Nutrition Services Assistant; Cook

Position

Nutrition Service Assistant (Cook)

Full‑time, 6 hours or more per day. Bargaining Unit, Non‑Exempt, 9‑month contract.

Under the supervision of the Unit Supervisor and/or Assistant Unit Supervisor, the Food Service Assistant prepares high‑quality meals for District #86 students, staff, and affiliated organizations. Responsibilities include cooking, packing, serving meals, cashier duty, dishwashing, sweeping, mopping, and catering as required.

In accordance with the collective bargaining agreement between the Board of School Inspectors of School District 86, School‑Related Personnel Council AFT‑Local 604. For details, see the Support Union Contract.

Director of Nutrition Services;
Nutrition Services Coordinator;
Nutrition Services Supervisor.

School Principal;
Assistant Principal.

• High School Diploma or GED program.
• Minimum one year production experience in a high‑volume institutional or commercial food service operation.
• Demonstrated knowledge of high‑volume institutional food service recipes and production methods.
• Understanding of and ability to properly operate all appropriate kitchen equipment.
• Fluent in Reading, Writing, and Speaking English.
• Current Will County sanitation certificate or ability to obtain one within one year of employment.
• Physical ability to perform all duties associated with the position.
• Ability to work efficiently and cooperatively with a wide variety of people.

• Prepare and cook all food items required for junior high students, elementary students, district faculty, and contract accounts.
• Pack meals in insulated food transporters for delivery to elementary schools.
• Serve meals to junior high students, faculty, and staff in the school cafeteria.
• Perform cashier duties, ensuring proper accounting of meal categories.
• Maintain proper sanitary conditions in production and serving areas.
• Clean and sanitize equipment and facilities, including dishwashing, sweeping, and wet mopping.
• Follow all recipe and production procedures to ensure high‑quality products.
• Follow all mandated procedures for safe handling of food products.
• Work efficiently in any situation and exhibit willingness to adapt to changing demands.
• Perform heavy lifting, bending, and prolonged standing as required.
• Operate in extreme conditions and withstand temperature fluctuations.
• Communicate effectively under stressful conditions while maintaining positive customer relations.
• Perform any additional duties assigned by the Director of Nutrition Services or designee.

Exposure to heat from ovens, burners, and steam trays; exposure to cutting and slicing equipment; prolonged standing; moving heavy supplies and pans weighing up to 50 pounds; high noise levels from kitchen equipment; protective clothing required. Workers may need precautions against cleaners, fumes, and ordinary infectious diseases carried by students.

The work environment involves frequent interruptions, inflexible deadlines, and a requirement for concentration and attention to detail. The job description complies with the Americans with Disabilities Act, and reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.