Job Description
FORT ZUMWALT SCHOOL DISTRICT SS304
REPORTS TO: Principal/Kitchen Manager
FLSA: Non-Exempt Note: Critical features of this job are described under the headings below. They may be subject to change at any time due to reasonable accommodation or other reasons.
POSITION PURPOSE/SUMMARY To assist school personnel and students in matters related to meal food service in an efficient, courteous manner.
QUALIFICATION REQUIREMENTS Demonstrated aptitude for the successful performance of the tasks listed below.
ESSENTIAL DUTIES
1. Assist with meal preparation, set up, and service of foods as needed.
2. Organize the dish cleaning area and keep in an orderly manner.
3. Scrape, rinse, rack, and wash dishes, trays, and other utensils.
4. Operate dish cleaning equipment in a safe, efficient manner.
5. Return clean dishes to the proper storage areas.
6. Clean dish machine equipment, dish tables, and dish room area after each day’s use.
7. Inventory cleaning supplies on a periodic schedule.
8. Report any equipment malfunctions and supply needs to the kitchen manager.
ADDITIONAL DUTIES
1. Maintain a neat, clean personal appearance and wear district uniforms at all times when performing duties.
2. Perform other duties as assigned by the supervisor, principal, and his/her designee.
3. Possess the ability to effectively communicate, verbally, and in written form, with administrators, staff, and the community as needed.
4. Attend and participate in department meetings when scheduled.
5. Complete continuing education as directed by the SNS office.
MENTAL DEMANDS Ability to maintain confidentiality; communicate clearly both orally and in writing.
PHYSICAL DEMANDS While performing these duties, the employee is regularly required to reach, climb, bend, stand, and walk. The employee normally uses hand strength to grasp and hold. The employee should have good dexterity. The employee will frequently lift, carry, move, push, or pull up to 50 pounds and occasionally move, push, or pull up to 100 pounds.
ENVIRONMENTAL CONDITIONS The employee will work primarily in a busy school kitchen environment. Exposure to hot and cold temperatures and humidity. Noise level can be moderate to loud due to kitchen equipment. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee.
TERMS OF EMPLOYMENT Employment will be on an at-will basis for nine-months, beginning with the first day of the work calendar or at the time of employment for the duration of the school year with prorated personal leave. Each employee will be provided a yearly work calendar showing the specific daily work schedule of the employees. The work calendar may be modified by the Board of Education at any time, as needs dictate. Anywhere between three to five and three quarter hours will constitute a workday for cook helpers/servers. A definite daily schedule will be established by the Director of Student Nutrition Services and approved by the Deputy Superintendent. The yearly salary will be disbursed in nineteen (19) equal payments or twenty-four (24) equal payments per employee’s choice. Employees hired after July 1, 2020, will have hourly wages paid in accordance with the district payroll schedule.
EVALUATION End of the year performance evaluations will occur annually in accordance with the provisions of the Board's policy on evaluation of support staff personnel.
Adopted: September 21, 1998, Revised: June 19, 2000, May 15, 2006, November 16, 2009, August 11, 2015, June 29, 2020, November 18, 2026
REPORTS TO: Principal/Kitchen Manager
FLSA: Non-Exempt Note: Critical features of this job are described under the headings below. They may be subject to change at any time due to reasonable accommodation or other reasons.
POSITION PURPOSE/SUMMARY To assist school personnel and students in matters related to meal food service in an efficient, courteous manner.
QUALIFICATION REQUIREMENTS Demonstrated aptitude for the successful performance of the tasks listed below.
ESSENTIAL DUTIES
1. Assist with meal preparation, set up, and service of foods as needed.
2. Organize the dish cleaning area and keep in an orderly manner.
3. Scrape, rinse, rack, and wash dishes, trays, and other utensils.
4. Operate dish cleaning equipment in a safe, efficient manner.
5. Return clean dishes to the proper storage areas.
6. Clean dish machine equipment, dish tables, and dish room area after each day’s use.
7. Inventory cleaning supplies on a periodic schedule.
8. Report any equipment malfunctions and supply needs to the kitchen manager.
ADDITIONAL DUTIES
1. Maintain a neat, clean personal appearance and wear district uniforms at all times when performing duties.
2. Perform other duties as assigned by the supervisor, principal, and his/her designee.
3. Possess the ability to effectively communicate, verbally, and in written form, with administrators, staff, and the community as needed.
4. Attend and participate in department meetings when scheduled.
5. Complete continuing education as directed by the SNS office.
MENTAL DEMANDS Ability to maintain confidentiality; communicate clearly both orally and in writing.
PHYSICAL DEMANDS While performing these duties, the employee is regularly required to reach, climb, bend, stand, and walk. The employee normally uses hand strength to grasp and hold. The employee should have good dexterity. The employee will frequently lift, carry, move, push, or pull up to 50 pounds and occasionally move, push, or pull up to 100 pounds.
ENVIRONMENTAL CONDITIONS The employee will work primarily in a busy school kitchen environment. Exposure to hot and cold temperatures and humidity. Noise level can be moderate to loud due to kitchen equipment. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee.
TERMS OF EMPLOYMENT Employment will be on an at-will basis for nine-months, beginning with the first day of the work calendar or at the time of employment for the duration of the school year with prorated personal leave. Each employee will be provided a yearly work calendar showing the specific daily work schedule of the employees. The work calendar may be modified by the Board of Education at any time, as needs dictate. Anywhere between three to five and three quarter hours will constitute a workday for cook helpers/servers. A definite daily schedule will be established by the Director of Student Nutrition Services and approved by the Deputy Superintendent. The yearly salary will be disbursed in nineteen (19) equal payments or twenty-four (24) equal payments per employee’s choice. Employees hired after July 1, 2020, will have hourly wages paid in accordance with the district payroll schedule.
EVALUATION End of the year performance evaluations will occur annually in accordance with the provisions of the Board's policy on evaluation of support staff personnel.
Adopted: September 21, 1998, Revised: June 19, 2000, May 15, 2006, November 16, 2009, August 11, 2015, June 29, 2020, November 18, 2026
💡 Quick Summary
Seeking a career-building opportunity? The Cook Helper - Progress South Elementary position is now open for candidates interested in the Helper Jobs sector. This role in Saint Peters offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Helper Jobs is a plus.