Nutrition Services: Cook 3

USD 259 Nutrition Services is a vital division of the Wichita Public Schools system, dedicated to providing nourishing and balanced meals to students across various schools within the district. As a reputable public education institution, USD 259 focuses on fostering an educational environment where nutrition plays a key role in supporting student health, wellness, and academic success. The Nutrition Services department operates the Food Production Center along with several secondary facilities, ensuring that meal programs are executed efficiently and meet the highest standards of quality and safety. They emphasize proper food handling, effective kitchen management, and continuous training to guarantee customer satisfaction and compliance with health regulations. This role falls under a full-time, non-exempt employment category that adheres to a 196-day calendar schedule, generally during day shifts, at the Food Production Center located in Wichita, Kansas. The position offers competitive benefits that help maintain a positive work-life balance and support employee wellness.

The Cook 3 (2026-2027 School Year) is a key professional role within USD 259 Nutrition Services, primarily responsible for the preparation and serving of food as part of the district’s efforts to provide nutritious meal options to students and staff. This position functions under the direct supervision of either the Food Production Center Supervisor or the Cafeteria Manager, depending on the assignment location. The core responsibilities include calculating recipes and menus, weighing and measuring ingredients with precision, and assisting in the preparation of production worksheets and menu calculations to optimize meal production. The Cook 3 also prepares specific food items by following standardized recipes to ensure consistency in quality and taste. Maintaining cleanliness and order within the kitchen environment is vital, involving duties such as cleaning equipment, pots, and pans, general kitchen upkeep, and occasionally supporting dish room operations and floor maintenance. Within secondary school facilities, the Cook 3 may operate as a cashier, manage food portions on the serving line, and supervise other food service aides and student employees when necessary.

This role involves leadership responsibilities that include supervising, training, and scheduling cooks, aides, and student workers in assigned areas to maintain operational efficiency and uphold food safety standards. The Cook 3 must be proficient with basic kitchen equipment such as utensils, warmers, coolers, and different types and sizes of carts, and also utilize technology tools including SMART boards and iPads. The role occasionally requires limited travel between school locations and central offices.

Physical demands are notable, including regular lifting, carrying, bending, standing, repetitive hand movements, and other activities necessary to perform kitchen and serving tasks. With an emphasis on communication, this position requires the ability to engage effectively with colleagues, management, vendors, and customers in a courteous and professional manner. The Cook 3 must reflect a positive image in appearance and conduct, comply with defined work schedules, and follow detailed oral and written instructions to succeed. Overall, this position offers professionals an opportunity to contribute meaningfully to student nutrition while working in a structured and supportive environment with comprehensive training and benefits.