Cook

Tri-Village Local Schools

JOB DESCRIPTION 

Position - Cook

Tri-Village has an opening for a 6 ¾ hour food service position.

Position:                  Food Service - Cook

Range of pay:        $17.50 - $21.70

Hours:                     6:30 a.m. – 1:30 p.m. 

Classification:            Food Service Employee 

Reports To:                 Food Service Supervisor  

Employment Status:   Full - Time

If you are interested in this position, please email Jaimie Rudmann ([email protected]) by Friday, June 12, 2026. 

QUALIFICATIONS:

• High Title School Diploma, or equivalent.
• Training and/or experience which evidences an ability to clean, cook, and store food properly in preparation of cooking meals.
• Must be trained in food safety, sanitation, and preparation consistent with country and state Board of Health regulations.
• Must pass criminal background check including fingerprinting.
• Has demonstrated regular attendance.
• Demonstrates a sincere desire to aid students.
• Good healthy and high moral character.
• Ability to e?ectively communicate tactfully and courteously and work harmoniously with students, parents, and district personnel.
• Must be able to lift up to 50 pounds.
• Ability to manage time and organize task to complete required duties and paperwork each day in a timely manner.
• Ability to work cooperatively and e?ectively with peers, subordinates, supervisors, parents, and outside agencies.

PERFORMANCE RESPONSIBILITIES: 

• Assist with or perform a wide range of cooking task associated with the preparation of student meals.
• Ensure high standards of service and food quality; serve students / sta? appetizing food in adequate portions.
• Ensure that foods are maintained at proper temperatures for storing and serving.
• Evaluate and verify nutritional value of meals served and fill out appropriate state and federal reports.
• Monitor all foods for quality of taste, texture and appearance; test new recipes.
• Thaw food products accordingly.
• Basic knowledge and up to date training in inventory control, menu planning, and quality of control methods.
• Ensure that all applicable work safety and security procedures are followed.
• Put deliveries away, every Tuesday, and take inventory at the end of each month.
• Maintain all required records and forward required reports to Food Service Supervisor.
• Clean and inventory all equipment and supplies at the end of the year.
• Follow all district and policies and procedures.
• Perform other duties as assigned by Food Service Supervisor.
• Due annual training.

WORKING CONDITIONS: 

• Constantly exposed to wet and / or humid conditions.
• Exposed to mechanical moving parts, fumes or airborne particles
• Regular exposed to extreme cold and heat
• Noise level is moderate to loud.

PHYSICAL DEMANDS: 

• Constantly required to stand, walk, sit, use hands.
• Regularly required to talk and hear
• Frequently required to reach with hands and arms, stoops, kneel, crouch.
• Frequently required to taste or smell.
• Occasionally required to lift up to 50 pounds.