School Year

(Posted: 5/2/2025)

POSITION: Cook Ritenour High School

QUALIFICATIONS:High school diploma or equivalent is required. Over one year up to and including two years of food service experience.

Application Submission Procedure External Candidates

• To ensure full consideration please complete our online application.
• Applications are accepted only through this processmailed or emailed application materials will not be considered.
• Upload letter of interest resume and transcripts. All documents are requiredpartial or incomplete application materials will not be considered or reviewed; please make sure that all documents are uploaded appropriately.

Application Submission Procedure Internal Candidates

• To ensure full consideration please complete internal application.
• UnderApply for Jobs Internal clickonline application. New applicants will then create an internal profile by first clickingYes I am an employee.
• Once logged in click on Job Listings and apply for the position.

SALARY:Child Nutrition Salary Schedule

DEADLINE: Until filled

JOB DESCRIPTION

JOB TITLE: Cook

Prepares food items such as soups meats vegetables salads dressings and desserts for consumption in school cafeterias using cafeteria equipment and personal previous cooking experience.

REPORTS TO:Kitchen Manager

EXAMPLE(S) of WORK PERFORMED:

• Inspects all equipment in assigned area for cleanliness and functional operation.
• Orders and receives food supplies for assigned area.
• Serves students and staff from the cafeteria serving counter.
• Checks equipment and cafeteria premises for safe working conditions.
• Participates in the preparation and serving of food in the cafeteria and proper storage of leftovers.
• Occasionally prepare and serve meals outside of the regular school day for special events.
• Participates in the cleaning and sanitizing of dining areas of the cafeteria.
• Other related duties as assigned.

ESSENTIAL FUNCTIONS:

When a specific assignment has additional or different ESSENTIAL FUNCTION requirements the differences will be discussed at the time of assignment.

• Regular attendance is required to provide support to the students and professional staff.
• Prepares food items from menus for breakfast or lunch.
• Operates basic kitchen equipment including slicers fryers ovens can openers and dishwashers.
• Serves food from clean and sanitized serving counters.
• Cleans preparation and dining areas.
• Moves cooking utensils and food items.
• Has knowledge of the menu for current day and next.
• Keeps production records of the food cooked daily.
• Use production records for accurate forecasting.

Physical Demands (Strength)

Exerts 20 to 50 pounds of force frequently and/or

Exerts 10 to 25 pounds of force frequently and/or

Exerts up to 10 pounds of force constantly to move objects.

Maintain adequate personal hygiene and cleanliness; wear minimal jewelry.

Keep a teamwork based mindset while working with others.

Wear gloves and hairnet at all times in kitchen and be able to continuously stand.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

KNOWLEDGE SKILLS and ABILITIES:

Vocational Preparation: (Experience)

At least one year and up to two years of experience in a large scale food production operation.

Education Preparation: (Formal and Informal)

Requires the use of common sense understanding of detailed but straightforward written and oral instruction; ability to handle simple one or two step instructions in standardized situations with the possibility of occasional variables; can use mathematical functions of adding subtracting multiplying dividing measurements for recipe adjustments and reading writing and conversing at a level commonly associated with a high school diploma.

Sanitation Certification required.

WORK ASSIGNMENTS AND EVALUATION:

Food service responsibilities are assigned upon employment. Work duties may be assigned verbally

and in writing. Food service work involves ongoing contact with supervisor. May help with receiving and

stocking inventory. There may be occasional work as a cashier operator. Employee in this position is

evaluated annually at a minimum.

ENVIRONMENT CONDITIONS:

While performing the duties of this job the employee may occasionally work in temperatures that exceed

100 degrees Fahrenheit. The work environment is usually quite loud and there is a greater than average risk

for minor cuts and burns.