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Breakfast and Lunch Cook - North Ridge Elementary

Waverly-Shell Rock Community School District

Waverly, IAJob$15.75/hrTracked 1w agoSeen in employer's feed 2 days ago
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At a glance

Compensation
$15.75/hr
Location
Waverly, IA
Work Authorization
Not specified

Job overview

Waverly-Shell Rock Community School District is hiring a Breakfast and Lunch Cook - North Ridge Elementary. The Breakfast and Lunch Cook at North Ridge Elementary prepares and serves school meals in compliance with Iowa Food Code, demonstrating a positive attitude, teamwork, and safety while maintaining sanitation standards and accurate production records.

Key focus areas include Prepare food following standardized recipes and temperature guidelines, Cook during meal service according to production estimates, and Set up service line and count trays for accurate meal service.

Important skills include Food Preparation, Cooking, Temperature Monitoring, Sanitation, Collaboration, and Public Relations.

Skills & qualifications

RequiredNice to have

Skills

Food PreparationCookingTemperature MonitoringSanitationCollaborationPublic RelationsTime ManagementOvensCombi OvensDish MachineMicrowaveHot CartsCan OpenerKnivesServing UtensilsCleaning Chemicals

Qualifications

Regular AttendanceAbility to Work Extreme TemperaturesCapability to Use Cleaning ChemicalsAbility to Get Along With Wide Variety of People

Full job description

Breakfast and Lunch Cook - North Ridge Elementary JobID: 882

  • Position Type:

Food Service/ Food Prep

  • Date Posted:

8/10/2026

  • Location:

North Ridge Elementary

Breakfast and Lunch Cook at North Ridge Elementary starting in the 2026-2027 School year

6 hours/day. Starting pay: $15.75/hour

JOB GOAL:

  • To prepare and serve W-SR school meals to students in a pleasant, timely and appropriate manner, meeting Iowa Food Code regulations.

  • To demonstrate a positive attitude, loyalty, cooperation, teamwork, attendance, and safety.

ESSENTIAL DUTIES & RESPONSIBILITIES:

  • Food preparation, including but not limited to, following a standardized recipe, cooking main or second entree items to appropriate temperatures while keeping quality of the product in mind.

  • Ability to cook during meal service, following previous production numbers and estimates, to not over or under produce items, therefore leading to food waste or student's not having a choice.

  • Sets up service line, counts trays for meals service number accuracy, gathers appropriate utensil for service, according to production sheet.

  • Serves all food required in the food services program, according to production sheet

  • Reads, follows and completes productions sheets daily, with accuracy. Provide production numbers to kitchen manager and reviews, daily.

  • Notes and records food, refrigerator/freezer and dish machine temperatures. Communicates any inappropriate temperatures to kitchen manager.

  • Sets up and operates dish machine with safety and appropriate use of chemicals

  • Operates all food preparation equipment in a safe manner, including ovens, combi ovens, garbage disposal, microwave, hot carts, can opener, use of knives and serving utensils.

  • Cleans and sanitizes equipment, food preparation areas and cafeteria tables, as needed, while maintaining the highest possible standards of sanitation.

  • Makes recommendations to improve service and ensure more efficient operation.

  • Follows the chain of command as required.

  • Maintains good public relations with students, parents, faculty, and community.

  • Reports to work each day clean, neat, and in uniform.

  • Must be able to get along with a wide variety of people.

  • Has regular attendance. Follows attendance restriction due to illness, according to Food Code.

  • Reports to work when an emergency arises.

  • Manages one's own time efficiently.

  • Attends annual safety training including blood borne pathogen, asbestos, MSDS, confined space, etc.

  • Attends in-service training and school meetings as appropriate.

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS:

  • Must be capable of using cleaning chemicals with recognized inhalation and absorption hazards.

  • Must be capable of working in extreme temperatures, humid, and dusty environments.

Job Task Analysis Activity Lift/Carry Push/Pull

Constantly (301+/shift) Standing, Handling, Finger/Wrist Movement, Both Hands or prosthetics required, Both legs or prosthetics required Up to 15 lbs.

Frequently (101-300/shift) Walking, Stooping, Reaching Forward, Reaching Below Waist 16-50 lbs. 16-50 lbs.

Occasionally (11-100/shift) Crouching, Reaching Overhead

Seldom (1-10/shift) Sitting, Balancing, Kneeling 51-100 lbs. 51-100+ lbs.

Never Climbing, Crawling Over 100 lbs.

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