Substitute Food Service

Logan-Rogersville School District; Rogersville (MO); On-site; USD 17,000 - 22,000; Full time

Job summary

Logan-Rogersville School District is seeking a Substitute Food Service cook in Rogersville, Missouri. The role supports the Head Cook and Director of Food Services in meal preparation, sanitation, and serving within the district's food program.

Responsibilities include assisting with receipt of supplies, maintaining lunch participation records, and ensuring a clean kitchen environment. The position requires occasional cashier duties and strict confidentiality of student data.

Qualifications

• Experience in large scale food preparation.
• Background checks required by law to be satisfactory to the Administration.
• Basic English literacy and ability to follow written and verbal instructions.

Responsibilities

• Assist Head Cook with receiving and counting supplies and signing invoices.
• Maintain records of daily lunch participation.
• Keep kitchen and storeroom clean and orderly; monitor equipment temperatures.
• Prepare and serve breakfast and lunch per published menus; follow health regs.
• Operate basic kitchen equipment and support cashier function when needed.
• Ensure confidentiality of student information and follow district policies.

Skills

Read English

Write English

Communication

Confidentiality

Job description

Substitute Food Service

Logan-Rogersville School District Food Service - Rogersville, Missouri Open in Google Maps

This job is also posted in Logan-Rogersville School District

Job Details

Job ID: 4921098

Application Deadline: Posted until filled

Re-Posted: Aug 10, 2026 5:00 AM (UTC)

Starting Date: Immediately

Job Description

Job Title: COOK

Department: Food Service

Reports to: Head Cook, Director of Food Services, Assistant Superintendent

Classification: Non-exempt / Support Staff

Employment: 9 months / At-will

Evaluation: Performance of this job will be evaluated annually in accordance with provisions of the board’s policy on evaluation of support staff personnel.

SUMMARY

Responsible for meal preparation, compliance with all health and sanitation regulations, and delivery of meals through the district’s food service program.

ESSENTIAL DUTIES AND RESPONSIBILITIES

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, skills and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Assists the Head Cook with checking and receipt of all supplies delivered to the school kitchen and storeroom. All merchandise must be checked and counted and all invoices properly signed.
• Assists the Head Cook with maintaining all records pertaining to the daily participation of the lunch program.
• Maintains cleanliness and orderliness in the school kitchen and storeroom.
• Assists the Head Cook in monitoring refrigerators, freezers, and dishwashers for proper temperatures.
• Prepares and serve meals (breakfast and lunch) each school day as directed by the Head Cook and according to published menus.
• Cleans and sanitize cooking and serving areas.
• Operates basic kitchen equipment including slicers, fyers, openers and dishwashers.
• Makes recommendations to the Head Cook for improvements to the school meals program.
• Assists in determining undesirable brands of foods, which are not conducive to a quality meal.
• Those assigned to the cashier function will scan student ID cards for input into the student records food service module.
• Cashiers must maintain student confidentiality.
• Provides a health certificate signed by a licensed physician prior to reporting for duty each year.
• Maintains confidential nature of all school-related matters.
• Performs other tasks and assumes other responsibilities as assigned by the supervisor or Superintendent.

SUPERVISORY DUTIES

N/A

QUALIFICATIONS

Background Checks

Clearance on all background checks required by law that is satisfactory to the Administration.

Education/Experience

Experience in large scale food preparation. Such additional qualifications as the board of education may find appropriate and acceptable.

Certificates, Licenses, Registrations

N/A

SKILLS AND ABILITIES

Language

An individual who holds this position must have the ability to:

• Read and comprehend simple instructions, short correspondence and memos written in English
• Write simple correspondence
• Communicate one on one and in small groups
• Maintain appropriate relationships with students and coworkers

Computation

Ability to add, subtract multiply and divide and perform those operations using units of American money and weight, volume and distance measurements.

Reasoning

An individual who holds this position must have the ability to:

• Comprehend and follow detailed but basic written or oral instructions
• Solve simple problems with few variables in stable conditions

Technology

Operate the student records food service module.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Physical Requirements

• Frequently walk short distances
• Continuously stand
• Frequently bend or twist at the neck and torso
• Continuously grip
• Occasionally reach, stoop, kneel and crouch
• Frequently lift ten pounds and occasionally lift fifty pounds
• Use close, distance and peripheral vision

Hours / Attendance / Travel

Consistent and regular attendance is an essential duty of this position. Monday through Friday, beginning and ending time set by supervisor.

CONDITIONS AND ENVIRONMENT

The work conditions and environment described here are representative of those that an individual will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the employee may occasionally work in temperatures that exceed 100 degrees Fahrenheit. The work environment is frequently quite loud; employees may need to raise voices to be heard. There is a greater than average risk of minor burns and cuts.

As a political subdivision, employer, recipient of federal funds, and educational institution, the Board of Education is prohibited from, and hereby declares a policy against engaging in unlawful discrimination, including harassment creating a hostile environment, on the basis of race, color, sex, national origin, ancestry, disability, age, or use of leave protected by the Family and Medical Leave Act, in its programs, activities, and with regard to employment. The Board is an equal opportunity employer.

Position Type: Substitute

Job Categories:

Support Staff > Food Service

Job Requirements

Contact Information

• Jeff Allen , Director of Food Service
• Central Office
• Phone: [phone]
• Email: [e-mail]

Map

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