2026-27 - 6 hour Cafeteria Cook - Del City Middle School

Salary Schedule: RR | Department: Child Nutrition | FLSA Status: Non-Exempt | Safety-Sensitive: Yes

About the Role

This position will work with the school cafeteria team in the processes necessary to provide breakfast and lunch to MDPS students, focusing primarily on the quality food production of menu items and production documentation.

Responsibilities

• Follows time/task/rotation schedules assigned by the supervisor.
• Performs cleaning, serving, cashiering, and dish room duties as assigned.
• Follows production menus and recipes to prepare appropriate amounts and quality food in both flavor and appearance while controlling food costs, using correct weights and measures.
• Collaborates with the supervisor when adjusting recipes as needed.
• Ensures compliance with all Child Nutrition Department, local, state, and federal requirements, guidelines, policies, rules, and regulations.
• Follows all Child Nutrition cash control procedures.
• Assists co-workers and supervisor when necessary.
• Assumes a leadership role in the kitchen as directed by the supervisor.
• Responsible for opening and closing the kitchen in the absence of the supervisor.
• Assists the supervisor with documenting daily food preparation on production records and recipes.
• Performs additional duties as assigned by the immediate supervisor or above.

Requirements

• Ability to perform each essential duty satisfactorily.
• High school diploma or general education degree (GED); or one to three months of related experience and/or training.
• Basic computer data-entry skills.

Skills

• Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write daily reports and communicate professionally with students, parents, co-workers, and staff.
• Mathematical Skills: Ability to perform routine computations (addition, subtraction, multiplication, division) in all units of measure, using whole numbers, common fractions, and decimals. Ability to adapt recipes to the correct number of portions.
• Reasoning Ability: Ability to solve practical problems and deal with a variety of situations where only limited standardization exists. Ability to interpret instructions furnished in written, oral, diagram, or schedule form.

Physical Demands

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

• Regularly required to stand and use hands to handle or feel objects, tools, or controls.
• Frequently required to walk, reach with hands and arms, talk, hear, taste, and smell.
• Occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl.
• Must regularly lift and/or move up to 20 pounds, frequently lift and/or move up to 30 pounds, and occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment

The work environment characteristics described here are representative of those encountered while performing the essential functions of this job.

• Frequently exposed to extreme heat and cold.
• Occasionally works near hazardous equipment (mixers, slicers, ovens, steamers, dish machines); in wet/water conditions; in high precarious places; and in outside weather conditions.
• Occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, extreme cold, and risk of electrical shock.
• Noise level in the work environment is usually very loud.
• Work environment has constant fluctuating temperatures.

To ensure continuity of services, remote work may be necessary in the event of a health crisis or disruptive situation that requires the closing of school and/or office buildings. Eligibility for remote work will be determined by the superintendent of schools, with expectations and guidelines distributed by the supervisor.