Cook Floater - Milford High School (home kitchen)

Cook

The Cook is responsible for preparing and serving nutritious and attractive meals. They assist with meal production as directed. The Cook is responsible for maintaining and applying all safety, sanitation and cleanliness standards and practices in all food service areas as required by federal, state, local and district regulations and policies. They assist with daily dishwashing and equipment maintenance. The Cook is responsible for operating the point of sale system. They coordinate and implement sales promotions. They assist in the coordination of events and activities.

Position Type: Food Service/General Worker

Location: Varies as needed (Milford High School is home kitchen)

Salary: $17.50

Hours: 8:00 a.m. to 1:00 p.m. (hours can vary based on school schedule and needs)

Reports To: Kitchen Manager

Status: School Year 2026 - 2027

Start Date: August 4, 2026

Date Posted: 5/1/2026

Date Closed: Internal - 5/7/2026 External - until filled

Qualifications

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 accommodation may be made to enable individuals with disabilities to perform essential functions.

Successful completion of ServSafe Certification Training (highly recommended)

Successful demonstration of food service meal production and presentation skills

Knowledge and ability to practice and maintain high standards of sanitation and cleanliness in food production and personnel practices

Knowledge and ability to operate quantity food production equipment

Basic knowledge of nutrition

Knowledge of union contract, implementation and employee and employer rights

Ability to interact positively with children, adolescents and adults

Ability to interact positively with co-workers, manager and supervisor

Ability to use a computer as a tool operation

Ability to work independent of continuous supervision

Ability to deal with the public, students and staff in a positive and safe manner

Essential Functions

Prepare and serve nutritious and attractive meals

Assist with meal production as directed

Maintain and apply all safety, sanitation and cleanliness standards and practices in all food service areas as required by federal, state, local and district regulations and policies

Assist with daily dishwashing and equipment maintenance

Operated production equipment

Compile and maintain appropriate records and forms

Receive and stock, inventory food and supplies

Transport food and supplies and cash bags/boxes when necessary

Compile and maintain appropriate records for federal, state and local regulations and reports

Operation of a computerized point of sale system

Assist in revenue collection, including deposits and student record keeping

Public relations as appropriate and necessary

Coordination and implementation of sales promotions

Understand and determine qualified means and qualified components of meals

Monitor reimbursable meal qualification at point of service

Stock, display and present merchandise

Assist in coordination of events and activities

Assist in operation of facilities as directed

Coordinate meal production in absence of Kitchen Manager or Head Cook

Meet and service the needs of clientele in a timely fashion and in a pleasant and appropriate manner

Assist in arranging substitutes as necessary to ensure program operation

Assist in printing, copying and distribution of publications and other program administration

Other duties as assigned by the Director and/or designate.

Supervisory Responsibilities

None.

Assist in the training and support of substitute employees

Certificates, Licenses, Registrations

Successful completion of ServSafe Certification Training (highly recommended)

Education and/or Experience

High School diploma and/or related experience.

Language, Mathematical and Reasoning Skills

Ability to speak and write effectively.

Ability to apply mathematical concepts to practical situations.

Ability to carry out instructions furnished in written or oral format and deal with problems involving several concrete variables in standardized situations.

Physical Demands

The physical demands described here 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 regularly required to sit, talk, or hear. The employee is occasionally required to stand, walk and reach with hands or arms. Specific vision abilities required by this job include close vision and ability to adjust and focus.

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 usually quiet.

Method of Application Contact the Food Service Department at View phone number on click.appcast.io or View phone number on click.appcast.io. Applications accepted on-line only at Inquiries should be addressed to: Jeanna Klebba Administrative Assistant to Human Resources 2390 South Milford Rd., Highland, MI 48357 View phone number on click.appcast.io (TELEPHONE) View phone number on click.appcast.io (FAX) E-MAIL: View email address on click.appcast.io Jeanette Wenger Chief Human Resource Officer and TitleVI Officer In compliance with Title VI of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, Title II, the Age Discrimination Act of 1975, and the Americans with Disability Act of 1990, it is the policy of the Huron Valley School district that no person shall, on the basis of race, color, religion, national origin or ancestry, sex, age, disability, height, weight, or marital status be excluded from participation in, be denied benefits of, or be subjected to discrimination during any program or activity or in employment.