Cook

Salary Not Available

Position range in Grayson County $24k - $31k Per Year

Cook

SHERMAN ISD

Occupation: Cooks, Institution and Cafeteria

Location: SHERMAN, TX - 75091

Job Type: Regular, Full and Part Time Positions, Permanent Employment

Posted: 10/14/2025

Positions available: 10

Source: WorkInTexas

Web Site: WorkInTexas

Onsite / Remote: Work onsite all of the time

Updated: 05/29/2026

Expires: 09/30/2026

Job #: 16929382

Job Requirements and Properties

Help for Job Requirements and Properties.

Work Onsite

Full Time

Schedule

Full and Part Time Positions

Job Type

Regular

Duration

Permanent Employment

Help for .

Job Title: Cook

Reports To: Cafeteria Manager

Status: Non-exempt

Terms: 180 Days

Pay Grade: Auxiliary 1

Primary Purpose:

Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.

Qualifications:

Education/Certification:

None specified

Special Knowledge/Skills:

Ability to understand written and verbal food preparation and safety instructions

Working knowledge of kitchen equipment and food production procedures

Ability to operate large and small kitchen equipment and tools

Ability to perform basic math

Experience:

None

Major Responsibilities and Duties:

Food Preparation and Serving

1. Prepare quality food according to a planned menu of tested and uniform recipes.

2. Serve food according to meal schedules, departmental policies, and procedures, and practice

and promote portion control and proper use of leftovers.

3. Store and handle food items and supplies safely and according to established procedures.

Maintain a clean and organized storage area.

Safety and Sanitation:

4. Operate tools and equipment according to prescribed safety standards, and follow established

procedures to meet high standards of cleanliness, health, and safety.

5. Keep garbage collection containers and areas neat and sanitary.

6. Correct unsafe conditions in work area and promptly report any conditions that are not

immediately correctable to supervisor.

7. Maintain personal appearance and hygiene.

Other:

8. Handle and record cashier functions accurately.

9. Help record food requisitions and order necessary supplies.

10. Maintain daily food preparation records.

11. Promote teamwork and interaction with fellow staff members.

Supervisory Responsibilities:

None.

Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart

Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting

Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching

Lifting: Frequent moderate lifting and carrying (15-44 pounds)

Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces

Mental Demands: Work with frequent interruptions; maintain emotional control under stress