Kitchen Employee

Reports To: Nutrition and Food Service Manager and/or Assistant Manager

Duty Days: Up to 176 Days - Elementary; Up to 174 Days - Secondary

Duty Hours: 3 - 7.5

Wage/Hour Status: Non-Exempt

Pay Grade: FS01

Updated: 09/2025

Qualifications:

Successfully complete an accredited food handler's training course and certification test, within 30 days of employment

Ability to speak, read, write, and comprehend food preparation and safety instructions in English

Ability to perform routine mathematical calculations

Ability to follow established procedures and take directions from supervisor

Ability to produce work in a minimum amount of time

Ability to understand and adjust to changing situations

Ability to produce quality food products in surroundings that may be physically uncomfortable, i.e. hot, cold, noisy

Ability to lift, transport and position 40 pounds

Ability to work collaboratively with others

Ability to maintain emotional stability

Ability to work various shifts at various locations

College hours, high school diploma or GED preferred

Texas driver's license and maintain safe driving record (only NFS employees assigned to ESC)

Primary Purpose:

Provide excellent customer service while preparing and serving safe, nutritious, high-quality meals to District students, staff, and patrons.

Major Duties and Responsibilities:

• Complies with policies and procedures of the Federal and State Governments, KISD Board of Education and KISD Nutrition and Food Service Department.
• Reports on scheduled days to assigned location at scheduled time.
• Prepares quality food according to a planned menu of standardized recipes.
• Serves food according to meal schedules, departmental policies, and procedures.
• Demonstrates willingness to work where needed and assists others until assignments are completed.
• Follows all HACCP and standard operating procedures (SOP).
• Performs duties related to catering requests at various District locations as required.
• Delivers and picks up catering food/supplies as needed.
• Operates kitchen tools and equipment according to prescribed safety standards.
• Performs all clean-up responsibilities as assigned.
• Performs all cashier duties accurately and efficiently if assigned.
• Assists manager in monitoring customer reaction to menu items.
• Maintains professional appearance and hygiene.
• Attends in-service training and workshops to keep abreast of new techniques and operations.
• Reports an accident immediately to the manager and completes an accident form.
• Corrects unsafe conditions in work area and reports any conditions that are not correctable to manager immediately.
• Promotes teamwork and positive interaction with fellow staff members.
• Assumes additional duties as assigned.

Equipment Used:

Large and small kitchen equipment including electric slicer (ESC), mixer, pressure steamer, fryer (ESC), sharp cutting tools, oven, dishwasher and food and utility cart. Point of sales computer and personal computer. NFS employees assigned to the ESC will frequently travel district wide.

Working Conditions:

Continual standing, walking, pushing, and pulling; moderate lifting (40 pounds) and carrying; frequent stooping, bending, and kneeling; moderate exposure to extreme hot and cold temperatures.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.