CLOSING DATE:

07/31/2025
The Brooklyn Center Community School (BCCS) District is seeking applicants to join our Nutrition Services Team as an Assistant Cook. The Assistant Cook performs skilled work preparing, cooking, and serving breakfast, lunch and dinner foods, cleaning kitchen and utensils, maintaining records, and related work as apparent or assigned. Work is performed under the moderate supervision of the Head Cook/ and District Nutrition Services Manager.
BCCS is looking for applicants driven to uphold our Mission: To become a justice-center school community who fuels the unique genius of each student.
BCCS Core Values - Written on a foundation of student voice, our district core values communicate the culture and character of Brooklyn Center Community Schools.

Knowledge, Skills, and Abilities Preferred:

• High School Diploma or GED
• Some knowledge of food quality and values and of nutritional and economical substitutions within food groups
• Knowledge of the principles and practices used in storing food in large quantities
• Knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning, and care of utensils, equipment, and work areas
• General knowledge of materials and methods used in preparing and serving meats, bread, vegetables, and other foods on a large scale
• General knowledge of food preparation equipment use or care
• Some knowledge of U.S.D.A. rules and regulation

• Prepares, cooks and serves items in accordance with the menu; sets up a la carte items and serves as a cashier; counts and records monies received.
• Operates dishwasher, mixer, chopper, slicer, steamers, deep fryers, ovens, and other foodservice and mechanical equipment.
• Serves students in a manner that promotes a safe, supportive, culturally responsive, equitable, and welcoming learning environment.
• Assists with preparing, cooking, and serving breakfast, lunch and dinner foods.
• Preps lunch items for the head cook prep and stocks salad, deli, beverage machines, and condiment cart; prepares and serves sandwiches made to order.
• Cleans kitchen and equipment, washes and puts away dishes and utensils; washes, folds, and stores laundry; performs general cleaning chores.
• Replenishes food, beverage, and utensil supplies during meal service periods and assures portions served are consistent.
• Creates a welcoming environment for students and positively interacts with all students and staff.
• Stocks and rotates food supplies; maintain sanitary standards.
• Assists with maintaining production records; counts and reports on leftovers; records food items and supplies used and meals served.
• Reports accidents and/or issues occurring in the kitchen or cafeteria.
• Assists in estimating and ordering food supplies.
• Serves as Baker in their absence.
• Other duties as assigned.

Knowledge, Skills, and Abilities Preferred:

• High School Diploma or GED
• Some knowledge of food quality and values and of nutritional and economical substitutions within food groups
• Knowledge of the principles and practices used in storing food in large quantities
• Knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning, and care of utensils, equipment, and work areas
• General knowledge of materials and methods used in preparing and serving meats, bread, vegetables, and other foods on a large scale
• General knowledge of food preparation equipment use or care
• Some knowledge of U.S.D.A. rules and regulations

Physical Requirements: Vocal communication is required for expressing or exchanging ideas by means of the spoken word and conveying detailed or important instructions to others accurately, loudly or quickly; hearing is required to perceive information at normal spoken word levels and to receive detailed information through oral communications and/or to make fine distinctions in sound; work requires preparing and analyzing written or computer data and observing general surroundings and activities; work occasionally requires exposure to outdoor weather conditions, exposure to bloodborne pathogens and may be required to wear specialized personal protective equipment and exposure to bodily fluids; may be required to wear a facemask and other personal protective equipment during a pandemic outbreak; work is generally in a moderately noisy location (e.g. business office, light traffic). Employee is exposed to infection at a greater risk than the average person.

Pay and Benefits: $20.75- $22.35 DOQ.

• Additional Certifications obtained receive additional payment per hour:

Level 1 - $1.00/per hour
Level 2 - $1.45/per hour
Level 3 - $1.80/per hour
Level 4 - $2.15/per hour
Duty Days: Monday-Friday 6:00am-2:00pm
Requirements: Must hold and mantain a food protection manager certification.