Job Details

Education Support Professionals - ESP/Classified - Nutrition Services

Job Number 2000017185

Start Date

Open Date 05/01/2026

Closing Date

NUTRITION SERVICES COOK

SUMMARY DESCRIPTION

Under general supervision, and the Assistant Manager Lead Cook create and assist in creating recipes, cooking, and preparing food for the National School Lunch Program, to include breakfast, lunch and a la carte menu items, and special programs. The Nutrition Service Cook builds recipes based on nutritional values set forthby observing USDA guidelines and nutritional standards for student meal service. May assist in Catering for adult food service. May be assigned to Nutrition Services Central Kitchen or a school site. Incumbent performs related work as required.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Food Preparation & Cooking

• Performs a variety of cooking and food preparation activities from scratch using specified recipes.
• Measures and mixes ingredients for recipes.
• Tests food for taste, appearance, and portion control.
• Works on food production and packing service lines.
• Performs food preparation for special functions such as banquets, barbecues, field trips, and meals for the National School Lunch Program.

Equipment Operation & Maintenance

• Operates commercial kitchen equipment, including kettles, mixers, grinders, slicers, griddles, fryers, dishwashers, ovens, steam jackets, and cook/chill systems.
• Uses commercial-grade mixers, kettles, buffalo chopper, bubble chillers, and steam jacketed equipment.
• Maintains, cleans, and safely operates kitchen equipment and food service machinery.

Inventory, Ordering & Recordkeeping

• Determines the quantity of food and supplies required.
• Orders and receives food and supplies within established computer inventory programs.
• Takes and records perpetual inventory.
• Maintains temperature logs for food safety compliance.
• Performs data input related to cooked items and production records.

Computer Systems & Technology

• Operates Linq/WebSmartt inventory software and other Nutrition Services computer programs.
• Uses Microsoft Office programs for documentation and reporting.

Food Safety, Sanitation & Compliance

• Practices proper food safety and sanitation in accordance with the Washoe County Health Department and Washoe County School District Nutrition Services HACCP manual.
• Maintains a sanitary, safe, and organized work environment.
• Follows Nutrition Services regulations, policies, and established practices.
• Maintains personal cleanliness and professional appearance appropriate for food handlers.

Serving, Setup & Cleanup

• Sets up serving equipment, carts, containers, dishes, utensils, and food.
• Cleans tables, counters, and serving areas.
• Washes dishes, pots, pans, trays, and kitchen tools.

Teamwork, Training & Communication

• Works collaboratively with kitchen site teams, administrators, and staff.
• Provides training and guidance to new employees.

Physical Requirements & Work Conditions

• Must be able to stand and work on feet for up to eight (8) hours.
• Must be able to bend, lift above shoulder level, and perform repetitive movements.
• Must be able to lift and carry up to 40 pounds in accordance with WCSD and Nutrition Services safety standards.

Flexibility & Assignment

• May be required to travel to and work at other locations.
• May be temporarily or permanently reassigned based on departmental need.

QUALIFICATIONS

Any combination of education and experience that could likely provide the required knowledge and skills is qualifying. A typical way to obtain knowledge and skills would be:

Education:

• High school diploma or equivalent.
• Additional coursework in nutrition, culinary arts, or food service is desirable.

Experience:

• Six (6) months to one (1) year of preparing and serving food.
• Institutional food service experience is desired.

Licenses/Certificates:

• Completion of ServSafe certification is required within the first 6 months.
• Completion of a two (2) hour Safeschools course is required within the first year of employment

COMPETENCIES FOR SUCCESSFUL PERFORMANCE OF JOB DUTIES

Knowledge of:

• Reading, writing in English and basic math.
• Basic food preparation techniques as applied to institutional school food service preparation.
• Established USDA guidelines concerning nutritional requirements for school programs
• Safe working practices
• Sanitary food handling and storage techniques

Skill in:

• Read, write, follow, and execute verbal and written instructions in English
• Complete reports, maintain perpetual inventory and communications via a computer
• Plan and schedule food preparation activities adhering to recipe and menu standards
• Maintain accurate detailed statistical records and documentation

Ability to:

• Operate commercial kitchen equipment.
• Operate commercial packaging equipment.
• Operate cooking and food preparation equipment.
• Prepare and serve food.
• Create, write, and follow basic recipe instructions, food preparation.
• Communicate effectively with others. lift/carry up to 40 lbs., i.e.., cases of fresh fruit, large or heavy objects.

WORK ENVIRONMENT / PHYSICAL DEMANDS

The work environment and physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Work Environment

• Exposure to weather: Rarely
• Exposure to loud noises: Rarely
• Working in confined spaces: Frequently
• Working at heights: Rarely
• Working with hazardous materials: Rarely

Physical Demands

• Lifting/Carrying: Frequently
• Standing/Walking: Continuously
• Bending/Stooping: Frequently
• Reaching: Frequently
• Pushing/Pulling: Continuously
• Climbing: Occasionally
• Fine motor skills: Frequently

Definitions:?

• Never: The activity or condition does not occur.?
• Rarely: The activity or condition occurs less than 10% of the time.?
• Occasionally: The activity or condition occurs 10-30% of the time.?
• Frequently: The activity or condition occurs 30-60% of the time.?
• Continuously: The activity or condition occurs more than 60% of the time?

THIS JOB SPECIFICATION SHOULD NOT BE CONSTRUED TO IMPLY THAT THESE REQUIREMENTS ARE THE EXCLUSIVE STANDARDS OF THE POSITION. INCUMBENTS MAY BE REQUIRED TO FOLLOW ANY OTHER INSTRUCTIONS, AND TO PERFORM ANY OTHER RELATED DUTIES AS MAY BE REQUIRED BY THEIR SUPERVISOR.

The Washoe County School District is committed to providing a safe and respectful learning and working environment for all students, staff, and visitors. The District prohibits bullying, cyber-bullying, harassment, sexual harassment, and/or discrimination based on an individual's actual or perceived race, color, religion, sex (including pregnancy), national origin, age, sexual orientation, gender identity or expression, genetic information, veterans or military status, marital status, disability or the presence of any sensory, physical or mental handicap in any of its educational programs/activities and employment, or in any program or activity conducted or funded by the U.S. Department of Agriculture. The District prohibits discrimination against any youth group listed in Title 36, as a patriotic society, (i.e., Boy Scouts of America) from access to public school facilities use.

Equal Opportunity Employer Statement

Washoe County School District is proud to be an equal opportunity employer. The Washoe County School District is committed to providing all applicants and employees equal employment opportunities without regard to race, color, religion, sex, gender identity or expression, sexual orientation, national origin, genetics, disability, age, military status, or other characteristics protected by applicable law. Here at Washoe County School District, we are a diverse group of people who honor the differences that drive innovative solutions to meet the needs of our students and employees. We believe that through a culture of inclusivity, we have the power to reflect on the community we serve.

Site(s) Nutrition Services

Internal Job Number 2025-26-E262257

Salary

Grade 16 CSCA

Sch A: $16.78 (entry step)
Sch B: $20.17 (entry step)

Salaries are subject to adjustment and may increase and decrease each fiscal year.New employees hired by Washoe County School District are normally placed on the entry step of the grade of the position.

View Salary Schedules here.

Additional Job Information

Benefit packages are available for all employees, eligible employees who are regularly scheduled to work 27.5 hours per week or more receive full benefits of the District which include but are not limited to;

• No waiting period on Medical, Dental, Vision and Life Insurance.
• Employees may select an insurance plan wherein WCSD contributes 100% of insurance premiums.
• Sick Leave, Holiday Pay and Vacation Pay
• Public Employees Retirement System (PERS). Contribution options will be explained in detail during the New Employee Orientation.
• Salary Increases
• Longevity Bonuses
• Guidance Resources
• And More - Visit our Benefits page for more information.
• Temporary employees working less than 6 months do not receive benefits.

New employees will be fingerprinted upon hire and every five years thereafter and will have $58.50 deducted from their first paycheck to help defray the cost of fingerprinting. Non-licensed employees will have $58.50 deduction when their fingerprints are completed every five years. Fingerprint fees are subject to change.

The job offer is conditional until a report is returned from the FBI and Nevada Department of Public Safety that meets the standards of WCSD for employment purposes.

Any applicant who would like to request a reasonable accommodation in any step of the selection process should contact Human Resources at (775) 348-0321.