Nutrition Services Culinary Associate

Mesa County Valley School District 51; Bridges Switch (CO); On-site; USD 24,204 - 27,510; Part time

Job summary

A Colorado school district is seeking a Nutrition Services Culinary Associate to join their culinary team. This role involves creating and serving healthy meals to students while maintaining high food safety standards. Responsibilities include food production, serving meals, complying with USDA regulations, and performing kitchen hygiene tasks. Applicants should have a high school diploma, conversational English skills, and a passion for culinary work within an educational environment.

Qualifications

• High school diploma or equivalent required.
• Conversational English language skills are necessary.
• Ability to learn and comply with the Healthy Hunger Free Kids Act.

Responsibilities

• Provide well-balanced, nutritious meals to students.
• Serve meals in a friendly and professional manner.
• Maintain compliance with food safety guidelines.
• Perform cleaning and hygiene tasks in the kitchen.
• Assist in rotating stock and managing inventory.

Skills

Conversational English language skills

Basic written communication in English

Bilingual in English/Spanish

Ability to manage multiple priorities

Team collaboration

Food safety knowledge

Education

High school diploma or equivalent

Tools

Institutional food service equipment

Computers and peripherals

Mechanical dishwashers

Job description

Job Title

Nutrition Services Culinary Associate

Pay Program

Support Staff

FLSA Status

Non-Exempt

Reports To

Culinary Manager, Nutrition Services

Work Year

10 Months (175 Days / 4 Hours)

Pay Range

CH 6 $17.57 - $19.97

Vision

We Fuel Successful Learning.

Summary

Operating under the general supervision of the school’s Culinary Manager, the employee is a member of the school’s culinary team working to create and serve scratch produced meals to the District’s students. Performs highly technical scratch food production duties utilizing all components of the Healthy Hunger Free Kids Act and Nourish Colorado Scratch School Meal Initiative. The employee is charged with providing well-balanced nutritious meals per approved USDA & Live Well recipe and production records. Serving high risk populations, school food service activities require the highest degree of customer service skills, production & food safety practices.

Essential Duties and Responsibilities

1. Using highly technical scratch meal production techniques, provide well-balanced, nutritious, and tasteful meals to students. Use a wide range of commercial kitchen equipment including food processors, steamers, kettles, immersion blenders, and convection ovens as part of the scratch cooking environment. Apply basic cooking principles for prep work, baking, stove top, and knife work. Follow USDA standardized recipes, maintain production records, and incorporate Nourish Co. scratch meal training into daily responsibilities.
2. Serve prepared meals as part of the school’s culinary team in a friendly, tactful, and professional manner, adhering to the school’s established mealtime schedules and maintaining compliance with correct portion size and USDA Offer versus Serve regulations. Follow USDA Counting & Claiming procedures as part of the Healthy Hunger Free Kids Act.
3. Ensure the health and safety of students and staff as scratch ingredients are used at each site, including raw proteins and produce products. Incorporate a high degree of food safety knowledge and procedures. Maintain compliance with all District, Colorado Department of Education, USDA, state and federal laws, statutes and guidelines. Monitor proper food and equipment temperatures using HAACP standards and take proper protocols for foods outside the safe range.
4. Maintain highest hygiene and sanitation standards by performing cleaning tasks including dishwashing, cleaning and sanitizing all food contact surfaces, cleaning all non-food contact surfaces (floors, shelving, walls, windows, kitchen restroom facilities), laundering linens and towels, and following all health & safety Vector training.
5. Rotate and cross-train in all scratch meal production and serve stations within the kitchen, adjusting and changing assigned tasks to ensure food quality, safety, and customer service standards are met. Use point of sale (POS) and time clock computer, handle cash, prepare daily deposits, and work at other school locations as needed. Participate in one annual food open house event per year to promote the healthy school meal program.
6. Assist the Culinary Manager by using First-In, First-Out (FIFO) and IFAS guidelines to rotate stock and manage inventory.
7. Perform other duties as assigned.

Education and Related Work Experience

• High school diploma or equivalent required (acceptable education at the sole discretion of the District).
• Position requires conversational English language skills.

Licenses, Registrations, or Certifications

• Criminal background check required for hire.
• Current Mesa County Food Handlers Card required within 90 days of hire.
• Pass lift tests, including carrying liquids, of up to 50 lbs at time of hire with recertification every three years.
• Attend and successfully complete all staff development training as required by law or as directed by the Director of Nutrition Services.

Technical Skills, Knowledge & Abilities

• Basic written communication skills in English.
• Oral bilingual skills in English/Spanish are desirable.
• Ability to learn and comply with components of the Healthy Hunger Free Kids Act.
• Ability and passion for culinary training to grow within the District.
• Ability to manage multiple priorities with frequent interruptions in a timely manner.
• Ability to maintain confidentiality in all aspects of the job.
• Ability to work collaboratively within a team setting.
• Ability to follow and comply with current Colorado Department of Education and District policies and guidelines regarding food preparation, delivery, and storage.
• Ability to communicate, interact and work effectively and cooperatively with students and people from diverse ethnic and educational backgrounds.
• Ability to recognize the importance of safety in the workplace, follow safety rules, practice safe work habits, utilize appropriate safety equipment, and report unsafe conditions to the appropriate administrator.

Materials and Equipment Operating Knowledge

• Operating knowledge of and experience with institutional food service equipment such as ovens, warmers, mixers, steamers, kettles, meat slicers, food processors, sectionizers, and immersion blenders.
• Operating knowledge of and experience with mechanical dishwashers and three-compartment sinks.
• Operating knowledge of and experience with personal computers and peripherals.
• Operating knowledge of and experience with typical office equipment such as telephones, copiers, fax machines, and e-mail.