cook II means a person employed to interpret menus, to prepare and serve meals in a food service program of a school. This definition includes a service person who has been employed as a Cook I for a period of four years; Cook III means a person employed to prepare and serve meals, make reports, prepare requisitions for supplies, order equipment and repairs for a food service program of a school system. Cafeteria Manager means a person employed to direct 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 standards of sanitation, preparing financial reports and keeping records pertinent to food services of a school. (Pursuant to WV Code §18A-4-8)
 
 
• Holds and keeps current County Board of health Food Service Worker’s Permit.
• Ability to set and maintain a work pace that will produce 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 instutional 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The temperature in a school kitchen ranges from below 32°F in a
walk-in freezer to 100°F or above nears 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. The noise level in the work environment is moderate loud to loud (70-85 dB).
 
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 his/her designee.
 
REVISED MARCH 2011
 




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Openings as of 4/14/2025

KCS Summer Food Service Program 2025 - Half-Day Contracted Cook - 6:30 a.m. to 10:00 a.m. - 39 Days

JobID: 22683

Position Type:
  Contracted Services


Date Posted:
  4/14/2025


Location:
  Elk Center Elementary


Closing Date:
  04/18/2025


  Additional Information:  Show/Hide
POSITION: Cook  

IMMEDIATE SUPERVISOR: Principal; Director of Finance/Child Nutrition; Child Nutrition Coordinator; Cafeteria Manager

FLSA STATUS: Non-exempt
 
EMPLOYMENT TERM:  
Child Nutrition SFSP contracts needed-2025
 
1            6.5 hour               6:30-1:00 pm        Elk Center             6/5, 6/9- 8/01                      39 days,      Closed 6/20,7/4
1            3.5 hour               6:30-10:00am       Elk Center             6/5, 6/9-8/01                       39 days,      Closed 6/20, 7/4
1            3.5 hour               6:30-10:00am       Elk Center             6/18,25; July 9,16,23,30     6 days
 
1            6.5 hour               6:30am-1:00 pm   Overbrook Elem.  6/5, 6/9- 8/01                    39 days,       Closed  6/20,7/4
 
1            6.5 hour              6:30am-1:00 pm     Capital HS            7/3, 7/7-7/18                       11  days
1            3.5 hour              8:30am-12:00 pm   Capital HS            7/14-7/18                             5 days
1            6.5 hour              6:30-1:00pm            Dunbar MS          7/7-7/11                               5 days
 
Need substitute workers from:  June 5- August 1, 2025
 
All workers must attend staff training to be eligible to work SFSP. Training 6/5 for Overbrook, Elk.
Food deliveries:  on Friday 6/5/2025. All orders will have been placed for you, production records will be sent prior to the first day of service which is 6/9/25.
 
******If participation levels increase/decrease, employment days will be adjusted based upon need**.
 
SALARY: Pursuant to WV Code §18A-4-8a, in accordance with Kanawha County Salary Scale, Pay Grade A, B, C, or D 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 Policy 5314, and KCS’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, 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. Nature of the work requires moderate physical effort, continuous standing and use of commercial food service equipment.
 
PERFORMANCE RESPONSIBILITIES: Additional duties may be assigned.
• Maintains regular attendance.
• Reviews weekly menus for planning food preparation schedule.
• Operates commercial food service equipment.
• Prepares menus for daily service.
• Maintains temperature readings.
• Assembles, measures, and mixes ingredients of food items.
• Follows written, verbal and other directions.
• When necessary, acts as Cafeteria Manager assigning duties and inspecting food ready for consumption.
• Supervises or participates in cleaning, maintenance and security of kitchen and storage areas.
• Maintains a neat and orderly work area area.
• Complies with KCS Policies.
• Receives permission from building principal/supervisor to work in excess of 40 hours per week.
• Arranges food to be served on a daily basis.
• Maintains accurate records which may include receipts, inventories of equipment and food supplies.
• Cook I and II cleans 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.
• 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.
• Prepares special dietary items for identified students.
• Trains/instructs substitute cooks assigned to the work location in preparation of school meals.
• Maintains and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food.
• Maintains an environment that is safe for food and food preparation.
• Effectively addresses unforeseen crises associated with feeding large groups of children.
• Maintains accurate records that include food temperature and food audit counts.
• Attends in-services and workshops as directed.
• Follows all safety rules and regulations and uses prescribed personal protective equipment.
• Maintains confidentiality.
• Continuously improves 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. 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.
 
Cook I means a person employed as a cook’s helper; Cook II means a person employed to interpret menus, to prepare and serve meals in a food service program of a school. This definition includes a service person who has been employed as a Cook I for a period of four years; Cook III means a person employed to prepare and serve meals, make reports, prepare requisitions for supplies, order equipment and repairs for a food service program of a school system. Cafeteria Manager means a person employed to direct 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 standards of sanitation, preparing financial reports and keeping records pertinent to food services of a school. (Pursuant to WV Code §18A-4-8)
 
 
• Holds and keeps current County Board of health Food Service Worker’s Permit.
• Ability to set and maintain a work pace that will produce 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 instutional 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The temperature in a school kitchen ranges from below 32°F in a
walk-in freezer to 100°F or above nears 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. The noise level in the work environment is moderate loud to loud (70-85 dB).
 
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 his/her designee.
 
REVISED MARCH 2011
 




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Openings as of 4/14/2025

KCS Summer Food Service Program 2025 - Half-Day Contracted Cook - 6:30 a.m. to 10:00 a.m. - 6 Days

JobID: 22684

Position Type:
  Contracted Services


Date Posted:
  4/14/2025


Location:
  Elk Center Elementary


Closing Date:
  04/18/2025


  Additional Information:  Show/Hide
POSITION: Cook  

IMMEDIATE SUPERVISOR: Principal; Director of Finance/Child Nutrition; Child Nutrition Coordinator; Cafeteria Manager

FLSA STATUS: Non-exempt
 
EMPLOYMENT TERM:  
Child Nutrition SFSP contracts needed-2025
 
1            6.5 hour               6:30-1:00 pm        Elk Center             6/5, 6/9- 8/01                      39 days,      Closed 6/20,7/4
1            3.5 hour               6:30-10:00am       Elk Center             6/5, 6/9-8/01                       39 days,      Closed 6/20, 7/4
1            3.5 hour               6:30-10:00am       Elk Center             6/18,25; July 9,16,23,30     6 days
 
1            6.5 hour               6:30am-1:00 pm   Overbrook Elem.  6/5, 6/9- 8/01                    39 days,       Closed  6/20,7/4
 
1            6.5 hour              6:30am-1:00 pm     Capital HS            7/3, 7/7-7/18                       11  days
1            3.5 hour              8:30am-12:00 pm   Capital HS            7/14-7/18                             5 days
1            6.5 hour              6:30-1:00pm            Dunbar MS          7/7-7/11                               5 days
 
Need substitute workers from:  June 5- August 1, 2025
 
All workers must attend staff training to be eligible to work SFSP. Training 6/5 for Overbrook, Elk.
Food deliveries:  on Friday 6/5/2025. All orders will have been placed for you, production records will be sent prior to the first day of service which is 6/9/25.
 
******If participation levels increase/decrease, employment days will be adjusted based upon need**.
 
SALARY: Pursuant to WV Code §18A-4-8a, in accordance with Kanawha County Salary Scale, Pay Grade A, B, C, or D 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 Policy 5314, and KCS’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, 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. Nature of the work requires moderate physical effort, continuous standing and use of commercial food service equipment.
 
PERFORMANCE RESPONSIBILITIES: Additional duties may be assigned.
• Maintains regular attendance.
• Reviews weekly menus for planning food preparation schedule.
• Operates commercial food service equipment.
• Prepares menus for daily service.
• Maintains temperature readings.
• Assembles, measures, and mixes ingredients of food items.
• Follows written, verbal and other directions.
• When necessary, acts as Cafeteria Manager assigning duties and inspecting food ready for consumption.
• Supervises or participates in cleaning, maintenance and security of kitchen and storage areas.
• Maintains a neat and orderly work area area.
• Complies with KCS Policies.
• Receives permission from building principal/supervisor to work in excess of 40 hours per week.
• Arranges food to be served on a daily basis.
• Maintains accurate records which may include receipts, inventories of equipment and food supplies.
• Cook I and II cleans 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.
• 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.
• Prepares special dietary items for identified students.
• Trains/instructs substitute cooks assigned to the work location in preparation of school meals.
• Maintains and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food.
• Maintains an environment that is safe for food and food preparation.
• Effectively addresses unforeseen crises associated with feeding large groups of children.
• Maintains accurate records that include food temperature and food audit counts.
• Attends in-services and workshops as directed.
• Follows all safety rules and regulations and uses prescribed personal protective equipment.
• Maintains confidentiality.
• Continuously improves 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. 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.
 
Cook I means a person employed as a cook’s helper; Cook II means a person employed to interpret menus, to prepare and serve meals in a food service program of a school. This definition includes a service person who has been employed as a Cook I for a period of four years; Cook III means a person employed to prepare and serve meals, make reports, prepare requisitions for supplies, order equipment and repairs for a food service program of a school system. Cafeteria Manager means a person employed to direct 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 standards of sanitation, preparing financial reports and keeping records pertinent to food services of a school. (Pursuant to WV Code §18A-4-8)
 
 
• Holds and keeps current County Board of health Food Service Worker’s Permit.
• Ability to set and maintain a work pace that will produce 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 instutional 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The temperature in a school kitchen ranges from below 32°F in a
walk-in freezer to 100°F or above nears 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. The noise level in the work environment is moderate loud to loud (70-85 dB).
 
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 his/her designee.
 
REVISED MARCH 2011
 




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Print Version

Openings as of 4/14/2025

KCS Summer Food Service Program 2025 - Contracted Cook - 6:30 a.m. to 1:00 p.m. - 39 Days

JobID: 22685

Position Type:
  Contracted Services


Date Posted:
  4/14/2025


Location:
  Overbrook Elementary


Closing Date:
  04/18/2025


  Additional Information:  Show/Hide
POSITION: Cook  

IMMEDIATE SUPERVISOR: Principal; Director of Finance/Child Nutrition; Child Nutrition Coordinator; Cafeteria Manager

FLSA STATUS: Non-exempt
 
EMPLOYMENT TERM:  
Child Nutrition SFSP contracts needed-2025
 
1            6.5 hour               6:30-1:00 pm        Elk Center             6/5, 6/9- 8/01                      39 days,      Closed 6/20,7/4
1            3.5 hour               6:30-10:00am       Elk Center             6/5, 6/9-8/01                       39 days,      Closed 6/20, 7/4
1            3.5 hour               6:30-1:00pm         Elk Center             6/18,25; July 9,16,23,30     6 days
 
1            6.5 hour               6:30am-1:00 pm   Overbrook Elem.  6/5, 6/9- 8/01                    39 days,       Closed  6/20,7/4
 
1            6.5 hour              6:30am-1:00 pm     Capital HS            7/3, 7/7-7/18                       11  days
1            3.5 hour              8:30am-12:00 pm   Capital HS            7/14-7/18                             5 days
1            6.5 hour              6:30-1:00pm            Dunbar MS          7/7-7/11                               5 days
 
Need substitute workers from:  June 5- August 1, 2025
 
All workers must attend staff training to be eligible to work SFSP. Training 6/5 for Overbrook, Elk.
Food deliveries:  on Friday 6/5/2025. All orders will have been placed for you, production records will be sent prior to the first day of service which is 6/9/25.
 
******If participation levels increase/decrease, employment days will be adjusted based upon need**.
 
SALARY: Pursuant to WV Code §18A-4-8a, in accordance with Kanawha County Salary Scale, Pay Grade A, B, C, or D 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 Policy 5314, and KCS’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, 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. Nature of the work requires moderate physical effort, continuous standing and use of commercial food service equipment.
 
PERFORMANCE RESPONSIBILITIES: Additional duties may be assigned.
• Maintains regular attendance.
• Reviews weekly menus for planning food preparation schedule.
• Operates commercial food service equipment.
• Prepares menus for daily service.
• Maintains temperature readings.
• Assembles, measures, and mixes ingredients of food items.
• Follows written, verbal and other directions.
• When necessary, acts as Cafeteria Manager assigning duties and inspecting food ready for consumption.
• Supervises or participates in cleaning, maintenance and security of kitchen and storage areas.
• Maintains a neat and orderly work area area.
• Complies with KCS Policies.
• Receives permission from building principal/supervisor to work in excess of 40 hours per week.
• Arranges food to be served on a daily basis.
• Maintains accurate records which may include receipts, inventories of equipment and food supplies.
• Cook I and II cleans 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.
• 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.
• Prepares special dietary items for identified students.
• Trains/instructs substitute cooks assigned to the work location in preparation of school meals.
• Maintains and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food.
• Maintains an environment that is safe for food and food preparation.
• Effectively addresses unforeseen crises associated with feeding large groups of children.
• Maintains accurate records that include food temperature and food audit counts.
• Attends in-services and workshops as directed.
• Follows all safety rules and regulations and uses prescribed personal protective equipment.
• Maintains confidentiality.
• Continuously improves 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. 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.
 
Cook I means a person employed as a cook’s helper; Cook II means a person employed to interpret menus, to prepare and serve meals in a food service program of a school. This definition includes a service person who has been employed as a Cook I for a period of four years; Cook III means a person employed to prepare and serve meals, make reports, prepare requisitions for supplies, order equipment and repairs for a food service program of a school system. Cafeteria Manager means a person employed to direct 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 standards of sanitation, preparing financial reports and keeping records pertinent to food services of a school. (Pursuant to WV Code §18A-4-8)
 
 
• Holds and keeps current County Board of health Food Service Worker’s Permit.
• Ability to set and maintain a work pace that will produce 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 instutional 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The temperature in a school kitchen ranges from below 32°F in a
walk-in freezer to 100°F or above nears 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. The noise level in the work environment is moderate loud to loud (70-85 dB).
 
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 his/her designee.
 
REVISED MARCH 2011
 




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Openings as of 4/14/2025

KCS Summer Food Service Program 2025 - Contracted Cook - 6:30 a.m. to 1:00 p.m. - 11 Days

JobID: 22686

Position Type:
  Contracted Services


Date Posted:
  4/14/2025


Location:
  Capital High


Closing Date:
  04/18/2025


  Additional Information:  Show/Hide
POSITION: Cook  

IMMEDIATE SUPERVISOR: Principal; Director of Finance/Child Nutrition; Child Nutrition Coordinator; Cafeteria Manager

FLSA STATUS: Non-exempt
 
EMPLOYMENT TERM:  
Child Nutrition SFSP contracts needed-2025
 
1            6.5 hour               6:30-1:00 pm        Elk Center             6/5, 6/9- 8/01                      39 days,      Closed 6/20,7/4
1            3.5 hour               6:30-10:00am       Elk Center             6/5, 6/9-8/01                       39 days,      Closed 6/20, 7/4
1            3.5 hour               6:30-1:00pm         Elk Center             6/18,25; July 9,16,23,30     6 days
 
1            6.5 hour               6:30am-1:00 pm   Overbrook Elem.  6/5, 6/9- 8/01                    39 days,       Closed  6/20,7/4
 
1            6.5 hour              6:30am-1:00 pm     Capital HS            7/3, 7/7-7/18                       11  days
1            3.5 hour              8:30am-12:00 pm   Capital HS            7/14-7/18                             5 days
1            6.5 hour              6:30-1:00pm            Dunbar MS          7/7-7/11                               5 days
 
Need substitute workers from:  June 5- August 1, 2025
 
All workers must attend staff training to be eligible to work SFSP. Training 6/5 for Overbrook, Elk.
Food deliveries:  on Friday 6/5/2025. All orders will have been placed for you, production records will be sent prior to the first day of service which is 6/9/25.
 
******If participation levels increase/decrease, employment days will be adjusted based upon need**.
 
SALARY: Pursuant to WV Code §18A-4-8a, in accordance with Kanawha County Salary Scale, Pay Grade A, B, C, or D 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 Policy 5314, and KCS’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, 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. Nature of the work requires moderate physical effort, continuous standing and use of commercial food service equipment.
 
PERFORMANCE RESPONSIBILITIES: Additional duties may be assigned.
• Maintains regular attendance.
• Reviews weekly menus for planning food preparation schedule.
• Operates commercial food service equipment.
• Prepares menus for daily service.
• Maintains temperature readings.
• Assembles, measures, and mixes ingredients of food items.
• Follows written, verbal and other directions.
• When necessary, acts as Cafeteria Manager assigning duties and inspecting food ready for consumption.
• Supervises or participates in cleaning, maintenance and security of kitchen and storage areas.
• Maintains a neat and orderly work area area.
• Complies with KCS Policies.
• Receives permission from building principal/supervisor to work in excess of 40 hours per week.
• Arranges food to be served on a daily basis.
• Maintains accurate records which may include receipts, inventories of equipment and food supplies.
• Cook I and II cleans 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.
• 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.
• Prepares special dietary items for identified students.
• Trains/instructs substitute cooks assigned to the work location in preparation of school meals.
• Maintains and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food.
• Maintains an environment that is safe for food and food preparation.
• Effectively addresses unforeseen crises associated with feeding large groups of children.
• Maintains accurate records that include food temperature and food audit counts.
• Attends in-services and workshops as directed.
• Follows all safety rules and regulations and uses prescribed personal protective equipment.
• Maintains confidentiality.
• Continuously improves 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. 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.
 
Cook I means a person employed as a cook’s helper; Cook II means a person employed to interpret menus, to prepare and serve meals in a food service program of a school. This definition includes a service person who has been employed as a Cook I for a period of four years; Cook III means a person employed to prepare and serve meals, make reports, prepare requisitions for supplies, order equipment and repairs for a food service program of a school system. Cafeteria Manager means a person employed to direct 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 standards of sanitation, preparing financial reports and keeping records pertinent to food services of a school. (Pursuant to WV Code §18A-4-8)
 
 
• Holds and keeps current County Board of health Food Service Worker’s Permit.
• Ability to set and maintain a work pace that will produce 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 instutional 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The temperature in a school kitchen ranges from below 32°F in a
walk-in freezer to 100°F or above nears 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. The noise level in the work environment is moderate loud to loud (70-85 dB).
 
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 his/her designee.
 
REVISED MARCH 2011
 




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Openings as of 4/14/2025

KCS Summer Food Service Program 2025 - Half-Day Contracted Cook - 8:30 a.m. to 12:00 p.m. - 5 Days

JobID: 22687

Position Type:
  Contracted Services


Date Posted:
  4/14/2025


Location:
  Capital High


Closing Date:
  04/18/2025


  Additional Information:  Show/Hide
POSITION: Cook  

IMMEDIATE SUPERVISOR: Principal; Director of Finance/Child Nutrition; Child Nutrition Coordinator; Cafeteria Manager

FLSA STATUS: Non-exempt
 
EMPLOYMENT TERM:  
Child Nutrition SFSP contracts needed-2025
 
1            6.5 hour               6:30-1:00 pm        Elk Center             6/5, 6/9- 8/01                      39 days,      Closed 6/20,7/4
1            3.5 hour               6:30-10:00am       Elk Center             6/5, 6/9-8/01                       39 days,      Closed 6/20, 7/4
1            3.5 hour               6:30-1:00pm         Elk Center             6/18,25; July 9,16,23,30     6 days
 
1            6.5 hour               6:30am-1:00 pm   Overbrook Elem.  6/5, 6/9- 8/01                    39 days,       Closed  6/20,7/4
 
1            6.5 hour              6:30am-1:00 pm     Capital HS            7/3, 7/7-7/18                       11  days
1            3.5 hour              8:30am-12:00 pm   Capital HS            7/14-7/18                             5 days
1            6.5 hour              6:30-1:00pm            Dunbar MS          7/7-7/11                               5 days
 
Need substitute workers from:  June 5- August 1, 2025
 
All workers must attend staff training to be eligible to work SFSP. Training 6/5 for Overbrook, Elk.
Food deliveries:  on Friday 6/5/2025. All orders will have been placed for you, production records will be sent prior to the first day of service which is 6/9/25.
 
******If participation levels increase/decrease, employment days will be adjusted based upon need**.
 
SALARY: Pursuant to WV Code §18A-4-8a, in accordance with Kanawha County Salary Scale, Pay Grade A, B, C, or D 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 Policy 5314, and KCS’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, 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. Nature of the work requires moderate physical effort, continuous standing and use of commercial food service equipment.
 
PERFORMANCE RESPONSIBILITIES: Additional duties may be assigned.
• Maintains regular attendance.
• Reviews weekly menus for planning food preparation schedule.
• Operates commercial food service equipment.
• Prepares menus for daily service.
• Maintains temperature readings.
• Assembles, measures, and mixes ingredients of food items.
• Follows written, verbal and other directions.
• When necessary, acts as Cafeteria Manager assigning duties and inspecting food ready for consumption.
• Supervises or participates in cleaning, maintenance and security of kitchen and storage areas.
• Maintains a neat and orderly work area area.
• Complies with KCS Policies.
• Receives permission from building principal/supervisor to work in excess of 40 hours per week.
• Arranges food to be served on a daily basis.
• Maintains accurate records which may include receipts, inventories of equipment and food supplies.
• Cook I and II cleans 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.
• 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.
• Prepares special dietary items for identified students.
• Trains/instructs substitute cooks assigned to the work location in preparation of school meals.
• Maintains and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food.
• Maintains an environment that is safe for food and food preparation.
• Effectively addresses unforeseen crises associated with feeding large groups of children.
• Maintains accurate records that include food temperature and food audit counts.
• Attends in-services and workshops as directed.
• Follows all safety rules and regulations and uses prescribed personal protective equipment.
• Maintains confidentiality.
• Continuously improves 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. 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.
 
Cook I means a person employed as a cook’s helper; Cook II means a person employed to interpret menus, to prepare and serve meals in a food service program of a school. This definition includes a service person who has been employed as a Cook I for a period of four years; Cook III means a person employed to prepare and serve meals, make reports, prepare requisitions for supplies, order equipment and repairs for a food service program of a school system. Cafeteria Manager means a person employed to direct 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 standards of sanitation, preparing financial reports and keeping records pertinent to food services of a school. (Pursuant to WV Code §18A-4-8)
 
 
• Holds and keeps current County Board of health Food Service Worker’s Permit.
• Ability to set and maintain a work pace that will produce 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 instutional 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The temperature in a school kitchen ranges from below 32°F in a
walk-in freezer to 100°F or above nears 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. The noise level in the work environment is moderate loud to loud (70-85 dB).
 
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 his/her designee.
 
REVISED MARCH 2011
 




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Print Version

Openings as of 4/14/2025

KCS Summer Food Service Program 2025 - Contracted Cook - 6:30 a.m. to 1:00 p.m. - 5 Days

JobID: 22688

Position Type:
  Contracted Services


Date Posted:
  4/14/2025


Location:
  DuPont Middle


Closing Date:
  04/18/2025


  Additional Information:  Show/Hide
POSITION: Cook  

IMMEDIATE SUPERVISOR: Principal; Director of Finance/Child Nutrition; Child Nutrition Coordinator; Cafeteria Manager

FLSA STATUS: Non-exempt
 
EMPLOYMENT TERM:  
Child Nutrition SFSP contracts needed-2025
 
1            6.5 hour               6:30-1:00 pm        Elk Center             6/5, 6/9- 8/01                      39 days,      Closed 6/20,7/4
1            3.5 hour               6:30-10:00am       Elk Center             6/5, 6/9-8/01                       39 days,      Closed 6/20, 7/4
1            3.5 hour               6:30-1:00pm         Elk Center             6/18,25; July 9,16,23,30     6 days
 
1            6.5 hour               6:30am-1:00 pm   Overbrook Elem.  6/5, 6/9- 8/01                    39 days,       Closed  6/20,7/4
 
1            6.5 hour              6:30am-1:00 pm     Capital HS            7/3, 7/7-7/18                       11  days
1            3.5 hour              8:30am-12:00 pm   Capital HS            7/14-7/18                             5 days
1            6.5 hour              6:30-1:00pm            Dunbar MS          7/7-7/11                               5 days
 
Need substitute workers from:  June 5- August 1, 2025
 
All workers must attend staff training to be eligible to work SFSP. Training 6/5 for Overbrook, Elk.
Food deliveries:  on Friday 6/5/2025. All orders will have been placed for you, production records will be sent prior to the first day of service which is 6/9/25.
 
******If participation levels increase/decrease, employment days will be adjusted based upon need**.
 
SALARY: Pursuant to WV Code §18A-4-8a, in accordance with Kanawha County Salary Scale, Pay Grade A, B, C, or D 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 Policy 5314, and KCS’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, 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. Nature of the work requires moderate physical effort, continuous standing and use of commercial food service equipment.
 
PERFORMANCE RESPONSIBILITIES: Additional duties may be assigned.
• Maintains regular attendance.
• Reviews weekly menus for planning food preparation schedule.
• Operates commercial food service equipment.
• Prepares menus for daily service.
• Maintains temperature readings.
• Assembles, measures, and mixes ingredients of food items.
• Follows written, verbal and other directions.
• When necessary, acts as Cafeteria Manager assigning duties and inspecting food ready for consumption.
• Supervises or participates in cleaning, maintenance and security of kitchen and storage areas.
• Maintains a neat and orderly work area area.
• Complies with KCS Policies.
• Receives permission from building principal/supervisor to work in excess of 40 hours per week.
• Arranges food to be served on a daily basis.
• Maintains accurate records which may include receipts, inventories of equipment and food supplies.
• Cook I and II cleans 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.
• 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.
• Prepares special dietary items for identified students.
• Trains/instructs substitute cooks assigned to the work location in preparation of school meals.
• Maintains and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food.
• Maintains an environment that is safe for food and food preparation.
• Effectively addresses unforeseen crises associated with feeding large groups of children.
• Maintains accurate records that include food temperature and food audit counts.
• Attends in-services and workshops as directed.
• Follows all safety rules and regulations and uses prescribed personal protective equipment.
• Maintains confidentiality.
• Continuously improves 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. 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.
 
Cook I means a person employed as a cook’s helper; Cook II means a person employed to interpret menus, to prepare and serve meals in a food service program of a school. This definition includes a service person who has been employed as a Cook I for a period of four years; Cook III means a person employed to prepare and serve meals, make reports, prepare requisitions for supplies, order equipment and repairs for a food service program of a school system. Cafeteria Manager means a person employed to direct 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 standards of sanitation, preparing financial reports and keeping records pertinent to food services of a school. (Pursuant to WV Code §18A-4-8)
 
 
• Holds and keeps current County Board of health Food Service Worker’s Permit.
• Ability to set and maintain a work pace that will produce 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 instutional 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The temperature in a school kitchen ranges from below 32°F in a
walk-in freezer to 100°F or above nears 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. The noise level in the work environment is moderate loud to loud (70-85 dB).
 
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 his/her designee.
 
REVISED MARCH 2011
 




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Openings as of 4/14/2025

Summer 2025 - Contracted Supply Management Truck Driver/Warehouse Clerk - 2 Positions - 6am to 2pm or 7am to 3pm

JobID: 22728

Position Type:
  Contracted Services


Date Posted:
  4/14/2025


Location:
  Supply Management


Closing Date:
  04/18/2025


  Additional Information:  Show/Hide
POSITION: Truck Driver/Warehouse Clerk
IMMEDIATE SUPERVISOR: Warehouse Coordinator of Services/Inventory Supervisor
FLSA STATUS: Non-exempt
 
EMPLOYMENT TERM:  Summer Dates
 
SALARY: Pursuant to WV Code §18A-4-8a, in accordance with Kanawha County Salary Scale, Pay Grade D 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 Policy 5314, and KCS’s Guide to Performance Evaluation for Service Personnel.
JOB SUMMARY: To operate vehicle on the public highways to deliver merchandise to and from the schools in an accountable manner. Responsible for all warehousing functions relating to the receipt, packing, stocking, and distribution of materials for the school system. Included are activities involving the accurate, timely and proficient filling of orders from stock, receipt and inspection of materials from vendors, distribution of materials to the using location as well as the storage, and inventory of stock. 
PERFORMANCE RESPONSIBILITIES: Additional duties may be assigned. May be assigned to any of the functional areas such as instructional supplies, textbooks, custodial supplies, and receiving.
• Alternate/Backup Driver to deliver supplies, equipment, commodities, furniture.
• Responsible for operation of vehicle to legitimate destination points only. 
• Advises immediate supervisor when delivery run is completed and available for additional transporting or assignment.
• Systematically loads and unloads equipment and materials according to schedule. 
• Picks and fills orders from stock.
• Restocks shelves as new merchandise is received.
• Checks assigned orders for correctness and distribute as instructed.  Serve as helper on supply truck.
• Unloads, logs verifies and receives merchandise into the warehouse.
• Maintains file for open warehouse shipping orders and purchase order receiving copies.
• Assembles furniture and equipment.
 
• Assists in warehouse maintenance duties.
• Performs minor maintenance on vehicle.
• Performs physical inventory of warehouse stock.
• Alerts management to discrepancies and stocking problems when they arise.
• Assists in moving and closing of schools when required. 
• Maintains regular attendance.
• Maintains a neat and orderly work area.
• Complies with KCS Policies.
• Completes necessary training and in-service as required by KCS.
• Receives permission from building principal/supervisor to work in excess of 40 hours per week.
• Attends in-services and workshops as directed.
• Follows all safety rules and regulations and uses prescribed personal protective equipment.
• Maintains confidentiality.
• Continuously improves 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. Considerable knowledge of driving techniques and road safety practice required. State of West Virginia driver’s license required. CDL license preferred.
Clerk II means personnel employed to perform general clerical tasks prepare reports and tabulations and operate office machines.
Truck Driver means personnel employed to operate light or heavy duty gasoline and diesel-powered vehicle.
 
MUST have considerable knowledge of driving techniques and road safety practice.  A CDL is preferred.  High school education or equivalent required.  State of West Virginia driver's license 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.
 
• Ability to use motor vehicle.
• Ability to use hand cart, lift truck, pallet truck, fork truck, hand truck and other related materials handling equipment. 
• Ability to perform simple maintenance on warehouse equipment.
• Ability to receive and comprehend oral and written instructions.
 
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. While performing the duties of this job, the employee is frequently required to talk, hear, walk, stoop, reach, lift, load, pull, and push. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, the ability to adjust focus. The employee will lift up to 50 pounds to perform loading and lifting.
 
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 work environment is an indoor warehouse setting. The temperatures range from hot in summer to cold in the winter. The noise level in the work environment is quiet to moderately loud (20-90 dB).
 
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 his/her designee.
    
REVISED: MAY 2012




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Openings as of 4/14/2025

Summer 2025 - Contracted Supply Management Warehouse Clerk - 2 Positions - 6am to 2pm or 7am to 3pm

JobID: 22732

Position Type:
  Contracted Services


Date Posted:
  4/14/2025


Location:
  Supply Management


Closing Date:
  04/18/2025


  Additional Information:  Show/Hide
OSITION: Contracted Summer Warehouse Clerk
 
 
IMMEDIATE SUPERVISOR: Director of Purchasing
 
 
 
FLSA STATUS: Non-exempt
 
 
 
EMPLOYMENT TERM:  Summer Dates
 
 
 
SALARY: Pursuant to WV Code §18A-4-8a, in accordance with Kanawha County Salary Scale, Pay Grade 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 Policy 5314, and KCS’s Guide to Performance Evaluation for Service Personnel.
 
 
 
JOB SUMMARY: Personnel employed to be responsible for receiving, storing, packing and shipping goods.
 
 
 
PERFORMANCE RESPONSIBILITIES: Additional duties may be assigned.
 
 
 
·         Responsible for all warehousing functions relating to the receipt, stocking, and distribution of materials for the school system.
 
·         Responsible for activities involving the accurate, timely and filling of orders from stock, receipt and inspection of materials from vendors, distribution of materials to the using location as well as the storage, and inventory of stock.
 
·         May be assigned to any of the functional areas such as instructional supplies, textbooks, custodial supplies, and receiving.
 
·         Performs physical inventories of warehouse stock.
 
·         Alerts management to discrepancies and stocking problems when they arise.
 
·         Assists in moving and closing of schools when required.
 
·         Maintains regular attendance.
 
·         Maintains a neat and orderly work area.
 
·         Complies with KCS Policies.
 
·         Completes necessary training and in-service as required by KCS.
 
·         Receives permission from building principal/supervisor to work in excess of 40 hours per week.
 
·         Attends in-services and workshops as directed.
 
·         Follows all safety rules and regulations and uses prescribed personal protective equipment.
 
·         Maintains confidentiality.
 
·         Continuously improves 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. General knowledge of filing and stocking procedures.
 
 
 
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.
 
 
 
·         Ability to work with school personnel while working on delivery trucks.
 
·         Ability to work with vendors while unloading trucks.
 
·         Understanding of general materials handling concepts and warehouse accountability standards.
 
·         Ability to operate a computer terminal for various supply management processing functions.
 
·         Must be proficient in the use of a fork truck, pallet truck, hand truck, and other related materials handling equipment.
 
·         Performs simple maintenance on warehouse equipment.
 
·       Ability to have good communication skills; i.e., listening, speaking, writing, etc.
 
·       Ability to operate office machines.
 
·       Demonstrates basic math skills.
 
·       Ability to operate a computer, utilizing the software available.
 
·       Ability to perform word processing skills effectively and efficiently.
 
 
 
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 sit, talk, hear, walk, stoop, reach, lift, pull, and push. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, the ability to adjust focus. The employee will lift up to 70 pounds to perform loading and lifting.
 
 
 
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 work environment is an indoor warehouse setting. The temperatures range from hot in summer to cold in the winter. The noise level in the work environment is moderate to loud (60 -90 dB).
 
 
 
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 his/her designee.
 
 
 
 
 
 
 
REVISED: FEBURARY 2012





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Openings as of 4/14/2025

Contracted Braille Aide - Track / Practice 4:00 to 5:30 As Needed

JobID: 19694

Position Type:
  Contracted Services


Date Posted:
  3/26/2024


Location:
  Nitro High


Closing Date:
  Open Until Filled


  Additional Information:  Show/Hide
POSITION: Contracted Braille Aide

IMMEDIATE SUPERVISOR: Principal
 
FLSA STATUS: Non-exempt
 
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 Policy 5314, and KCS’s Guide to Performance Evaluation for Service Personnel.
 
JOB SUMMARY: "Braille specialist" means personnel employed to provide braille assistance to blind and visually impaired students in their educational program in schools.  Works closely with the teacher of the visually impaired to prepare materials in appropriate accessible format based on student’s individual needs for viewing (braille, enlarged print, auditory). 
 
PERFORMANCE RESPONSIBILITIES: Additional duties may be assigned.
• Physically monitor and/or assist students in moving from location to location as needed by the student and under the direction or with instruction of the teacher of the visually impaired, physical therapist, occupational therapist, and/or orientation and mobility instructor.
• Monitor and/or assist in student activities during classroom instruction to enhance student attention and completion of task(s) assigned by the teacher including braille reading and writing and use of specialized equipment for viewing.
• Monitor and/or assist student during independent work to enhance student attention and completion of task(s) and to reinforce target skills including braille reading and writing and use of specialized equipment for viewing.
• Prepare materials in braille, tactile media, large print and/or auditory media as needed by the student under the direction of the teacher of the visually impaired and other appropriate professional staff.
• Maintains regular attendance.
• Maintains a neat and orderly work area.
 
• Complies with KCS Policies.
• Receives permission from building principal/supervisor to work in excess of 40 hours per week.
 
• Works cooperatively with school personnel and students to provide coordinated interpreting services to students.
• Work under the direction and supervision of the teacher/professional to whom assigned.
• To assist students and perform other related duties as indicated by teachers and administrators.
• Receives close supervision and verbal instruction.
• To provide an appropriate role model for students.
• To maintain positive work habits, to perform duties efficiently and productively and to maintain and upgrade skills.
• To fulfill duties as described in IEP.
• To act as liaison between educators.
• To assist teachers and bus drivers in monitoring student's activities
• To perform basic clerical assistance.
• Attends meeting/training as requested by supervisor.
• Will be trained in Cardiac Pulmonary Resuscitation and Non Violent Crises Prevention Intervention.
• Attends in-services and workshops as directed.
• Follows all safety rules and regulations and uses prescribed personal protective equipment.
• Maintains confidentiality.
• Continuously improves 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.
 
Successful applicant must demonstrate an understanding of and basic competency in braille reading and writing and knowledge of blindness and visual impairments via written and performance test prior to employment in the Braille Specialist position.  Familiarity with the Unified English Braille Code and rules of braille transcribing and with the Nemeth Code of Braille mathematics and Scientific Notation and knowledge of blindness and visual impairments and their effect on the individual’s development and classroom performance required. Successful candidate must complete an in-service training program determined by the state board to be the equivalent of three hours of college credit (e.g. Introduction to Exceptional Children)
 
Completion of fifteen (15) hours of state board approved college credit in a braille specialist training program, with at least a 2.0 grade average and possession of certification from The Library of Congress for Unified English Braille Transcribing, preferred.
 
 Be familiar with transcription of specialized materials and operation of specialized equipment
• Ability to effectively present information and respond to questions from administrators, staff and the general public.
• Ability to add, subtract, multiply and divide consistent with the duties of this position.
• Ability to apply concepts such as fractions, percentages, ratios and proportions practical situations consistent with the duties of the position.
• Written and oral skills consistent with the duties of this position.
• Ability to interface effectively with other departments, school personnel, other staff and business contacts from outside KCS.
 
• Ability to work with children and with groups of students to support academics and behavior management.
• Ability to establish and maintain effective working relationships with students, parent and staff members.
 
• Ability to work under minimal or no supervision.
• Ability to understand and follow both written and oral directions.
• Complete necessary training and in-service as required by KCS.
• Ability to solve practical problems in situations where only limited standardization exists consistent with the duties of this position.
• Ability to interpret a variety of instructions furnished in written, oral, or scheduled form.
 
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 stoop, reach, stand, walk, lift, push, pull, grasp, talk, hear, see and use repetitive motions. While performing the duties of this job, the employee may frequently lift and/or move at least 50 of materials, children, etc. Specific vision abilities required by this job include close vision such as to read handwritten or typed material.
 
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 noise level in the work environment is moderate to loud (60-90 dB).
 
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 his/her designee.
REVISED OCTOBER 2011; MARCH 2017




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Openings as of 4/14/2025

Substitute Aide

JobID: 13134

Position Type:
  Substitute/Aide


Date Posted:
  8/17/2021


Location:
  ALL KCS


Closing Date:
  Open Until Filled


  Additional Information:  Show/Hide
IMMEDIATE SUPERVISOR: Principal
 
FLSA STATUS: Non-exempt
 
EMPLOYMENT TERM:  Minimum 200 days annually
 
SALARY: Pursuant to WV Code §18A-4-8a, in accordance with Kanawha County Salary Scale, Pay Grade B, C, D, F 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 Policy 5314, and KCS’s Guide to Performance Evaluation for Service Personnel.
 
JOB SUMMARY: The Aide assists the teacher(s) in a variety of ways to implement the Instructional program including working directly with children in small groups or on a One-to-one basis; to provide general assistance to students assigned to the classroom; to help motivate students to provide a good educational foundation, in accordance with each pupil’s ability. The School Bus Monitor Aide assists with the supervision of student bus passengers, including securing student passengers in the provided types of restraint.
 
PERFORMANCE RESPONSIBILITIES: Additional duties may be assigned.
• Maintains regular attendance.
• Maintains a neat and orderly work area.
• Assists teacher as needed with planning, preparation, and distribution of classroom materials.
• Conducts learning games with students according to established procedures.
• Effectively addresses unforeseen crises associated with working with large groups of children.
• Assists with supervision and instruction of children; copying, cutting, coloring, etc.,
• Provides individualized and small-group instruction to reinforce skills that have been taught by the teacher.
• Assists with supervision of student passengers on buses and maintains a safe traveling environment.
• Assists in implementing lessons based on school objectives and needs and abilities of students.
• Provides small-group or individualized instruction to reinforce skills that have taught by the teacher.
• Complies with KCS Policies.
• Assists teachers in the supervision of children in the classroom and other locations in the school, but not limited to, instructional areas, the cafeteria, and the bus.
• Participates in bus duty, hall supervision, lunchroom duty, playground duty and other  duties assigned by the principal or building supervisor.
• Receives permission from building principal/supervisor to work in excess of 40 hours per week.
 
• Attends in-services and workshops as directed.
• Participation in and implementation of specialized training, including CPR, First Aide, Passive Restraint, Behavior management; etc.
• Administration of medication to Special Education and Regular Education Students in accordance with West Virginia Code §18-5-22 .
• Follows all safety rules and regulations and uses prescribed personal protective equipment.
• Maintains confidentiality.
• Continuously improves 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. 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.
 
Aide II means those service personnel selected and trained as a teacher – aide in such area of responsibility as monitor aide, clerical aide, classroom aide or general aide. Only personnel classified in an Aide II class title may be employed as an aide in any special education program. Aide III means those personnel referred to in the Aide I classification who hold a high school diploma or a general educational development certificate and have completed six semester hours of college credit at an institution of higher education or are employed as an aide in a special education program and have one year’s experience as an aide in special education; Aide IV means personnel referred to in the Aide I classification who hold a high school diploma or a general educational development certificate and who have completed eighteen hours of state board-approved college credit at a regionally accredited institution of higher education or who have completed fifteen hours of higher education and successfully completed an in-service training program determined by the state board to be the equivalent of three hours of college credit. Autism Mentor meets the qualifications of Aide III, has successfully completed the staff development as determined by the West Virginia Department of Education and has two years of experience working with autism students. Paraprofessional means a person certified pursuant to section two-a [18A-3-2a], article three of this chapter to perform duties in a support capacity including, but not limited to, facilitating in the instruction and direct and indirect supervision of students under the direction of a principal, a teacher or another designated professional educator and has completed thirty-six semester hours of post-secondary education or its equivalent in subjects directly related to performance of the paraprofessional job and as approved by the West Virginia State Board of Education in Policy 5202. (Pursuant to WV Code §18A-4-8)
 
• Ability to effectively present information and respond to questions from administrators, staff and the general public.
• Ability to add, subtract, multiply and divide consistent with the duties of this position.
• Ability to apply concepts such as fractions, percentages, ratios and proportions practical situations consistent with the duties of the position.
• Written and oral skills consistent with the duties of this position.
• Ability to interface effectively with other departments, school personnel, other maintenance staff and business contacts from outside KCS.
• Ability to work with children and with groups of students to support academics and behavior management.
• Ability to establish and maintain effective working relationships with students, parent and staff members.
• Ability to work under minimal or no supervision.
• Ability to understand and follow both written and oral directions.
• Complete necessary training and in-service as required by KCS.
• Ability to solve practical problems in situations where only limited standardization exists consistent with the duties of this position.
• Ability to interpret a variety of instructions furnished in written, oral, or scheduled form.
 
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 stoop, reach, stand, walk, lift, push, pull, grasp, talk, hear, see and use repetitive motions. While  performing the duties of this job, the employee may frequently lift and/or move at least 50 pounds (100 pounds vertically for Special Education and Transportation  Positions) of materials, children, etc. Specific vision abilities required by this job include close vision such as to read handwritten or typed material.
 
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 noise level in the work environment is moderate to loud (60-90 dB).
 
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 his/her designee.

REVISED OCTOBER 2011




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Openings as of 4/14/2025

Substitute Bus Driver

JobID: 474

Position Type:
  Substitute/Bus Driver


Date Posted:
  11/10/2014


Location:
  Transportation


Closing Date:
  Open until filled


  Additional Information:  Show/Hide
IMMEDIATE SUPERVISOR: Bus Terminal Supervisor
 
FLSA STATUS: Non-exempt
 
EMPLOYMENT TERM:  Minimum 200 days annually
 
SALARY: Pursuant to WV Code §18A-4-8a, in accordance with Kanawha County Salary Scale, Pay Grade D3 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 Policy 5314, and KCS’s Guide to Performance Evaluation for Service Personnel.
 
JOB SUMMARY:  Responsible for the safe and timely transportation of students to and from school by maintaining an orderly and disciplined bus environment (by reporting misconduct, rule violation or mechanical problems to the principal or bus terminal supervisor). Bus drivers are generally assigned to an eight (8) hour day or a flexible forty-hour workweek.
 
PERFORMANCE RESPONSIBILITIES:  Perform all duties outlined in WV State Board of Education Policy 4336 which is available at http://wvde.state.wv.us/policies/p4336.doc
 
• Performs pre/post trip inspections.
• Learns route, including pick up and drop off locations.
• Safely uses fire extinguisher.
• Assists and supervises students with disabilities.
• Communicates with students, parents, school officials and supervisors.
• Completes proper paperwork.
• Walks from the operator’s seat to the rear of the bus.
• Opens all emergency exits.
• Installs snow chains on a bus.
• Adjusts all outside mirrors.
• Secures a wheelchair.
• Raises the hood of a conventional school bus and check oil levels and antifreeze levels.
• Removes obstructions from wind shield and under wiper blades.
• Supervisory responsibility for students riding the bus both coming to and going from the school.
• Transports students safely to and from the school daily. 
• Daily prepares the bus for safe and functioning operation.
• Sweeps the bus daily. 
• Washes and otherwise cleans the bus weekly.
• Reports the names and addresses of students riding the bus to supervisors and prepare a seating chart. 
• Prepares a monthly report for the Executive Director of Transportation, summarizing mileage, maintenance, extracurricular trips, fuel and oil consumption and passengers transported.   
• Responsible for safety equipment (i.e. wheel chair hook-ups and work with monitor aide, safety vest, lifts, car seats, etc.)
• Drivers of  lift buses are to check to make sure wheelchairs are properly secured and restraints are properly used.
• Maintains regular attendance.
• Maintains a neat and orderly work area.
• Complies with KCS Policies.
• Completes necessary training and in-service as required by KCS.
• Attends in-services and workshops as directed.
• Follows all safety rules and regulations and uses prescribed personal protective equipment.
• Maintains confidentiality.
• Continuously improves 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. Must have a valid CDL license with passenger and school bus endorsements and a good driving record. Must have no physical handicap that would impair driving ability. Should have some experience in the operation of a medium to heavy vehicle on the public highways during peak traffic hours. Must have valid first-aid and CPR card.
 
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Bus Operator Bus Operator  means a person employed to operate school buses and other school
transportation vehicles as provided by the State Board. Kanawha County bus drivers are multi class.
• Must be at least 21 years of age.
• Must have at least three years of driving experience as a licensed operator of any vehicle.
• Must obtain and maintain WV CDL license with passenger and school bus endorsements.
• Must successfully complete WV School Bus Safety Program and pass requisite online and skills tests.
• Must be able to climb in and out of bus to check engine compartment.
• Must maintain valid CPR and First Aid certification.
• Must pass a physical examination from a Medical Examiner as defined by the Federal Motor Carrier Safety Administration as well as drug and alcohol screen.
• Must meet all requirements outlined in WV State Board of Education Policy 4336 which is available at http://wvde.state.wv.us/policies/p4336.doc
 
PHYSICAL DEMANDS: While performing the duties of this job, the employee is frequently required to stoop, reach overhead and shoulder height, stand, walk, lift, pull, push, grasp, talk, hear, see, use interior and exterior rear view mirrors, and use repetitive motions. While performing the duties of this job, the employee may frequently lift and/or move at least 50 pounds of materials, children, etc. Specific vision abilities required by this job include distance vision such as to read road signs and detect road hazards, near vision such as to monitor instruments as well as student passengers, 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.
 
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. This job requires exposure to extreme temperatures from below freezing to occasionally 80°F during warmer months. The noise level in the work environment is moderate to loud (60-90 dB). Bus operators usually have a five-day workweek that is considered a “split-shift” meaning the first run can begin early in the morning to late afternoon with time off in-between. Hours are dictated by the schedule they run. A bus operator can anticipate slippery floor surfaces from passengers loading and unloading. A Bus Operator runs through heavy traffic while dealing with passengers. The job can be more stressful and fatiguing than physically strenuous.
 
 
REVISED: FEBRUARY 2012




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Openings as of 4/14/2025

Substitute Bus Mechanic

JobID: 10026

Position Type:
  Substitute/Substitute Bus Mechanic


Date Posted:
  6/2/2020


Location:
  Substitute


  Additional Information:  Show/Hide
IMMEDIATE SUPERVISOR: Terminal supervisor

FLSA STATUS: Non-exempt
 
EMPLOYMENT TERM:  No consistent schedule or guaranteed days.  Scheduled and called out as needed.
 
SALARY: Pursuant to WV Code §18A-4-8a, in accordance with Kanawha County Salary Scale, Pay Grade F1/G commensurate with experience and education level.
 
EVALUATION: Performance in this position will be evaluated annually by the immediate supervisor and in accordance with WV State Code §18A-2-12, WV State Board Policy 5314, and KCS’s Guide to Performance Evaluation for Service Personnel.
 
JOB SUMMARY: Responsible for insuring those vehicles are mechanically and structurally safe for use by county personnel and for transporting the students of the district. May be requested to work at any bus terminal in Kanawha County as requested by the Executive Director for Pupil Transportation. A floating mechanic may be assigned to work evenings, at nights, or on weekends as a part of his/her 40 hour work week.  Will work overtime when requested.

PERFORMANCE RESPONSIBILITIES: Additional duties may be assigned.  
 
• Maintains terminal facility in a safe workable order for efficient material flow by insuring that the area is properly cleaned and the materials are stocked in proper locations. 
• Reviews all outstanding work orders and assign personnel to process them, taking into consideration priority needs of the transportation system. 
• Maintains accurate records dealing with bus repair and parts stock level; post all preventive maintenance records required by state regulations. 
• Maintains a list of components used to repair each vehicle and report daily so new supplies can be requisitioned. 
• Monitors employees starting time, break and lunch periods, and quitting time to insure their conformance to established schedules. 
• Must  have a basic knowledge of the techniques used in body repair.
• Monitors all work areas to encourage production and to offer supervision and assistance where needed. 
• Works under employee contract agreement as do all Floating Mechanic Multi-Class F for Kanawha County Schools. Report any vehicle abuse, chassis or body to terminal supervisors. 
• Carries out special or emergency assignments that may arise as the result of a critical need of the school system. 
• Follows the established personnel evaluation procedures, should collaborate with terminal supervisor. 
• Monitor work areas to insure that safety practices are being followed and EPA Regulations are in compliance. 
• Develops methods to measure employee production to insure that work assignments are balanced.
 
• Maintains regular attendance.
• Maintains a neat and orderly work area.
• Follows all rules and regulations stated in the WV School Transportation Regulation document provided by the State Board of Education.  
• Decides if vehicle is safe to operate and also whether repairs are needed to prevent a breakdown.
• Continually monitors activities and offer suggestions for operating improvements or changes to the immediate supervisor.
 
• Complies with KCS Policies.
• Complete necessary training and in-service as required by KCS.
• Receives permission from building principal/supervisor to work in excess of 40 hours per week.
• Attends in-services and workshops as directed.
 
• Follows all safety rules and regulations and uses prescribed personal protective equipment.
• Maintains confidentiality.
• Continuously improves 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. Must have a valid Motor Vehicles Inspection License for the State of West Virginia and air brake certification.
 
Additional training and experience in transportation management or related field is required. Must have basic computer knowledge to fully comprehend the processes associated with order filling, distribution system, materials receipts and discrepancies.  Must be a competent mechanic with diesel mechanic background. Must have one (1) year of verifiable experience as a diesel mechanic or 1,080 hours of  diesel mechanic vocational training. Must be an experienced mechanic with ability to use tools and test equipment normally associated with this type of work. Must have a basic knowledge of the techniques used in body repair and painting. 
 
Mechanic means personnel employed who can independently perform skilled duties in the maintenance and repair of automobiles, school buses and other mechanical and mobile equipment to use in a county school system Ability to use trade tools and equipment such as engine diagnosis, tire changers, wheel balancers, front end aligning equipment plus normal hand wrenches and related tools. 
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.
 
• Ability to understand written and verbal instructions.
• Ability to use trade tools and equipment such as engine diagnosis, tire changers, wheel balancers, front end aligning equipment plus normal hand wrenches and related tools.
• Ability to set own priorities for the timely completion of assignments.
• Ability to work with vendors while picking up parts.
• Ability to work with drivers to discuss maintenance problems or repairs.
• Ability to work building principals and parents concerning student discipline and route schedules.
• Ability to work as a mechanic and with the West Virginia State School Bus Inspectors.
• Ability to work cooperatively with fellow employees and to motivate subordinates to maintain high production standards.
• Ability to project a favorable image of maintenance operations in maintaining a comprehensive preventive maintenance program.
• Self-motivated with the ability to quickly adjust to changing practices.
• Leadership ability and ability to obtain maximum production from individuals with a variety of personalities.
• Ability to diagnose and trouble shoot problems based on vehicle performance systems.
 
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 sit, talk, hear, walk, stoop, reach, lift, pull and push. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, the ability to adjust focus. Occasionally the employee will lift up to 50 pounds such as to lift materials.
 
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 work setting is indoors as well as outdoors. The noise level in the work environment is moderate to loud (60 -90 dB).
 
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 his/her designee.
 
REVISED:  APRIL 2012; SEPTEMBER 2015




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Openings as of 4/14/2025

Substitute Cook (Internal Only)

JobID: 13139

Position Type:
  Substitute/Substitute Cook


Date Posted:
  8/17/2021


Location:
  ALL KCS


Closing Date:
  09/19/2021


  Additional Information:  Show/Hide
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, in accordance with Kanawha County Salary Scale, Pay Grade A, B, C, or D 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 Policy 5314, and KCS’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, 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. Nature of the work requires moderate physical effort, continuous standing and use of commercial food service equipment.
 
PERFORMANCE RESPONSIBILITIES: Additional duties may be assigned. 
• Maintains regular attendance.
• Reviews weekly menus for planning food preparation schedule.
• Operates commercial food service equipment.
• Prepares menus for daily service.
• Maintains temperature readings.
• Assembles, measures, and mixes ingredients of food items.
• Follows written, verbal and other directions.
• When necessary, acts as Cafeteria Manager assigning duties and inspecting food ready for consumption.
• Supervises or participates in cleaning, maintenance and security of kitchen and storage areas.
• Maintains a neat and orderly work area area.
• Complies with KCS Policies.
• Receives permission from building principal/supervisor to work in excess of 40 hours per week.
• Arranges food to be served on a daily basis.
• Maintains accurate records which may include receipts, inventories of equipment and food supplies.
• Cook I and II cleans 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.
• 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.
• Prepares special dietary items for identified students.
• Trains/instructs substitute cooks assigned to the work location in preparation of school meals.
• Maintains and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food.
• Maintains an environment that is safe for food and food preparation.
• Effectively addresses unforeseen crises associated with feeding large groups of children.
• Maintains accurate records that include food temperature and food audit counts.
• Attends in-services and workshops as directed.
• Follows all safety rules and regulations and uses prescribed personal protective equipment.
• Maintains confidentiality.
• Continuously improves 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. 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.
 
Cook I means a person employed as a cook’s helper; Cook II means a person employed to interpret menus, to prepare and serve meals in a food service program of a school. This definition includes a service person who has been employed as a Cook I for a period of four years; Cook III means a person employed to prepare and serve meals, make reports, prepare requisitions for supplies, order equipment and repairs for a food service program of a school system. Cafeteria Manager means a person employed to direct 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 standards of sanitation, preparing financial reports and keeping records pertinent to food services of a school. (Pursuant to WV Code §18A-4-8) 
• Holds and keeps current County Board of health Food Service Worker’s Permit.
• Ability to set and maintain a work pace that will produce 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 instutional 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The temperature in a school kitchen ranges from below 32°F in a
walk-in freezer to 100°F or above nears 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. The noise level in the work environment is moderate loud to loud (70-85 dB).
 
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 his/her designee.
 
 
 
REVISED MARCH 2011




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Openings as of 4/14/2025

Substitute Truck Driver Warehouse Clerk

JobID: 10321

Position Type:
  Substitute/Truck Driver/Warehouse Clerk


Date Posted:
  7/23/2020


Location:
  ALL KCS


  Additional Information:  Show/Hide
POSITION: Truck Driver/Warehouse Clerk
IMMEDIATE SUPERVISOR: Warehouse Coordinator of Services/Inventory Supervisor
FLSA STATUS: Non-exempt
 
EMPLOYMENT TERM:  Work as needed.  No guarantee number of days or hours.
 
SALARY: Pursuant to WV Code §18A-4-8a, in accordance with Kanawha County Salary Scale, Pay Grade D 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 Policy 5314, and KCS’s Guide to Performance Evaluation for Service Personnel.
JOB SUMMARY: To operate vehicle on the public highways to deliver merchandise to and from the schools in an accountable manner. Responsible for all warehousing functions relating to the receipt, packing, stocking, and distribution of materials for the school system. Included are activities involving the accurate, timely and proficient filling of orders from stock, receipt and inspection of materials from vendors, distribution of materials to the using location as well as the storage, and inventory of stock. 
PERFORMANCE RESPONSIBILITIES: Additional duties may be assigned. May be assigned to any of the functional areas such as instructional supplies, textbooks, custodial supplies, and receiving.
• Alternate/Backup Driver to deliver supplies, equipment, commodities, furniture.
• Responsible for operation of vehicle to legitimate destination points only. 
• Advises immediate supervisor when delivery run is completed and available for additional transporting or assignment.
• Systematically loads and unloads equipment and materials according to schedule. 
• Picks and fills orders from stock.
• Restocks shelves as new merchandise is received.
• Checks assigned orders for correctness and distribute as instructed.  Serve as helper on supply truck.
• Unloads, logs verifies and receives merchandise into the warehouse.
• Maintains file for open warehouse shipping orders and purchase order receiving copies.
• Assembles furniture and equipment.
 
• Assists in warehouse maintenance duties.
• Performs minor maintenance on vehicle.
• Performs physical inventory of warehouse stock.
• Alerts management to discrepancies and stocking problems when they arise.
• Assists in moving and closing of schools when required. 
• Maintains regular attendance.
• Maintains a neat and orderly work area.
• Complies with KCS Policies.
• Completes necessary training and in-service as required by KCS.
• Receives permission from building principal/supervisor to work in excess of 40 hours per week.
• Attends in-services and workshops as directed.
• Follows all safety rules and regulations and uses prescribed personal protective equipment.
• Maintains confidentiality.
• Continuously improves 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. Considerable knowledge of driving techniques and road safety practice required. State of West Virginia driver’s license required. CDL license preferred.
Clerk II means personnel employed to perform general clerical tasks prepare reports and tabulations and operate office machines.
Truck Driver means personnel employed to operate light or heavy duty gasoline and diesel-powered vehicle.
 
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.
 
• Ability to use motor vehicle.
• Ability to use hand cart, lift truck, pallet truck, fork truck, hand truck and other related materials handling equipment. 
• Ability to perform simple maintenance on warehouse equipment.
• Ability to receive and comprehend oral and written instructions.
 
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. While performing the duties of this job, the employee is frequently required to talk, hear, walk, stoop, reach, lift, load, pull, and push. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, the ability to adjust focus. The employee will lift up to 50 pounds to perform loading and lifting.
 
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 work environment is an indoor warehouse setting. The temperatures range from hot in summer to cold in the winter. The noise level in the work environment is quiet to moderately loud (20-90 dB).
 
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 his/her designee.
    
REVISED: MAY 2012
 




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Openings as of 4/14/2025

Substitute Cook

JobID: 21688

Position Type:
  Substitute Cook


Date Posted:
  9/12/2024


Location:
  ALL KCS


Closing Date:
  Open Until Filled


  Additional Information:  Show/Hide
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, in accordance with Kanawha County Salary Scale, Pay Grade A, B, C, or D 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 Policy 5314, and KCS’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, 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. Nature of the work requires moderate physical effort, continuous standing and use of commercial food service equipment.
 
PERFORMANCE RESPONSIBILITIES: Additional duties may be assigned. 
• Maintains regular attendance.
• Reviews weekly menus for planning food preparation schedule.
• Operates commercial food service equipment.
• Prepares menus for daily service.
• Maintains temperature readings.
• Assembles, measures, and mixes ingredients of food items.
• Follows written, verbal and other directions.
• When necessary, acts as Cafeteria Manager assigning duties and inspecting food ready for consumption.
• Supervises or participates in cleaning, maintenance and security of kitchen and storage areas.
• Maintains a neat and orderly work area area.
• Complies with KCS Policies.
• Receives permission from building principal/supervisor to work in excess of 40 hours per week.
• Arranges food to be served on a daily basis.
• Maintains accurate records which may include receipts, inventories of equipment and food supplies.
• Cook I and II cleans 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.
• 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.
• Prepares special dietary items for identified students.
• Trains/instructs substitute cooks assigned to the work location in preparation of school meals.
• Maintains and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food.
• Maintains an environment that is safe for food and food preparation.
• Effectively addresses unforeseen crises associated with feeding large groups of children.
• Maintains accurate records that include food temperature and food audit counts.
• Attends in-services and workshops as directed.
• Follows all safety rules and regulations and uses prescribed personal protective equipment.
• Maintains confidentiality.
• Continuously improves 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. 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.
 
Cook I means a person employed as a cook’s helper; Cook II means a person employed to interpret menus, to prepare and serve meals in a food service program of a school. This definition includes a service person who has been employed as a Cook I for a period of four years; Cook III means a person employed to prepare and serve meals, make reports, prepare requisitions for supplies, order equipment and repairs for a food service program of a school system. Cafeteria Manager means a person employed to direct 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 standards of sanitation, preparing financial reports and keeping records pertinent to food services of a school. (Pursuant to WV Code §18A-4-8) 
• Holds and keeps current County Board of health Food Service Worker’s Permit.
• Ability to set and maintain a work pace that will produce 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 instutional 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The temperature in a school kitchen ranges from below 32°F in a
walk-in freezer to 100°F or above nears 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. The noise level in the work environment is moderate loud to loud (70-85 dB).
 
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 his/her designee.
 
 
 
REVISED MARCH 2011




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