First Cook'); '

Granite School District; Salt Lake City (UT); On-site; USD 30,000 - 50,000; Full time

Job summary

Join a dedicated team in a forward-thinking educational environment as a First Cook, where you will play a vital role in preparing nutritious meals for students. This position involves planning, cooking, and serving a variety of foods while ensuring compliance with safety and health standards. You will be responsible for managing kitchen operations, training staff, and maintaining a clean and organized workspace. If you are passionate about nutrition and enjoy working in a collaborative setting, this opportunity is perfect for you. Become part of a mission to provide quality meals that support student health and learning!

Qualifications

• 1 year of experience in a large kitchen required.
• ServSafe certification must be obtained within 3 months.

Responsibilities

• Prepare and cook food for school programs following safety standards.
• Train and guide second cooks and helpers in food preparation.

Skills

Knowledge of nutrition standards

Knowledge of food safety standards

Ability to follow recipes

Effective communication skills

Ability to troubleshoot problems

Education

High school diploma or equivalent

ServSafe Food Safety Manager certification

Tools

Cooking equipment

Food packaging machines

Job description

Position Type:
Nutrition Services/ First Cook'); '

Date Posted:
5/7/2025

Location:
Bates Food Service Center

Date Available:
08/08/2025

Closing Date:
05/14/2025

Plan, set up and prepare for shift production, make assignments, prep for next shift.

Review food assignments and recipes; calculate and breakdown recipe based on production needs.

Gather products from warehouse, count and verify correct products, measure ingredients in accordance with recipe calculations.

Clean, sanitize, assemble, dissemble, attach, adjust, troubleshoot and/or operate cooking equipment.

Attach hoist to vat and operate crane to dump products into pots.

Open, slice, dice, carry, lift, slide, pour, add, and stir appropriate products into cooking equipment in accordance with recipe calculations, make determination of order in adding products to pots.

Open, bag and load rice, turkey roasts, etc. into tumblers, remove bags and/or strings and place in blast chiller to reach safe temperature.

Cook and stir food products, monitor times and temperatures, take and record temperature, ensure temperatures stay within safe zone.

Hand dip, pump, tip, seal, and package food products.

Open, lift, load, pan, steam, cook frozen vegetables and/or food products, calculate appropriate quantities, ensure proper cooking/steaming time and temperatures.

Coordinate hot food preparation and cooking for special diet ingredients, place food I bls chiller to reach safe temperature.

Determine amount of grease to drain from product, drain and ensure properly dispose of grease in outside grease barrels.

Scoop, add, and mix appropriate ingredients and quantities into emulsifier, ensure emulsifier mixer is properly operating.

Operate packing machine to seal and package food products.

Package, return, and/or chill blast extra product to be used for inventory, ensure returned products are stored in warehouse and rotated properly.

Ensure area and equipment are sanitized and clean and garbage containers ae emptied prior to the end of shift.

Review baking product order sheets, calculate accurate ingredients to prepare and bake bread products to fulfill orders, determine and make ingredients measurement adjustments.

Write out tags in accordance with order sheets.

Set up, clean, and maintain equipment.

Mix, knead, cut, shape, and spread dough to make breadsticks and rolls, operate equipment to mix and cut dough.

Prepare, tray and wrap breadsticks and roll dough, place racks in freezer and/or fridge.

Thaw, proof, and/or bake bread sticks to fulfill orders.

Bag, count, separate, and tag bread sticks and rolls based on orders, load into appropriate carriers and store in dock area.

Operate stove, oven, proof box, etc. to ensure proper temperature and humidity levels.

Prepare and bake cookies, cakes, desserts to fulfill orders and special events requests.

Review special diet list paperwork, assess specific dietary needs and accommodations for orders; determine special diet menu items specific to each student, review inventory for special diet products.

Prepare various hot and cold special diet foods; prepare special diet casseroles form scratch, ensure usage of proper ingredients, quantities, and temperatures, ensure cross contamination does not occur during food preparation.

Respond to school call in requests.

Take temperature readings and complete temperature sheet logs.

Organize and accurately label all food transport carriers, boxes, carts, etc. based on route sheet specifications.

Stock dock with supplies including bags, gloves, ties, tape, etc.

Oversee Second Cook loading food products into carriers, check paperwork for accurate products and serving quantities, check temperatures to make sure food products are at correct temperature when being loaded, ensure food products are labeled correctly, double check paperwork and carriers.

Clean and organize finish room, freezers, racks, etc., keep areas stocked and ensure products are rotated utilizing first in, first out (FIFO) method.

Check and log temperature readings on refrigerators and freezers daily.

Gather, count, assemble, label, pack, and load produce, food and menu items to fulfill orders, ensure produce, food, and menu items are packed and labeled accurately and routed to appropriate location.

Provide instruction, training, and guidance to Second Cooks and Cook Helpers.

Work with manager to address safety issues, resolve conflicts and concerns, and improve processes.

Ensure required paperwork is accurately completed and submitted to manager.

Ensure employees follow safety practices and procedures and use personal protective equipment (PPE) properly, assist with monthly safety training.

Provide quality control input in determining product quality, weight, appearance, proportion size, etc., ensure nutritional guidelines are being met, determine if product should be sent back or discarded.

Other duties as assigned*

Knowledge of various nutrition standards, specialized menu development, and procedures associated with meal preparation.

Knowledge of national food guidelines

Knowledge of various types of kitchen equipment and their uses.

Knowledge of safety standards, sanitation, and health standards and observe all rules.

Knowledge of foodborne diseases.

Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

Ability to establish and maintain effective working relationships with staff, school staff, administrators and other district personnel.

Ability to carry out instructions furnished in written, oral, or other form.

Ability to troubleshoot and solve problems.

Skilled in positive and effective communications

While performing the duties of this job, the employee is required to speak and/or hear. Frequently required to stand, walk, reach with hands and arms and stoop, kneel, and crouch. Occasionally required to use hands to handle or feel and must occasionally climb or balance.

Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, and depth perception.

Must be able to lift and/or move up to 50 lbs.

Please note that this posting closes at 3:00 pm on the date listed above.



If you have questions regarding this position, please contact Bobbie Beach, Operations Manager at (385)-646-6887 or [e-mail]
Job Title First Cook Department Bates Central Kitchen Supervisor Director / Manager Salary Schedule ESP (62) Lane Placement H Contract Length 9 months (183 Days) FLSA Classification Non-exempt Last Review Date July 2018
To perform this job successfully, an individual must be able to perform each essential function satisfactorily, with or without reasonable accommodations. The requirements listed below are representative of the knowledge, skills, training, education, responsibilities, abilities; the machines, tools and equipment used; background; and any licenses or certifications required. Physical, punctual, reliable, and predictable regular attendance is an essential job function to perform the essential duties and responsibilities of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

Job Summary
Cooks, prepares, and seasons soups, meats, vegetables, desserts, and other food for consumption. Reads menus to estimate food requirements. Prepares food for school food programs. Adjusts thermostat controls to regulate temperature of ovens, grills, steam kettles, etc. Measures and mixes ingredients into recipe, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers. Observes and test foods being cooked by tasting, smelling, piercing to determine that it is cooked. May wash, peel, cut, and shred vegetables and fruits to prepare for use. May cut, trim and bone meat prior to cooking. May bake bread, rolls, cakes, etc. Attendance, physical presence, and timeliness are required and are essential functions of this position.

Essential Functions

• Plan, set up and prepare for shift production, make assignments, prep for next shift.
• Review food assignments and recipes; calculate and breakdown recipe based on production needs.
• Gather products from warehouse, count and verify correct products, measure ingredients in accordance with recipe calculations.
• Clean, sanitize, assemble, dissemble, attach, adjust, troubleshoot and/or operate cooking equipment.
• Attach hoist to vat and operate crane to dump products into pots.
• Open, slice, dice, carry, lift, slide, pour, add, and stir appropriate products into cooking equipment in accordance with recipe calculations, make determination of order in adding products to pots.
• Open, bag and load rice, turkey roasts, etc. into tumblers, remove bags and/or strings and place in blast chiller to reach safe temperature.
• Cook and stir food products, monitor times and temperatures, take and record temperature, ensure temperatures stay within safe zone.
• Hand dip, pump, tip, seal, and package food products.
• Open, lift, load, pan, steam, cook frozen vegetables and/or food products, calculate appropriate quantities, ensure proper cooking/steaming time and temperatures.
• Coordinate hot food preparation and cooking for special diet ingredients, place food I bls chiller to reach safe temperature.
• Determine amount of grease to drain from product, drain and ensure properly dispose of grease in outside grease barrels.
• Scoop, add, and mix appropriate ingredients and quantities into emulsifier, ensure emulsifier mixer is properly operating.
• Operate packing machine to seal and package food products.
• Package, return, and/or chill blast extra product to be used for inventory, ensure returned products are stored in warehouse and rotated properly.
• Ensure area and equipment are sanitized and clean and garbage containers ae emptied prior to the end of shift.
• Review baking product order sheets, calculate accurate ingredients to prepare and bake bread products to fulfill orders, determine and make ingredients measurement adjustments.
• Write out tags in accordance with order sheets.
• Set up, clean, and maintain equipment.
• Mix, knead, cut, shape, and spread dough to make breadsticks and rolls, operate equipment to mix and cut dough.
• Prepare, tray and wrap breadsticks and roll dough, place racks in freezer and/or fridge.
• Thaw, proof, and/or bake bread sticks to fulfill orders.
• Bag, count, separate, and tag bread sticks and rolls based on orders, load into appropriate carriers and store in dock area.
• Operate stove, oven, proof box, etc. to ensure proper temperature and humidity levels.
• Prepare and bake cookies, cakes, desserts to fulfill orders and special events requests.
• Review special diet list paperwork, assess specific dietary needs and accommodations for orders; determine special diet menu items specific to each student, review inventory for special diet products.
• Prepare various hot and cold special diet foods; prepare special diet casseroles form scratch, ensure usage of proper ingredients, quantities, and temperatures, ensure cross contamination does not occur during food preparation.
• Respond to school call in requests.
• Take temperature readings and complete temperature sheet logs.
• Organize and accurately label all food transport carriers, boxes, carts, etc. based on route sheet specifications.
• Stock dock with supplies including bags, gloves, ties, tape, etc.
• Oversee Second Cook loading food products into carriers, check paperwork for accurate products and serving quantities, check temperatures to make sure food products are at correct temperature when being loaded, ensure food products are labeled correctly, double check paperwork and carriers.
• Clean and organize finish room, freezers, racks, etc., keep areas stocked and ensure products are rotated utilizing first in, first out (FIFO) method.
• Check and log temperature readings on refrigerators and freezers daily.
• Gather, count, assemble, label, pack, and load produce, food and menu items to fulfill orders, ensure produce, food, and menu items are packed and labeled accurately and routed to appropriate location.
• Provide instruction, training, and guidance to Second Cooks and Cook Helpers.
• Work with manager to address safety issues, resolve conflicts and concerns, and improve processes.
• Ensure required paperwork is accurately completed and submitted to manager.
• Ensure employees follow safety practices and procedures and use personal protective equipment (PPE) properly, assist with monthly safety training.
• Provide quality control input in determining product quality, weight, appearance, proportion size, etc., ensure nutritional guidelines are being met, determine if product should be sent back or discarded.

Non-Essential Functions

• Other duties as assigned*

Required Education and Qualifications
High school diploma or equivalent
Must have ServSafe Food Safety Manager certification from a Utah Health Department of Health approved entity within (3) months.
One (1) year of full-time experience in a large kitchen.

Required Prior Experience
One (1) year of full-time experience in a large kitchen.

Required Knowledge and Skills

• Knowledge of various nutrition standards, specialized menu development, and procedures associated with meal preparation.
• Knowledge of national food guidelines
• Knowledge of various types of kitchen equipment and their uses.
• Knowledge of safety standards, sanitation, and health standards and observe all rules.
• Knowledge of foodborne diseases.
• Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
• Ability to establish and maintain effective working relationships with staff, school staff, administrators and other district personnel.
• Ability to carry out instructions furnished in written, oral, or other form.
• Ability to troubleshoot and solve problems.
• Skilled in positive and effective communications

Assigned Decision Making
Makes decisions concerning the best way to accomplish tasks assigned. Needs to be able to motivate people to work cooperatively and efficiently as a team. Must be able to handle emergencies as they arise. Must take direction well and be able to work within specific guidelines. Makes suggestions but must be willingly to follow directions.

Interactions with Others
Interacts positively with staff, managers, administrators, and other district personnel.

Supervisory Responsibility
Responsible for training second cooks and cook helpers.

Budget Responsibility
NA

Working Environment
Standard commercial kitchen conditions including walk-in freezers and refrigeration rooms. There is daily exposure to heat, cold, and humidity. Steady flow of work required but in voluntary interruptions are common. Constant pressure to complete tasks and meet deadlines causes stress.

Physical Requirements – Not limited to the following:

• While performing the duties of this job, the employee is required to speak and/or hear. Frequently required to stand, walk, reach with hands and arms and stoop, kneel, and crouch. Occasionally required to use hands to handle or feel and must occasionally climb or balance.
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, and depth perception.
• Must be able to lift and/or move up to 50 lbs.

Note: The list of essential and marginal functions and of physical requirements is not exhaustive and may be supplemented in accordance with the requirements of the job.