CL23668: Nutrition Services Lead Cook - ECEAP

Nutrition Services Lead Cook

Location: ECEAP Hours: 7 Hours per Day, 180 Days per Year

Salary: $19.48 - $21.80

Application Deadline/Close Date: 10/20/2024 at 10:00PM, OR until filled.

Job Description

The job of the lead cook provides for the direction of nutrition services personnel at the assigned site to perform their functions in a safe and efficient manner; providing nutrition services to students at the assigned site and must meet the mandated nutritional needs of students. The position requires cooking and preparing large quantities of food items for all Nutrition Services programs including but not limited to Breakfast, Lunch, Snack and Suppers that meet mandated nutritional requirements and/or requests of students and school personnel; verifying quantities and specifications of orders; maintaining facilities in a sanitary condition; ensuring availability of quantities of items; providing written support to convey information; complying with mandated health requirements; reviewing, verifying, and recording reimbursable meals; securing funds for daily meal transactions; and depositing funds and balancing accounts while adhering to accounting practices for monies handled. The Lead Cook is responsible to ensure the kitchen runs in a satisfactory manner, is responsible to ensure monthly completion of safety and sanitation audits and other mandated reports and is required to attend monthly menu meetings.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

All applications must be submitted to the Kennewick School District Online at

Conditions Of Employment

1. References indicating satisfactory skills and abilities.
2. Must be able to perform the essential functions of the position with or without reasonable accommodation.
3. Must be able to meet the physical demands of the position.
4. Must possess or obtain a current Food Handlers permit within one (1) week of employment.
5. Must possess or obtain a current ServSafe Food Safety Certificate within three (3) months of employment to the extent that training is made available.
6. Must pass a background check, which includes employee paid fingerprinting.
7. Completion of Safe Schools Web Based Training within 30 days of hire and yearly thereafter.

Qualifications Required

1. Must uphold board policies and follow administrative procedures.
2. Must take all necessary and reasonable precautions to protect students, equipment, materials and facilities.
3. Skills to perform basic math calculations, communicate effectively, use standard office equipment including calculator and computers.
4. Knowledge of basic cash handling procedures.
5. Must maintain Food Handlers permit.
6. Must successfully complete Serv-Safe Certificate program every five years.
7. Must attend in-service trainings, menu meetings and other meetings as required, as well as attend any training as directed by management.
8. Evidence of ability to assess, report and correct issues involving safety.
9. Evidence of ability to establish and maintain a tactful, cooperative and effective relationship with students, parents, staff, fellow employees and management.
10. Evidence of leadership abilities as indicated by positive evaluations, ability to problem solve, ability to handle conflict in a satisfactory manner, a history of professional behaviors and interactions.
11. Evidence of ability to approach assigned work in a professional manner, working toward the common goal of teamwork, pride in service delivery and continuous improvement.
12. Must be able to use basic computer programs to maintain records, enter timecard information and read and respond to email.
13. Must demonstrate sufficient command of the English language to communicate verbally and in writing with students, parents, district staff members and other concerned people regarding all aspects of their job-related activities.

Qualifications Preferred

1. Successful completion of training or certification programs related to position. This could include, but is not limited to, one of the following: high school diploma, GED, AA, BA, etc.
2. Prior job-related experience (3 years minimum) in food preparation, serving and basic kitchen activities.
3. Skills to perform basic arithmetic calculations, maintain inventory control, use standard office equipment including computer, and communicate effectively.
4. Knowledge of modern methods of food preparation, health codes and sanitation principles, nutritional requirements and the National School Lunch Program.
5. Positive evaluations and recommendations that support character and work ethic.
6. Excellent attendance, punctuality, dependability, self-disciplined, and a self-starter.

Essential Functions And Job Responsibilities

1. Manages site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional and health requirements.
2. Ensures that safety and sanitation audits are completed as required.
3. Reports safety or personnel concerns to supervisor in a timely manner.
4. Communicates information with staff and supervisors as necessary or as directed.
5. Cleans utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions.
6. Cooks prepared food for the purpose of meeting projected meal requirements and mandated nutritional requirements.
7. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste.
8. Implements menu plan for the purpose of meeting students' mandated daily nutritional requirements.
9. Inspects one or more items of food and/or supplies for the purpose of verifying temperature, quality, quantity and specifications of orders and/or to complying with mandated health requirements.
10. Prepares documentation for the purpose of providing written support for menu production, inventory and quality control records (HACCP).
11. Prepares food and beverage items for the purpose of meeting mandated nutritional requirements and projected meal requirements.
12. Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.
13. Responds to inquiries of students, staff, and/or the public for the purpose of providing information and/or direction regarding food items.
14. Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.
15. Orders and stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.
16. Performs functions as required of another position within the area of responsibility for the purpose of providing overall coverage of food service operations.
17. Communicates in an effective manner with supervisor(s) concerning customer service, food quality, food prep/cooking for the purpose of providing information regarding mandated nutritional requirements.
18. Directs nutrition services workers, students and other personnel as assigned for the purpose of assisting individuals to perform their functions in a safe and efficient manner and maximizing the efficiency of the work force.
19. Collects payments (e.g. cash or meal card) for the purpose of completing meal transactions.
20. Prepares documentation for the purpose of providing written support and/or conveying information and make bank deposits.
21. Reconciles transactions for the purpose of balancing accounts and adhering to accounting practices.
22. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding the type and/or cost of meals.
23. Performs all duties of the position within the scope of Kennewick School District policies and procedures.
24. Assists other personnel for the purpose of supporting them in the completion of their work activities.

Physical Demands And Work Environment

Physical Demands: The physical demands described here represent those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Mobility: While performing the duties of this job, the employee is regularly required to stand and walk for prolonged periods of time, push or pull 18-26 lbs., sit, kneel and crouch, twist and bend, use hands to type, finger, handle, or feel; and reach with hands and arm.
• Sense: The employee is required to talk/hear conversations and other sounds. The employee must be able to communicate effectively in person and over the telephone. The employee is required to taste and smell. Specific vision abilities required by this job include close vision, far vision, color vision, peripheral vision, depth perception and the