Part-Time Cook

West St. Francois County R‑IV; Missouri; On-site; USD 24,000 - 36,000; Full time

Job summary

West St. Francois County R-IV is seeking a Cafeteria Worker to support food service activities on site. You will help prepare and serve meals to students and staff, maintain clean and organized workspaces, and ensure facilities meet safety standards.

The role emphasizes high school or GED credentials, ability to work in a team, and reliability in a school kitchen environment. Typical duties include inventory, POS operations, and adhering to health guidelines.

Qualifications

• High school diploma or GED.
• Experience in food service is a plus.

Responsibilities

• Oversee food prep, cooking and serving for students and staff.
• Maintain sanitary kitchen and serving areas.
• Prepare items according to recipes and procedures.
• Inspect items and supplies for quality and safety.
• Maintain records of food usage and student accounts.
• Operate the point-of-sale system and handle meals counts.
• Inventory items and report shortages to lead cook.
• Assist with training and coverage as needed.

Skills

Quality cooking

Equipment operation

Safety practices

Basic math

Reading instructions

Sanitation procedures

Data entry basics

Teamwork

Multi-location work

Education

High school diploma or GED

Job description

The job of Cafeteria Worker provides supportto the food service activities at assigned locations with specificresponsibilities for preparing and serving students and school personnel,cleaning and maintaining an organized workplace and maintaining food servicefacilities in a safe and sanitary condition.

QUALIFICATIONS:

High school diploma or GED.

ESSENTIAL JOBFUNCTIONS:

• Oversee the preparation, cooking and serving offood for the purpose of providingstudents and staff with food of high nutritional quality, as well as,meeting individual needs
• Maintain records and reports for the purpose of keeping an accurate record of food used and student accounts
• Evaluate prepared food for flavor, appearanceand temperature for the purpose of providing items that will be accepted bystudents and staff
• Clean linens, utensils, equipment and storage,food preparation and serving areas for the purpose of maintaining requiredsanitary conditions
• Prepare food and beverage items according tostandardized recipes and established food preparation procedures for thepurpose of meeting mandated nutritional and projected meal requirements
• Inspect food items and/or supplies for thepurpose of verifying quantity and specifications of orders and/or complyingwith mandated health standards
• Inventory food, condiments and supplies for thepurpose of ensuring availability of items required for meeting projected menurequirements
• Maintain equipment, storage, food preparationand serving areas in a sanitary condition for the purpose of complying withcurrent health standards
• Serve the appropriate number of food items forthe purpose of meeting mandated nutritional requirements and/or requests ofstudents and school personnel
• Monitor kitchen and cafeteria areas for thepurpose of ensuring a safe and sanitary working environment
• Count and claim appropriate reimbursable mealsand a la carte items; operates the point of sale system
• Report needed supplies and equipmentmalfunctions for the purpose of notifying cafeteria lead cook of needed itemsand/or replacement
• Merchandise food and beverage items for thepurpose of serving them to students and staff in an efficient manner
• Receive food items and/or supplies and placethem in designated areas utilizing temperature requirements and food spoilageguidelines for the purpose of ensuring availability of items required formeeting projected menu requirements
• Perform functions of other nutritional service positionsas requested by lead cook for the purpose of ensuring adequate staff coveragewithin site nutritional services operations
• Attend in-service training, workshops, etc., forthe purpose of gathering information required to perform the job functions
• Other duties as assigned

KNOWLEDGE SKILLSAND ABILITIES:

• Quality cooking
• Operating equipment found in a commercialkitchen
• Adhering to safety practices and standards
• Perform basic math
• Read and follow instructions; understandmulti-step written and oral instructions
• Follow safety and sanitation practices andprocedures
• Basic computer skills
• Quantity food preparation and handling
• Use job related equipment
• Flexibility to work with others and at multiplelocations
• Work with data utilizing specific, definedprocesses
• Ability to work with diversity of individuals
• Work as part of a team
• Work with interruptions

TERMS OFEMPLOYMENT & EVALUATION:

Lengthof contract and salary to be determined annually by the Board of Education.

Performance of this job will be evaluation in accordancewith provisions of the Board’s policy on Evaluation of Support ServicesPersonnel.

PHYSICAL DEMANDS:

The usual and customary method of performingthe job’s functions require the following physical demands: significant lifting, carrying, pushing and/orpulling, some climbing and balancing, frequent stooping, kneeling, crouchingand/or crawling, significant fine finger dexterity and repetitive motion inarms and hands. Generally, the jobrequires 60% standing and 40% walking.Must be able to lift 40 pounds.

WORK ENVIRONMENT:

The job is performed under some temperatureand noise extremes and under conditions with some exposure to risk of injuryand/or illness.