Nutrition Services Cook

Fargo Public Schools; Fargo (ND); On-site; USD 27,000 - 34,000; Full time

Job summary

Fargo Public Schools is seeking a Kitchen Helper to assist in providing nutritious, high-quality meals for students. You will work with Cooks, Cook's Assistants, and Dishwashers, ensuring meals meet safety and portion standards for 500–1000 daily servings.

Reporting to the Kitchen Manager, you’ll support inventory control, food handling training, and USDA SNP compliance on a 9-month, 6:30 am–2:00 pm schedule. Requires at least 1 year of kitchen experience and basic math/tech skills.

Qualifications

• 1 year experience in a commercial kitchen preparing a variety of food.
• Knowledge of common food preparation tools, terms and measurements.
• Ability to read and interpret safety and procedure instructions.
• Ability to communicate and interact appropriately with coworkers and students.
• Ability to use computer or phone to access district email and foodservice software.

Responsibilities

• Confers with kitchen manager to determine production timelines and schedules.
• Places and retrieves ingredients from storage areas and coolers following FIFO and labeling procedures.
• Assesses and determines quality of inventory and food safety.
• Prepares hot entrees (2-3), multiple side items, and cold items for 500–1000 customers.
• Maintains sanitation and safe food handling, including chemical usage and equipment care.
• Records required information such as temperatures and storage parameters daily.

Skills

Food prep, safety

Inventory/stock control

Communication

Tech literacy

Numeracy

Education

No degree required

Tools

Food prep tools

Job description

Full/Part Time. 875 FTE Regular/TemporaryRegular Schedule 9-months Monday - Friday 6:30 am - 2:00 pm Salary Range Group 4 from $19.64 to $24.63 per hour

Position Purpose

Work as a team member with one or more Cooks, Cook's Assistants, and Dishwashers in providing meals that are nutritious and high quality. This position assists the Kitchen Manager, demonstrates teamwork, and shows consideration for student's needs and reasonable requests.

Responsibilities

• Food Preparation Priority: Essential | Percent of Time: 85% Examples of this work include:
• Confers with kitchen manager to determine production timelines and schedules.
• Places and retrieves ingredients from storage areas and reach-in and/or walk-in coolers and freezers following First-in-first-out and labeling procedures.
• Assesses and determines quality of inventory. Determines when items are unusable due to deficiencies in quality or food safety.
• Performs food preparation such as peeling, cutting, panning, scooping, mixing and assembling using hands, kitchen tools and motorized equipment such as food processors.
• Properly uses and maintains food preparation equipment such as combi and convection ovens, steam kettles, microwaves and heat sealers.
• Prepares hot entrees (2-3), multiple side items, cold items and as assigned for customers ranging in quantity from 500 1000.
• Ensures prepared foods are safe for consumption. Prepares food to be appealing and good quality by following recipes and batch-cooking throughout meal service. Minimizes waste.
• Prepares alternative food items, as instructed by the dietitian, to accommodate students with diet-related disabilities such as allergies.
• Oversees the setup and service of hot items ensuring quality and portion standards are met.
• As needed, portions food into specified quantities to ensure compliance with nutrition requirements and cost parameters.
• Uses cleaning chemicals, 3-compartment sinks, and gloves/hairnets/aprons correctly to ensure food contact surfaces are sanitized to prevent cross-contamination of food.
• Records required information as assigned daily including temperatures for heated and chilled foods, coolers, freezers, and chemical dispensers for documenting food was stored, prepared and served safely as required by food codes.
• Assists in maintaining and receiving inventory of food and supplies. Records usage for cost control and inventory.
• Ability to instruct others on proper food handling and delegate tasks.
• Has working knowledge of all production and cleaning procedures in the kitchen and can provide short-term coverage when needed.
• Complete and demonstrates understanding of rules, policies and guidelines and other assigned duties Priority: Essential | Percent of Time: 15% Examples of this work include:
• Completes annual training required by USDA SNP of 12 hours documented in topics of the administration of federally funded food programs, Civil Rights, food safety and sanitation, required menu meal patterns, accommodating allergies and other disabilities and meal requirements to receive reimbursement funding.
• Ability to perform essential tasks of the Kitchen Manager for daily operation and can provide short-term coverage when needed.

Minimum Qualifications

• Upon hire or within 60 days, completes approved 8-hour food safety and sanitation training course for lead kitchen employees required by food code and USDA SNP. Must complete an approved refresher course every 5 years.
• One year experience in a commercial kitchen preparing a variety of food
• Knowledge of common food preparation tools, terms and measurements
• Ability to add and subtract 3-digit numbers, multiply and divide
• Ability to read and interpret information such as safety and procedure instructions
• Ability to communicate and interact appropriately with coworkers and students
• Ability to use computer or phone to access district email, foodservice software programs and other online resources

Preferred Qualifications

• Experience working with menu management software
• One year experience following the guidelines of a USDA SNP regulated food program

This position reports to: Kitchen Manager

Position works collaboratively with the on-site Kitchen Manager. All employees must comply with department and institution procedures and policies, Fargo Public School policies and procedures, as well as local, state and federal laws, regulations, guidelines and business and industry standards.

Number of employees indirectly supervised: 3

Frequent personal contact with department staff, custodians and drivers. Occasional interaction with students. Occasionally privy to student diet-related medical condition, payment status (Free, Reduced and Full Pay) and lunch account balance and required to keep information confidential.

Work involves activities that include practical, hands-on problems and solutions. Examples of this include troubleshooting food quality deficiencies, equipment malfunctions and physically navigating equipment, such as computerized ovens, under time-restricted conditions. The scope of impact includes meal schedules, student health and financial loss.

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Stand Frequently
• Use hands dexterously (use fingers to handle, feel, type)
• Walk Frequently
• Reach with hands and arms Frequently
• Sit Rarely
• Climb or balance Rarely
• Talk or hear Frequently
• Stoop/kneel/crouch or crawl Occasionally
• Taste or smell Frequently
• Lift and carry up to 50 pounds Occasionally

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level of the work environment is usually moderate due to running equipment and being around large groups of students. Work is performed indoors. Air is occasionally hot and humid due to steam generated by dish machines and ovens. Position accesses reach-in or walk-in coolers and freezers frequently. Position frequently placing items in and out of ovens set up to 400 degrees, works around steam and works with sharp hand-tools and motorized equipment.

School Nutrition Programs are equipped with commodity foods and foodservice equipment funded by the USDA. As such, School Nutrition Programs are relied on to provide continuity of feeding and food distribution during prolonged school closures during times of emergencies. Nutrition Services staff are expected to work in-person to carryout feeding programs during school shutdowns and closures when needed.

Eligibility

Fargo Public Schools does not offer or provide sponsorships. Applicants must be legally authorized to work in the United States.

Applicants who are residents of ND and eligible to claim veteran's preference must upload a Form DD214. Claims for disabled veteran's preference must include a current statement of disabled status from the Veterans Affairs Office.

For more information or questions please email [e-mail].

The Fargo Public School District is committed to maintaining a learning and working environment free from discrimination and harassment in all employment and educational programs, activities, and facilities. The District prohibits discrimination and harassment based on a student's, parent's, guardian's, or employee's race, color, religion, sex, sexual orientation, gender identity, national origin, ancestry, disability, age, or any other status protected by law.

Any person having inquiries concerning the District's compliance with the regulations implementing Title VI, Title IX, the Americans with Disabilities Act (ADA), or Section 504 is directed to contact Dr. Patricia Cummings, Director of Compliance, who has been designated by the District to coordinate efforts to comply with the regulations regarding nondiscrimination. The office address and telephone number of Dr. Cummings are as follows: 700 7th Street S., Fargo, North Dakota 58103, [phone].

If any person believes that the District or District staff have inadequately applied the regulations of (1) Title VI of the Civil Rights Act of 1964, (2) Title IX of the Education Amendment Act of 1972, (3) Section 504 of the Rehabilitation Act of 1973, or (4) the Americans with Disabilities Act, they may bring forward a grievance to the District's Section Director of Compliance who serves as the 504 Coordinator. The District's grievance procedures are established to provide a prompt and equitable resolution of a complaint. However, it should be understood by the individual involved that a complaint can be made to the Office for Civil Rights without going through the District's grievance procedures: