Head Cook beginning the 2026-2027 school year

Head Cook beginning the  school year

Pullman School District 267 Lincoln Middle School - Pullman, Washington Open in Google Maps

This job is also posted in Pullman School District 267

• Job : 5855259
• Final date to receive applications: Posted until filled
• Posted: Jul 27, 2026 5:00 AM (UTC)
• Starting Date: Aug 26, 2026

DEFINITION OF POSITION :
Responsible for executing the food service program at Lincoln Middle School; lead and direct other Nutrition Services staff and volunteers at the Lincoln Middle School kitchen.

IMMEDIATE SUPERVISOR
:
Nutrition Services Supervisor

REQUIRED QUALIFICATIONS :

• High School diploma or equivalent
• Possess a Washington State Food Handler’s permit
• Possess basic skills in reading, record keeping, and mathematics
• One or more years of experience in commercial or institutional quantity food preparation
• Experience with point of service computer program
• Experience keeping production records
• Experience working with young people
• Experience working with Hazard Analysis Critical Control Point (HACCP)

PREFERRED QUALIFICATIONS :

• Three or more years of experience in a large-scale (1,000 portions preferred), from scratch cooking and baking, commercial or institutional environment, preferably including experience with USDA Child Nutrition standards and compliance
• Willing to maintain and update abilities by attending workshops, food shows, and in-service programs

ESSENTIAL RESPONSIBILITIES :

• Prepare and serve both breakfast and lunch with an emphasis on appetizing and appealing meals following best practices to maintain meal quality while meeting USDA guidelines; meet USDA standards as they pertain to participation in the National School Lunch Program and National School Breakfast Program
• Following food safety protocols, prepare scratch and speed scratch entrees, sauces, and special breakfast items for Lincoln Middle School and other elementary schools
• Ensure the timely service and presentation of meals according to the planned menu, including proper reheating of main courses, side dishes, and salad bar preparation; follow methods outlined in both the recipe and nutrition services operating procedures
• Ensure that standardized recipes and portion controls are used
• Direct the work of the site assistant to ensure an efficient, organized, and harmonious team environment
• Direct meal service periods working either as a server or cashier dependent on the school site’s needs; follow menu instructions and portion sizes; utilize proper equipment as outlined in department procedures
• Ensure that produce, dairy, meats, fish, poultry, foods, and supplies are stored and rotated to maximize freshness and minimize waste
• Maintain high standards of safety and sanitation to ensure the safety and health of staff and students following department policies and procedures
• Complete daily review of production numbers, activity reports of students and meals served, and other meal count data using Health-E-Pro software program as required for compliance with the National School Lunch Program
• Maintain accurate inputting of orders, receiving, and inventory on a weekly and monthly basis; complete and ensure accurate counting and verification of monthly inventories; check goods received against orders and correct discrepancies
• Wash dishes and ensure kitchen cleanliness
• Communicate, interact, and work effective and cooperatively with people from diverse backgrounds; participate fully in the team environment
• Read and respond to district and departmental e-mails and communications
• Maintain accurate reporting of sales transactions, account balances, collection of funds, preparation of daily deposit slips, daily reports, and deposits for bank pickups using point of sale software
• Use and maintain institutional food service equipment such as ovens, refrigerators, and commercial dishwashers; report all maintenance issues immediately to the Nutrition Services Supervisor
• Record and maintain temperature logs for equipment, food production, and food transport as outlined in the district’s standard operating procedures; comply with federal, state, and district regulations and policies including, but not limited to, HACCP, Serv Safe,…