Anticipated - Kitchen Worker I 5.75 hrs/day 182 days

Greencastle-Antrim School District; Greencastle (Franklin County); On-site; USD 17,000 - 22,000; Part time

Job summary

Greencastle-Antrim School District is seeking a Kitchen Worker I to support daily school meals at Greencastle-Antrim High School. Work approximately 5.75 hours per day for 182 days, with responsibilities including food preparation, sanitation, and operating the POS system to serve students.

You will collaborate with the kitchen team to ensure safe, tasty meals that meet program requirements, maintain records, and follow procedures.

Qualifications

• Must be able to operate POS system.
• Knowledge of proper food handling and sanitation.
• Ability to work without supervision.

Responsibilities

• Prepare and serve meals following recipes.
• Maintain safety, cleanliness, and sanitation.
• Record temperatures and production records as required.
• Operate POS system and handle cash transactions.
• Rotate stock and assist with deliveries when needed.

Skills

Food handling

POS system

Sanitation

Teamwork

Job description

Anticipated - Kitchen Worker I 5.75 hrs/day 182 days JobID: 825

• Position Type: Food Services


• Date Posted: 8/3/2026


• Location: Greencastle-Antrim High School


• Closing Date: 08/17/2026

Kitchen Worker I

Hours of work are approximately 5.75 hours per day for 182 days. Must be willing to operate POS system.

Position Summary:

To serve the students of Greencastle-Antrim School District with attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and friendliness and which meet the requirements of the National School Lunch Program as set forth by the Federal Government.

General Purpose:

To use your knowledge, understanding, aptitude and competence in the performance responsibilities listed; good work habits; dependability and ability to work without supervision; ability to maintain positive relations with students, school personnel, and citizens at all times; knowledge of proper food handling and proper use of cleaning chemicals. Must be willing to participate in ongoing-in-service training as requested. Must maintain a high ethical behavior and confidentiality of information as required by law.

Essential Functions – May be required to perform any of the following functions:

• Mix and cook ingredients according to approved recipes, using a variety of equipment, including but not limited to pots, pans, cutlery, ovens, food slicer, grinders, steam kettle, steam cabinet, food processor, chopper, mixer


• Perform routine, repetitive tasks under the direction of the Kitchen Manager. Composing salads and cold items, slicing fruits, meats, vegetables, weigh and measure ingredients, clean work areas, equipment, utensils, dishes, and silverware.


• Maintain a \"clean-as-you-go\" policy


• Maintain good sanitation practices, personal hygiene, and food safety as addressed in the Food Service Procedures Manual


• Record and maintain proper temperature charts on all food served and on operational refrigerated and heated equipment


• Review method of preparation and correct amounts of food as specified on the recipe directions and production records with kitchen manager before preparation


• Responsible for the accurate completion of production records, HACCP, point of sale reports, and other indicated reports and information required by the kitchen manager, Food Service Director, or local, state and federal government.


• Willingness and ability to work with others, to share and promote the concept of \"teaming\" and \"a team approach\" to meet the program's needs.


• Review menu daily with kitchen manager and know what components constitute a reimbursable meal. Know the proper appearance and arrangement of food being served.


• Service is to be efficient and courteous at all times with the customers. Any problems or concerns with the customers should be reported immediately to the kitchen manager.


• Immediately report all accidents to the kitchen manager.


• Rotate stock using first in first out method


• Monitor work areas for any signs of insect or rodent infestation, reporting any problems to kitchen manager immediately.


• Substitute at other schools when needed


• Immediately after the closing of the line(s), assist in removal of all hot and cold foods; assist in proper cooling, covering, storage and dating of all leftovers.


• Assist in receiving deliveries and dating all items


• Operate POS system, make change, record daily transactions and various other cashiering duties


• Performs other duties as assigned

External candidates must submit required clearances.

EOE