The following guidelines are optional guidelines that county boards may use when scheduling full-day and half-day cooks:
Number ofNumber ofAverage Number of
MealsCooksMeals Served Per
Cook's Hours Worked
1-90112.00
91-1351.512.00
136-180212.00
181-2252.512.00
226-270312.00
271-3153.512.00
316-360412.00
361-4054.512.00
406-450512.00
451-4955.512.00
496-540612.00
541-5856.512.00
586-630712.00
631-6757.512.00
676-720812.00
721-7658.512.00
766-810912.00
811-8559.512.00
856-9001012.00
A meal prepared for a school lunch shall be established as a whole meal. Other meals shall be equal to three fourths of a school lunch meal.
Structure West Virginia Code
§18A-2-1. Employment in General
§18A-2-1a. Employment of Other Personnel
§18A-2-2a. Leaves of Absence for Teachers and Service Personnel
§18A-2-5. Employment of Service Personnel; Limitation
§18A-2-5a. Authorizing Payment for Notification of Retirement
§18A-2-6. Continuing Contract Status for Service Personnel; Termination
§18A-2-6a. Released Time for Service Personnel
§18A-2-8. Suspension and Dismissal of School Personnel by Board; Appeal
§18A-2-8a. Notice to Probationary Personnel of Rehiring or Nonrehiring; Hearing
§18A-2-9. Duties and Responsibilities of School Principals; Assistant Principals
§18A-2-10. Physical Examinations as Condition of Employment
§18A-2-11. Employee's Right to Attorney's Fees and Costs
§18A-2-13. Recommended Guidelines for Full-Day and Half-Day Cooks
§18A-2-14. Mileage Reimbursement for School Personnel
§18A-2-15. County Option Recruitment and Training Programs for Prospective School Bus Operators