School Nutrition - Cook - 7.00 hours/day - Mount Pleasant Elementary

School Nutrition•Cook•7.00 hours/day•

Mount Pleasant Elementary JobID:

35439

Position Type:

School Nutrition/Cook

Date Posted:

5/12/2026

Location:

Mount Pleasant Elementary School

Date Available:

08/24/2026

Closing Date:

05/19/2026

District:

Brandywine School District

Additional Information:

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Terms of Employment:

10 Months/Year

Benefits Type:

Benefited•Regular Full-Time

Reports To:

Assistant Manager

Salary:

Commensurate with the Brandywine School District's School Nutrition Salary Schedule

To Apply:

Click "Apply" designated near the Job ID on the main employment web page for complete application instructions.

Job Goal:

Participates in the overall provision of meal service to children for breakfast and/or lunch. These duties include the setting up of serving lines, the preparation and delivery of food to children and staff, cashiering, dishwashing and maintaining the overall cleanliness of the kitchen facilities and service areas. Successful completion of duties will result in meal service where breakfasts and lunches are prepared, served and stored in an atmosphere that promotes food safety, sanitation and a warm, inviting eating experience for students and staff.

Job Qualifications:

Must possess High School Diploma or Equivalent. Completion of four units of State School Nutrition training or willingness to complete these units as quickly as possible. Must become ServSafe certified within 3 months of hiring and must be recertified every 5 years. Ability to read and convert measurements to the desired quantities. Must complete or is willing to complete (within a 2-year period) DOE Food Service Unit Courses 1, 2, 3 and 4. Knowledge of or willingness to learn requirements of USDA Meal Pattern as specified by the USDA Child Nutrition Program and the POS Computerized System. Prior experience as a School Nutrition general worker, lead worker or cook. Must be able to tolerate extremes in temperature. Must be able to lift up to 50 pounds and stand on cement floors for up to six hours. Mental demands include the ability to manage multiple priorities, to communicate effectively with students and staff, to deal with unexpected stressful situations, to remain calm in emergencies and have good organizational skills. Must be able to read and write.

Essential Functions:

Shall be responsible, using the menu as a guide, to plan for the cooking and coordination of all menu food items for breakfast and lunch meal service. Responsible for removing food (purchased and/or commodity) from freezers, refrigerators and storerooms as needed. Shall record items taken out (purchased and/or commodity) on a daily basis in the perpetual inventory book. Shall keep the required daily production book recording the daily amounts of all menu foods prepared and left-over. Shall be responsible for reading and using standardized recipes and be able to convert measurements where necessary. Shall be responsible for the safe thawing of food before cooking. Shall be responsible for preparing sufficient food quantities but to take care to avoid unnecessary left-overs. Shall date, properly store and cover left-overs on a daily basis. Shall be responsible for assuring that food is ready at the appropriate time in adequate portions and quantity all throughout meal service time. Responsible to replenish food as needed and assures that all children have access to all food items as posted on the District menu. Shall inform and work with School Nutrition Manager in a cooperative manner to alert about supplies needed and equipment repairs as necessary. Shall serve food that is attractive and eye-appealing. Shall assure that food is not undercooked or overcooked on a regular basis. Shall follow safe food handling practices, including the taking and documentation of food temperatures, and maintain standards of health, sanitation and safety. Shall maintain personal cleanliness while in the performance of work duties. Shall be responsible for the proper use, operation and sanitation of all kitchen equipment. Shall assist co-workers where help is needed and do whatever is necessary to expedite work. Shall work ahead to organize for the next day's menu whenever possible. Shall assume additional responsibilities in the absence of the School Nutrition Manager (including the use of the POS computerized system). Shall display an attitude of cooperation and accommodation to all co-workers, students, faculty and administration. Shall perform other tasks and assume other responsibilities as needed or as the Building Principal, School Nutrition Manager and/or the School Nutrition Supervisor/Specialist may assign.