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School Cook Jobs in Ohio (NOW HIRING)

Bedford City School District

Cook

Bedford, OH · On-site

$15.33 - $17.99/hr

Bedford High School (High-Needs School) Date Available: asap Cook at Bedford High School 8 hours per day 186 Days worked per school calendar Salary Range: $15.33 to $17.99 per hour All applicants ...

Bedford City School District

Cook

Bedford, OH · On-site

$15.33 - $17.99/hr

Carylwood Intermediate School (High-Needs School) Date Available: asap Cook 8 hours per day 186 Days worked per school calendar Salary Range: $15.33 to $17.99 per hour All applicants MUST submit the ...

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How much do school cook jobs pay per hour?

As of Aug 10, 2026, the average hourly pay for school cook in Ohio is $15.33, according to ZipRecruiter salary data. Most workers in this role earn between $12.79 and $17.36 per hour, depending on experience, location, and employer.

What are some common challenges faced by a school cook, and how can they be effectively managed?

School Cooks often face challenges such as preparing large quantities of nutritious meals within tight timeframes and adhering to strict dietary guidelines and food safety regulations. Managing food allergies and accommodating special dietary needs among students can also be demanding. Effective organization, clear communication with staff, and staying updated on food safety protocols are key to overcoming these challenges. Collaborating closely with school nutritionists and kitchen team members helps ensure smooth meal service and a positive dining experience for students.

Is being a school cook hard?

School cooks are responsible for preparing meals in a fast-paced environment, often requiring multitasking and adherence to food safety standards. The job can be physically demanding and may involve early mornings or long hours, but it generally involves routine tasks and basic cooking skills.

What do school cooks get paid?

School cooks typically earn an average hourly wage ranging from $12 to $20, depending on experience, location, and school district. Salaries can vary based on factors such as certifications, responsibilities, and whether they work full-time or part-time in a school environment.

What does a school cook do?

As a school cook, you prepare and serve food for students in a cafeteria. You typically cook lunch in a kitchen every day, but you may also prepare meals for breakfast and provide additional snacks after school or for school events. Your duties include ensuring that you and other cafeteria workers observe food safety and sanitation practices. Other responsibilities involve obtaining and storing ingredients, ensuring that equipment functions properly, and ordering additional supplies as needed. You also plan the menu for foodservice in advance. Schools may require you to continue your education in safe kitchen and food prep practices while employed.

What is a school cook?

School cooks are food service professionals responsible for preparing and serving meals to students and staff within educational institutions. They follow specific recipes, ensure adherence to nutrition guidelines, and maintain food safety standards. School cooks may also help plan menus, manage inventory, and accommodate special dietary needs. Their role is essential in providing healthy, balanced meals that support students' learning and well-being.

What are the key skills and qualifications needed to thrive as a school cook, and why are they important?

To thrive as a School Cook, you need strong knowledge of nutrition, food preparation, and food safety, typically supported by a high school diploma and food handler certification. Familiarity with commercial kitchen equipment, menu planning software, and inventory management systems is often required. Attention to detail, organization, and the ability to work efficiently as part of a team are essential soft skills. These skills ensure safe, nutritious, and timely meal service to large groups of students while maintaining compliance with health regulations.

What is the difference between School Cook vs Cafeteria Worker?

AspectSchool CookCafeteria Worker
CredentialsFood safety certification, culinary skillsFood safety certification, basic food handling
Work EnvironmentKitchen, food prep areasServing lines, dining areas
Employer & IndustrySchools, educational institutionsSchools, cafeterias, food service providers
Job FocusPreparing and cooking mealsServing food, assisting with meal distribution

School Cooks primarily prepare and cook meals in school kitchens, requiring culinary skills and food safety certifications. Cafeteria Workers focus on serving food and assisting with meal distribution in dining areas. While both roles work within school food service environments, School Cooks handle cooking responsibilities, whereas Cafeteria Workers support meal service and customer interaction.

More about School Cook jobs
What are popular job titles related to School Cook jobs in Ohio? For School Cook jobs in Ohio, the most frequently searched job titles are:
What job categories do people searching School Cook jobs in Ohio look for? The top searched job categories for School Cook jobs in Ohio are:
What cities in Ohio are hiring for School Cook jobs? Cities in Ohio with the most School Cook job openings:
What are popular job titles related to School Cook jobs in OH? For School Cook jobs in OH, the most frequently searched job titles are:
School Cook jobs near you
Infographic showing various School Cook job openings in Ohio as of August 2026, with employment types broken down into 34% Full Time, 33% Part Time, and 33% Temporary. Highlights an 100% In-person job distribution, with an average salary of $31,883 per year, or $15.3 per hour.

6-hour School Cafeteria Cook

Twinsburg City School District

Twinsburg, OH • On-site

$14 - $17.25/hr

Full-time

Re-posted 26 days ago

Job description

Position Type:
Support Staff/Cook
Date Posted:
3/18/2026
Location:
District
Date Available:
August 2026
Closing Date:
Until Filled
Title: Cook - 6 hours
Reports to: Manager/Cook
Job Objectives:
Prepares and serves meals. Maintains high standards to ensure quality services and customer satisfaction. Maintains a sanitary
and orderly kitchen.
Minimum Qualifications:
  • High school diploma.
  • Meets all mandated health requirements (e.g., a negative tuberculosis test, etc.).
  • Documented evidence of a clear criminal record.
  • Food production skills and the ability to use commercial kitchen equipment.
  • Ability to comply with nutrition, health, and safety regulations.
  • Ability to apply basic mathematical concepts.
  • Meets all prerequisite qualifications to be bonded.

Responsibilities and Essential Functions:
The following duties are representative of performance expectations. A reasonable accommodation may be made to enable a qualified individual with a disability to perform essential functions.
  • Checks with the manager/cook for assignments and/or instructions.
  • Carefully follows all directions.
  • Seeks advice when expectations are unclear.
  • Upholds board policies and follows administrative procedures.
  • Promotes a favorable image of the school district. .
  • Carefully uses products and supplies to control costs and reduce waste.
  • Advises the manager/cook about the need for additional inventory.
  • Assists with deliveries.
  • Verifies quantities.
  • Reports shortages, spoilage, or inferior products.
  • Organizes, stores, dates, and rotates stock as directed.
  • Follows the published menus.
  • Ensures compliance with all food preparation regulations (e.g., hazard analysis critical control points, sanitation procedures, etc.).
  • Uses standardized recipes to maintain quality control.
  • Completes production sheets.
  • Helps other staff as needed to meet established schedules.
  • Recommends menu modifications in response to customer requests.
  • Prepares special meals for students with dietary restrictions.
  • Sets up serving lines.
  • Presents food in an attractive way.
  • Replenishes supplies to maintain an orderly flow of customers.
  • Monitors portion size to ensure compliance with district specifications.
  • Promptly provides substitute menu items as needed.
  • Properly stores or disposes of leftover food.
  • Helps account for all lunches.
  • Uses cafeteria receipts to prepare bank deposits.
  • Makes deposits and submits daily records to the treasurer's office as directed.
  • Maintains accurate records and submits reports on time.
  • Monitors kitchen safety.
  • Ensures that kitchen supplies and equipment are properly stored.
  • Identifies maintenance needs and notifies the manager/cook.
  • Promptly documents all injuries that require a medical referral.
  • Cleans, washes, and sanitizes equipment and food preparation areas (e.g., work surfaces, cooking equipment, serving lines, floors, etc.).
  • Learns how to operate the fire suppression system. Helps prepare for fire, health, and safety inspections.
  • Promotes a positive image of the food service program.
  • Wears appropriate work attire and maintains a neat appearance.
  • Respects personal privacy.
  • Maintains the confidentiality of privileged information.
  • Assists with special district events as directed (e.g., banquets, etc.).
  • Assists rental groups as directed. Secures the kitchen and storage areas as directed.
  • Reports student discipline problems, vandalism, or other related concerns to the building principal.
  • Takes precautions to ensure student safety.
  • Reports unauthorized persons or suspicious circumstances immediately.
  • Reports evidence of suspected child abuse as required by law.
  • Participates in staff meetings and professional growth activities as directed.
  • Accepts responsibility for decisions and conduct.
  • Strives to develop rapport and serve as a positive role model for others.
  • Performs other specific job-related duties as directed.

Abilities Required:
The following characteristics and physical skills are essential for the successful performance of assigned duties.
  • Demonstrates professionalism and maintains a positive work attitude.
  • Carries out prescribed activities efficiently with limited supervision.
  • Works cooperatively to support a successful team effort.
  • Effectively uses verbal, nonverbal, writing, and listening skills.
  • Completes detailed paperwork accurately.
  • Reacts productively to interruptions and changing conditions.
  • Averts problem situations and intervenes to resolve conflicts.
  • Lifts, carries, and/or moves food service supplies and equipment.
  • Performs repetitive tasks quickly.
  • Distinguishes variances in color, texture, aroma, and taste.
  • Performs activities that may require reaching, crouching, kneeling, and/or crawling.
  • Maintains an acceptable attendance record and is punctual;
  • Travels to meetings and work assignments.

Working Conditions:
Exposure to the following situations may range from remote to frequent based on circumstances and factors that may not be predictable.
  • Potential for exposure to blood borne pathogens and communicable diseases.
  • Potential for interaction with disruptive and/or unruly individuals.
  • Exposure to adverse weather conditions and seasonal temperature extremes.
  • Duties may require operating and/or riding in a vehicle.
  • Exposure to wet floors, kitchen temperatures, vapors, and odors.
  • Exposure to loud noises and equipmentvibrations.
  • Duties require operating kitchen equipment and exposure to electrical hazards.
  • Duties may require wearing protective clothing and using safety equipment.
  • Duties may require working under time constraints to meet deadlines.
  • Duties may require working during the evening and/or weekend.

Performance Evaluation:
Job performance is evaluated according to the policy provisions adopted by the Twinsburg City School District Board of Education.
The Twinsburg City School District Board of Education is an equal opportunity employer offering employment without regard to race, color, religion, sex, national origin, age, or disability. This job description summary does not imply that these are the only duties to be performed. This job description is subject to change in response to funding variables, emerging technologies, improved operating procedures, productivity factors, and unforeseen events.

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