2026-2027 Cook MS/HS Elem/Int with Satellite(s)

2026-2027 Nutrition-Cook- Middle School/High School Elem/Int with Satellite(s)

Primary Purpose: To prepare and serve food of the highest quality.

Qualifications:

• High school diploma or GED preferred
• State of Texas or ANSI accredited Food Service Manager's Certification required

Special Knowledge/Skills/Abilities:

• Ability to effectively communicate and work well with others
• Able to read, understand, and follow District recipes and apply standards of measurements as required
• Excellent organizational skills
• Ability to multi task in a high volume environment
• Demonstrate good personal appearance and cleanliness in work habits
• Communicate effectively and work well with others

Experience:

• Experience in quantity food production

Major Responsibilities and Duties:

Food Service Operations

• Cook over heat 75% of the duty time.
• Manage an effective operation in the absence of immediate supervisor. Set a good example for other employees by following all department policies and procedures.
• Ship food to assigned satellite facilities in a timely manner, if applicable.
• Produce large quantities of food continuously throughout meal service for Middle/High schools.
• Count and record on production log and make plans for using leftovers with Manager.
• Control and use freezer/cooler inventories and reports to the manager or designee.
• Assist in other schools and work in a cooperative spirit with staff, students and parents, as needed.
• Assist in kitchen cleanup in accordance with work schedule.
• Provide services for caterings, as needed.

Policy, Reports, and Law:

• Prepare and cook food in accordance with instructions (as applicable) provided with product or standardized district recipes, approved quality standards and follows NSLP/SBP regulations.
• Know and follow all HACCP regulations.
• Maintain proper sanitation standards and safe food handling procedures per Health Department, Alief Nutrition Department and government HACCP regulations.
• Follow district and departmental policies and procedures as outlined in employee handbook.

Other:

• Must obtain minimum required annual Professional Standard training hours, per USDA regulations.
• Must attend required training, in-service and work related activities during and after work hours.
• Follow district safety protocols and emergency procedures.
• Must work in various schools, as needed.
• Maintain an appropriate level of technology competence to meet the current and future needs of Alief.
• Implement alternative methods of instruction as needed.
• Perform other duties assigned.

Supervisory Responsibilities: None

Evaluation: Performance of this job will be evaluated in accordance with provisions of the Board's policy on evaluation of Manual Trades - Nutrition Personnel.

Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Standard office equipment including personal computer and peripherals; district vehicle, large and small kitchen equipment.

Posture: Occasional sitting; frequent bending/stooping, pushing/pulling, twisting; standing, walking, reaching, wrist turning, grasping, and finger manipulating; and occasionally squatting; and must be able to use a step ladder, sweep, mop, and clean equipment.

Motion: Repetitive hand motions.

Vision and Hearing: Moderate to Maximum

Lifting: Moderate lifting and carrying (up to 15 pounds); May require occasional heavy lifting and carrying (15-45 pounds), if over 20 pounds must use cart and ask for assistance.

Environment: May work prolonged or irregular hours; occasional districtwide travel. Temperature range from -10 o F to 130 o F

Mental Demands: Work with frequent interruptions, maintain emotional control under stress