§18A-2-13 Recommended guidelines for full-day and half-day cooks. - West Virginia Statutes

§18A-2-13. Recommended guidelines for full-day and half-day cooks.
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.