Cook - Alan B. Shepard High School Nutrition

School Cook – Fuel Young Minds with Every Meal!
Monday–Friday | No Nights or Weekends!

**** Please Note: First Day of Employment will be August 5, 2026****

Are you passionate about cooking and looking for a job that aligns with your life? Join our school nutrition team as a Cook and help prepare fresh, nutritious meals that give students the energy to learn and thrive!

What You’ll Do:

• Cook and prepare a variety of meals according to school menus
• Ensure all food is safely cooked and presented with care
• Maintain a clean and organized kitchen workspace
• Work with team members to serve meals in a timely, friendly manner
• Support special dietary needs and food allergy safety procedures

Why You’ll Love This Job:

• Family-friendly schedule – you're home by mid-afternoon
• No nights, weekends, or holidays
• Paid training and steady hours
• Be part of a mission that matters – healthy meals fuel better learning
• Friendly, team-oriented school environment

We’re Looking For:

• Basic knowledge of cooking techniques (we’ll train the right person!)
• A commitment to cleanliness and food safety
• A dependable and positive attitude
• Comfort working in a school kitchen environment
• A passion for helping kids grow strong and healthy

Why Join Us? 

• Competitive pay + opportunities for growth 

• Comprehensive benefits: medical, dental, vision, and retirement 

• Paid time off  

About Us:

At Whitsons, we believe food has the power to transform a school day. Our cooks are everyday heroes who prepare meals that nourish bodies and minds. Join us and bring your heart to the kitchen where it matters most.

Apply today and help cook up a brighter future—at Whitsons our mission is Enhancing Life One Meal at a Time™.

Pay Rate: $16/hour (starting rate)

Qualifications

REQUIRED QUALIFICATIONS AND COMPETENCIES 

Education 

1. High school diploma or equivalent required; must complete all Whitsons and government-required training as necessary. 

 

Experience 

1. Minimum 1 year of professional culinary or food service experience required; school nutrition or institutional food service experience preferred. 

 

Certifications 

1. ServSafe certification required or must obtain within a defined timeframe upon hire; local food safety certification required in any jurisdiction of employment. 

 

Other Qualifications 

1. Must be proficient in recipe procedures and cooking techniques; ability to speak and read English sufficient to understand and perform job assignments, follow recipes, and comply with safety requirements. 

1. Always presents a positive and professional image; ability to work effectively as part of a food service team in a fast-paced kitchen environment; genuine interest in school nutrition and student health. 

  

Core Competencies 

1. Culinary Skill & Recipe Adherence: Demonstrates proficiency in cooking techniques, batch cooking, and recipe execution; consistently meets portioning, presentation, and nutritional compliance standards for every meal served. 

1. Food Safety & Compliance: Maintains rigorous adherence to HACCP, ServSafe, and all applicable food safety and sanitation standards; completes temperature logs and production records accurately and on time every shift. 

1. Execution & Reliability: Manages the timing and sequencing of cooking operations to meet meal service deadlines consistently; follows all Whitsons policies, production standards, and assigned schedules with accuracy and dependability. 

1. Attention to Detail: Demonstrates care in portioning, temperature monitoring, station setup, signage, and documentation; ensures every station is stocked, clean, and properly maintained throughout the service day. 

1. Teamwork: Works cooperatively with the Chef Manager and fellow food service workers; contributes to a productive, positive kitchen environment and supports the team in achieving daily service goals. 

1. Customer Focus: Takes pride in the quality and presentation of every meal served; maintains a welcoming, clean, and visually appealing station and understands that student satisfaction and participation are the ultimate measure of success. 

  

WORK ENVIRONMENT AND OTHER DETAILS 

Expected Hours of Work 

This is a full-time non-exempt position. Days and hours of work are aligned with the school district’s food service schedule. Occasional extended hours may be required in support of special events or operational needs. 

 

Travel Requirements 

This position is primarily site-based. Occasional travel to other school locations within the district may be required for substitute coverage or operational support. 

 

Physical Demands of the Job 

The Team Member is required to stand on their feet for the majority of the workday; frequently walk, talk, and hear; use hands and fingers to handle food, tools, and equipment; and reach with hands and arms. Must be able to lift and/or move up to 50 pounds, including while turning side to side. Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. Movement in and out of storerooms and near ovens and freezers is regularly required. Specific vision abilities required include close vision and the ability to adjust focus. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

 

Work Environment 

This position operates primarily in a kitchen and food service production environment. Standing is required for the majority of the workday. The noise level is moderate to loud during meal service periods.  

  

The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties.  

 

The job description does not constitute an employment agreement between Whitsons and team member and is subject to change by Whitsons as the needs of Whitsons and requirements of the job change.