Second Cook

Granite School District; Salt Lake City (UT); On-site; USD 30,000 - 40,000; Full time

Job summary

An established industry player in education is seeking a dedicated Second Cook to assist in food preparation for schools. This role involves preparing, cooking, and packaging food items while ensuring cleanliness and compliance with health regulations. Ideal candidates will have experience in a large kitchen environment and possess basic mathematical skills for food preparation. Join a team that values punctuality and teamwork to deliver nutritious meals to students. If you are passionate about food service and enjoy working in a fast-paced environment, this position is perfect for you.

Qualifications

• Assist in food preparation for various schools, including cooking and cleaning.
• Must be able to handle large kitchen equipment and maintain health standards.
• Physical presence and attendance are essential functions of this position.

Responsibilities

• Prepare and package food items for school lunches and special diets.
• Maintain cleanliness and sanitation of the kitchen area.
• Assist in cooking and preparing various food items as directed.

Skills

Large kitchen experience

Basic mathematical abilities

Use of large kitchen equipment

Compliance with Health Department regulations

Education

High school diploma or equivalent

Tools

Cooking equipment

Packaging machines

Electrical appliances

Job description

'); 'Position Type:
Nutrition Services/ Second Cook

Date Posted:
5/7/2025

Location:
Bates Food Service Center

Date Available:
As soon as possible

Closing Date:
05/14/2025

Prepare, tray, and wrap breads to be frozen, proofed, and/or baked

Prepare for future production needs

Bag, count, and separate breads based on orders, load into appropriate carriers, and store in dock area

Clean oven, clean, mop and sanitize area, empty garbage

Sanitize, dissemble, and reassemble cooking equipment (pots, pumps, beaters, tippers, blasters, tumblers, vats, etc.; may make minor repairs to cooking equipment

Check temperatures and record, as directed by first cook

Gather and prep food items for production needs

Plug in and turn on hot boxes

Open, slice, dice, carry, lift, slide, pour, add, and stir appropriate productions into cooking equipment (pots, vats, etc.) as directed by first cook, recipe, quantities, and production processes.

Scoop, add and mix appropriate ingredients and quantities into emulsifier.

Assist firs cooks with tippers; bag and/or pan prepared hot food; rack vegetables for steamer

Label, pack, package, seal, organize, and load prepared hot food into carriers to fulfill orders.

Organize, date, and rotate products in ingredients and thaw rooms.

Sweep, mop, wipe counters, organize, clean, and sanitize assigned production areas.

Drain and properly dispose of grease in outside grease barrels.

Dispose of garbage in dumpster and trash compactor; reline garbage containters.

Prepare, organize, clean, and sanitize production areas.

Review special diet list paperwork and gather items needed for production.

Assist with preparing various not and cold special diet foods; prepare special diet casseroles from scratch; pan vegetables; ensure no cross contamination and usage of proper ingredients, quantities, and temperatures.

Gather, count, assemble, label, pack, and load produce, food, and menu items to fulfill special diet orders; ensure special diet menus items are packed and labeled accurately and routed to appropriate location.

Respond to school call in requests as needed.

Complete temperature logs.

Open, cut, prepare, grate, tie, and tag cheese products to fulfill production needs and orders.

Gather, mix, prepare, assemble, and package a variety of salads and sandwiches to fulfill orders.

Gather, count assemble, label, pack and load produce, food, and menu items to fulfill orders (i.e., breakfast, lunch, sack lunches, snacks, dinner, etc.); ensure produce, food and menu items are packed and labeled accurately and routed to appropriate location.

Maintain appropriate permits, certifications and/or trainings as required

Complies with applicable district, state and federal laws, rules, and regulations.

Other duties as assigned

Some large kitchen experience preferred

Basic mathematical abilities

Use of large kitchen equipment

Familiar with electrical appliances, hand implements, etc.

Compliance of Health Department regulations

Accountable for own tasks.

Safety of others when handling hot pans, knives, machinery, etc.

Ability to work with others to meet deadlines.

While performing the duties of this job, the employee is required to speak and/or hear. Frequently required to stand, walk, reach with hands and arms and stoop, kneel, and crouch. Occasionally required to use hands to handle or feel and must occasionally climb or balance.

Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, and depth perception.

Must be able to stand for long periods of time

Must be able to lift and/or move up to 50 lbs.

Please note that this posting closes at 3:00 pm on the date listed above.



If you have questions regarding this position, please contact Bobbie Beach, Operations Manager, at (385)-646-6887 or email [e-mail].
Job Title Second Cook Department Bates Central Kitchen Supervisor First Cook, Manager, Director Salary Schedule ESP (62) Lane Placement Lane D Contract Length 9 months (183 Days) FLSA Classification Non-exempt Last Review Date July 2018
To perform this job successfully, an individual must be able to perform each essential function satisfactorily, with or without reasonable accommodations. The requirements listed below are representative of the knowledge, skills, training, education, responsibilities, abilities; the machines, tools and equipment used; background; and any licenses or certifications required. Physical, punctual, reliable, and predictable regular attendance is an essential job function to perform the essential duties and responsibilities of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

Job Summary
The job incumbent assists in the preparation of food for the various schools. Some major cooking is required. But assists in the preparation of meat products, cookies, rolls, salads, cake cutting, jams, dressings, sauces, etc. Helps clean and sanitizes work area. Will also be working with packaging machines for the breakfast in the classroom program. Attendance, physical presence, and timeliness are required ane are essential functions of this position.

Essential Functions

• Prepare, tray, and wrap breads to be frozen, proofed, and/or baked
• Prepare for future production needs
• Bag, count, and separate breads based on orders, load into appropriate carriers, and store in dock area
• Clean oven, clean, mop and sanitize area, empty garbage
• Sanitize, dissemble, and reassemble cooking equipment (pots, pumps, beaters, tippers, blasters, tumblers, vats, etc.; may make minor repairs to cooking equipment
• Check temperatures and record, as directed by first cook
• Gather and prep food items for production needs
• Plug in and turn on hot boxes
• Open, slice, dice, carry, lift, slide, pour, add, and stir appropriate productions into cooking equipment (pots, vats, etc.) as directed by first cook, recipe, quantities, and production processes.
• Scoop, add and mix appropriate ingredients and quantities into emulsifier.
• Assist firs cooks with tippers; bag and/or pan prepared hot food; rack vegetables for steamer
• Label, pack, package, seal, organize, and load prepared hot food into carriers to fulfill orders.
• Organize, date, and rotate products in ingredients and thaw rooms.
• Sweep, mop, wipe counters, organize, clean, and sanitize assigned production areas.
• Drain and properly dispose of grease in outside grease barrels.
• Dispose of garbage in dumpster and trash compactor; reline garbage containters.
• Prepare, organize, clean, and sanitize production areas.
• Review special diet list paperwork and gather items needed for production.
• Assist with preparing various not and cold special diet foods; prepare special diet casseroles from scratch; pan vegetables; ensure no cross contamination and usage of proper ingredients, quantities, and temperatures.
• Gather, count, assemble, label, pack, and load produce, food, and menu items to fulfill special diet orders; ensure special diet menus items are packed and labeled accurately and routed to appropriate location.
• Respond to school call in requests as needed.
• Complete temperature logs.
• Open, cut, prepare, grate, tie, and tag cheese products to fulfill production needs and orders.
• Gather, mix, prepare, assemble, and package a variety of salads and sandwiches to fulfill orders.
• Gather, count assemble, label, pack and load produce, food, and menu items to fulfill orders (i.e., breakfast, lunch, sack lunches, snacks, dinner, etc.); ensure produce, food and menu items are packed and labeled accurately and routed to appropriate location.

Non-Essential Functions

• Maintain appropriate permits, certifications and/or trainings as required
• Complies with applicable district, state and federal laws, rules, and regulations.
• Other duties as assigned

Required Education and Qualifications
High school diploma or equivalent

Required Prior Experience

• Some large kitchen experience preferred

Required Knowledge and Skills

• Basic mathematical abilities
• Use of large kitchen equipment
• Familiar with electrical appliances, hand implements, etc.
• Compliance of Health Department regulations

Assigned Decision Making

• Accountable for own tasks.
• Safety of others when handling hot pans, knives, machinery, etc.
• Ability to work with others to meet deadlines.

Interactions with Others
Interacts positively with students, staff, managers, directors, vendors, and other district personnel.

Supervisory Responsibility
NA

Budget Responsibility
NA

Working Environment
Standard commercial kitchen conditions including walk-in freezers and refrigeration rooms. There is daily exposure to heat, cold, and humidity. Steady flow of work required but in voluntary interruptions are common. Constant pressure to complete tasks and meet deadlines causes stress.

Physical Requirements – Not limited to the following:

• While performing the duties of this job, the employee is required to speak and/or hear. Frequently required to stand, walk, reach with hands and arms and stoop, kneel, and crouch. Occasionally required to use hands to handle or feel and must occasionally climb or balance.
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, and depth perception.
• Must be able to stand for long periods of time
• Must be able to lift and/or move up to 50 lbs.

Note: The list of essential and marginal functions and of physical requirements is not exhaustive and may be supplemented in accordance with the requirements of the job.