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Cook 1 at Central Kitchen - Tustin Unified School District

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Tustin Unified School District

Cook 1 at Central Kitchen
Closing Date:  February 14, 2019

Job Description:  The Cook I, under the direction of the Cafeteria Supervisor I, leads and participates in skilled
food preparation and production work; trains and provides work direction to other nutrition
service staff; assures facilities and equipment are in a clean and sanitary condition; prepares
records and reports related to assigned activities.

Job Responsibility:  ESSENTIAL DUTIES:
  • Leads and participates in skilled food preparation and production work; inspects and
    reviews the food preparation and serving areas to assure that appropriate health and
    sanitation standards are being met.
  • Participates in the cooking and baking of a variety of meals, meats, side dishes,
    desserts and other items in large quantities; coordinates the preparation of breakfasts
    and lunches; participates in portion control and the wrapping, arranging and storage
    of foods.
  • Participates in the preparation of salads, sandwiches and packaged foods for
    distribution; mixes, slices, grates and chops food items; prepares beverages.
  • May perform cashiering duties; collect, sort, count and mark lunch tickets manually
    or by using Point of Sale (POS) computer system; count and record daily cash
    receipts; total daily sales; prepare manual or automated daily cash, sales and ordering
  • Estimates appropriate quantity of food items for cooking and baking; calculates,
    adjusts and extends recipes as needed; monitors temperatures of food to assure safety
    and quality standards are met.
  • Trains and provides work direction to other nutrition service staff.
  • Assures compliance with kitchen sanitation and safety procedures and regulations;
    maintains food quality standards including appearance and nutritional requirements;
    analyzes operations and recommends improvements.
  • Conducts periodic inventories; orders, receives, and stores food products, equipment
    and supplies as needed.
  • Operates and maintains a variety of standard and production kitchen equipment and
    arranges for repairs as needed.
  • Operates and maintains hand truck and other storage equipment.
  • Prepares and maintains a variety of records and reports related to assigned activities;
    plans and reviews menus and supplies.
  • Coordinates the storage of unused food and supplies and disposal of unusable
    leftovers; utilize proper methods of handling foods to be stored.
  • Assists with coordinating nutrition service operations for banquets, special events and
    other activities as assigned.
  • Attends staff and safety meetings as assigned.
  • Performs related tasks as required.

Job Requirement:  
Knowledge of:
  • Principles and methods of quantity food service preparation, serving and storage.
  • Sanitation and safety practices related to handling, cooking, baking and serving food.
  • Methods of preparing and serving food in large quantities.
  • Menu planning techniques including food values, combinations and substitutions.
  • Methods of adjusting and extending recipes and proper substitutions.
  • Proper methods of storing food, equipment, materials and supplies.
  • Standard kitchen equipment utensils and measurements.
  • Operation and maintenance of nutrition service machines and production equipment
  • Storage and rotation of perishable food.
  • Basic math and cashiering skills.
  • Basic record keeping techniques.
  • Rules and regulations pertaining to health and safety in the cafeteria.
  • Principles and practices of training and providing work direction and guidance to
  • Health regulations and safe working methods and procedures.
  • Proper lifting techniques.
  • District policies, rules and regulations.
Ability to:
  • Lead and participate in skilled food preparations and production work.
  • Prepare, cook, bake and serve a variety of foods in quantity at an assigned nutrition
    service facility.
  • Prepare and serve food in accordance with health and sanitation regulations.
  • Operate and maintain nutrition service machines and production equipment.
  • Prepare attractive, appetizing and nutritious meals for students and staff.
  • Interpret, apply and explain policies, procedures, rules and regulations related to
    assigned activities.
  • Follow, adjust, and extend recipes.
  • Train and provide work direction to assigned staff.
  • Meet schedules and time lines.
  • Maintain records and prepare reports.
  • Communicate effectively both orally and in writing.
  • Assign and review the work of others.
  • Observe health and safety regulations.
  • Work cooperatively with others.
  • Understand and follow oral and written instructions.

  • High school graduate or equivalent.
  • Three years experience in food preparation including cooking.
  • Food Handler's Certificate desirable.

Contact:  Elizabeth Patino

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