Nutrition Service Lead Cook - Secondary

Alpine School District; American Fork (UT); On-site; USD 26,174 - 30,307; Full time

Job summary

Alpine School District is seeking a Nutrition Service Lead Cook for secondary schools in American Fork, Utah. This role involves cooking, preparation, and sanitation of food services, ensuring compliance with health standards. Applicants must be at least 16 years old and hold a high school diploma or equivalent.

The position offers an hourly rate of $19.19 to $21.56 based on experience and qualifications. This is a 180-day contract requiring 6 hours per day.

Qualifications

• Must be at least 16 years old.
• Experience in food service or nutrition-related fields is required.

Responsibilities

• Assist in food preparation, cooking, and serving.
• Maintain sanitation of the cooking and serving areas.
• Monitor kitchen operations to ensure health standards.

Skills

Food preparation

Sanitation standards

Food service experience

Time management

Education

High school diploma or equivalent

Job description

Nutrition Service Lead Cook - Secondary

Lane 9 Contract and Benefits

180 Day Contract

Hours a day: 6

Hourly rate: $19.19-21.56 depending on qualifications and experience.

Contact Information

• Name: Emily Carson
• Phone: [phone]
• Email: [e-mail]

The job of Nutrition Services Lead Cook-Secondary 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 school personnel; verifying quantities and specifications of orders; maintaining facilities in a sanitary condition; and assisting assigned food service personnel in performing their functions.

Essential Functions

• Assists others in the preparation, cooking and serving of food and beverage items (e.g. main dishes, breads, desserts, as assigned by manager, etc.) 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, etc.) for the purpose of maintaining required sanitary conditions.
• Contacts parents or guardians regarding payments for the purpose of informing and resolving the student negative account balance.
• Cooks food, prepared and/or from scratch (e.g. main dishes, etc.) for the purpose of meeting mandated nutritional and projected meal requirements.
• Estimates food preparation amounts and adjusts recipes as needed for the purpose of meeting projected meal requirements and minimizing waste of food items.
• Evaluates prepared food for flavor, appearance and temperature (e.g. seasonings for main dishes, etc.) for the purpose of presenting 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.
• Inventories food, condiments, supplies and equipment at specified intervals 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 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.
• Oversees assigned site operations in manager's absence (e.g. monitor meal accounts and expenditures, evaluate new products and/or menus, etc.) 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, etc. (e.g. Food Handler Permit training, etc.) for the purpose of conveying and/or gathering information required to perform job functions.
• Prepares documentation (e.g. inventory and supply lists, machine logs, etc.) for the purpose of providing written support and/or conveying information.
• Reports equipment malfunctions (e.g. oven and refrigeration unit temperature malfunction, etc.) for the purpose of maintaining equipment in safe working order.
• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Requirements

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