Nutrition Services: Cook 3 (2026-2027 School Year)

Essential Performance Responsibilities

• Calculates recipes and menus, weighs and measures ingredients
• Affords assistance in preparing production work sheets and menu calculations
• Cleans, assembles, and prepares specific food items following standardized recipes
• Performs general kitchen cleanup, cleans equipment pots, pans, and, as requested, assists in dish rooms and sweeping floors
• In secondary facilities, serves as cashier, portions and serves food on serving line, and supervises Food Service Aides and student employees, if requested
• Supervises, trains, and schedules work assignments of cooks, aides, and student employees in assigned areas

Additional Duties

Performs other assigned duties as may be required by the Building Principal, Supervisor of Secondary School Programs and/or Supervisor, Food Production Center.

Equipment

• This position requires the ability to use of basic kitchen equipment, utensils, warmers, coolers and all sizes and types of carts
• The ability to use SMART boards and iPads in addition to basic office equipment such as computers, copiers, scanners, and fax machine
• Must always comply with WPS guidelines for equipment use

Physical And Mental Demands

• Lifting of 10 lbs
• Carrying up to 25 feet of 10 lbs
• Bending and Twisting at the waist
• Standing
• Repetitive handling/ grasping and fine finger manipulation
• Reaching
• Rotation of head/neck
• Flexion
• Lifting of 10-20 lbs
• Carrying up to 25 feet of 20 lbs
• Pushing/Pulling up to 50 feet of 10-20 lbs
• Walking
• Lifting of 20-50 lbs
• Carrying up to 25 feet of 20-50 lbs
• Pushing/Pulling up to 50 feet of 20-50 lbs
• Climbing/Balancing, Kneeling, Crouching, Forceful Gripping

Knowledge, Skills, And Abilities

• Ability to communicate both verbally and written in order to communicate with others inside and outside of the organization for the purpose of giving and obtaining information
• Basic computer proficiency and the ability to effectively use Microsoft Word and Outlook which will be determined and validated by testing
• Use of good judgment to make decisions on recurring assignments
• Ability to communicate effectively with a supervisor when their discretion is needed
• Displays a significant degree of professionalism and confidentiality
• Ability to conform to proper standards of professional dress and appearance
• Knowledge of company's mission, purpose, goals and the role of every employee in achieving each of them

Interrelations

• Contact with personnel within the district and with customers and vendors
• Working under the direct supervision of the department supervisor in order to complete day to day tasks
• Working with a diverse population requiring the ability to handle all situations with tact and diplomacy
• Must understand and respond appropriately to customer needs and maintain a positive attitude with all customers and colleagues
• Expected to interact with all internal and external customers in a friendly, professional manner and provide quick, responsive customer service

Qualifications

• Ability to follow oral and written instructions and directions as provided by Nutrition Services
• Two years of general food service experience or related experience required
• Must obtain a Food Handler's Card within 30 days of employment
• Must attend a Food Safety Basics class within 6 months of employment
• High School Education or GED equivalent is required