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Cook/Food Service Worker
Kemper County School DistrictKemper County Superintendents Office; De Kalb, MS 39328, United Statesfull_timeVerifiedPosted 13 Jul 2026
About the role
CAFETERIA WORKER
TITLE: Cafeteria Worker
QUALIFICATIONS:
Ability and willingness to follow instructions, either written or oral.
Willingness to work in any situation in production kitchen.
Emotional stability and physical fitness to perform duties assigned at sufficient speed to carry out an efficient operation.
Personal standards of appearance and dress commensurate with those required by food service.
Interest in food preparation and service.
Desire to put forth best effort in all assigned duties.
Ability to perform moderate physical work efficiently with continuous standing.
Ability and willingness to learn prescribed food preparation methods.
Ability to furnish own transportation.
REPORTS TO: Food Service Manager
JOB GOAL: A staff member assures the responsibilities and duties designated by the manager. The staff employee is supervised by the manager, of his/her designee and performs duties such as:
Physical Standards
The work environment and physical demands of the positions as described below are representative of those that must be met by an employee to successfully perform the essential functions of a position in this Food Service Classification. Reasonable accommodations may be made to enable individuals to perform the essential functions of a specific position. These physical standards are generic in nature and tasks may vary dependent on school site or specialized department assignment.
Work Environment
While performing the duties of this job, the employee generally works in an indoor kitchen environment with exposure to heat from ovens, hot foods, and steamers and cleaning chemicals, fumes, equipment, and metal objects. Employees also work around knives, dicers, mixers, slicers and other sharp objects. Work surfaces may be slippery. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and /or equipment operation.
Physical Demands
While performing the duties of this job, the employee is regularly required to stand for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will use hands to handle objects and tools, and operate nutrition service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lifts and/or move up to 40-pound objects. These objects include sacks/boxes of food and supplies, pots/pans of food, food carts, kettles, small equipment, etc.
TITLE: Cafeteria Worker
QUALIFICATIONS:
Ability and willingness to follow instructions, either written or oral.
Willingness to work in any situation in production kitchen.
Emotional stability and physical fitness to perform duties assigned at sufficient speed to carry out an efficient operation.
Personal standards of appearance and dress commensurate with those required by food service.
Interest in food preparation and service.
Desire to put forth best effort in all assigned duties.
Ability to perform moderate physical work efficiently with continuous standing.
Ability and willingness to learn prescribed food preparation methods.
Ability to furnish own transportation.
REPORTS TO: Food Service Manager
JOB GOAL: A staff member assures the responsibilities and duties designated by the manager. The staff employee is supervised by the manager, of his/her designee and performs duties such as:
- Safe preparation and handling of food.
- Cleaning and sanitizing of equipment and facilities.
- Other related work as required.
Physical Standards
The work environment and physical demands of the positions as described below are representative of those that must be met by an employee to successfully perform the essential functions of a position in this Food Service Classification. Reasonable accommodations may be made to enable individuals to perform the essential functions of a specific position. These physical standards are generic in nature and tasks may vary dependent on school site or specialized department assignment.
Work Environment
While performing the duties of this job, the employee generally works in an indoor kitchen environment with exposure to heat from ovens, hot foods, and steamers and cleaning chemicals, fumes, equipment, and metal objects. Employees also work around knives, dicers, mixers, slicers and other sharp objects. Work surfaces may be slippery. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and /or equipment operation.
Physical Demands
While performing the duties of this job, the employee is regularly required to stand for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will use hands to handle objects and tools, and operate nutrition service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lifts and/or move up to 40-pound objects. These objects include sacks/boxes of food and supplies, pots/pans of food, food carts, kettles, small equipment, etc.
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