Cook White Lake Middle School (8:15 a.m. - 1:15 p.m.)

Cook Position

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: Muir Middle School

Salary: Per contract ($17.00 to $18.75)

Reports To: Kitchen Manager

Status: School Year 2026 - 2027

Hours: 8:15 a.m. to 1:15 p.m., hours may be adjusted based on school needs

Start Date: August 4, 2026

Qualifications: To qualify for this position an individual must perform each essential duty satisfactorily, including the ability to work independently of continuous supervision. 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 essential functions.

Must have successfully completed the ServSafe Certification Class

Must participate in Food & Nutrition Professional Development classes

Must be knowledgeable of USDA meal patterns required for school breakfast and lunch

Willing to take Statewide Training Classes

Must establish good working relationships with all district employees

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee may or must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distant vision, and the ability to adjust focus. The ability to travel to other buildings is required. The position requires the individual to sometimes work irregular or extended work hours and meet multiple demands from several people.

Essential Duties & Responsibilities:

• Have knowledge of and maintain food safety practices and apply all state, local, and district regulations and policies
• Compile and maintain all appropriate records for federal, state, local health department regulations and reports
• Operate and maintain kitchen equipment
• Must order, receive, stock, inventory, and transport food and supplies when necessary
• Operation of computerized point of sale system
• Assist in revenue collection, including deposits, and student record keeping
• Monitor reimbursable meal qualification at point of service
• Meet and service the needs of students in a timely fashion and maintain a pleasant and welcoming workplace for school staff
• Must have the ability to communicate effectively and appropriately with staff and management
• Knowledge of the HVS Employee Handbook, and HVFSMCC Hand Book, including the Uniform Policy
• Other duties as assigned by 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 (required); currently are or become certified

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.

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 2368 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 Title VI Officer