TVS Dining Hall PT Cook

Trinity Valley School; Fort Worth (TX); On-site; USD 17,908 - 27,552; Part time

Job summary

Trinity Valley School in Fort Worth, TX seeks a Part-time Cook to join the TVS Dining Hall for the 2026-2027 school year and beyond. The shift runs 8:00am–2:00pm, Monday through Friday, providing meals to students and staff in a fast-paced educational setting.

You will read recipes, manage inventory, maintain safety and sanitation, and work closely with the Executive Chef. The role requires at least two years in a commercial kitchen, strong teamwork, and the ability to lift up to fifty pounds

Qualifications

• Minimum 2 years of experience in a commercial kitchen.
• Ability to read and follow recipes and communicate with supervisors.
• Effective communication with staff and students in a school environment.
• Ability to reach, bend, and lift up to 50 pounds.
• Food handler certification maintained.
• Flexible with duties and able to multi-task without supervision.

Responsibilities

• Read and follow recipes, track inventory, and communicate needs to the Executive Chef.
• Adhere to standards, portion control, and kitchen policies.
• Follow health department and TVS guidelines.
• Maintain a clean and sanitary workstation and rotate products properly.
• Assist with opening/closing checklists and other kitchen duties as assigned.

Skills

Communication

Teamwork

Food Handler Certification

Physical Ability

Multi-tasking

Job description

Position Description

Trinity Valley School seeks Part-time Cook to join the TVS Dining Hall for the 2026-2027 school year and beyond. (8:00am-2:00pm M-F)

Essential Duties and Responsibilities

• Must be able to read and work off a recipe, keep track of inventory and communicate with Executive Chef or Executive Sous Chef as to what you need to complete your tasks.
• Knows and complies with set standards, techniques, portion control, kitchen rules, policies, and procedures.
• Must adhere to all standards set forth by the health department, Executive Chef and TVS.
• Maintain a clean and sanitary workstation including tables, shelves, kitchen equipment and refrigeration areas.
• Handles, stores, and rotates all products properly.
• Adheres to opening and closing checklists.
• Performs other kitchen related duties as assigned by the Executive Chef or Executive Sous Chef.

Knowledge, Experience, and Skill Requirements

• Must have a minimum of 2 years work experience in a commercial kitchen.
• Ability to interact positively with supervisor, management, co-workers, faculty, staff, students, to promote a team effort and maintain a positive and professional approach.
• Ability to communicate effectively with managers, kitchen personnel, faculty, staff and students.
• Ability to reach, bend, stoop and frequently lift to 50 pounds.
• Ability to do repetitive work in a standing position.
• Maintain up to date food handler's certification.
• Flexibility with job duties, ability to multi-task and ability to work un-supervised.
• Recognize, embrace, and advance institutional goals for Equity, Inclusion, and Community.
• Nurture a deep feeling of community through actions and attitudes.
• Exemplify personal and professional integrity.
• Work collaboratively, communicate effectively, and seek continued growth as a life-long learner.