Start: 08/12/2025

  

Terms of Employment:

• Responsible To: Director of Food Services and Food Services Manager

• Location: Upper Campus
• Level: Food Service Level 1
• Calendar: 170 Day / School Year Employee (prorated based upon start date)
• Daily Schedule: 6:00am - 2:30pm
• Hours per Day: 8 hours per day
• Benefits: Eligible for medical benefits and paid leave. IMRF participation is required.

Minimum Qualifications:

1. High School Diploma or equivalent.
2. Enjoy working with a team.
3. Dependable individual with the ability to take direction.
4. Must be flexible and adaptable to surroundings and situations.
5. Maintain a calm and pleasant demeanor during periods of high activity.
6. Candidate must be able to apply initiative when necessary.
7. Strong communication skills to develop relationships with co-workers, students, and other staff members. 
8. Must have the ability to read, understand, and follow standardized recipes.

Responsibilities:

1. Must perform all responsibilities in a professional manner consistent with district policy and practices.
2. Assist students with purchases within the cafeteria.
3. Maintain a point-of-sale system with an on-point daily register.
4. Maintain high visibility during lunch periods.
5. Adhere to not "overly identifying" NSLP students.
6. Food Service workers working more than 20 hours per week must complete at least 6 hours of annual continuing education. This training is in addition to the food safety training required for the first year of employment. 
7. Perform other relevant duties as assigned by the Food Services Director.

Physical Requirements:

1. Requires the ability to sit and/or stand for extended periods of time. 
2. Ability to move freely and perform duties in numerous locations throughout the day (involving the ability to stoop, bend, and reach as needed). 
3. Ability to occasionally move, lift, carry, pull, or push heavy objects or materials. 
4. Exposure to noise and activity of a school setting.
5. Must be able to lift 30 pounds repeatedly. 
6. Must be able to work in and around fumes and odors.
7. Must maintain appropriate levels of personal hygiene.
8. Must follow district guidelines for professional food service dress code.
9. Must comply with state health and sanitation guidelines. 
10. Must be able to work with electrical and gas appliances.
11. Must be able to work with dishwashing liquids and powders, solvents, and other cleaning chemicals. 
12. Must be able to work with materials of intense heat or extreme cold.