The Dubuque Community School District reorganized in the early 1960's with the surrounding rural area and now serves a population of over 70,000. Presently, we have a student enrollment of approximately 10,500 students. A total staff of 2,012 employees (including 817 certified teachers, counselors and nurses) is presently employed by the Dubuque Community School District. The geographical area the Dubuque District serves is over 245 square miles and the District provides school bus transportation approximately 5,000 students each day.
Nineteen school buildings are utilized to house our educational program: two high schools, one alternative learning center, three middle schools, and thirteen K-5 elementary schools. Other facilities are provided for transportation, maintenance, cafeteria, and administration.
Dubuque Public Schools provide a basic curriculum designed to meet the educational needs of children. Special programs include Title I, Learning Resource Services, Special Education, Talented and Gifted, and At-Risk.
PHYSICAL QUALIFICATIONS - Is physically able to work in a standing position for prolonged periods and to walk much of the time during the day. Is able to work in warm and cold surroundings. Has manual dexterity to handle knives and other pieces of kitchen equipment such as slicers, mixers, choppers, and scales. Is able to lift materials weighing up to 50 pounds.
EDUCATIONAL QUALIFICATIONS – High school diploma or equivalency. Demonstrates aptitude and competence for assigned responsibilities. Knowledgeable in different aspects of food service.
POSITION RESPONSIBILITIES - Prepares food according to a planned menu, and follows tested, uniform recipes. Determines if the finished product is of best quality both in flavor and appearance before it is served. Is able to perform all aspects of food preparation in an efficient and pleasant manner. Responsible for setting up service areas in a timely and orderly manner. Responsible for the cleaning and storing of eating utensils, dishes, glassware, trays, pots, pans, and preparation equipment and other service kitchen equipment. Assists in the portioning and serving of food items. Assumes responsibility for seeing to it that during meal service periods the supply of food offered is replenished regularly. Assists in the daily clean up of the kitchen and service areas.
Performs cleaning of major equipment, refrigerators and storeroom areas at regularly scheduled intervals as designated by the cook manager or assistant cook manager. Assists in the proper storage and disposal of unused foods. Is able to operate various pieces of kitchen equipment such as dish machines, slicers, choppers, ovens, and other cooking equipment. Maintains the highest standards of safety and cleanliness in the kitchen. Ability to communicate in English with co-workers, students and staff. Recognize and demonstrate a commitment to multicultural nonsexist policies and practices.