Title:

Cook

Work Unit:

Pinon Elementary/

Student Nutrition Department

Reports To:

Cafeteria Manager

Contract Length:

177 Days

Pay Schedule:

Student Nutrition -

Cook

Overtime Status:

Non-Exempt

Hours:

7 hours per day (1.0 FTE)

Union Status:

NEA

Licensure:

N/A

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 food.program@state.nm.us

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:
$21,683 +

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 organization's needs. Current essential functions include, but are not limited to, the following:

Complies with department rules, procedures, administrative directives and regulations, district policies and procedures, and federal, state, and local regulations.
Prepares or assists in the preparation, service, and clean-up of foods using menus, standardized recipes, designated portion sizes, and following district sanitation procedures.
Follows work schedules - plans and organizes duties prior to beginning tasks.
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.
Records food used on Food Production Worksheets accurately to account for usage.
Stores, utilizes, and disposes of food and supplies following federal, state, and local regulations.
Assists with taking inventory counts of food and supplies as required or assigned.
Follows sanitation and safety standards in clean-up and operation of the kitchen and kitchen equipment.
Practices a "clean as you go" policy to keep the work area clean and sanitized.
Reports equipment needing repairs to the foodservice manager.
Reports accidents to the foodservice manager immediately.
Must be familiar with reimbursable meals. Serves food to students and adults in a friendly and appetizing manner, meeting requirements by offering correct portions.
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 standing. Must 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:

Demonstrates reliability as evidenced by attendance records and punctuality.
Properly notifies supervisor and/or designee of absences or tardiness.
Begins and completes work within the allotted time.
Consistently appears in attire appropriate to the work environment.
Demonstrates skill in the use of equipment, including its capabilities, limitations, and appropriate/special applications
Protects the District’s resources through appropriate and careful use of supplies and equipment.
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.

2026-2027 SY: Cook at Pinon Elementary School