Mid-Morning Cook (Part-Time)

Vallivue School District; United States; On-site; USD 17,000 - 28,000; Part time

Job summary

Vallivue School District is seeking a part-time Nutrition Services Supervisor to coordinate the school kitchen and cafeteria operations. The role focuses on preparing nutritious meals, ensuring compliance with state and federal guidelines, maintaining cleanliness, and supervising staff to deliver high-quality service.

Responsibilities include menu-based food production, inventory control, and collaboration with campus nurses on dietary needs, while upholding safety standards and confidentiality.

Qualifications

• High school diploma or GED required.
• Experience in cafeteria food service as determined by the Board.
• Experience with budgeting preferred.
• Knowledge of nutrition, sanitation, and applicable laws and Board policy.
• Knowledge of methods for large-quantity food prep and recipe scaling.
• Ability to plan work and supervise others.
• Able to perform simple bookkeeping and inventory procedures.
• Ability to stand/walk long hours and lift heavy items.
• Understanding of Material Safety Data Sheets (MSDS).
• Ability to communicate clearly with staff and students.

Responsibilities

• Prepare daily meals on time according to a planned menu and standards set by state and federal agencies.
• Maintain safety and cleanliness in the kitchen and cafeteria.
• Prepare food using tested recipes and ensure high quality in flavor and appearance.
• Consult with the school nurse on dietary needs and allergies.
• Store food items properly and maintain temperatures.
• Determine quantities and serving sizes to meet age requirements.
• Operate kitchen equipment safely and efficiently.
• Assist in serving food and cleaning duties.
• Cooperate with principals and custodians to maintain healthful conditions.
• Prepare reports as directed by the supervisor.

Skills

Food service ops

Budgeting

Sanitation knowledge

Staff supervision

Food safety

Communication

Confidentiality

Education

High school diploma or GED

Tools

Inventory software

Recordkeeping systems

Job description

QUALIFICATIONS

• High school diploma or General Education Degree
• Minimum experience in cafeteria food service as determined by the Board
• Experience with bookkeeping/budgeting procedures preferred
• Knowledge of the principles of food management, nutrition, sanitation, and applicable federal and state law, administrative rules, and Board policy
• General knowledge of the best methods of preparing and cooking food in large quantities and ability to adjust recipes to the quantity required
• Ability to plan own work schedule and to direct and supervise others
• Ability to perform simple bookkeeping and inventory procedures
• Ability to stand and walk for most of the day, carry hot pans, push carts, stoop, and reach for heavy items
• A general understanding of Material Safety Data Sheets
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees
• Self-motivated
• Work well with students and staff
• Excellent organizational skills
• Maintain confidentiality of staff and students

PRIMARY RESPONSIBILITY TO

Nutrition Services Supervisor and Building Principal

JOB SUMMARY

To prepare and serve students attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and warmth in harmony with state and federal guidelines. To coordinate the work or the school kitchen and cafeteria.

MAJOR DUTIES AND RESPONSIBILITIES

Kitchen and Food Operations

• Prepare daily school meals on time and according to a planned menu and to standards set forth by the appropriate state and federal agencies and the District's food service department
• Maintain the highest standard of safety and cleanliness in the kitchen and cafeteria
• Prepare food according to a planned menu and tested, uniform recipes and determine if the finished product is of high quality both in flavor and appearance before it is served
• Consult with the school nurse regarding special dietary needs and serious food allergies of students and staff
• Be responsible for the proper storage of all food items, keeping frozen and refrigerated items at the required temperatures
• Determine the quantities of each food to be prepared daily and the size of serving to meet the necessary age requirements
• Use all kitchen equipment safely, properly, and efficiently
• Assist in serving food
• Clean kitchen equipment, dishes, utensils, and tables
• Cooperate with Building Principals and custodians in maintaining healthful and sanitary conditions of the food preparation, storage, serving, and dining areas

Financial and Inventory Responsibilities

• Report to the food service supervisor any faulty or inferior quality food that is received
• Oversee the locking of the storeroom and the maintaining of correct inventories
• Keep daily records of what is used
• Assume responsibility for the security of food and supplies

OTHER

• Report immediately to the building principal any problem or accident occurring in the kitchen or cafeteria area
• Maintain friendly relations with other school staff and with lunchroom customers
• Confer with the food service supervisor regarding anypersonnelproblems and matters related to the food service operationPrepare all reports as directed by the Food Service Supervisor
• Keep the food service supervisor and Building Principal informed of activities and problems
• Assume responsibility for his or her continuing professional growth and development through such efforts as attendance at inservices. This shall include at least4 hours per year of training in administrative practices, the identification of reimbursable meals at the point of service, nutrition, health and safety standards, and any other topics required by the Food and Nutrition Service of the United States Department of Agriculture
• Seek assistance should emergencies arise
• Represent the school district in a positive manner
• Know and follow school district policy and chain of command
• Perform other duties as assigned

EVALUATION

Performance of this position will be evaluated annually by the food service supervisor and/or building principal in conformance with federal and state law, administrative rules, and Board policy.

TERMS OF EMPLOYMENT

This is a part-time position requiring approximately 3.75 hours per day, depending on the assignment. Thisposition shall be considered in all respects "employment at will". The "employment period" and other descriptions and terms set forth in this job description shall not create a property right in the employee. These are set forth only to advise the employee of when and what type of services will be required by the district so long as the employment continues.

NOTE

All certificated and non-certificated employees and other individuals are required to undergo a criminal history check and submit to fingerprinting. Any applicant convicted of any of the felony crimes enumerated in Section 33-1208, Idaho Code may not be hired, and any applicant convicted of any felony offense listed in Section 33-1208(2), Idaho Code shall not be hired.

LEGAL REFERENCE

• Legal Reference: I.C. § 33-512 Governance of Schools
• I.C. § 33-1210 Information on Past Job Performance
• 7 CFR § 210.30 School Nutrition Program Professional Standards

OTHER REFERENCES

Questions & Answers (Q&As) on the Final Rule "Professional Standards for State and Local School Nutrition Programs Personnel as Required by the Healthy, Hunger-Free Kids Act of 2010"