Perry Township Schools
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Position Purpose Perform assigned job responsibilities in the kitchen, including food preparation, serving, cashiering, cleaning and record keeping. In addition, perform assigned tasks with a positive and productive attitude that creates a safe environment for both students and staff.
Essential Functions
Prepares or assists in the preparation of food for students and staff. Preparation includes assembling various food items and ingredients for recipes, heating foods to proper temperatures, and packaging and serving food items according to established procedures and portion control standards
Follows standardized recipes with no deviation
Serves meals or meal components to students in accordance with federal guidelines
Supplies and replenishes food items for the serving line(s) as needed
Labels and stores or disposes of excess food properly in accordance with HACCP standards
Operates and cleans standard food service equipment such as warmers, microwaves, ovens, combis, steamers, dish machines, coolers, racks and carts
Cleans and sanitizes smallwares, including hand washing of pots and pans and operating dish machine
Assists in the receiving and storing of food deliveries
Correctly completes necessary paperwork, including but not limited to the perpetual inventory, HACCP records, production records
Adheres to all sanitation regulations
Follow procedures and instructions as assigned
Fills in where needed to ensure efficient operations
Complies with work schedule and follows call‑in procedures
Performs all other duties as assigned by supervisor
Equipment N/A
Travel Requirement Travel to school district buildings and professional meetings as required
Pay Rate $15.75 per hour
Work Schedule 182 days per year. 4‑7.5 hours per day.
Knowledge, Skills and Abilities
Ability to understand and follow detailed written and oral instructions
General knowledge of basic culinary and sanitation skills
Ability to read and follow standardized recipes, including weights and measurements
Ability to learn prescribed food preparation methods and school nutrition operations
Ability to prepare food with reasonable speed and accuracy
General knowledge of the use and care of food preparation equipment
Ability to prioritize tasks and manage time effectively in a fast‑paced environment
Ability to communicate effectively and tactfully with students and school staff
Ability to establish and maintain effective working relationships with a wide diversity of associates, students and school staff
Ability to remain flexible and open to changes in regulations, duties, policies, procedures, etc.
Ability to maintain confidential information
Ability to maintain Professional Standards through continuing education by attending conferences and workshops when requested
Basic proficiency in English is required for safety and communication of work instructions
Physical and Mental Demands, Work Hazards Seldom = Less than 25% | Occasional = 26 to 50% | Often = 51 to 75% | Very Frequent = Greater than 75%
Physical Requirement
Percentage of Time
Ability to stand for extended periods of time. Very Frequent
Ability to lift 25 pounds. Often
Ability to carry 25 pounds. Often
Ability to work at a desk, conference table or in meetings of various configurations. Seldom
Ability to see for the purpose of reading laws and codes, rules and policies and other printed matter. Very Frequent
Ability to communicate so others will be able to clearly understand a normal conversation. Very Frequent
Ability to operate job‑related equipment. Very Frequent
Ability to reach in all directions. Very Frequent
License/Registration/Certification N/A
Education Ability to read and write
Experience Previous experience is preferred
FLSA Status: Non‑Exempt
Seniority Level: Entry level
Employment Type: Part‑time
Job Function: Administrative
Industries: Primary and Secondary Education
Referrals increase your chances of interviewing at Perry Township Schools by 2x
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Position Purpose Perform assigned job responsibilities in the kitchen, including food preparation, serving, cashiering, cleaning and record keeping. In addition, perform assigned tasks with a positive and productive attitude that creates a safe environment for both students and staff.
Essential Functions
Prepares or assists in the preparation of food for students and staff. Preparation includes assembling various food items and ingredients for recipes, heating foods to proper temperatures, and packaging and serving food items according to established procedures and portion control standards
Follows standardized recipes with no deviation
Serves meals or meal components to students in accordance with federal guidelines
Supplies and replenishes food items for the serving line(s) as needed
Labels and stores or disposes of excess food properly in accordance with HACCP standards
Operates and cleans standard food service equipment such as warmers, microwaves, ovens, combis, steamers, dish machines, coolers, racks and carts
Cleans and sanitizes smallwares, including hand washing of pots and pans and operating dish machine
Assists in the receiving and storing of food deliveries
Correctly completes necessary paperwork, including but not limited to the perpetual inventory, HACCP records, production records
Adheres to all sanitation regulations
Follow procedures and instructions as assigned
Fills in where needed to ensure efficient operations
Complies with work schedule and follows call‑in procedures
Performs all other duties as assigned by supervisor
Equipment N/A
Travel Requirement Travel to school district buildings and professional meetings as required
Pay Rate $15.75 per hour
Work Schedule 182 days per year. 4‑7.5 hours per day.
Knowledge, Skills and Abilities
Ability to understand and follow detailed written and oral instructions
General knowledge of basic culinary and sanitation skills
Ability to read and follow standardized recipes, including weights and measurements
Ability to learn prescribed food preparation methods and school nutrition operations
Ability to prepare food with reasonable speed and accuracy
General knowledge of the use and care of food preparation equipment
Ability to prioritize tasks and manage time effectively in a fast‑paced environment
Ability to communicate effectively and tactfully with students and school staff
Ability to establish and maintain effective working relationships with a wide diversity of associates, students and school staff
Ability to remain flexible and open to changes in regulations, duties, policies, procedures, etc.
Ability to maintain confidential information
Ability to maintain Professional Standards through continuing education by attending conferences and workshops when requested
Basic proficiency in English is required for safety and communication of work instructions
Physical and Mental Demands, Work Hazards Seldom = Less than 25% | Occasional = 26 to 50% | Often = 51 to 75% | Very Frequent = Greater than 75%
Physical Requirement
Percentage of Time
Ability to stand for extended periods of time. Very Frequent
Ability to lift 25 pounds. Often
Ability to carry 25 pounds. Often
Ability to work at a desk, conference table or in meetings of various configurations. Seldom
Ability to see for the purpose of reading laws and codes, rules and policies and other printed matter. Very Frequent
Ability to communicate so others will be able to clearly understand a normal conversation. Very Frequent
Ability to operate job‑related equipment. Very Frequent
Ability to reach in all directions. Very Frequent
License/Registration/Certification N/A
Education Ability to read and write
Experience Previous experience is preferred
FLSA Status: Non‑Exempt
Seniority Level: Entry level
Employment Type: Part‑time
Job Function: Administrative
Industries: Primary and Secondary Education
Referrals increase your chances of interviewing at Perry Township Schools by 2x
#J-18808-Ljbffr