2026-2027 SY Cook at Pinon Elementary School

All positions with Santa Fe Public Schools require a pre-employment background check. The applicant is responsible for the cost of the fingerprints and background check. Some positions have additional requirements as established by Federal or State rules and regulations. All applicants for Cook must have a Food Handler Certification which meets the standards of the New Mexico Environment Department or must obtain this certification within 30 days of employment. For information on how to obtain the certification go to

General Function:
Prepares and serves attractive nutritious and palatable cafeteria meals in an efficient pleasant and clean environment while meeting standards for Child Nutrition programs and complying with sanitation standards and district policies.

Education/Training/Experience:

Minimum: High School diploma or equivalent preferred but not required.
Preferred: Cooking experience. Bilingual English/Spanish
Certifications: Must have or obtain Food Handler Certification

Salary:
$21683

Knowledge/Skills and Abilities:
Knowledge of serving portions and reimbursable meal requirements. Ability to read and follow recipes prepare food and complete required worksheets. Ability to communicate effectively with managers teachers and students.

Essential Job Functions:
All functions are performed in accordance with established policies procedures safety and environmental regulations facility and computer security policies and procedures. Functions are subject to change over time to meet the organizations needs. Current essential functions include but are not limited to the following:

1. Complies with department rules procedures administrative directives and regulations district policies and procedures and federal state and local regulations.
2. Prepares or assists in the preparation service and clean-up of foods using menus standardized recipes designated portion sizes and following district sanitation procedures.
3. Follows work schedules - plans and organizes duties prior to beginning tasks.
4. Figures the mathematical conversion of recipes to the required amounts when necessary. Knows and uses accurately measurements for recipe ingredients such as pounds cups gallons tablespoons etc.
5. Records food used on Food Production Worksheets accurately to account for usage.
6. Stores utilizes and disposes of food and supplies following federal state and local regulations.
7. Assists with taking inventory counts of food and supplies as required or assigned.
8. Follows sanitation and safety standards in clean-up and operation of the kitchen and kitchen equipment.
9. Practices a clean as you go policy to keep the work area clean and sanitized.
10. Reports equipment needing repairs to the foodservice manager.
11. Reports accidents to the foodservice manager immediately.
12. Must be familiar with reimbursable meals. Serves food to students and adults in a friendly and appetizing manner meeting requirements by offering correct portions.
13. Performs other relevant tasks as may be required.

Resources Used in Performing the Job Include (but are not limited to):
Manual and mechanical kitchen equipment such as knives can openers scales serving equipment etc. as well as institutional cooking equipment such as mixers ovens steamers dishwashers etc. Recipes menus food production worksheets.

Physical/Cognitive Requirements:
Push carry and lift large and heavy items (40 lbs.); Ability to bend twist and reach and stoop. The entire shift involves walking or be able to speak read and understand sufficiently to successfully receive/provide information to/from students supervisors co-workers etc.

Environmental Conditions:
The environment may be hot or humid and may also be loud during service. Use of certain kitchen equipment can be hazardous.

Personal Accountability:

1. Demonstrates reliability as evidenced by attendance records and punctuality.
2. Properly notifies supervisor and/or designee of absences or tardiness.
3. Begins and completes work within the allotted time.
4. Consistently appears in attire appropriate to the work environment.
5. Demonstrates skill in the use of equipment including its capabilities limitations and appropriate/special applications
6. Protects the Districts resources through appropriate and careful use of supplies and equipment.
7. Utilizes appropriate body mechanics to aid in the prevention of muscle strain/injury.

Santa Fe Public Schools does not discriminate based on race color national origin ancestry religion sex sexual orientation gender identity or expression marital status pregnancy disability age veteran status medical/genetic information or any other characteristic protected by law.