Kickapoo High School ( learn more )

Springfield Publc Schools

Springfield, Missouri ( map )

Job Details

  • Job ID: 3629980
  • Application Deadline: Posted until Filled
  • Re-posted : July 6, 2022


Job Description

Job Title:                       Nutrition Services Worker III (Range Cook)

Department:                 Nutrition Services

Pay Grade:                    O140

FLSA Status:                 Non-Exempt

Reports to:                    Director III – Nutrition Services



Responsible for providing support to the food service activities at assigned location with specific responsibilities for cooking food items that meet mandated nutritional requirements and/or requests of students and/or school personnel; verifying quantities and specifications of orders; and maintaining facilities in a safe and sanitary condition.



  • Aid in storage of products maintaining adequate quantities and security of items.
  • Responsible for activation of heated pass-through equipment.
  • Prepare any foods that can cook while distributing Breakfast in the Classroom (BIC).
  • Ability to read a recipe and follow directions correctly to consistently prepare items for service.
  • Assist with distribution of BIC and confirm production numbers on production sheets.
  • Clean utensils, equipment, storage, food preparation, and serving areas maintaining required sanitary conditions.
  • Turn on ovens, steamers, vent hoods, vent lights, and add water to the tilt kettles if needed.
  • Cook food, prepared and/or from scratch using standardized recipes meeting mandated nutritional and projected meal requirements. Must take temperatures of food and ensure HACCP procedures are followed to ensue food safety.
  • Estimate food preparation amounts and adjust recipes as needed to meet projected meal requirements and minimize waste.
  • Maintain equipment, storage, food preparation, and serving areas in a sanitary condition complying with current health standards.
  • Perform functions of other nutritional services positions, as requested by supervisor to ensure adequate staffing levels.
  • Prepare a variety of reports providing written support and/or conveying information.
  • Attend unit meetings, in-service training, and workshops to convey and/or gather required information.
  • Perform other related duties as required/assigned.


Education and Experience

  • High School Diploma or its equivalent.
  • Minimum of two (2) years of job related experience with increasing levels of responsibility is required.

Certificates, Licenses and Other Special Requirements

  • Must pass a Pre-Placement Physical Capacities Test.
  • Must have a Hepatitis A vaccination.
  • Must pass a Criminal Background Clearance.
  • Must be able to obtain Servsafe Certification
  • Must be able to obtain Food Safety Certification (SGCHD)

Knowledge, Skills, and Abilities

  • Knowledge of basic math, including calculations using fractions, percentages, and/or ratios; understand written procedures, write routine documents, and speak clearly; and solve practical problems.
  • Knowledge based competencies required to satisfactorily perform the functions of the job include safety practices and procedures; quantify food preparation and handling; and sanitation practices.
  • Skill to perform multiple, technical tasks with a need to routinely upgrade skills in order to meet changing job conditions.
  • Skill based competencies required to perform the functions of the job, including adhering to safety practices; operating equipment found in a commercial kitchen; and using pertinent software applications.
  • Ability to read technical information and compose a variety of documents.
  • Ability to analyze situations to define issues and draw conclusions.
  • Ability to work with others under a wide variety of circumstances; working with data utilizing defined but different processes; and operate equipment using defined methods.
  • Ability to work with a significant diversity of individuals and/or groups; work with data of widely varied types and/or purposes; and utilize job-related equipment.
  • Ability to analyze issues and create action plans.
  • Ability to collaborate and communicate effectively with internal and external stakeholders.
  • Ability to apply critical thinking/problem solving to improve work processes.
  • Ability to adhere to safety practices; meet deadlines and schedules; work under time constraints; and communicate with diverse groups.

Working Conditions and Physical Requirements

  • Work environment is primarily inside, where the noise and temperature levels are moderate. Occasionally work in extreme temperatures in freezers and hot kitchens around ovens.
  • The work is moderately physical work that requires exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
  • Must possess the physical ability to work primarily with fingers, perceive the nature of sounds, make rational decisions through sound logic and deductive processes, express or exchange ideas by the spoken word, substantial movements (motions) with the hands, wrists, and/or fingers, and discern letters or numbers at a given distance.
  • Additionally, the following physical abilities are required: balancing, climbing, crouching, feeling, grasping, handling, hearing, kneeling, lifting, manual dexterity, mental acuity, reaching, repetitive motion, speaking, standing, stooping, talking, visual acuity, and walking.


  • Position Type: Full-time
  • Positions Available: 10

Job Requirements

  • No experience required

Contact Information

  • Ryan Morris , Employment Coordinator
  • 1359 E. Saint Louis St.
  • Springfield, Missouri 65802

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