Cook

Cook

The School Cook assists in the preparation, cooking, serving, and cleanup of nutritious, appealing, and USDA-compliant meals for students and staff in accordance with the National School Lunch Program (NSLP), School Breakfast Program (SBP), USDA regulations, New Mexico Environment Department (NMED) Food Program requirements, New Mexico Public Education Department (NMPED) regulations, district policies, and established food safety standards. The School Cook contributes to a clean, safe, efficient, and welcoming cafeteria environment while supporting the district's commitment to student health, nutrition, and customer service.

Minimum Qualifications:

• High School Diploma or GED preferred.
• Current New Mexico Food Handler Certification or ability to obtain within the required timeframe after employment.
• Previous institutional or commercial food service experience preferred.
• Experience working in a school nutrition program preferred.

Knowledge, Skills, and Abilities:

Knowledge of:

• Food preparation techniques
• Safe food handling procedures
• USDA School Nutrition Program requirements
• HACCP (Hazard Analysis and Critical Control Point) food safety procedures
• Kitchen sanitation and cleaning procedures
• Portion control
• Food storage requirements
• Nutrition guidelines
• Commercial kitchen equipment
• Customer service practices

Ability to:

• Prepare meals according to standardized recipes.
• Follow written and verbal instructions.
• Maintain sanitation and food safety standards.
• Work efficiently in a fast-paced environment.
• Work cooperatively with students, staff, and coworkers.
• Accurately measure and portion food.
• Maintain confidentiality when appropriate.
• Demonstrate professionalism and dependability.

Resources Used:

Commercial ovens, steamers, mixers, slicers, food processors, refrigerators, freezers, warming units, dishwashing equipment, serving lines, temperature monitoring devices, point-of-sale systems, kitchen utensils, cleaning equipment, and standard office equipment.

Physical Requirements:

The position requires frequent standing, walking, bending, lifting, pushing, pulling, reaching, carrying, twisting, and repetitive hand movements. Employees must be able to lift and carry up to 50 pounds and safely move food products, equipment, and supplies. The position requires the ability to work in hot, cold, and humid environments and to safely operate commercial kitchen equipment.

Environmental Conditions:

Work is performed in a commercial kitchen and cafeteria environment with exposure to heat, steam, cold storage areas, cleaning chemicals, wet floors, kitchen equipment, and moderate to occasionally high noise levels.

Essential Duties and Responsibilities:

Food Preparation:

• Prepare breakfast, lunch, snacks, and other food items according to standardized recipes and district menus.
• Assist with cooking, baking, assembling, and portioning meals that meet USDA nutritional requirements.
• Prepare fresh fruits, vegetables, salads, sandwiches, and other menu items.
• Ensure meals are attractive, properly portioned, and served at appropriate temperatures.
• Follow production records and meal preparation schedules.

Meal Service:

• Serve students and staff in a courteous, efficient, and professional manner.
• Maintain serving lines to ensure food items remain adequately stocked throughout meal service.
• Practice appropriate portion control consistent with USDA meal pattern requirements.
• Assist students with meal selections as appropriate.
• Maintain accurate meal accountability procedures as assigned.

Food Safety and Sanitation:

• Follow all food safety procedures, including HACCP guidelines.
• Maintain required food temperatures during preparation, holding, serving, cooling, and storage.
• Properly label, date, rotate, and store food products using First-In, First-Out (FIFO) inventory practices.
• Clean and sanitize work areas, equipment, utensils, serving lines, refrigerators, freezers, and storage areas.
• Maintain compliance with local, state, and federal health regulations.

Inventory and Kitchen Operations:

• Assist with receiving, inspecting, storing, and rotating food deliveries.
• Notify the Cafeteria Manager or Head Cook of inventory shortages or damaged products.
• Properly store food and supplies to minimize waste.
• Assist with inventory counts as assigned.
• Help reduce food waste through proper preparation and storage practices.

Equipment Maintenance:

• Safely operate commercial kitchen equipment.
• Clean and maintain kitchen equipment according to manufacturer recommendations.
• Report equipment malfunctions or safety concerns promptly.

Customer Service:

• Foster a welcoming cafeteria environment for students, staff, and visitors.
• Demonstrate professionalism and positive customer service at all times.
• Promote respectful interactions with students and coworkers.

Safety:

• Follow district safety procedures.
• Use proper lifting techniques and body mechanics.
• Report accidents, injuries, and unsafe conditions immediately.
• Wear required personal protective equipment (PPE) and uniforms.
• Participate in required food safety and workplace safety training.

Professional Responsibilities:

• Maintain current Food Handler Certification as required.
• Attend required district and Food Services professional development.
• Maintain confidentiality regarding student information in accordance with FERPA.
• Demonstrate professionalism consistent with district expectations.
• Support district wellness initiatives and nutrition education efforts.
• Perform other duties assigned by the Cafeteria Manager, Principal, Director of Food Services, or designee.

Work Schedule and Breaks:

School Cooks are scheduled in accordance with their assigned work hours and district calendar.

• Employees assigned to this position shall receive one paid twenty (20) minute break during each workday as scheduled by the Cafeteria Manager or immediate supervisor.
• Due to the operational requirements of the School Nutrition Program and the continuous nature of meal preparation and service, this position does not receive an unpaid meal period and employees are not required to clock out for lunch.
• Breaks shall be scheduled in a manner that does not disrupt meal preparation, service, or kitchen operations.

Personal Accountability:

• Demonstrate reliability through regular attendance and punctuality.
• Notify the supervisor of absences or tardiness in accordance with district procedures.
• Complete assignments accurately and within established timelines.
• Maintain a professional appearance and adhere to district dress code and food service uniform requirements.
• Demonstrate integrity, professionalism, confidentiality, and ethical conduct.
• Utilize proper food handling procedures and safe work practices.
• Protect district property, equipment, food products, and supplies through responsible stewardship.
• Demonstrate positive teamwork and effective communication with students, staff, and coworkers.
• Support the mission, vision, goals, and strategic priorities of Española Public Schools by providing nutritious, safe, and appealing meals that contribute to student health and academic success.
• Perform other duties as assigned.

Employment Requirements:

Employment is contingent upon successful completion of all district hiring requirements, including criminal background clearance, employment eligibility verification, completion of required pre-employment screenings, and obtaining and maintaining all certifications required by law and district policy.

Evaluation:

Performance shall be evaluated in accordance with Board policy, district procedures, applicable collective bargaining agreements, and the district's classified employee evaluation system.

Employee Acknowledgment:

I acknowledge that I have received and reviewed this job description. I understand the essential duties, responsibilities, and expectations of my position and agree to perform them to the best of my ability. I understand that this job description is not intended