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Food Service/Cook JobID: 352

+ Position Type:

Support Staff/ Food Service Personnel

+ Date Posted:

6/3/2025

+ Location:

Denison Community School District

Food Service Personnel

Position Goal

To ensure nutritious and attractive meals are prepared and served that meet state and federal requirements in an atmosphere of efficiency, cleanliness, and friendliness.

Reports to

Director of Food Service and Head Cook

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

Education &/or Experience

High School diploma.

Essential Duties and Responsibilities

+ Ability to work well with fellow employees, administration, students, teachers, and staff.

+ To act as a liaison between the public and the school, and in so doing promote the general positive image of the total school system.

+ Prepare or assist in the preparation, cooking, and serving of a variety of foods for breakfast and lunch.

+ Maintain a high level of sanitation.

+ Assist as needed in setting up the service area for meals.

+ Assist with the cleaning and storing of eating utensils, dishes, trays, pots and pans, and other cooking equipment.

+ Assist in portioning and serving food.

+ Operate all equipment in the kitchen/cafeteria area.

+ Assist with the end of day cleaning duties (cleaning equipment, sweeping, and mopping, etc.).

+ Cooperate with the head cook, director of food service, and/or building principal in fulfilling the requirements of the food service program.

+ Demonstrate concern for and sensitivity to the needs of all regardless of their age, color, creed, national origin, race, religion, marital status, sex, sexual orientation, gender identity, physical attributes, physical or mental ability or disability, ancestry, political party preference, political beliefs, socioeconomic status, or familial status.

Communication Skills

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to communicate with coworkers in a professional and courteous manner.

Analytical and Reasoning Skills

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

Ability to be flexible in coping with any situation that may arise.

Technology Skills

Must be able to use the computer to use email, complete required training, and enter time tracking information.

Physical Demands and Work Environment

While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle or feel and reach with hands and arms. The employee is frequently required to talk or hear. The employee is occasionally required to sit; stoop, kneel, crouch, or crawl, taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, outside weather conditions, and vibration. The employee is occasionally exposed to wet and/or humid conditions; high, precarious places; fumes or airborne particles; toxic or caustic chemicals; extreme cold; extreme heat; and risk of electrical shock. The noise level in the work environment is regularly loud.

Other Duties as Assigned

Will perform other duties as may be assigned by the superintendent or designee, necessary and appropriate to achievement of the program and/or District goals and objectives.

Terms of Employment

Salary and benefits to be determined by the Board of Education.

Evaluation

Performance of this job will be evaluated by the Director of Food Service/Head Cook in accordance with the provisions of the Board’s policy on evaluation of support services personnel.