Cook/Baker

Salnave Elementary; Cheney (WA); On-site; USD 28,000 - 35,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

AD&D

Retirement plan

Deferred compensation (DRS/TSA)

Paid holidays

Paid leave

Job summary

Salnave Elementary in Cheney, WA seeks a Cook/Baker to prepare and serve meals for students and staff. The role runs 8 hours per day, 6:00 a.m. to 2:30 p.m., Monday through Friday, for 182 days.

Compensation ranges from $20.56 to $25.43 per hour, with degree stipends added for higher education levels. Starting immediately, the position reports to the Nutrition Services leadership and building principals. Benefits include medical, dental, vision, retirement, and paid leave.

Qualifications

• Must have a high school diploma or equivalent and related work experience.
• Minimum two years of professional culinary arts with leadership experience.
• Must hold a current and valid food handler’s permit.
• Must have and maintain a valid Washington State Driver’s License.
• Ability to use proper grammar, spelling, and language in both oral and written communication, as well as culinary math skills.
• Membership in American Culinary Federation is preferred.
• ServeSafe certification is preferred.
• Previous cashier experience at point of sale preferred.

Responsibilities

• Cook and prepare daily menu items according to district health requirements.
• Ensure food quality, safety, and appetizing presentation of all items.
• Assist kitchen leadership with prep lists and supplies for menu requirements.
• Maintain a clean and sanitary kitchen/work station with a clean‑as‑you‑go approach.
• Keep up-to-date recipes and directions for substitutes.
• Maintain production records of prepared food and temperatures.

Skills

Leadership

Culinary arts

Culinary math

Food safety

Language skills

Education

High school diploma or equivalent

Tools

ServeSafe

Job description

Cook/Baker

Cheney Public School District 360 Salnave Elementary - Cheney, Washington Open in Google Maps

This job is also posted in Cheney Public Schools

Job Details

Job ID: 5969884

Application Deadline: Oct 29, 2026 11:59 PM (Pacific Standard Time)

Posted: Oct 23, 2026 7:00 AM (UTC)

Starting Date: Immediately

Job Description

POSITION:

Cook/Baker

SCHEDULE:

8 hours per day; 6:00 a.m.-2:30 p.m. (start/end times may be adjusted based on department need); Monday-Friday; 182 days

LOCATION:

Salnave Elementary

SUPERVISOR:

Department Director(s); Building Principal(s)

POSITION TYPE:

Classified, Ongoing

COMPENSATION:

$20.56-$25.43/hour depending on comparable experience; Pay is annualized over 12 months (if hired after start of school year, spread over remaining months of fiscal year (Sept-Aug))

***Degrees eligible for a salary enhancement as follows, regardless of degree program or position with the district(cannot be stacked in the case of multiple degrees (highest degree stipend will be applied))

AA, BA, MA degree, or PhD, adds $0.50/hour, $1.00/hour, $1.50/hour, $2.00/hour, respectively***

BENEFITS:

Medical , dental , vision , and basic life and AD&D insurance ; retirement plan ; deferred compensation ( DRS and TSA ); paid holidays ; paid leave

QUALIFICATIONS:

Must have a high school diploma or equivalent and related work experience; Minimum two years of professional culinary arts, with food production experience in a leadership role, required; Must hold a current and valid food handler’s permit; Must have and maintain a valid Washington State Driver’s License; Ability to use proper grammar, spelling, and language in both oral and written communication, as well as culinary math skills*; Membership in American Culinary Federation is preferred; ServeSafe certification is preferred; Previous cashier experience at point of sale preferred

*Testing may be used to determine knowledge of pertinent skills

POSITION: Cook/Baker

GENERAL DESCRIPTION:

Prepares and serves food; complying with all applicable state sanitation, health, and personal hygiene standards by following established food production policies and procedures for the health and benefit of the students and staff.

ESSENTIAL FUNCTIONS:

An employee hired for this assignment may perform all or some of the responsibilities defined below:

• Cook and prepare daily menu items including production of raw produce, raw proteins and ready to eat (RTW) meals according to district, county and state health requirements following critical control points (CCP) and best HAACP practices
• Ensure purchased and prepared food quality, food safety, and appetizing presentation of all prepared food items according to district and national standards
• Assist kitchen leadership in prep lists, products needed to meet menu requirements, and supplies for professional kitchen performance
• Maintain a clean and sanitary kitchen/work station in neat and orderly condition. Kitchen cleanliness, sanitation and dishwashing to be performed in a “clean-as-you-go” approach
• Keep accurate up-to-date recipes and directions for substitute ingredients
• Maintain all production records of prepared food, food temperatures, substitutions and dietary-restricted meals
• Practice all appropriate and mandated sanitation and health standards, including but not limited to:
  • Maintain and keep record of all products to proper temperature, recording with HACCP best practices and established SOPs
  • Sanitize equipment and work surfaces, prior, during and after all tasks, to avoid cross-contamination of raw foods including meats, vegetables and any other food items
  • Following HACCP procedures when handling all raw food/perishables, including but not limited to; raw chicken, pork and beef. Ready-to-eat (RTE) foods and cooked/cooled items must be used
• Responsible for ensuring everything is in place and ready for the team to set up lines for serving students, staff, etc.
• Safely operate, and train other team members on, the professional uses of provided commercial kitchen equipment
• Prepare and plan ahead with a three-day prep/serve to meet the needs of the district menu
• Work as a team within the kitchen on professional practices and as a mentor of kitchen substitutes when present
• Substitute in other department positions as necessary

Each of the positions in the Nutrition Services Department serves as one unit of the whole team, and as such, is subject to assist or is assigned to tasks in other positions within the classification.

KNOWLEDGE, SKILLS AND ABILITIES:

• Must be able to work in a team setting and take direction
• Demonstrated knowledge of district policies and procedures relating to Nutrition Services as well as the federal, state and local laws/requirements in the following areas:
  • Breakfast and lunch menu patterns, USDA rules and regulations
  • Proper methods of preparing (including baking) ingredients in large quantities
  • Ability to fill in for the cook/baker as required on an infrequent basis
• Ability to use proper grammar, spelling, and language in both oral and written communication, as well