REPORTS TO:
Food Service Director
EMPLOYMENT STATUS:
Regular, part-time
FLSA STATUS:
Non-exempt
POSITION SUMMARY:
To operate an efficient school lunch program on an individual building level.
ESSENTIAL FUNCTIONS:
- Supervise the preparation and cooking of food.
- Make decisions requiring knowledge of applicable functions and of service rules and regulations.
- Keep accurate financial and statistical records.
- Cooperate with Food Service Director and the Principal to properly coordinate the food service programs so that it may be an asset to the overall educational process.
- Plan and make work assignments for the cooks and/or student workers.
- Order food as directed by the Food Service Director.
- Verify the weight, accuracy, etc. of deliveries and acknowledge receipt of correct shipment.
- Maintain a weekly and monthly storeroom inventory.
- Follow prescribed procedure for obtaining extra or substitute employees.
- Comply with district specifications and mandated food service regulations (i.e. portion sizes, sanitation procedures, production recordkeeping, etc).
- Inspect kitchen equipment for proper operation and follow proper procedure to have equipment serviced.
- Instruct and supervise cooks and/or student helpers in the performance of their work.
- Perform duties of cook when necessary.
- Maintain a pleasant, congenial atmosphere within the work area.
- Perform other related duties as assigned.
OTHER DUTIES AND RESPONSIBILITIES:
- Operate the cash register.
- Prepare food for banquets.
- Observe all safety and health regulations of the school district.
- Maintain an appropriate personal appearance.
- Serve as a role model in the practice of ethical principles, responsible behavior and democratic values.
- Perform other duties as assigned by the Food Service Director.
QUALIFICATIONS:
- High School diploma or GED. Post secondary food service training is desirable.
- Two (2) years work experience in a commercial or school food service operation.
- Working knowledge of Microsoft Word and Excel a must.
- Successful completion of a board approved sanitation and food safety course.
REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:
- Ability to understand, follow and give oral and written instructions.
- Ability to operate all kitchen equipment.
- Ability to accurately measure, weigh and adjust recipe ingredients.
- Ability to lift cartons and/or boxes of food items and supplies, which may weigh as much as thirty-five (35) pounds.
EQUIPMENT OPERATED:
- Kitchen equipment; for example, dishwashers, ovens, slicers, steam kettles.
- Office machines, such as calculators, computers, adding machines.
WORKING CONDITIONS:
- Frequent use of noisy and hazardous kitchen equipment.
- Requirement to stand on hard surfaces for extended periods of time.
- Exposure to chemicals used in cleaning and disinfecting.
- Exposure to extreme heat and cold.
- Repetitive hand motions are used in such activities as stirring, assembling and scooping.
- Work hours may be extended occasionally, in order to complete an essential job.
- Potential exposure to unruly children.
- Potential exposure to blood or other bodily fluids and tissue.
CONDITIONS OF EMPLOYMENT:
- Length of Employment: One Year Limited Contract
- Salary: Based on current classified salary schedule with appropriate experience and training
- Fringe Benefits: Based on current classified handbook
ADDITIONAL INFORMATION:
Please submit a letter of interest and resume to the online application. Please do not send materials through U.S. mail or by e-mail, all documents should be uploaded to your application.
If your qualifications meet our needs we will contact you for further information and a possible interview.
The Marysville Exempted Village School District is an EQUAL OPPORTUNITY EMPLOYER and is in compliance with SECTION 504 OF THE REHABILITATION ACT OF 1973.
Posted Internally: May 10, 2026
Internal Application Deadline: May 15, 2026
