Cook Full Time District-Wide - 2025-2026

Cook Ritenour High School

Prepares food items such as soups, meats, vegetables, salads, dressings and desserts for consumption in school cafeterias, using cafeteria equipment and personal previous cooking experience.

Reports to: Kitchen Manager

Examples of Work Performed:

• Inspects all equipment in assigned area for cleanliness and functional operation.
• Orders and receives food supplies for assigned area.
• Serves students and staff from the cafeteria serving counter.
• Checks equipment and cafeteria premises for safe working conditions.
• Participates in the preparation and serving of food in the cafeteria and proper storage of leftovers.
• Occasionally prepare and serve meals outside of the regular school day for special events.
• Participates in the cleaning and sanitizing of dining areas of the cafeteria.
• Other related duties as assigned.

Essential Functions:

• Regular attendance is required to provide support to the students and professional staff.
• Prepares food items from menus for breakfast or lunch.
• Operates basic kitchen equipment including slicers, fryers, ovens, can openers, and dishwashers.
• Serves food from clean and sanitized serving counters.
• Cleans preparation and dining areas.
• Moves cooking utensils and food items.
• Has knowledge of the menu for current day and next.
• Keeps production records of the food cooked daily.
• Use production records for accurate forecasting.

Physical Demands (Strength):

• Exerts 20 to 50 pounds of force frequently, and/or
• Exerts 10 to 25 pounds of force frequently, and/or
• Exerts up to 10 pounds of force constantly to move objects.

Maintain adequate personal hygiene and cleanliness; wear minimal jewelry.

Keep a "teamwork" based mindset while working with others.

Wear gloves and hairnet at all times in kitchen and be able to continuously stand.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Knowledge, Skills, and Abilities:

Vocational Preparation: (Experience)

At least one year and up to two years of experience in a large scale food production operation.

Education Preparation: (Formal and Informal)

Requires the use of common sense understanding of detailed but straightforward written and oral instruction; ability to handle simple one or two step instructions in standardized situations with the possibility of occasional variables; can use mathematical functions of adding, subtracting, multiplying, dividing measurements for recipe adjustments, and reading, writing and conversing at a level commonly associated with a high school diploma.

Sanitation Certification required.

Work Assignments and Evaluation:

Food service responsibilities are assigned upon employment. Work duties may be assigned verbally and in writing. Food service work involves ongoing contact with supervisor. May help with receiving and stocking inventory. There may be occasional work as a cashier operator. Employee in this position is evaluated annually, at a minimum.

Environment Conditions:

While performing the duties of this job, the employee may occasionally work in temperatures that exceed 100 degrees Fahrenheit. The work environment is usually quite loud and there is a greater than average risk for minor cuts and burns.