(Anticipated Vacancy) Cafeteria Manager - Point Pleasant Junior Senior High (502-829-C)

id='p69646_47341'>(Anticipated Vacancy) Cafeteria Manager - Point Pleasant Junior Senior High (502-829-C) JobID: 69646

Position Type:

Cook/Nutrition Services/Cafeteria Manager

Date Posted:

7/29/2026

Location:

Point Pleasant Jr/Sr High School

Closing Date:

08/04/2026

County:

Mason County Schools Additional Information: Show/Hide

POSITION ANNOUNCEMENT

POSITION: Cafeteria Manager - (Job # 502-829-C)

LOCATION: Point Pleasant Jr/Sr High School

EMPLOYMENT TERM: 200 Days

SALARY: $25,870-42,000 Salary based upon paygrade and experience on current salary schedule (State and County)

MINIMUM QUALIFICATIONS: High school diploma and classified as a cook or successful completion of all State required testing.

BENEFITS: Health, Life, Dental and Optical Insurance, WV Teachers Retirement and Sick Leave

MASON COUNTY SCHOOLS

Job Description

POSITION: Cafeteria Manager

IMMEDIATE SUPERVISOR: Principal or designee

EMPLOYMENT TERM: Minimum 200 days annually, pursuant to WV Code §18-5-45.

SALARY: Pursuant to WV Code §18A-4-2, in accordance with

Mason County Service Salary Schedule, commensurate with experience and education level

EVALUATION: Performance in this position will be evaluated by the building

principal/immediate supervisor and in accordance with WV State Code §18A-2-12, WV State Board Policy 5310, and Mason County Board Policy

JOB SUMMARY: Personnel employed to direct the option of a food service program in a school, including assigning duties to employees, approving requisitions for supplies and repairs, keeping inventory, inspecting areas to maintain high standards of sanitation, preparing financial reports, and keeping records pertinent to food service of a school.

PERFORMANCE RESPONSIBILITIES:

• Perform housekeeping, cooking, and maintenance functions in safe manner.
• Document food used, served, and left over according to production times or dates opened.
• Assist in implementing food safety.
• Measure, mix, and cook ingredients.
• Assist in ordering food for weekly menus, receiving, and stocking inventory using first in, first out (FIFO) inventory method.
• Exhibit professionalism in dealing with co-workers, students, parents, and staff.
• Prepare and submit reports such as day lunch reports, monthly lunch reports, and meal report for the county's Child Nutrition Office as requested by food service director.
• Prepare and submit accident reports to immediate supervisor.
• Demonstrate an understanding of the nutritional information and safe handling information from food labels.
• Explain the meaning of the ingredients list including knowledge of ingredients that might be harmful to students with special diets or food allergies.
• Evaluate different methods of preparation for specific meats, vegetables, salads, and quick breads.
• Demonstrate knowledge of preparation time and holding processes of foods prepared.
• Utilize a Child Nutrition (CN) label to demonstrate appropriate serving size.
• Select the appropriate utensils and demonstrate their use in weighing and measuring ingredients.
• Match food preparation tasks to kitchen equipment and utilize the equipment, which most efficiently and safely completes the task.
• Practice and enforce good personal hygiene, using precautions to prevent the spread of contagious disease.
• Estimate food requirements and portions using appropriate math skills.
• Adapt standardized recipes using math skills of adding, subtracting, multiplying, and dividing whole numbers and fractions to calculate the desired yield.
• Follow the food safety plan procedures to maintain safe and sanitary conditions of facility, equipment, food storage, food preparation, and food service.
• Exhibit flexibility and problem-solving skills when unexpected circumstances occur.
• Determine appropriate food temperatures for food preparation, storage, and service according to the food safety plan.
• Prepare all foods according to Standard Operating Procedures in HACCP Book.
• Identify and correctly use all food service equipment.
• Be familiar with measurement abbreviations and food preparation terminology.
• Input meal participation data into computer programs i.e. meal count forms and POS technology.

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.

• Maintains current County Board of Health Food Service Worker's Permit
• Ability to effectively present information and respond to questions from

administrators, students, staff and general public consistent with the duties of the

position.

• Ability to stand or walk for at least 8 hours per day
• Ability to apply concepts such as fractions, percentages, ratios and proportions to

practical situations consistent with the duties of the position.

• Ability to interface effectively with other departments, school personnel, other

maintenance staff and business contacts from outside the county.

• Ability to read and comply with labels and safety warnings on cleaning agents

and hazardous materials.

• Ability to interpret a variety of instructions furnished in written, oral, diagram or

schedule form.

• Maintain food handler's card.

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, stand, walk, lift, grasp, write, talk, hear, see, use technology such as computers and multi-media equipment, and use repetitive motions. While performing the duties of this job, the employee may frequently lift and/or move at least 10 pounds of materials. 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 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. Most commonly, the educational setting is indoors with outdoor settings for recess and field trip activities. The noise level in the work environment is low to moderate (20-60 dB). Exceptions include gymnasiums as well as vocational/ technical laboratories where the noise levels may be 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