Cook - Vancouver Public Schools

7.0 hours per day, 9 months per year



Fair Labor Standard Act Status: Non-exempt







Job Purpose: The Nutrition Services Cook, under the direction of their Kitchen Manager, is responsible for reviewing the cycle menu and executing a comprehensive meal production process. The Nutrition Services Cook is responsible for performing meal preparation and meal service tasks including but not limited to execution of scratch-cooked or heat and serve meals, serving and counting meals at the point-of-service, assisting the manager, and clean-up activities such as washing dishes or equipment. Cafeteria Assistants must demonstrate expert knowledge of Hazardous Analysis Critical Control Point (HACCP) standard operating procedures. The Nutrition Services Cook must demonstrate excellent communication with their Kitchen Manager, assisting with forecasting and other meal planning considerations. The Nutrition Services Cook must serve as a positive role model for students and work in a flexible and cooperative manner











We appreciate your interest in employment with Vancouver Public Schools (VPS). All applications are considered and reviewed. The most qualified and competitive applicant(s) that possess directly related experience and expertise, training, and education may be invited to participate in the interview/selection process. As part of the selection process, the District conducts confidential reference checks to include former and present employers and also requires a criminal background investigation. Unfortunately, due to the number of applications received, not all applicants will receive an interview.







Résumés should include education, relevant experience (including current position), and skills which highlight the qualifications of the position to which a person is applying.







All district employees are encouraged to review their personnel file periodically to ensure that their file includes current and relevant documentation that supports their education, experience, training, etc., as it relates to qualifications described on job postings.







QUALIFICATIONS:





+ Possess a current Washington State Food Workers Card. The test may be completed at the local health department (https://www.doh.wa.gov/CommunityandEnvironment/Food/LocalFoodSafetyContacts) , or completed online (https://www.foodworkercard.wa.gov/) .



+ High school diploma or equivalent preferred.



+ Ability to operate computer.



+ Demonstrated successful quantity cooking experience* as defined in the essential functions. One of the following eligibility requirements must be met:







+ At least 6 weeks total step-up cooking experience in VPS within the last 5 years



+ At least 3 weeks of consistent (no break) step-up cooking experience in VPS within the last 2 years



+ At least 13 months of consistent, documented quantity cooking experience in any other foodservice establishment within the last 2 years





KNOWLEDGE, SKILLS, & ABILITIES:





+ Ability to work effectively as a team member and team leader as-needed.



+ Ability to meet tight time lines with frequent interruptions.



+ Ability to sustain poise and confidence in managing emotional and difficult situations.



+ Ability to maintain confidentiality.



+ Ability to demonstrate attention to detail and accuracy.



+ Ability to read, write, and perform cooking related math computation.



+ Self-motivated, with good organizational skills.



+ Ability to plan, direct, and evaluate the work of nutrition services employees.



+ Ability to analyze situations, identify problems, recommend solutions and evaluate outcomes



+ Regular attendance to carry out the duties and responsibilities Regular attendance to carry out the duties and responsibilities of the position to achieve program requirements, goals, and outcomes.



+ Ability to perform the physical aspects of the job, such as bending and moving as necessary for food preparation, cleaning, and storage.



+ Excellent communication skills and collaboration with Kitchen Manager.



+ Ability to communicate effectively with district wide staff, colleagues and students.



+ Ability to safely lift and move packages of food and cooking equipment weighing 1/3 of your body weight up to 50 pounds, using assistance or mechanical aid when appropriate.



+ Ability to safely move around in crowded kitchen areas and perform duties at standard kitchen counter height.



+ Ability to safely operate kitchen equipment, inspect cleanliness of work area, and read paperwork.



+ Ability to assume kitchen manager duties when manager is absent.



+ Ability to obtain a First Aid/CPR certification.



+ Follow Annual Training plan to meet USDA Professional Standards requirements for School Nutrition Employees.









WORK ENVIRONMENT/PHYSICAL DEMANDS:





+ Constantly (67-100%): stand, hear, see, grasp multiple kitchen items



+ Frequently (34-66%): communicate, walk, stoop, bend, reach, use fingers, repetitive motion, reach at waist, lift or carry up to 25 pounds, push or pull up to 10 pounds



+ Occasionally (6-33%): crouch, twist, kneel, reach below waist, operate controls, lift or carry up to 20 pounds, push or pull up to 20 pounds, exposure to loud noises



+ Rarely (1-5%): sit, climb, balance, reach shoulder to overhead, lift or carry 26 to 50 pounds, push or pull 21 to 60 pounds



+ Maintain composure under stress in the presence of emotionally and physically challenging interactions



+ May be exposed to extreme cold, heat, wetness (non-weather related), and steam





The demands described here represent those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.







ESSENTIAL FUNCTIONS:





+ Treat co-workers, supervisors, students, parents and others with dignity and respect at all times.



+ Serve as a positive role model for students, and practices the behaviors that are expected of our students.



+ Work in a flexible and cooperative manner.



+ Prepare menu items according to standardized recipes, consistently following proper food safety methods and monitoring food safety indicators throughout preparation. Plan and execute preparation of made-from-scratch and heat/serve menu items. Determine quantities of food required for recipes based on serving expectations. Determine quantities of food needed based on volume and student needs while maintaining required records and within budget. Effectively communicate with kitchen manager to ensure required and desired ingredients are included in upcoming orders.



+ Monitor food served for temperature and appearance, taking corrective action following established Hazardous Analysis Critical Control Point (HACCP) standard operating procedures for the child nutrition program. Ensure food proportions support reimbursable meal requirements outlined in U.S. Department of Agriculture (USDA) regulations.



+ Safely operate kitchen equipment such as mixers, ovens, slicers, steam equipment, etc.



+ Maintain a clean, sanitary, and safe work area. Includes washing pots and pans, operating dish washing machines, cleaning tables and chairs, doing laundry, and cleaning food preparation equipment and areas.



+ May assist with other cafeteria and cooking duties as directed, including baking, supervision of assistants, record keeping, inventory, cashiering, and ordering. May substitute for manager when authorized.



+ Participate in food preparation and planning for after school and special activities.



+ Perform other tasks and assume other responsibilities as assigned by a Nutrition Services supervisor.









It is understood that the district has the right to transfer and assign employees to best fit the needs of the district.







*Quantity Cooking Experience includes: Planning, preparing, and cooking (including baking) food items to ensure the highest quality experience for customers. Includes producing a minimum of 20 meals per labor hour. Ensures proper food handling, sanitation and following food storage procedures. Involves reviewing upcoming menu, scaling recipes, projecting ingredient quantities necessary to order to prepare the food item, cooking and properly cooling/re-heating if necessary. Does not include experience working only with heat/serve menu items (i.e. frozen corn dogs).











Benefits/Compensation:







Salary range: New employees will start at the minimum hourly rate in the salary range. However, employees who have verified prior years of service in a similar occupational status from other Washington School Districts or Education School Districts, may receive experience credit towards salary placement. Salary schedules can be accessed here (https://vansd.org/salary-schedules/) .







Benefits: Employees who are anticipated to work at least 630 hours may be eligible for health, dental, vision, flexible spending accounts, life, and disability insurance benefits. Detailed information, including further eligibility criteria, can be found here (https://www.hca.wa.gov/employee-retiree-benefits/school-employees) .







Retirement: Employees may be eligible for retirement benefits through the Washington State Department of Retirement Systems (DRS). Eligibility is based on FTE. Detailed information can be found here (https://www.drs.wa.gov/) .







Time Off: Vancouver Public Schools offers paid holidays and paid time off, including but not limited to, sick, vacation, personal, and bereavement leave. Additional negotiated leave options can be found in the Collective Bargaining Agreement (CBA) for this position SEIU CBA (https://vansd.org/human-resources/collective-bargaining-agreements/) .