Waukee Community School District  is an equal opportunity employer. Our goal is to be a diverse workforce that is representative of our students and community. We are committed to building teams that represent a variety of backgrounds, perspectives, and skills. The more diverse we are, the better positioned we are to build genuine relationships based on individual perspectives and positively contribute to a diverse global community.

Hours:

 

Position Criteria:

• High school graduation or equivalent, highly preferred
• Experience in food service, preferred
• Reasonable degree of proficiency in typing and computer knowledge and usage of cash registers/Point of Sale Terminals
• Ability to read and interpret standardized recipes and other technical documents. Work requires excellent customer relations skills.
• Ability to perform varied food service work including food preparation, serving, clean up, and cashiering.
• Ability to communicate effectively with co-workers and customers and work cooperatively with others. 

Performance Criteria: 

• Food Preparation including washing produce, temping foods, preparing frozen food for cooking, etc. for breakfast and lunch. 
• Proper labeling per food code.  
• Clean, wash and sanitize lunch trays, silverware and pans used to prepare food.
• Count and take milk temperatures to ensure food safety.
• Maintain breakfast and lunch production records, with count, time, and temperatures.
• Cook foods in commercial ovens, kettles and any required kitchen equipment
• Stocking inventory and preparing a la carte and meal items for lunch & removing items that are expired.
• Cashier duties for breakfast and lunch ensuring students follow federal meal guidelines.
• Handle and maintain the school's student accounts.
• Cleaning and sanitation of floors, work spaces, lunch tables, and all equipment.  Including taking out trash and recycling.
• Per Standard Operating Procedure (SOP) guidelines, portion and serve food. Taste test as needed. 
• Assists in organizing and maintaining inventory practices including stock rotation and perishable items.
• Working with teachers to accurately forecast production needs.  
• Accurately receiving and posting payments to student accounts.
• End of day bookkeeping and maintaining student accounts.
• Parent Communication: Making phone calls, writing emails regards to students with negative balance lunch accounts.  Maintain student accounts based on parent requests.
• Laundry duties including cleaning, drying, folding and putting away.
• Work with the supervisor in regards to discipline and education of students concerning lunch accounts, theft and behavior in the lunchroom. 
• Weigh, record and refill condiments.
• Deep cleaning equipment including milk coolers defrosting, deliming dish machine, 
• Closing down commercial kitchens for summer.  
• Deep cleaning, storing equipment, taking final inventory.
• Professional development and continuing education
• Training and assisting new staff members
• Deep cleaning equipment, condiment containers, tables, and under bars/equipment.

Physical Demands: The Kitchen Production physical job demands require occasional maximum lift of 30 lbs from knuckle (10") to waist; occasional lift waist to overhead of 15 lbs; occasional horizontal push/pull of 35 lbs of force; occasional maximum carry of 30 lbs 10 ft; Constant grip strength of 20 pounds; frequent hand coordination; frequent bend; frequent stand; frequent reach forward; occasional crouch/kneel; occasional sit.

 

Benefits included:

• IPERS retirement account
• Generous leave package including peronal leave, sick leave, family sick leave, and bereavement leave
• Uniforms
• Work shoes provided

Background check completion and pre-employment physical required prior to employment.