Child Nutrition Cook

Primary Purpose

Prepare and serve nutritious, appealing, and high-quality meals to students and staff in accordance with district policies, Texas Department of Agriculture (TDA) requirements, U.S. Department of Agriculture (USDA) regulations, and applicable health and food safety standards. Assist with daily kitchen operations to ensure meals are prepared and served efficiently, safely, and on schedule while maintaining a clean and sanitary food service environment.

Qualifications

Education/Certification:

• High school diploma or GED preferred.
• Food handler certification or other food safety training as required by applicable regulations and district procedures.
• Ability to obtain required training and certifications within district-established timelines.

Special Knowledge/Skills:

• Basic knowledge of food preparation, cooking methods, and kitchen sanitation.
• Ability to follow recipes, portion sizes, production schedules, and written or verbal instructions.
• Ability to work cooperatively with students, staff, and coworkers.
• Ability to maintain accurate records and follow established procedures.
• Ability to work efficiently in a fast-paced environment.
• Ability to perform physical duties associated with school food service operations.

Experience:

• Previous food service or institutional cooking experience preferred but not required.

Major Responsibilities and Duties

Food Preparation and Production

1. Prepare, cook, and portion food items according to standardized recipes, production schedules, and established serving sizes.
2. Follow district menus and meal production plans to ensure meals are ready at scheduled serving times.
3. Assist with preparing breakfast, lunch, and other approved meal services as assigned.
4. Ensure food is prepared and presented in an appealing manner to encourage student participation.
5. Follow proper food handling procedures, including temperature monitoring, cooling, reheating, and holding requirements.
6. Assist with preparing special meals and accommodating approved dietary modifications in accordance with district procedures.
7. Minimize food waste through proper preparation, portion control, and inventory practices.

Meal Service

1. Assist with setting up serving lines, serving meals, and replenishing food and supplies as needed.
2. Serve appropriate portions in accordance with district procedures and applicable meal program requirements.
3. Maintain a friendly, respectful, and professional attitude when interacting with students and staff.
4. Help maintain orderly, efficient meal service and follow established procedures for student meal service.
5. Assist with meal counts and other required documentation as assigned.

Sanitation and Safety

1. Clean and sanitize work surfaces, preparation areas, serving equipment, utensils, and kitchen facilities.
2. Wash dishes, trays, cookware, and other food service equipment according to established procedures.
3. Follow all applicable food safety, sanitation, and personal hygiene requirements.
4. Monitor and report unsafe conditions, equipment malfunctions, pest concerns, or potential food safety hazards.
5. Use kitchen equipment safely and report maintenance needs promptly.
6. Follow district procedures for chemical storage, cleaning supplies, and prevention of cross-contamination.
7. Maintain compliance with applicable local, state, and federal health and safety requirements.

Inventory and Kitchen Operations

1. Assist with receiving, inspecting, storing, and rotating food and supplies.
2. Check deliveries for quality, quantity, and appropriate temperatures and report discrepancies to the manager.
3. Follow proper food storage, labeling, dating, and first-in, first-out (FIFO) procedures.
4. Assist with inventory counts and maintain organized storage areas.
5. Notify the Child Nutrition Manager of supply shortages, equipment concerns, and anticipated production needs.
6. Assist with opening and closing kitchen operations as assigned.

Professional Responsibilities

1. Follow district policies, department procedures, and the direction of the Child Nutrition Manager.
2. Maintain confidentiality of student and district information.
3. Demonstrate dependability, punctuality, teamwork, and a positive attitude.
4. Participate in required training and staff meetings.
5. Maintain professional and courteous working relationships with students, staff, parents, and visitors.
6. Support the district's commitment to student health, safety, and well-being.
7. Perform other duties as assigned by the supervisor.

Supervisory Responsibilities

None.

Working Conditions

Mental Demands: Ability to follow instructions, manage multiple tasks, maintain attention to detail, and work cooperatively in a team environment.

Physical Demands: Frequent standing and walking; repetitive movements; bending, reaching, lifting, and carrying food products, supplies, and equipment. Must be able to perform the essential physical functions of the position, with reasonable accommodations as applicable.

Environmental Conditions: Exposure to heat, humidity, wet floors, cleaning chemicals, kitchen equipment, and varying temperatures associated with food preparation and storage areas. Appropriate safety procedures and protective equipment must be used.