Food Service Worker - Cook (Part -Time)

Position Type:

Food Service/Cook

Date Posted:

6/2/2025

Location:

Converse County School District #2

Date Available:

08/11/2025

Closing Date:

Open until Filled

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Food Service Worker - Cook (Part-time)

28 Hours Per Week

185 Days Per Year (9 Month)

$15.91 (depending on experience)

Purpose Statement

The job of Cook is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for prepping, cooking, and delivering food items that meet mandated nutritional requirements and/or requests of students and/or school personnel; verifying quantities and specifications of orders; and maintaining facilities in a safe and sanitary condition.

This job reports to Food Service Director

Essential Functions

• Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner.
• Attends meetings (e.g. department, in-service, etc.) for the purpose of gathering information required to perform job functions.
• Cleans facilities (e.g. utensils, equipment, storage areas, food prep areas, serving areas, etc.) for the purpose of maintaining required sanitary conditions.
• Communicates with stakeholders (e.g. students, parents, staff, etc.) for the purpose of conveying or receiving information required to perform job functions.
• Cooks food, prepared and/or from scratch, for the purpose of meeting mandated nutritional and projected meal requirements.
• Enters information (e.g. student and food counts, milk orders, delivery and production logs, routes, etc.) for the purpose of providing written support and/or conveying information.
• Inspects deliveries (e.g. food, supplies, etc.) for the purpose of verifying quantity, quality and specifications of orders to meet preparation requirements and/or complying with mandated health standards.
• Loads food items, supplies, and/or equipment for the purpose of transporting to assigned location.
• Maintains facilities in a sanitary condition (e.g. equipment, storage areas, food prep and serving areas, etc.) for the purpose of complying with current health standards.
• Prepares items (e.g. food, labels, delivery carts, supplies, equipment, etc.) for the purpose of serving student/staff menu items and meeting health and safety guidelines.
• Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.
• Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.
• Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.
• Transports food items, supplies and/or equipment for the purpose of delivering requested items to designated sites.
• Unloads food items, supplies and/or equipment for the purpose of providing requested items at designated sites.

Other Functions

• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Job Requirements: Minimum Qualifications

Skills, Knowledge and Abilities

SKILLS are required to perform single, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; operating equipment found in a commercial kitchen; and using pertinent software applications.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; understand written procedures, write routine documents, and speak clearly; and solve practical problems. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.

ABILITY is required to schedule activities and/or meetings; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined and similar processes; and operate equipment using a variety of processes. Ability is also required to work with a diversity of individuals; work with a variety of data; and utilize a variety of types of job- related equipment. Problem solving is required to identify issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: setting priorities; working as part of a team; and working with interruptions.

Responsibility

Responsibilities include: working under limited supervision following standardized practices and/or methods; providing information and/or advising others; operating within a defined budget. There is a continual opportunity to impact the organization's services.

Work Environment

The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 5% sitting, 75% walking, and 20%

standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness.

Experience: Job related experience is preferred.

Education: High school diploma or equivalent.

Required Testing: None Specified

Certificates and Licenses: Food Handlers/ServSafe Certificate

Continuing Educ./Training: HAACP Training , Maintains Certificates and/or Licenses

Clearances: Criminal Background Clearance

FLSA Status: Non Exempt

Salary Grade: Suppory Staff Salary Schedule, Row D ($14.34 - $14.59 depending on experience)