Cook (Part Time - Hours As Needed)

About the role

• Cook, Food and Nutrition Services
• Department: Food & Nutrition Services
• Location: High Tech Mesa Campus
• Reports to: Production Manager, Food & Nutrition Services
• Supervisor’s Superior: Director, Food & Nutrition Services

Classification: Non-exempt, Classified

Full-Time/Part-Time Status: Part-Time, Hourly: Hours as needed on call, Shifts: Flexible between 6am - 3pm, up to 8 hrs

Regular/Temporary: Regular Assignment

Salary

Hourly Framework, Step 1, Range: $20.60 - $25.11. Salary is commensurate with experience.

Application Open Date: 8/6/26

Application Closing Date: 12/30/26

Job Summary

Under the direction of the Production Manager, the Cook is responsible for preparation, cooking, distribution, and packaging of food items at the central kitchen for distribution to school sites; the cook maintains production and serving areas, tools and equipment in a clean, sanitary and safe condition.

Essential Duties and Responsibilities

The duties listed below are intended only as illustrations of the various types of work 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 this class.

• Prepare (wash, process, assemble, portion, cool) cook, bake, package, store and serve appropriate quantities of food in a timely manner according to specifications, assuring quality and quantity of foods prepared.
• Accurately read and utilize standardized recipes.
• Understand and interpret the standardized recipes.
• Set up work and serving areas according to the daily menu.
• Maintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters, tables, food containers and other equipment; clean and store utensils, trays, and other food services equipment.
• Safely operate a variety of kitchen equipment and tools including mixers, slicers, processors, convection and combi ovens, tilt skillets, grills, chillers, warmers, coolers and freezers, as well as smallwares.
• Pack and wrap food items according to established procedures and portion control standards.
• Read, accurately complete and maintain routine records and counts as required including production records, time and temperature recording, transport records, and computerized food and beverage sales transactions.
• Follow assigned cleaning responsibilities to maintain a clean working environment, including but not limited to: sweeping and mopping floors, removing trash bags and disposing of in dumpster, and general restroom cleaning as directed.
• Sweep up trash around exterior of kitchen and garbage dumpster.
• Assist in preparing and serving food for special events such as meetings, banquets, parties, etc.

• 12.Attend a variety of meetings and in-service professional development training.
• 13.Perform other duties as assigned.

Education and Related Work Experience

• To qualify for this position, an individual must possess any combination of experience and education that would ensure being able to meet and fulfill job requirements.
• High school diploma, completion of G.E.D.
• Minimum of 1 year of food service experience.

Licenses, Registrations or Certifications

Must be able to obtain and maintain a valid California Food Handlers Permit.

Technical Skills, Knowledge and Abilities

Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring, and communicate effectively with customers.

• Basic oral and written communication skills.
• Intermediate interpersonal relations skills.
• Basic math and accounting skills.
• Basic computer, keyboarding and word processing skills.
• Basic customer service and public relations skills.
• Intermediate critical thinking and problem solving skills.
• Intermediate organizational skills.
• Ability to manage confidentiality in all aspects of job.
• Ability to manage multiple priorities.
• Ability to manage multiple tasks with frequent interruptions.
• Ability to understand and follow all HACCP Standard Operating Procedures.

Physical Demands

• Ability to smell, taste and feel, in order to determine quality of raw and prepared food products.
• Ability to stand, stoop, reach and bend; mobility of arms to reach; dexterity of hands to grasp and manipulate large and small objects.
• Ability to read small print.
• Ability to stand for long periods.
• Ability to walk long distances.
• Ability to lift, push and/or pull objects weighing up to 50 pounds.
• Ability to work with, and in the proximity of, equipment with moving mechanical parts.
• Ability to work in an indoor and outdoor environment.
• Ability to work around loud noises.

Mental Demands

While performing the duties of this class, the incumbent is regularly required to use written and oral communication skills; read and interpret data, information and documents; analyze and solve problems; use math/mathematical reasoning; work with HTH administrators, staff, vendors, parents, and others encountered in the course of work.

• Work Environment
• Food service environment
• Hazards: Heat from ovens.
• Exposure to very hot foods, equipment, and metal objects.
• Working around knives, slicers or other sharp objects.
• Exposure to cleaning chemicals and fumes.

ADA Statement

Each individual possesses different abilities to accomplish the same result. The ADA bars employers from discriminating against a disabled employee by requiring a specific method of achievement, which is different from requiring the employee to achieve the desired end. The employer’s judgment of a function’s importance typically is considered key in determining whether a job function is essential. An employer, therefore, need not sacrifice performance standards to comply with the ADA and similar nondiscrimination requirements.

In addition to federal law requirements, High Tech High complies with applicable state and local laws governing nondiscrimination in employment in every location in which the practice has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.