Cook 2

Wichita-Public-Schools; Wichita (KS); On-site; USD 17,000 - 22,000; Full time

Job summary

Wichita Public Schools is seeking a Cook 2 for the 2026-2027 school year to join the central Food Production Center. You will prepare meals, follow HACCP guidelines, and assist with daily kitchen operations across schools.

Responsibilities include recipe calculations, equipment operation, and ensuring foods meet special needs requirements. Strong teamwork and food safety knowledge are essential.

Qualifications

• Follows HACCP guidelines and uses recipe calculations.
• Ability to operate and clean kitchen equipment.
• Ability to lift 10–50 lbs and handle varying food prep tasks.
• Must attend a Food Safety Basics class within 6 months of employment.

Responsibilities

• Prepare food according to recipes and production logs in HACCP compliance.
• Pan, tray, box and package food items; store completed recipes.
• Sweep and mop floors; assist in dish room and pot/pan.
• Organize and clean storage areas using FIFO.
• Operate and clean equipment, carts, racks and tools.
• Serve as a substitute in any school served by Nutrition Services.
• Cook 2 is responsible for minor recipe calculations.
• Prepare modified meal items for students with special needs.

Skills

Verbal communication

Written communication

Teamwork

Organization

Judgment

Professionalism

Confidentiality

Adaptability

Education

Food Safety Basics certification

Tools

SMART boards

iPads

Job description

Job Description - Cook 2 (2026-2027 School Year) (14392)

Cook 2 (2026-2027 School Year) - ( 14392 )

Job Title: Cook 2

Position Function: Under the direct supervision of the Supervisor, Central Food Production and the direction of the Technician, the Cook is directly responsible for preparing food in the central food production facility.

Essential Performance Responsibilities:

• Prepare food according recipes and production logs in accordance with HACCP guidelines; makes recipe calculations, weighs ingredients, portions food according to position
• Pan, tray, box and package food items; stores completed packaged recipes for loading and distributing to the schools
• Sweep and mop floors in the assigned production area, assists in dish room and pot and pan
• Assist with the general cleaning of kitchen and employee's break area
• Organize and cleans storage areas utilizing FIFO method of product rotation
• Operate and cleans equipment, carts, racks and tools in the assigned production
• Serve as a substitute in any school served by Nutrition Services
• Serve as a team member of the Production Department team
• Cook 2 is responsible for making minor recipe calculations.
• Prepare modified meal food items utilizing appropriate cooking equipment and tools, ensuring that foods are suitable for the student with special needs

Additional Duties: Assists with additional duties as assigned by supervisor.

Equipment: This position may require 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.

Travel: Limited travel between schools and central offices may be required.

Physical and Mental Demands:

• Frequent--
• Lifting of 10 lbs
• Carrying up to 25 feet of 10 lbs
• Bending and Twisting at the waist
• Standing
• Reaching
• Rotation of head/neck
• Flexion
• Occasional--
• Lifting of 10-20 lbs
• Carrying up to 25 feet of 20 lbs
• Pushing/Pulling up to 50 feet of 10-20 lbs
• Walking
• Limited--
• 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
• Exposure to Odors, fumes, gases and chemicals (cleaning solutions)

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
• Ability to communicate effectively with a Supervisor when their discretion is needed
• Ability to perform as an effective team player
• Ability to plan, organize, make decisions and prioritize work to meet the daily demands of the building
• Exhibit a professional manner and a positive attitude
• Use good judgment to make decisions on recurring assignments
• Display 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
• Will be working under the direct supervision of the department supervisor in order to complete day to day tasks
• Will be 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

Employee Punctuality and Appearance:

• In order for schools to operate effectively, employees are expected to perform all assigned duties and work all scheduled hours during each designated workday, unless the employee has received approved leave
• Any deviation from assigned hours must have prior approval from the employee's supervisor or building administrator
• All employees are required to report to work dressed in a manner that reflects a positive image of USD 259 and is appropriate for their position

Qualification Profile:

Must attend a Food Safety Basics class within 6 months of employment

FLSA Status: Non-Exempt

Work Locations

Food Production Center

Shift

Day Job

Schedule

Full-time

Calendar 196SSC - 196 SSC Food Production Center