Food Service 3hr Cook Position

Food Service Worker

The Food Service Worker supports the daily operations of the school nutrition program by preparing, serving, and assisting in the delivery of high-quality meals to students. The position ensures all food service activities meet established safety, sanitation, and nutritional standards. Minimum qualifications include a high school diploma or equivalent preferred but not required. Previous experience in food service (institutional or restaurant) is preferred but not required. Ability to read and follow recipes and written instructions, basic math skills for portioning and handling transactions, and effective communication skills are required. Essential duties and responsibilities include preparing or assisting with the preparation of meals in accordance with established menus, recipes, and production records; setting up and maintaining serving lines; serving food items in a safe, timely, and friendly manner; accurately collecting and recording payments for meals and a la carte items; cleaning and sanitizing kitchen equipment, utensils, serving areas, work surfaces, restrooms, and floors according to food safety guidelines and district policies; operating kitchen equipment such as ovens, warmers, mixers, dishwashers, and slicers safely and correctly; following all food safety, sanitation, and personal hygiene practices, including Hazard Analysis and Critical Control Point (HACCP) procedures; receiving, labeling, and storing food and supplies following proper inventory rotation and storage protocols. Additional duties include performing other related duties as assigned by the Food Service Director or designee and supporting district-wide food service operations as needed, including working at alternative sites if necessary. Personal attributes include being punctual, dependable, and committed to team goals, with the ability to work efficiently, neatly, and respectfully in a fast-paced environment. A professional appearance and adherence to the Food and Nutrition Services dress code are required, along with a positive attitude and willingness to adapt to changing needs. Reliability and confidentiality in accordance with district policies are also required. Reliable transportation is required for travel to and from work or alternate assignments. Materials and equipment used include standard and commercial-grade kitchen equipment, cleaning and sanitizing supplies, and food items including perishable and non-perishable products. Proper training and safe handling are required for all equipment and materials. Physical requirements include the ability to stand for extended periods, frequent bending, reaching, and repetitive motions, ability to lift up to 20 pounds regularly and push/pull up to 50 pounds occasionally, tolerance for working in warm or humid kitchen environments, and ability to work in wet conditions, particularly in dishwashing areas. Working conditions include work performed in a school kitchen and cafeteria setting, a fast-paced, team-oriented environment serving school-age children, and may be required to work flexible hours based on school calendar or special events.

Ohio Department of Education