Dishwasher / roundsman

Job Description
Starting Date: Aug 14, 2026

Position: Assistant Cook

Reports to: Cook Manager, Supervisor/Director

Employment Status: 200 days per year

Description: The position supports and assists the Head Cook in carrying out assignments/work as delegated by the Head Cook/Cafeteria Supervisor. Works cooperatively with supervisors and all other employees to bring efficiency and cleanliness for entire food service/cafeteria operations. Perform various tasks related to the monies received for school lunches (i.e., collect, count, prepare the deposit slip). Assist Head Cook when needed.

NOTE: The below lists are not ranked in order of importance

Essential Functions:

Assist and responsibly carry out assignments as delegated by Head Cook/Cafeteria Supervisor

Follow all rules, regulations and policies of NSBP, NSLP and HACCP

Cleaning of counters, tables, equipment or serving areas and kitchen as directed

Assist in the preparation of food using instructions from Head Cook

Assist in preparing foods, salads, sauces, vegetables, sundry items such as butter, cheese, bread and rolls

Prepares ala carte items as necessary

Prepare steam table for serving food

Prepare serving area with utensils, straws, napkins, etc.

Prepare money before lunchroom opens

Restock various items as needed (i.p. milk, condiments, napkins, etc.)

Help on serving line when lunch is served to students

Receive payment for cafeteria lunches (including milk)

Ensure that appropriate paperwork is completed every day

Be able to run POS system; make an accurate accounting of monies received for daily cafeteria sales

Clear POS system each day

Wash pots, pans, trays and other utensils and perform miscellaneous duties in kitchen section of cafeteria

Clean and prepare produce, vegetables and fruits

Adhere to rigid sanitary standards in work and attire

Maintain respect at all times for confidential information (i.e. free and reduced lunch students)

Exercise care and safety in carrying out job duties

Dispose of food in disposal unit and waste containers

Operate dish washing machine

Clean up minor spills

Move food and parcels to and from freezers, refrigerators and warming units

Check food shipment into the school, sign invoices after each order has been verified and within 24 hours report discrepancies to Supervisor/Director

Motivates coworkers and builds good morale in the work environment

Other Duties and Responsibilities:

Exercise care and safety in the use of utensils during prep period, such as can openers, slicers, knives, graters, mixers, etc.

Weekly check and assist in cleaning stockroom and equipment/storage

Accept responsibility when the Head Cook has to be out of the kitchen

Qualifications:

High school diploma or general education degree (GED)

Must be of good character and able to work cooperatively with fellow workers, administrators, teachers and students of all ages

Willing and capable of working with students and working one on one with students

Neat, clean and well groomed as conducive to food handling and health standards

Must be bondable and able to operate cash register and/or POS system

Prior experience in large food preparation and enjoy cooking

Valid Ohio driver’s license or Ohio Identification Card

TB test as necessary

BCII report

Such alternatives to the above qualifications as the Superintendent and/or Board of Education may find appropriate

Required Knowledge, Skills, and Abilities:

Ability to communicate ideas and directives clearly and effectively both orally and in writing

Ability to work effectively with others

Ability to follow recipes

Ability to read and understand verbal and written instructions, written warnings, and labels

Effective, active listening skills

Experience cooking in large quantities

Knowledge of various cooking procedures

Organizational and problem solving skills

Ability to work quickly and efficiently especially during lunch periods

Training in the proper care and storage of chemicals

Baking and cooking skills

Basic math skills for preparing recipes proportional to lunch population and POS system responsibilities

Equipment Operated:

Conventional oven/stove

Can opener

Mixer

Grinder

Slicer

Knives

Microwave

Food processor

Dishwasher

Calculator

Steamers

Braiser

Computers (basic skills to include SDMS (POS) system)

Additional Working Conditions:

Occasional exposure to blood, bodily fluids, and tissue

Occasional interaction among unruly children

Occasional travel, i.e., to pick up food and/or materials

Optional work of evenings/weekends/summers

Frequent requirement to sit, stand, walk, talk, hear, see color differences, read, speak, reach, stretch with hands and arms, scoop, and stoop

Frequent requirement for excessive standing during assigned work day

Frequent requirement to lift various food items up to a maximum of 50 pounds

Frequent repetitive hand motion (i.e. cutting and grinding)

Occasional requirement to crouch, kneel and climb

Occasional overtime work will be requested and is optional

Frequent requirement to push and pull various food items up to a maximum of 50 pounds

The number of hours worked may dictate which of the above functions and skills are performed as determined by the Head Cook and Cafeteria Supervisor.

Position Type:
Full-Time

Salary:
$12.49 Per Hour

Job Categories:
Support Staff > Food Service

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