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HB5045 • 2026

Changing the recommended guidelines for full-day and half-day cooks to the minimum ratio of one cook for every 110 meals

Changing the recommended guidelines for full-day and half-day cooks to the minimum ratio of one cook for every 110 meals

Passed Legislature

This bill passed both chambers and reached final enrollment, even if later executive action is not shown here.

Sponsor
Toney
Last action
2026-02-02
Official status
H To House Education 02/02/26
Effective date
Not listed

Plain English Breakdown

Using official source text because the generated explanation was unavailable or could not be confirmed against the official bill text.

Changing the recommended guidelines for full-day and half-day cooks to the minimum ratio of one cook for every 110 meals

Changing the recommended guidelines for full-day and half-day cooks to the minimum ratio of one cook for every 110 meals

What This Bill Does

  • Changing the recommended guidelines for full-day and half-day cooks to the minimum ratio of one cook for every 110 meals

Limits and Unknowns

  • This entry is temporarily using official source text because the generated explanation could not be confirmed against the official bill text during the last sync.

Bill History

  1. 2026-02-02 H

    To House Education

  2. 2026-02-02 H

    Introduced in House

  3. 2026-02-02 H

    To Education then Finance

  4. 2026-02-02 H

    Filed for introduction

Official Summary Text

Changing the recommended guidelines for full-day and half-day cooks to the minimum ratio of one cook for every 110 meals

Current Bill Text

Read the full stored bill text 
HB 5045 Text

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Introduced Version

House Bill 5045 History

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= existing Code.
Red
= new code to be enacted

WEST VIRGINIA LEGISLATURE

FISCAL NOTE

FISCAL NOTE

2026
REGULAR SESSION
Introduced
House Bill 5045
By Delegate Toney
[Introduced February 02, 2026; referred to the Committee on Education then Finance]
A BILL to amend and reenact §18A-2-13 of the Code of West Virginia, 1931, as amended, relating to changing the recommended guidelines for full-day and half-day cooks to the minimum ratio of one cook for every 110 meals prepared and served.
Be it enacted by the Legislature of West Virginia:

ARTICLE 2. SCHOOL PERSONNEL.

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

The following guidelines are
optional guidelines

mandatory
that county boards
may

shall
use when scheduling full-day and half-day cooks:
Number of Number of Average Number of
Meals Cooks Meals Served Per
Cook's Hours Worked
1-90

1-110
1
12.00

14.67
91-135

111-166
1.5
12.00

14.67
136-180

167-222
2
12.00

14.67
181-225

223-278
2.5
12.00

14.67
226-270

279-334
3
12.00

14.67
271-315

335-390
3.5
12.00

14.67
316-360

391-446
4
12.00

14.67
361-405

447-558
4.5
12.00

14.67
406-450

559-614
5
12.00

14.67
451-495

615-670
5.5
12.00

14.67
496-540

671-726
6
12.00

14.67
541-585

727-782
6.5
12.00

14.67
586-630

783-838
7
12.00

14.67
631-675

839-894
7.5
12.00

14.67
676-720

895-950
8
12.00

14.67
721-765

951-1006
8.5
12.00

14.67
766-810

1007-1062
9
12.00

14.67
811-855

1063-1118
9.5
12.00

14.67
856-900

1119-1194
10
12.00

14.67
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.
Beginning with the school year 2027-2028, the minimum ratio of school cooks shall be one cook for every 110 meals prepared and served.
NOTE: The purpose of this bill is to change the minimum ratio of school cooks to one cook for every 110 meals prepared and served.
Strike-throughs indicate language that would be stricken from a heading or the present law and underscoring indicates new language that would be added.

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