Lead Cook (Level 4) - 5hrs, Derby Middle School

Derby Public Schools; Derby (KS); On-site; USD 25,000 - 32,000; Full time

Job summary

Derby Public Schools seeks a Lead Cook (Level 4) to support Derby High School with daily food service operations on an 8‑hour schedule. Pay is based on the Level 4 scale and applicable experience, with the KSDE food safety training requirement.

The role involves cooking, serving, cashier duties, and ensuring meals meet district standards. Ongoing education requirements apply for hours per week and yearly training expectations.

Qualifications

• Experience in food preparation.
• Working knowledge of basic math applications and computation skills.
• Possess all of the requirements of a cook, server and cashier.
• Three years experience in food preparation preferred.
• Successful completion of KSDE food safety training within six months.

Responsibilities

• Monitor and assist in preparing and serving of food.
• Monitor and assist in cleaning and maintaining kitchen facilities.
• Assist the Central Kitchen Manager and Food Service Coordinator in managing staff and events.
• Support Food Service staff to meet district standards and provide good service.
• Demonstrate a positive attitude and willingness to serve our customers.
• Ensure all activities conform to district guidelines.
• Communicate effectively with district and community members.
• Operate equipment and train new staff.
• Meet school schedule demands and maintain food quality.

Skills

Food prep experience

Math skills

Cook/server/cashier responsibilities

KSDE food safety training

Career development

Aptitude for responsibilities

Education

KSDE food safety training

Job description

• Job Title: Lead Cook (Level 4) - 8hrs/day, Derby High School


• Job ID 4528


• Position Type: Operations: Food Service/Food Service


• Date Posted: 10/15/2026


• Location: Derby High School


• Rate of Pay and Job Description: This position is a Level 4 on the

Food Service hourly rate schedule. Pay is determined by years of applicable, paid experience. $18.05-23.55

Qualifications

• Experience in food preparation.


• Must have working knowledge of basic math applications and computation skills.


• **Possess all of the requirements of a cook, server and cashier:**


• Three years experience in food preparation is preferred.


• Successful completion of KSDEs food safety training requirement within the first six months of employment.


• Cooks working more than 20 hours per week must complete at least 6 hours of annual continuing education and cooks working less than 20 hours per week must complete at least 4 hours of annual continuing education and training in order to meet USDA professional standards requirements. (This training is in addition to the food safety training required for the first year of employment.)


• Desire to continue career improvement.


• Demonstrate aptitude or competence for assigned responsibilities.

Essential Functions

1. Knowledge, Skill and Abilities

• a\. Monitor and assist in preparing and serving of food.


• b\. Monitor and assist in cleaning and maintaining kitchen facilities.


• c\. Assist the Central Kitchen Manager and Food Service Coordinator in managing staff, informing him/her of all events and activities that involve Food Service staff.


• d\. Assist Food Service staff by whatever means to assure their performance meets district standards.


• e\. Demonstrate a positive attitude and willingness to serve our customers.


• f\. Ensure that all activities conform to district guidelines.


• g\. Communicate effectively with all members of the school district and community.


• h\. React to change productively and handle other tasks as assigned.


• i\. Appropriately operate all equipment as required.


• j\. Assist in training of all new food servers and cooks.


• k\. Ensure that all food preparation is completed in a timely manner as to meet school schedule demands.


• l\. Support the value of an education.


• m\. Support the mission and philosophy of Derby Public Schools.

Physical Requirements/Environmental Conditions

• a\. Requires the ability to sit and/or stand for prolonged periods.


• b\. Occasionally requires the ability to manually move, carry, pull and push heavy objects or materials.


• c\. Occasionally requires the ability to stoop, bend and reach.


• d\. Must be able to work in noisy and crowded environments.


• e\. Must be able to work in and around fumes and odors.


• f\. Must be able to maintain appropriate levels of personal hygiene and sanitation.


• g\. Must be able to follow district guidelines for professional food service dress code.


• h\. Must be able to comply with federal, state and district health and sanitation guidelines.


• i\. Must be able to work with electrical and gas appliances.


• j\. Must be able to work with dishwashing liquids and powders, solvents and other cleaning chemicals.


• k\. Must be able to work with materials of intense heat or extreme cold.


• l\. Must be able to lift 40 pounds occasionally.


• m\. Must be able to lift 25 pounds repeatedly.


• n\. Requires regular attendance and/or physical presence at the job.

General Responsibilities

Ensure that the kitchen is organized and ready to begin serving.

Monitor the preparation and serving of meals. Ensure that food is cooked and serving lines are set up and ready when it is time to serve. Also, ensure that adequate quantities of each food item are available to every student in the lunch line.

Prepare and serve food and clean kitchen equipment as directed.

Ensure that the appropriate items and quantities are delivered and served.

Keep the lunch lines stocked during meal service.

Monitor meal sales in order to forecast accurate amounts of food to prepare while batch cooking during meal service.

Monitor food temperatures from preparation through service and storing leftovers.