Kitchen Staff - Cook

Fremont County School District #21; Las Vegas (NV); On-site; USD 17,000 - 22,000; Full time

Job summary

Fremont County School District 21 is seeking a Cooks Helper to support the district’s food service program. You will prepare meals, verify quantities, and maintain sanitary kitchen and cafeteria areas to meet mandated nutritional requirements.

Responsibilities include cooking from scratch, estimating portions, inspecting ingredients, and restocking supplies. This role reports to the Head Cook and requires Serve-Safe certification and a high school diploma.

Qualifications

• High school diploma or equivalent required.
• Serve-Safe Certification required.

Responsibilities

• Cooks food, prepared and/or from scratch, to meet nutritional and projected meal requirements.
• Estimate food preparation amounts and adjust recipes to minimize waste.
• Inspect foods for quantity, quality and specifications to meet standards.
• Maintain sanitary conditions in storages, preparation and serving areas.
• Stock food, condiments and supplies to ensure adequate quantities and security.
• Serve one or more items of food to meet nutritional requirements and requests.

Skills

Safety practices

Kitchen equipment operation

Software applications

Education

High school diploma or equivalent

Serve-Safe Certification

Job description

• Position Type:
  Student Support Services/ Cafeteria
  
• Date Posted:
  8/24/2026
  
• Location:
  Fremont County School District 21
  
• Date Available:
  10/22/2026
  
• Closing Date:
  10/08/2026
  

Job Description

Fremont County School District 21

Cooks Helper

Purpose Statement

The job of Cooks Helper is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for cooking 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 Head Cook.

Essential Functions

• Attends meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.
• Cleans utensils, equipment, storage areas, food preparation and serving areas for the purpose of maintaining required sanitary conditions.
• Cooks food, prepared and/or from scratch, for the purpose of meeting mandated nutritional and projected meal requirements.
• Estimates food preparation amounts and adjusts recipes if required for the purpose of meeting projected meal requirements and minimizing waste.
• Evaluates prepared foods for flavor, appearance and temperature for the purpose of providing items that will be accepted by students and/or staff.
• Inspects food items for the purpose of verifying quantity, quality and specifications of orders to meet preparation requirements and/or complying with mandated health standards.
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.
• 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.

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 clear; 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. Some problem solving may be required to identify issues and select 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; There is a continual opportunity to impact the organization's services.

Work Environment

The usual and customary methods of performing the jobs 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, 50% walking, and 45% 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 required.

Education

High school diploma or equivalent.

Certificates and Licenses

Serve-Safe Certification

Clearances

Criminal Background Clearance, Drug Test

FLSA Status

Non Exempt

Salary Grade

Class 1

Title IX Coordinator

Title*: Principal
Address: 90 Ethete Rd, Fort Washakie, WY 82514
Telephone Number: 307.332.5983
Email:

Section 504/ADA Coordinator

Title*: Principal
Address: 90 Ethete Rd, Fort Washakie, WY 82514
Telephone Number: 307.332.5983
Email:

Civil Rights Compliance Coordinator

Title*: Superintendent
Address: 90 Ethete Rd, Fort Washakie, WY 82514
Telephone Number: 307.332.5983
Email:

*OCR recognizes that including a person's name may result in an overly burdensome requirement to republish the notice if a person leaves the coordinator position. It is acceptable for a school district to identify its coordinator only through a position title