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: Education/Certification: 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 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.