Food Service Cook

Food Service Cook Food Services

Reports To: Food Services Director or Head Cook (as assigned)

Position Summary

The Cook assists in the preparation, service, and distribution of nutritious, high-quality meals to students in a safe, efficient, and pleasant manner. This position supports daily food service operations while ensuring compliance with district, state, USDA, and food safety regulations.

Essential Duties and Responsibilities

Food Preparation and Service

• Assist with food preparation as directed by the Head Cook.
• Prepare food according to planned menus and standardized recipes.
• Ensure finished food products meet quality standards for flavor, appearance, and consistency before service.
• Assist in serving breakfast, lunch, snacks, and other food items to students and staff.
• Support the Kitchen Manager in providing healthy meals while complying with district, state, and USDA regulations.
• Maintain appropriate portion control and food presentation standards.

Food Safety and Sanitation

• Follow HACCP (Hazard Analysis and Critical Control Point) procedures to ensure food safety.
• Assist with the daily cleaning and sanitizing of kitchen equipment, food preparation areas, and dining areas.
• Maintain sanitary conditions in accordance with health and safety regulations.
• Inspect kitchen equipment daily to ensure safe operation.
• Report unsafe conditions, faulty equipment, or inferior food quality to the appropriate supervisor.
• Adhere to universal hygiene precautions and food safety practices.

Inventory and Recordkeeping

• Record and process food requisitions from the storeroom.
• Assist the Head Cook with maintaining required records and documentation.
• Support inventory control and proper storage of food and supplies.

Additional Responsibilities

• Perform other duties as assigned by supervisors.
• Assist in maintaining an efficient and positive food service environment.
• Support school nutrition program goals and objectives.

Supervisory Responsibilities

• None.

Qualifications

Required

• Knowledge of food preparation, serving techniques, and kitchen sanitation practices.
• Ability to follow written and verbal instructions.
• Ability to work cooperatively with staff, students, and the public.

Preferred

• Previous experience in large-scale cooking, food preparation, or institutional food service.
• Experience working in a school nutrition program or commercial kitchen environment.

Physical Requirements

While performing the duties of this position, the employee is regularly required to:

• Stand continuously for extended periods.
• Walk frequently throughout the workday.
• Bend, twist, and reach while preparing and serving food.
• Use hand strength and manual dexterity to operate kitchen equipment and utensils.
• Occasionally stoop, kneel, crouch, or crawl.
• Lift, carry, push, and/or move up to 50 pounds, including food products, milk crates, and supplies.

Vision Requirements

• Close vision
• Depth perception
• Peripheral vision
• Color vision

Safety and Health Requirements

• Knowledge of universal hygiene precautions, including bloodborne pathogen and bodily fluid procedures.
• Ability to safely operate kitchen equipment and follow established safety protocols.
• Commitment to maintaining a safe and sanitary work environment.

Equipment and Materials Used

• Commercial kitchen equipment and food preparation tools.
• Cleaning and sanitation equipment.
• Technology and multimedia equipment as required by the district.
• Employee must be willing to learn and properly operate all equipment necessary for assigned duties.

Work Environment

The work environment characteristics described here are representative of those an employee may encounter while performing the essential functions of this position.

• Frequently works in a busy kitchen environment with elevated noise levels.
• Occasionally exposed to temperatures exceeding 100F.
• May work on wet or slippery surfaces.
• Required to meet deadlines under time constraints.
• Regular interaction with students, staff, and the public.
• Greater-than-average risk of minor injuries such as cuts, burns, and slips common to food service operations.

Terms of Employment

Salary, work schedule, and length of employment shall be established by the Bernalillo Public Schools Board of Education and applicable district policies.