Cook - District Wide Floater (2026-2027)
Young World Physical Education, Pleasant Hill, IA, United States
Cook - District Wide Floater (2026-2027)
Southeast Polk Community School District Junior High School - Pleasant Hill, Iowa
Job ID:
5673123
Application Deadline:
Posted until filled
Posted:
Apr 27, 2026 7:03 PM (UTC)
Position Type:
Full-time
Job Description
Job Title:
Cook - District Wide Floater
Hours:
7:30am-1:30pm
Location:
District Wide
Qualifications
High School Diploma or equivalent.
Prefer two years of quantity cooking experience.
Ability to obtain ServSafe certification and complete New Manager Training within the first six months to one year of employment.
Ability to perform basic clerical skills and basic mathematical skills.
Ability to prioritize, organize, and accomplish assigned work.
Ability to provide work direction and respond to requests in a courteous and helpful manner.
Ability to work independently and/or lead a group of individuals in the successful completion of tasks and meeting of goals.
Ability to work harmoniously with staff, students and the public.
Desired
Experience in the supervision of school food service operations.
Reports to:
Director of Food and Nutrition Services
Job Goal
To perform all assigned tasks food preparation, serving, clean-up and scanning with the objective to meet or exceed the expectations of immediate supervisor and customers. Recognizes always the mission, vision and core values of the District and the Food & Nutrition Department.
Performance Responsibilities
Prepare food per written menu or other assignments using standardized recipes or manufacturer’s instructions using food preparation principles for quality and food safety and complete production records for menu items prepared in a timely fashion as instructed by the Head Cook.
For assigned area, calculate food and supplies needed and give order to the Head Cook.
Serve food following portion control instructions of Head Cook, CN Labels and/or standardized recipes.
Do cleaning assignments following HACCP SOPs and as instructed by the Head Cook.
Operate and clean kitchen equipment following manufacturer’s instructions or as instructed by the Head Cook.
Follow federal and state guidelines for serving reimbursable meals.
Maintain confidentiality of all sensitive information.
All other duties as assigned.
Physical Demands
Must be able to constantly stand throughout the work shift.
Must constantly present appropriate appearance and personal cleanliness suited to working in close proximity to food service customers.
Must be able to frequently work with interruptions during a work shift.
Must be capable of frequently working with co-workers with different personalities.
It may be necessary to occasionally lift up to 50 pounds to waist level, up to 40 pounds to shoulder level, and up to 20 pounds above head level.
Must be capable of occasionally pushing 500 pounds requiring 35 pounds force with hands placed at 36 inches above floor.
Must be capable of occasionally pulling 500 pounds requiring 35 pounds force with hands placed at 36 inches above the floor.
Must be capable of occasionally carrying 40 pounds for a distance of 20 feet.
Must be capable of occasionally repeated trunk rotation for up to 30 minutes at a time.
Must be capable of occasionally squatting.
Must be capable of occasionally operating basic kitchen and bakery food preparation and commercial kitchen cleaning equipment.
May be capable of occasionally using hand tools and material handling carts requiring a grip force of up to 15 pounds to maintain control.
Must be capable of occasionally using cleaning and sanitizing chemicals with appropriate PPE.
Must be capable of frequently working in elevated temperature and humidity environments of a kitchen or bakery.
Must be capable of occasionally working in low temperature environments of coolers and freezers.
Must have physical dexterity in limbs and digits necessary to operate a motor vehicle and other food preparation and cleaning tools and equipment.
Note
The physical demands described above represent real life tasks an employee may need to perform as part of the essential functions of this job. Reasonable accommodations may be made to individuals with disabilities to perform the essential functions. While the frequency may be low, the above stated physical demands may be required during the course of a daily work shift. Tasks that have physical demands that exceed the above stated limits should only be performed with sufficient manpower or material handling equipment.
Terms of Employment
Employment based on need.
Hours as assigned by Supervisor.
Evaluation
Performance of this job will be evaluated in accordance with provisions of Southeast Polk Board Policy.
Disclaimer
The statements of this job description are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel in this position. These statements are not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of employees under his or her supervision.
Equal Opportunity Employer
All employers submitting a job opening will not discriminate in hiring on the basis of race, ethnicity, national origin, gender, age, physical disability, sexual orientation, gender identity, religion, marital status, or status as a veteran. A bona fide religious institution may choose to exercise allowances under Iowa Code section 216.6.(6)d. Employers may have additional developed specific equal employment opportunity policies and procedures; please check with employers.
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Southeast Polk Community School District Junior High School - Pleasant Hill, Iowa
Job ID:
5673123
Application Deadline:
Posted until filled
Posted:
Apr 27, 2026 7:03 PM (UTC)
Position Type:
Full-time
Job Description
Job Title:
Cook - District Wide Floater
Hours:
7:30am-1:30pm
Location:
District Wide
Qualifications
High School Diploma or equivalent.
Prefer two years of quantity cooking experience.
Ability to obtain ServSafe certification and complete New Manager Training within the first six months to one year of employment.
Ability to perform basic clerical skills and basic mathematical skills.
Ability to prioritize, organize, and accomplish assigned work.
Ability to provide work direction and respond to requests in a courteous and helpful manner.
Ability to work independently and/or lead a group of individuals in the successful completion of tasks and meeting of goals.
Ability to work harmoniously with staff, students and the public.
Desired
Experience in the supervision of school food service operations.
Reports to:
Director of Food and Nutrition Services
Job Goal
To perform all assigned tasks food preparation, serving, clean-up and scanning with the objective to meet or exceed the expectations of immediate supervisor and customers. Recognizes always the mission, vision and core values of the District and the Food & Nutrition Department.
Performance Responsibilities
Prepare food per written menu or other assignments using standardized recipes or manufacturer’s instructions using food preparation principles for quality and food safety and complete production records for menu items prepared in a timely fashion as instructed by the Head Cook.
For assigned area, calculate food and supplies needed and give order to the Head Cook.
Serve food following portion control instructions of Head Cook, CN Labels and/or standardized recipes.
Do cleaning assignments following HACCP SOPs and as instructed by the Head Cook.
Operate and clean kitchen equipment following manufacturer’s instructions or as instructed by the Head Cook.
Follow federal and state guidelines for serving reimbursable meals.
Maintain confidentiality of all sensitive information.
All other duties as assigned.
Physical Demands
Must be able to constantly stand throughout the work shift.
Must constantly present appropriate appearance and personal cleanliness suited to working in close proximity to food service customers.
Must be able to frequently work with interruptions during a work shift.
Must be capable of frequently working with co-workers with different personalities.
It may be necessary to occasionally lift up to 50 pounds to waist level, up to 40 pounds to shoulder level, and up to 20 pounds above head level.
Must be capable of occasionally pushing 500 pounds requiring 35 pounds force with hands placed at 36 inches above floor.
Must be capable of occasionally pulling 500 pounds requiring 35 pounds force with hands placed at 36 inches above the floor.
Must be capable of occasionally carrying 40 pounds for a distance of 20 feet.
Must be capable of occasionally repeated trunk rotation for up to 30 minutes at a time.
Must be capable of occasionally squatting.
Must be capable of occasionally operating basic kitchen and bakery food preparation and commercial kitchen cleaning equipment.
May be capable of occasionally using hand tools and material handling carts requiring a grip force of up to 15 pounds to maintain control.
Must be capable of occasionally using cleaning and sanitizing chemicals with appropriate PPE.
Must be capable of frequently working in elevated temperature and humidity environments of a kitchen or bakery.
Must be capable of occasionally working in low temperature environments of coolers and freezers.
Must have physical dexterity in limbs and digits necessary to operate a motor vehicle and other food preparation and cleaning tools and equipment.
Note
The physical demands described above represent real life tasks an employee may need to perform as part of the essential functions of this job. Reasonable accommodations may be made to individuals with disabilities to perform the essential functions. While the frequency may be low, the above stated physical demands may be required during the course of a daily work shift. Tasks that have physical demands that exceed the above stated limits should only be performed with sufficient manpower or material handling equipment.
Terms of Employment
Employment based on need.
Hours as assigned by Supervisor.
Evaluation
Performance of this job will be evaluated in accordance with provisions of Southeast Polk Board Policy.
Disclaimer
The statements of this job description are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel in this position. These statements are not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of employees under his or her supervision.
Equal Opportunity Employer
All employers submitting a job opening will not discriminate in hiring on the basis of race, ethnicity, national origin, gender, age, physical disability, sexual orientation, gender identity, religion, marital status, or status as a veteran. A bona fide religious institution may choose to exercise allowances under Iowa Code section 216.6.(6)d. Employers may have additional developed specific equal employment opportunity policies and procedures; please check with employers.
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