Cook Baker ( 2026-27 School Year)

Food Service Worker

Performs food preparation, portioning, packaging, service, and clean up at a school site or satellite kitchen that provides services to other locations. Performs as a cashier and operates a point of sale computer. Assists in the maintenance of the school cafeteria and performs other related work assigned.

Essential Duties & Responsibilities:

• Prepares, assembles, counts, cleans, slices, cuts, or otherwise portions food items such as, but not limited to fruits, vegetables, frozen and cooked items, used for packaging and ingredients.
• Prepares fruits and vegetables for salad bars. Cooks, bakes, and assists in all food preparation such as main dishes, sandwiches, salads, salad bars, baked goods, desserts and other foods for a full service site and/or distributed to classrooms or other sites.
• Serves food items according to specified portions, pre-determined menus and standardized recipes. Inspects and/or tastes prepared foods prior to serving to determine quality, appearance, and taste.
• Follows proper food handling procedures. Sets up and operates commercial food processor, mixer and slicing machines. Cleans, sanitizes, and arranges machine components. Adjusts and tests machines to match processing and operating instructions.
• Sets up serving counter. Arranges caf service lines and individually packaged food items so students can make easy selection. Assists in arranging equipment and service lines in remote locations. Prepares and serves substitute food items to accommodate variances in student counts. Restocks food items in appropriate storage to ensure ability to re-serve.
• Serves as a point-of-sale cashier, accepting money on account and entering data into a computerized program. May perform end-of-day procedures such as compilation of daily receipts and counts. Records food temperatures at required intervals during the food preparation process.
• Assists in monitoring the receipt, storage, rotation, and preparation of perishable food items in full compliance with District HACCP Program and County health regulations. Assists in food preparation and serving of special meal accommodations.
• Cleans, washes and sanitizes kitchen equipment, food preparation and serving area surfaces, sweeps floors; all contributing to maintaining a safe work environment and complying with Health Department standards. Assists with counting inventory and may order food items and supplies to fulfill requirements.
• Assists in the training of food service staff and student assistants. Works with custodial and maintenance staff to ensure the efficient operation of the kitchen and equipment. May be required to substitute for cafeteria manager when necessary. Attends meetings and trainings required by district.
• Performs other duties as assigned that support the overall objective of the position.

Qualifications:

Knowledge and Skills: The position requires working knowledge of institutional quantity food preparation, methods, procedures, and service. Requires working knowledge of food storage and sanitation procedures. Requires working knowledge of kitchen safety and safe work procedures. Requires basic knowledge of food production and/or service line processes. Requires sufficient arithmetic skills to compute weights, measures, counts, and portions. Requires sufficient reading skills to interpret menus, ingredient lists, standardized recipes and preparation instructions. Requires sufficient human relations skill to exhibit positive customer service and work as a productive member of a team.

Abilities: Requires the ability to perform the essential duties of the position. Requires the ability to sequence food preparation activity in order to serve a variety of food items at the same time. Requires the ability to understand, interpret, and follow oral and written instructions. Requires the ability to interpret menus and ingredient lists. Requires the ability to work varying shifts and locations. Requires the ability to read, write and speak English.

Education and Experience: High School diploma or GED. ServSafe Certification One year experience in institutional cooking in an education or equivalent setting. At least one letter of recommendation is preferred.

Salary and Terms of Service: Salary range (20) $19.53 - $24.01 per hour, eight (8) steps, eight (8) hours per day and five (5) days per week (M-F). Holidays, sick leave and vacation benefits. Prepaid family dental, medical, and vision insurance, prepaid life insurance plan for employee only, prorated according to number of hours worked.

Required Application Procedure: Apply Online. Selection Procedure: A screening committee will evaluate each application and letter(s) of reference. Interviews will be scheduled for chosen applicants. If after interviews suitable applicants are not found, the search will continue.