Nutrition Service Lead Cook - Elementary

Alpine School District; Orem (UT); On-site; USD 24,108 - 27,083; Part time

Job summary

Alpine School District is looking for a Nutrition Service Lead Cook to support food service activities at schools. The role involves preparing and cooking food items in accordance with nutritional guidelines, maintaining sanitary conditions, and managing food transactions.

The ideal candidate will have a high school diploma or equivalent and relevant job-related experience. Join us to contribute to the health and nutrition of our students!

Qualifications

• Age 16+.
• Job-related experience is required.

Responsibilities

• Prepare and cook food items meeting nutritional requirements.
• Maintain cleanliness of kitchen and food areas.
• Assure compliance with health standards.

Education

High school diploma or equivalent

Job description

Nutrition Service Lead Cook - Elementary

Lane 7 Contract and Benefits – 180 Day Contract

Hours a day: 6 • Hourly rate: $17.50 - $19.66 (depending on qualifications and experience)

Contact Information

• Name: Sil Bianchetti
• Phone: [phone]
• Email: [e-mail]

This position supports the food service activities at the assigned location, with responsibilities for cooking food items that meet mandated nutritional requirements and/or requests of students and school personnel; verifying quantities and specifications of orders; maintaining facilities in a sanitary condition; and assisting assigned food service personnel in performing their functions. This job reports to Assigned Supervisor.

Essential Functions

• Assists others in the preparation, cooking and serving of food and beverage items (e.g., main dishes, breads, desserts, pizza) for the purpose of meeting mandated nutritional and health standards and ensuring appealing presentation.
• Cleans utensils, equipment, and storage, food preparation and serving areas (e.g., oven, refrigerator) for the purpose of maintaining required sanitary conditions.
• Collects payments for food items from students and staff (e.g., cash, checks, lunch cards) for the purpose of completing transactions and/or securing funds for food selection.
• Contacts parents or guardians to inform them of negative account balances.
• Prepares and cooks food from scratch (e.g., main dishes) 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 of food items.
• Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff.
• Inspects food items (e.g., meat) for the purpose of verifying quantity, quality and specifications of orders to meet preparation requirements or comply with mandated health standards.
• Inventories food, condiments, supplies and equipment at specified intervals (e.g., spices, meats, ketchup) for the purpose of ensuring availability of items required for meeting projected menu requirements.
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition (e.g., freezer) for the purpose of complying with current health standards.
• Oversees assigned site operations in manager’s absence (e.g., monitors meal accounts and expenditures, evaluates new products and/or menus) for the purpose of providing efficient food services at the assigned site in compliance with established nutritional and health requirements.
• Participates in unit meetings, in-service training, workshops (e.g., Food Handler Permit training) for the purpose of conveying and/or gathering information required to perform job functions.
• Reconciles cash and credit receipts to meal counts for the purpose of maintaining accurate account balances and complying with established policies and/or procedures.

Marginal Functions

• Monitors kitchen and cafeteria areas to ensure a safe and sanitary working environment.
• Performs other related duties as assigned to ensure the efficient and effective functioning of the work unit.
• Prepares documentation (e.g., inventory and supply lists, machine logs) to provide written support and/or convey information.
• Reports equipment malfunctions (e.g., oven temperature malfunction) to maintain equipment in safe working order.
• Stocks food, condiments and supplies (e.g., seasonings, meats) to maintain adequate quantities and security of items.

Requirements

• Age 16+
• High school diploma or equivalent.
• Job‑related experience is required.