Salary: $17.75 per hour/Range 16Additional salary credit may be given for internal transfers and recentGreeley-Evans School District 6 rehires, up to $28.44 per hour

　　Contract Length/ Days: (2023-2024/ 175 Days)

　　Benefits: We offer a comprehensive benefits package including medical,dental, vision and life insurance as well as other programs forbenefit-eligible employees. The employee assistance program, voluntary lifeinsurance through PERA, and 401(k), 403(b) & 457(b) plansare available to all employees regardless of hours worked and are availableimmediately (upon hire date). To learn more about our benefits, pleasesee our

　　Paid Leave: Depending on your position, the District offers a variety ofleave options, including sick leave, discretionary leave, vacation andpaid holidays. More information about leave options available to Classifiedemployees can be found in the Board of Education Policy Manual.

　　Reports to: Nutrition Area Supervisor

　　Deadline for application: Until filled

　　EDUCATION/EXPERIENCERequired:High school diploma or GED equivalent.Minimum of 1-year institutional food service experienceProven proficiency as a Kitchen Specialist IPreferred:Knowledge of large quantity food preparation and health department standardsof sanitary food practices.

　　JOB DESCRIPTIONSummary/Objective: Performs various functions related to the preparationand serving of food in a school environment, and for maintaining clean andsanitary equipment and facilities. Performs various functions related to thepreparation and serving of food in a school environment, and for maintainingclean and sanitary equipment and facilities. Regular attendance is anessential function of the job.

　　Essential Functions: (Performance of various tasks differs betweenschools; percentages are approximate.)Prepares meals following instructions on standardized recipes.Serves customers, maintains orderly food service line, deals with orreports discipline issues.Portions food correctly to meet Federal, State, and Departmentalguidelines. Serves as cashier, collects and accounts for money, and makeschange for customers. Adjusts quantities of ingredients to accurately provideproper amounts of food. Operates various types of equipment used in foodpreparation or cleaning. Washes serving trays, utensils, dishes pans,etc., used in food preparation or service. Mops and cleans kitchen workarea, and cleans other equipment and facilities as required. Assists intaking inventory of food and non-food suppliesAssists in stocking storage areas with food and non-food supplies followingthe First In FirstOut FIFO procedure. Manages kitchen in the absence of the manager when needed.Assists with new employee training. Accurately record food quantities on theproduction worksheets. Ensures all safety and sanitation are followed by selfand staff Attend training programs and workshops Serves as the primary cookfor items produced on-site.To perform this job successfully, an individual must be able to perform eachessential duty satisfactorily. The requirements listed below arerepresentative of the knowledge, skill, and/or ability required.Reasonable accommodations may be made to enable individuals with disabilitiesto perform the essential functions.

　　Competencies:Judgment and Decision MakingWork is assigned by Nutrition Services Kitchen Manager. This positionrequires application of position knowledge to determine the most efficientmeans to complete assigned duties while meeting federal, state,department, and district guidelines. Work is guided by Health Departmentregulations, federal program requirements and procedures, and departmentand district policies and procedures. Decision making requires collaborationwith Nutrition Services Kitchen Manager, Nutrition Area Supervisors, andNutrition Director.

　　Diversity of DutiesDuties require cross-training in large quantity f od preparation, portioncontrol, safety and sanitation, operation of institutional kitchenequipment, Health Department regulations, federal program requirements andprocedures, department and district policies and procedures, and customerservice. Duties impact individuals within the school on a daily basis.

　　Safety to Self and OthersHigh exposure to self to heat burns due to ovens, stoves and steam. Mediumexposure to self to bruises due to bumping into equipment, to cuts due toknives and slicers, and to chemical burns due to cleaning supplies. Lowexposure to self to fractured bones due to slipping on wet floors, to herniadue to lifting heavy items, to disease due to hepatitis and foodpoisoning, to repetitive motion injuries due to food preparation, to lossof limb due to mixer and slicer, to loss of sight due to chemicals, todisfigurement due to cleaners and burns, and to fatality due to use of gasstoves and driving if required. May expose other to injuries and/or diseaseif a person in this position fails to maintain cleanliness of workarea/cafeteria, to operate equipment and handle cleaning supplies safelywhen others are present, and/or to ensure safe and sanitary preparation offood

　　Other Duties: