Frontline Applicant Tracking - Vallivue School District

Openings as of 3/30/2025
Nutrition Services

Food Service Warehouse Worker

JobID: 2020

Position Type:
  Nutrition Services


Date Posted:
  3/7/2025


Location:
  Vallivue School District


  Additional Information:  Show/Hide
Inventory Clerk

Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty. The
requirements listed below are representative of the knowledge, skill and or/ability required.

1. High School Diploma or equivalent preferred
2. Excellent skill and knowledge of basic office procedures, typing, filing, operating common office
equipment and machines.
3. Demonstrates advanced knowledge in computer programs, Microsoft, Google, Excel, and
experience with Titan School Solutions preferred.
4. Bookkeeping and accounting skills, with a reasonable degree of proficiency
5. Capable of lifting 50 pounds
6. Understand and follow oral and written instructions and complete assignments in an
independent manner.
7. Have regular and predictable attendance.
8. Demonstrate knowledge of Child Nutrition.
9. Ability to work collaboratively with others.
Reports to: Child Nutrition Director

Job Goals:
To assist in the operation of the National School Lunch Program in a positive, efficient and economical
manner and assisting the Child Nutrition Director in maintaining the financial independence of the
program.

Duties and Responsibilities:
1. Meet the annual continuing education/training requirements for the USDA
2. Assist with reports, records, and files including vendor catalogs, bid, purchasing and Material
Data Sheets
3. Assist with incoming deliveries
4. Assist in forecasting food needs for current and future needs
5. Assists with monthly inventory.
6. Assist in training kitchen managers in correct ordering and inventory methods as needed
7. Assist in entering and updating product data into inventory program
8. Perpetuate high standards of ethical behavior and confidentiality
9. Preform all other duties as assigned

Evaluation:
Performance of this position will be evaluated annually by the Child Nutrition Director in accordance
with Board policy.




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Openings as of 3/30/2025
Nutrition Services

Kitchen Cashier

JobID: 2044

Position Type:
  Nutrition Services/Cook


Date Posted:
  3/14/2025


Location:
  Summitvue Middle School


  Additional Information:  Show/Hide
QUALIFICATIONS
High school diploma or General Education Degree
Minimum experience in cafeteria food service as determined by the Board
Experience with bookkeeping/budgeting procedures preferred
Knowledge of the principles of food management, nutrition, sanitation, and applicable federal and state law, administrative rules, and Board policy
General knowledge of the best methods of preparing and cooking food in large quantities and ability to adjust recipes to the quantity required
Ability to plan own work schedule and to direct and supervise others
Ability to perform simple bookkeeping and inventory procedures
Ability to stand and walk for most of the day, carry hot pans, push carts, stoop, and reach for heavy items
A general understanding of Material Safety Data Sheets
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees
Self-motivated
Work well with students and staff
Excellent organizational skills
Maintain confidentiality of staff and students

PRIMARY RESPONSIBILITY TO
Nutrition Services Supervisor and Building Principal

JOB SUMMARY
To prepare and serve students attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and warmth in harmony with state and federal guidelines.  To coordinate the work or the school kitchen and cafeteria.

MAJOR DUTIES AND RESPONSIBILITIES

Kitchen and Food Operations
Prepare daily school meals on time and according to a planned menu and to standards set forth by the appropriate state and federal agencies and the District's food service department 
Maintain the highest standard of safety and cleanliness in the kitchen and cafeteria 
Prepare food according to a planned menu and tested, uniform recipes and determine if the finished product is of high quality both in flavor and appearance before it is served 
Consult with the school nurse regarding special dietary needs and serious food allergies of students and staff 
Be responsible for the proper storage of all food items, keeping frozen and refrigerated items at the required temperatures 
Determine the quantities of each food to be prepared daily and the size of serving to meet the necessary age requirements 
Supervise and instruct kitchen personnel in the safe, proper, and efficient use of all kitchen equipment 
Supervise and assist in the serving of food 
Supervise the daily cleaning of all kitchen equipment, dishes, utensils, and tables   
Cooperate with Building Principals and custodians in maintaining healthful and sanitary conditions of the food preparation, storage, serving, and dining areas 

Financial and Inventory Responsibilities
Process all delivery receipts, bank deposits, payrolls, and daily sales records as directed 
Order all necessary supplies 
Report to the food service supervisor any faulty or inferior quality food that is received 
Oversee the locking of the storeroom and the maintaining of correct inventories   
Keep daily records of what is used 
Requisition food stuffs and verify receipt of food shipments 
Assume responsibility for the security of food and supplies 

Other
Report immediately to the building principal any problem or accident occurring in the kitchen or cafeteria area 
Maintain friendly relations with other school staff and with lunchroom customers 
Confer with the food service supervisor regarding any personnel problems and matters related to the food service operation 
Prepare all reports as directed by the Food Service Supervisor 
Keep the food service supervisor and Building Principal informed of activities and problems 
Assume responsibility for his or her continuing professional growth and development through such efforts as attendance at inservices.  This shall include at least 10 hours per year of training in administrative practices, the identification of reimbursable meals at the point of service, nutrition, health and safety standards, and any other topics required by the Food and Nutrition Service of the United States Department of Agriculture 
Seek assistance should emergencies arise
Represent the school district in a positive manner
Know and follow school district policy and chain of command
Perform other duties as assigned 

BENEFITS:
District benefit package for full time employees working 20+ hours per week:
Medical/vision/dental insurance
$30,000 life insurance with option to purchase additional coverage
Employee assistance program (EAP)
Unlimited accumulation of sick leave
Personal, bereavement, professional leave, vacation (if applicable)
Credit reimbursement of up to $300 per year

EVALUATION
Performance of this position will be evaluated annually by the food service supervisor and/or building principal in conformance with federal and state law, administrative rules, and Board policy.

TERMS OF EMPLOYMENT
This position shall be considered in all respects “employment at will”. The “employment period” and other descriptions and terms set forth in this job description shall not create a property right in the employee. These are set forth only to advise the employee of when and what type of services will be required by the district so long as the employment continues.

NOTE
All certificated and non-certificated employees and other individuals are required to undergo a criminal history check and submit to fingerprinting.  Any applicant convicted of any of the felony crimes enumerated in Section 33-1208, Idaho Code may not be hired, and any applicant convicted of any felony offense listed in Section 33-1208(2), Idaho Code shall not be hired.


Legal Reference: I.C. § 33-512 Governance of Schools
I.C. § 33-1210 Information on Past Job Performance 
7 CFR § 210.30 School Nutrition Program Professional Standards

Other References:  Questions & Answers (Q&As) on the Final Rule “Professional Standards for State and Local School Nutrition Programs Personnel as Required by the Healthy, Hunger-Free Kids Act of 2010”
 




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Openings as of 3/30/2025
Nutrition Services

Cook	JobID: 2067

Position Type:
  Nutrition Services/Cook


Date Posted:
  3/27/2025


Location:
  East Canyon Elementary


  Additional Information:  Show/Hide
QUALIFICATIONS
High school diploma or General Education Degree
Minimum experience in cafeteria food service as determined by the Board
Experience with bookkeeping/budgeting procedures preferred
Knowledge of the principles of food management, nutrition, sanitation, and applicable federal and state law, administrative rules, and Board policy
General knowledge of the best methods of preparing and cooking food in large quantities and ability to adjust recipes to the quantity required
Ability to plan own work schedule and to direct and supervise others
Ability to perform simple bookkeeping and inventory procedures
Ability to stand and walk for most of the day, carry hot pans, push carts, stoop, and reach for heavy items
A general understanding of Material Safety Data Sheets
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees
Self-motivated
Work well with students and staff
Excellent organizational skills
Maintain confidentiality of staff and students

PRIMARY RESPONSIBILITY TO
Nutrition Services Supervisor and Building Principal

JOB SUMMARY
To prepare and serve students attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and warmth in harmony with state and federal guidelines.  To coordinate the work or the school kitchen and cafeteria.

MAJOR DUTIES AND RESPONSIBILITIES

Kitchen and Food Operations
Prepare daily school meals on time and according to a planned menu and to standards set forth by the appropriate state and federal agencies and the District's food service department 
Maintain the highest standard of safety and cleanliness in the kitchen and cafeteria 
Prepare food according to a planned menu and tested, uniform recipes and determine if the finished product is of high quality both in flavor and appearance before it is served 
Consult with the school nurse regarding special dietary needs and serious food allergies of students and staff 
Be responsible for the proper storage of all food items, keeping frozen and refrigerated items at the required temperatures 
Determine the quantities of each food to be prepared daily and the size of serving to meet the necessary age requirements 
Supervise and instruct kitchen personnel in the safe, proper, and efficient use of all kitchen equipment 
Supervise and assist in the serving of food 
Supervise the daily cleaning of all kitchen equipment, dishes, utensils, and tables   
Cooperate with Building Principals and custodians in maintaining healthful and sanitary conditions of the food preparation, storage, serving, and dining areas 

Financial and Inventory Responsibilities
Process all delivery receipts, bank deposits, payrolls, and daily sales records as directed 
Order all necessary supplies 
Report to the food service supervisor any faulty or inferior quality food that is received 
Oversee the locking of the storeroom and the maintaining of correct inventories   
Keep daily records of what is used 
Requisition food stuffs and verify receipt of food shipments 
Assume responsibility for the security of food and supplies 

Other
Report immediately to the building principal any problem or accident occurring in the kitchen or cafeteria area 
Maintain friendly relations with other school staff and with lunchroom customers 
Confer with the food service supervisor regarding any personnel problems and matters related to the food service operation 
Prepare all reports as directed by the Food Service Supervisor 
Keep the food service supervisor and Building Principal informed of activities and problems 
Assume responsibility for his or her continuing professional growth and development through such efforts as attendance at inservices.  This shall include at least 10 hours per year of training in administrative practices, the identification of reimbursable meals at the point of service, nutrition, health and safety standards, and any other topics required by the Food and Nutrition Service of the United States Department of Agriculture 
Seek assistance should emergencies arise
Represent the school district in a positive manner
Know and follow school district policy and chain of command
Perform other duties as assigned 
BENEFITS:
District benefit package for full time employees working 20+ hours per week:
Medical/vision/dental insurance
$30,000 life insurance with option to purchase additional coverage
Employee assistance program (EAP)
Unlimited accumulation of sick leave
Personal, bereavement, professional leave, vacation (if applicable)
Credit reimbursement of up to $300 per year

EVALUATION
Performance of this position will be evaluated annually by the food service supervisor and/or building principal in conformance with federal and state law, administrative rules, and Board policy.

TERMS OF EMPLOYMENT
This position shall be considered in all respects “employment at will”. The “employment period” and other descriptions and terms set forth in this job description shall not create a property right in the employee. These are set forth only to advise the employee of when and what type of services will be required by the district so long as the employment continues.

NOTE
All certificated and non-certificated employees and other individuals are required to undergo a criminal history check and submit to fingerprinting.  Any applicant convicted of any of the felony crimes enumerated in Section 33-1208, Idaho Code may not be hired, and any applicant convicted of any felony offense listed in Section 33-1208(2), Idaho Code shall not be hired.


Legal Reference: I.C. § 33-512 Governance of Schools
I.C. § 33-1210 Information on Past Job Performance 
7 CFR § 210.30 School Nutrition Program Professional Standards

Other References:  Questions & Answers (Q&As) on the Final Rule “Professional Standards for State and Local School Nutrition Programs Personnel as Required by the Healthy, Hunger-Free Kids Act of 2010”
 




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Openings as of 3/30/2025
Nutrition Services

Substitute Cook

JobID: 1620

Position Type:
  Nutrition Services/Cook


Date Posted:
  4/16/2024


Location:
  Vallivue School District


  Additional Information:  Show/Hide
QUALIFICATIONS
High school diploma or General Education Degree
Minimum experience in cafeteria food service as determined by the Board
Experience with bookkeeping/budgeting procedures preferred
Knowledge of the principles of food management, nutrition, sanitation, and applicable federal and state law, administrative rules, and Board policy
General knowledge of the best methods of preparing and cooking food in large quantities and ability to adjust recipes to the quantity required
Ability to plan own work schedule and to direct and supervise others
Ability to perform simple bookkeeping and inventory procedures
Ability to stand and walk for most of the day, carry hot pans, push carts, stoop, and reach for heavy items
A general understanding of Material Safety Data Sheets
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees
Self-motivated
Work well with students and staff
Excellent organizational skills
Maintain confidentiality of staff and students

PRIMARY RESPONSIBILITY TO
Nutrition Services Supervisor and Building Principal

JOB SUMMARY
To prepare and serve students attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and warmth in harmony with state and federal guidelines.  To coordinate the work or the school kitchen and cafeteria.

MAJOR DUTIES AND RESPONSIBILITIES

Kitchen and Food Operations
Prepare daily school meals on time and according to a planned menu and to standards set forth by the appropriate state and federal agencies and the District's food service department 
Maintain the highest standard of safety and cleanliness in the kitchen and cafeteria 
Prepare food according to a planned menu and tested, uniform recipes and determine if the finished product is of high quality both in flavor and appearance before it is served 
Consult with the school nurse regarding special dietary needs and serious food allergies of students and staff 
Be responsible for the proper storage of all food items, keeping frozen and refrigerated items at the required temperatures 
Determine the quantities of each food to be prepared daily and the size of serving to meet the necessary age requirements 
Supervise and instruct kitchen personnel in the safe, proper, and efficient use of all kitchen equipment 
Supervise and assist in the serving of food 
Supervise the daily cleaning of all kitchen equipment, dishes, utensils, and tables   
Cooperate with Building Principals and custodians in maintaining healthful and sanitary conditions of the food preparation, storage, serving, and dining areas 

Financial and Inventory Responsibilities
Process all delivery receipts, bank deposits, payrolls, and daily sales records as directed 
Order all necessary supplies 
Report to the food service supervisor any faulty or inferior quality food that is received 
Oversee the locking of the storeroom and the maintaining of correct inventories   
Keep daily records of what is used 
Requisition food stuffs and verify receipt of food shipments 
Assume responsibility for the security of food and supplies 

Other
Report immediately to the building principal any problem or accident occurring in the kitchen or cafeteria area 
Maintain friendly relations with other school staff and with lunchroom customers 
Confer with the food service supervisor regarding any personnel problems and matters related to the food service operation 
Prepare all reports as directed by the Food Service Supervisor 
Keep the food service supervisor and Building Principal informed of activities and problems 
Assume responsibility for his or her continuing professional growth and development through such efforts as attendance at inservices.  This shall include at least 10 hours per year of training in administrative practices, the identification of reimbursable meals at the point of service, nutrition, health and safety standards, and any other topics required by the Food and Nutrition Service of the United States Department of Agriculture 
Seek assistance should emergencies arise
Represent the school district in a positive manner
Know and follow school district policy and chain of command
Perform other duties as assigned 
BENEFITS:
District benefit package for full time employees working 20+ hours per week:
Medical/vision/dental insurance
$30,000 life insurance with option to purchase additional coverage
Employee assistance program (EAP)
Unlimited accumulation of sick leave
Personal, bereavement, professional leave, vacation (if applicable)
Credit reimbursement of up to $300 per year

EVALUATION
Performance of this position will be evaluated annually by the food service supervisor and/or building principal in conformance with federal and state law, administrative rules, and Board policy.

TERMS OF EMPLOYMENT
This position shall be considered in all respects “employment at will”. The “employment period” and other descriptions and terms set forth in this job description shall not create a property right in the employee. These are set forth only to advise the employee of when and what type of services will be required by the district so long as the employment continues.

NOTE
All certificated and non-certificated employees and other individuals are required to undergo a criminal history check and submit to fingerprinting.  Any applicant convicted of any of the felony crimes enumerated in Section 33-1208, Idaho Code may not be hired, and any applicant convicted of any felony offense listed in Section 33-1208(2), Idaho Code shall not be hired.


Legal Reference: I.C. § 33-512 Governance of Schools
I.C. § 33-1210 Information on Past Job Performance 
7 CFR § 210.30 School Nutrition Program Professional Standards

Other References:  Questions & Answers (Q&As) on the Final Rule “Professional Standards for State and Local School Nutrition Programs Personnel as Required by the Healthy, Hunger-Free Kids Act of 2010”
 




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Openings as of 3/30/2025
Nutrition Services

Cook	JobID: 1782

Position Type:
  Nutrition Services/Cook


Date Posted:
  8/14/2024


Location:
  Vallivue High School


  Additional Information:  Show/Hide
QUALIFICATIONS
High school diploma or General Education Degree
Minimum experience in cafeteria food service as determined by the Board
Experience with bookkeeping/budgeting procedures preferred
Knowledge of the principles of food management, nutrition, sanitation, and applicable federal and state law, administrative rules, and Board policy
General knowledge of the best methods of preparing and cooking food in large quantities and ability to adjust recipes to the quantity required
Ability to plan own work schedule and to direct and supervise others
Ability to perform simple bookkeeping and inventory procedures
Ability to stand and walk for most of the day, carry hot pans, push carts, stoop, and reach for heavy items
A general understanding of Material Safety Data Sheets
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees
Self-motivated
Work well with students and staff
Excellent organizational skills
Maintain confidentiality of staff and students

PRIMARY RESPONSIBILITY TO
Nutrition Services Supervisor and Building Principal

JOB SUMMARY
To prepare and serve students attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and warmth in harmony with state and federal guidelines.  To coordinate the work or the school kitchen and cafeteria.

MAJOR DUTIES AND RESPONSIBILITIES

Kitchen and Food Operations
Prepare daily school meals on time and according to a planned menu and to standards set forth by the appropriate state and federal agencies and the District's food service department 
Maintain the highest standard of safety and cleanliness in the kitchen and cafeteria 
Prepare food according to a planned menu and tested, uniform recipes and determine if the finished product is of high quality both in flavor and appearance before it is served 
Consult with the school nurse regarding special dietary needs and serious food allergies of students and staff 
Be responsible for the proper storage of all food items, keeping frozen and refrigerated items at the required temperatures 
Determine the quantities of each food to be prepared daily and the size of serving to meet the necessary age requirements 
Supervise and instruct kitchen personnel in the safe, proper, and efficient use of all kitchen equipment 
Supervise and assist in the serving of food 
Supervise the daily cleaning of all kitchen equipment, dishes, utensils, and tables   
Cooperate with Building Principals and custodians in maintaining healthful and sanitary conditions of the food preparation, storage, serving, and dining areas 

Financial and Inventory Responsibilities
Process all delivery receipts, bank deposits, payrolls, and daily sales records as directed 
Order all necessary supplies 
Report to the food service supervisor any faulty or inferior quality food that is received 
Oversee the locking of the storeroom and the maintaining of correct inventories   
Keep daily records of what is used 
Requisition food stuffs and verify receipt of food shipments 
Assume responsibility for the security of food and supplies 

Other
Report immediately to the building principal any problem or accident occurring in the kitchen or cafeteria area 
Maintain friendly relations with other school staff and with lunchroom customers 
Confer with the food service supervisor regarding any personnel problems and matters related to the food service operation 
Prepare all reports as directed by the Food Service Supervisor 
Keep the food service supervisor and Building Principal informed of activities and problems 
Assume responsibility for his or her continuing professional growth and development through such efforts as attendance at inservices.  This shall include at least 10 hours per year of training in administrative practices, the identification of reimbursable meals at the point of service, nutrition, health and safety standards, and any other topics required by the Food and Nutrition Service of the United States Department of Agriculture 
Seek assistance should emergencies arise
Represent the school district in a positive manner
Know and follow school district policy and chain of command
Perform other duties as assigned 
BENEFITS:
District benefit package for full time employees working 20+ hours per week:
Medical/vision/dental insurance
$30,000 life insurance with option to purchase additional coverage
Employee assistance program (EAP)
Unlimited accumulation of sick leave
Personal, bereavement, professional leave, vacation (if applicable)
Credit reimbursement of up to $300 per year

EVALUATION
Performance of this position will be evaluated annually by the food service supervisor and/or building principal in conformance with federal and state law, administrative rules, and Board policy.

TERMS OF EMPLOYMENT
This position shall be considered in all respects “employment at will”. The “employment period” and other descriptions and terms set forth in this job description shall not create a property right in the employee. These are set forth only to advise the employee of when and what type of services will be required by the district so long as the employment continues.

NOTE
All certificated and non-certificated employees and other individuals are required to undergo a criminal history check and submit to fingerprinting.  Any applicant convicted of any of the felony crimes enumerated in Section 33-1208, Idaho Code may not be hired, and any applicant convicted of any felony offense listed in Section 33-1208(2), Idaho Code shall not be hired.


Legal Reference: I.C. § 33-512 Governance of Schools
I.C. § 33-1210 Information on Past Job Performance 
7 CFR § 210.30 School Nutrition Program Professional Standards

Other References:  Questions & Answers (Q&As) on the Final Rule “Professional Standards for State and Local School Nutrition Programs Personnel as Required by the Healthy, Hunger-Free Kids Act of 2010”
 




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Openings as of 3/30/2025
Nutrition Services

Kitchen Cashier

JobID: 1999

Position Type:
  Nutrition Services/Cook


Date Posted:
  2/26/2025


Location:
  Falcon Ridge Elementary School


  Additional Information:  Show/Hide
QUALIFICATIONS
High school diploma or General Education Degree
Minimum experience in cafeteria food service as determined by the Board
Experience with bookkeeping/budgeting procedures preferred
Knowledge of the principles of food management, nutrition, sanitation, and applicable federal and state law, administrative rules, and Board policy
General knowledge of the best methods of preparing and cooking food in large quantities and ability to adjust recipes to the quantity required
Ability to plan own work schedule and to direct and supervise others
Ability to perform simple bookkeeping and inventory procedures
Ability to stand and walk for most of the day, carry hot pans, push carts, stoop, and reach for heavy items
A general understanding of Material Safety Data Sheets
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees
Self-motivated
Work well with students and staff
Excellent organizational skills
Maintain confidentiality of staff and students

PRIMARY RESPONSIBILITY TO
Nutrition Services Supervisor and Building Principal

JOB SUMMARY
To prepare and serve students attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and warmth in harmony with state and federal guidelines.  To coordinate the work or the school kitchen and cafeteria.

MAJOR DUTIES AND RESPONSIBILITIES

Kitchen and Food Operations
Prepare daily school meals on time and according to a planned menu and to standards set forth by the appropriate state and federal agencies and the District's food service department 
Maintain the highest standard of safety and cleanliness in the kitchen and cafeteria 
Prepare food according to a planned menu and tested, uniform recipes and determine if the finished product is of high quality both in flavor and appearance before it is served 
Consult with the school nurse regarding special dietary needs and serious food allergies of students and staff 
Be responsible for the proper storage of all food items, keeping frozen and refrigerated items at the required temperatures 
Determine the quantities of each food to be prepared daily and the size of serving to meet the necessary age requirements 
Supervise and instruct kitchen personnel in the safe, proper, and efficient use of all kitchen equipment 
Supervise and assist in the serving of food 
Supervise the daily cleaning of all kitchen equipment, dishes, utensils, and tables   
Cooperate with Building Principals and custodians in maintaining healthful and sanitary conditions of the food preparation, storage, serving, and dining areas 

Financial and Inventory Responsibilities
Process all delivery receipts, bank deposits, payrolls, and daily sales records as directed 
Order all necessary supplies 
Report to the food service supervisor any faulty or inferior quality food that is received 
Oversee the locking of the storeroom and the maintaining of correct inventories   
Keep daily records of what is used 
Requisition food stuffs and verify receipt of food shipments 
Assume responsibility for the security of food and supplies 

Other
Report immediately to the building principal any problem or accident occurring in the kitchen or cafeteria area 
Maintain friendly relations with other school staff and with lunchroom customers 
Confer with the food service supervisor regarding any personnel problems and matters related to the food service operation 
Prepare all reports as directed by the Food Service Supervisor 
Keep the food service supervisor and Building Principal informed of activities and problems 
Assume responsibility for his or her continuing professional growth and development through such efforts as attendance at inservices.  This shall include at least 10 hours per year of training in administrative practices, the identification of reimbursable meals at the point of service, nutrition, health and safety standards, and any other topics required by the Food and Nutrition Service of the United States Department of Agriculture 
Seek assistance should emergencies arise
Represent the school district in a positive manner
Know and follow school district policy and chain of command
Perform other duties as assigned 

BENEFITS:
District benefit package for full time employees working 20+ hours per week:
Medical/vision/dental insurance
$30,000 life insurance with option to purchase additional coverage
Employee assistance program (EAP)
Unlimited accumulation of sick leave
Personal, bereavement, professional leave, vacation (if applicable)
Credit reimbursement of up to $300 per year

EVALUATION
Performance of this position will be evaluated annually by the food service supervisor and/or building principal in conformance with federal and state law, administrative rules, and Board policy.

TERMS OF EMPLOYMENT
This position shall be considered in all respects “employment at will”. The “employment period” and other descriptions and terms set forth in this job description shall not create a property right in the employee. These are set forth only to advise the employee of when and what type of services will be required by the district so long as the employment continues.

NOTE
All certificated and non-certificated employees and other individuals are required to undergo a criminal history check and submit to fingerprinting.  Any applicant convicted of any of the felony crimes enumerated in Section 33-1208, Idaho Code may not be hired, and any applicant convicted of any felony offense listed in Section 33-1208(2), Idaho Code shall not be hired.


Legal Reference: I.C. § 33-512 Governance of Schools
I.C. § 33-1210 Information on Past Job Performance 
7 CFR § 210.30 School Nutrition Program Professional Standards

Other References:  Questions & Answers (Q&As) on the Final Rule “Professional Standards for State and Local School Nutrition Programs Personnel as Required by the Healthy, Hunger-Free Kids Act of 2010”
 




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Openings as of 3/30/2025
Nutrition Services

Cook	JobID: 2001

Position Type:
  Nutrition Services/Cook


Date Posted:
  2/26/2025


Location:
  Falcon Ridge Elementary School


  Additional Information:  Show/Hide
QUALIFICATIONS
High school diploma or General Education Degree
Minimum experience in cafeteria food service as determined by the Board
Experience with bookkeeping/budgeting procedures preferred
Knowledge of the principles of food management, nutrition, sanitation, and applicable federal and state law, administrative rules, and Board policy
General knowledge of the best methods of preparing and cooking food in large quantities and ability to adjust recipes to the quantity required
Ability to plan own work schedule and to direct and supervise others
Ability to perform simple bookkeeping and inventory procedures
Ability to stand and walk for most of the day, carry hot pans, push carts, stoop, and reach for heavy items
A general understanding of Material Safety Data Sheets
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees
Self-motivated
Work well with students and staff
Excellent organizational skills
Maintain confidentiality of staff and students

PRIMARY RESPONSIBILITY TO
Nutrition Services Supervisor and Building Principal

JOB SUMMARY
To prepare and serve students attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and warmth in harmony with state and federal guidelines.  To coordinate the work or the school kitchen and cafeteria.

MAJOR DUTIES AND RESPONSIBILITIES

Kitchen and Food Operations
Prepare daily school meals on time and according to a planned menu and to standards set forth by the appropriate state and federal agencies and the District's food service department 
Maintain the highest standard of safety and cleanliness in the kitchen and cafeteria 
Prepare food according to a planned menu and tested, uniform recipes and determine if the finished product is of high quality both in flavor and appearance before it is served 
Consult with the school nurse regarding special dietary needs and serious food allergies of students and staff 
Be responsible for the proper storage of all food items, keeping frozen and refrigerated items at the required temperatures 
Determine the quantities of each food to be prepared daily and the size of serving to meet the necessary age requirements 
Supervise and instruct kitchen personnel in the safe, proper, and efficient use of all kitchen equipment 
Supervise and assist in the serving of food 
Supervise the daily cleaning of all kitchen equipment, dishes, utensils, and tables   
Cooperate with Building Principals and custodians in maintaining healthful and sanitary conditions of the food preparation, storage, serving, and dining areas 

Financial and Inventory Responsibilities
Process all delivery receipts, bank deposits, payrolls, and daily sales records as directed 
Order all necessary supplies 
Report to the food service supervisor any faulty or inferior quality food that is received 
Oversee the locking of the storeroom and the maintaining of correct inventories   
Keep daily records of what is used 
Requisition food stuffs and verify receipt of food shipments 
Assume responsibility for the security of food and supplies 

Other
Report immediately to the building principal any problem or accident occurring in the kitchen or cafeteria area 
Maintain friendly relations with other school staff and with lunchroom customers 
Confer with the food service supervisor regarding any personnel problems and matters related to the food service operation 
Prepare all reports as directed by the Food Service Supervisor 
Keep the food service supervisor and Building Principal informed of activities and problems 
Assume responsibility for his or her continuing professional growth and development through such efforts as attendance at inservices.  This shall include at least 10 hours per year of training in administrative practices, the identification of reimbursable meals at the point of service, nutrition, health and safety standards, and any other topics required by the Food and Nutrition Service of the United States Department of Agriculture 
Seek assistance should emergencies arise
Represent the school district in a positive manner
Know and follow school district policy and chain of command
Perform other duties as assigned 
BENEFITS:
District benefit package for full time employees working 20+ hours per week:
Medical/vision/dental insurance
$30,000 life insurance with option to purchase additional coverage
Employee assistance program (EAP)
Unlimited accumulation of sick leave
Personal, bereavement, professional leave, vacation (if applicable)
Credit reimbursement of up to $300 per year

EVALUATION
Performance of this position will be evaluated annually by the food service supervisor and/or building principal in conformance with federal and state law, administrative rules, and Board policy.

TERMS OF EMPLOYMENT
This position shall be considered in all respects “employment at will”. The “employment period” and other descriptions and terms set forth in this job description shall not create a property right in the employee. These are set forth only to advise the employee of when and what type of services will be required by the district so long as the employment continues.

NOTE
All certificated and non-certificated employees and other individuals are required to undergo a criminal history check and submit to fingerprinting.  Any applicant convicted of any of the felony crimes enumerated in Section 33-1208, Idaho Code may not be hired, and any applicant convicted of any felony offense listed in Section 33-1208(2), Idaho Code shall not be hired.


Legal Reference: I.C. § 33-512 Governance of Schools
I.C. § 33-1210 Information on Past Job Performance 
7 CFR § 210.30 School Nutrition Program Professional Standards

Other References:  Questions & Answers (Q&As) on the Final Rule “Professional Standards for State and Local School Nutrition Programs Personnel as Required by the Healthy, Hunger-Free Kids Act of 2010”
 




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