Bulletin 4665 School Nutrition Cook (6 hours/day) at South Middle School

School Nutrition Cook

The school nutrition cook plays a key role in preparing and serving nutritious, attractive, and safe meals to students and staff at Braintree Public Schools. Working under the direction of the School Nutrition Manager, Assistant Director, and Director, this position supports the district's focus on increasing scratch-cooked meals and ensuring compliance with all health, safety, and food service regulations. This is a physically active, fast-paced role that requires teamwork, attention to detail, and a commitment to providing excellent customer service in a school food setting.

School year +2 days, 6 hours per day

Food Preparation and Service

• Prepare complex menus while accurately following standardized recipes.
• Follow established operational procedures for efficient and effective food production and service.
• Accurately apply recipe math and basic calculations (e.g., adjusting portion sizes, scaling recipes, and verifying meal counts) to ensure proper food quantities are produced.
• Ensure high-quality food is prepared in adequate quantities.
• Practice batch cooking techniques to maintain food quality and freshness.
• Collaborate with the School Nutrition Manager to determine necessary quantities; complete and maintain daily production records.
• Accurately measure and serve portions in compliance with USDA National School Lunch Program (NSLP) and School Breakfast Program (NSBP) guidelines.
• Ensure food is prepared, stored, and served at appropriate temperatures; record and monitor temperatures as required.

Sanitation and Food Safety

• Follow all food safety and sanitation protocols to prevent contamination, spoilage, and waste.
• Maintain a clean, organized, and safe kitchen environment through "clean as you go" practices and scheduled cleaning routines.
• Properly label, date, and store food using FIFO (First In, First Out) procedures.

Inventory and Supplies

• Assist with ordering, receiving, and storing food and supplies.
• Support inventory counts and stock rotation in dry, refrigerated, and frozen storage areas.
• Safely operate commercial kitchen equipment, including steam kettles, ovens, slicers, combi ovens, mixers, and more.

Customer Service and Operations

• Provide friendly and courteous service to students and staff during meal service.
• Operate cash registers or point-of-sale systems as needed.
• Assist with catering preparation and delivery for school events or meetings.
• Support kitchen opening and closing procedures at the start and end of the school year.

Team Participation and Professional Growth

• Be flexible and willing to work in different kitchens throughout the district as needed.
• Participate in required in-service trainings, food safety workshops, and professional development activities.
• Maintain a neat, clean, and professional appearance; wear the designated uniform daily.

Additional duties

• Serve as acting manager when needed, including handling cash deposits, daily financial reports, ordering, and overseeing kitchen operations.
• Perform other duties as assigned by the Director of School Nutrition.

Qualifications/Requirements

• Minimum of 3 years' experience in high-volume food production using standardized recipes.
• High school diploma or equivalent.
• Basic understanding of the National School Lunch and School Breakfast Programs.
• Ability to complete basic kitchen math with minimal assistance.
• Valid ServSafe Certification and Allergen Awareness Training Certificate.
• Ability to retrieve recipes and information from district menu planning software.
• Ability to lift up to 50 pounds using proper lifting techniques.
• Strong organizational and record-keeping skills.
• Ability to establish and maintain positive working relationships with students and staff.

Salary: The Cafeteria Worker Association's salary scales can be found here.