• Open Classified Positions:

    Shields Valley School District is accepting applications for a Cook at Wilsall Elementary School beginning August 10, 2020.

         8 hours per day, 4 days per week (36 hours).

         Starting wage is $12.00 per hour.

    Application packet can be found at: https://www.shieldsvalleyschools.com/cms/lib/MT02211166/Centricity/Domain/111/Classified%20Application%20Packet.pdf

    Completed applications can be submitted: Attention Danny Johnston, 

    Performs skilled functions and activities in cooking and baking in large quantities; assists in the leading of food service personnel and in the maintenance of a food service facility in an orderly, safe and sanitary condition; and performs other related work as assigned.  This position also requires skills in completing paperwork for local, state and federal agencies.


    MINIMUM QUALIFICATIONS:Possesses high school diploma or its equivalent.

    PREFERRED QUALIFICATIONS:Demonstrates knowledge of food preparation, kitchen equipment and safety.

    Understands and carries out oral and written directions and works as part of a team.

    Demonstrates knowledge of basic arithmetic, record keeping and report development procedures.

    Demonstrates good judgment, represents the School District in a positive manner and enjoys working with children.

    Works well under time and space pressures.

    Possesses one year of successful experience as a cook in an institutional, commercial kitchen.

    JOB RESPONSIBILITIES (including but not limited to): Developing daily menus, Completing required paperwork, Cleans kitchen, utensils and serving area.

    Dispenses food at assigned location(s).

    Stores food and assists in maintaining inventory.

    Cooks and prepares food(s).

    Asserts proper control(s) as to daily food quantities.

    Prepares special diets as directed.

    Practices proper handling, storage of food and equipment.

    Handles ala carte duties and money.

    Supervises/assists student workers with lunchroom duties.

    Honors Board and administrative directives.

    Performs other duties as required by food service supervisor and/or administration.

    PHYSICAL DEMANDS:The physical requirements indicated below are examples of the physical aspects that this position classification must perform in carrying out essential job functions.

    Persons performing service in this position classification will exert up to 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.

    This type of work involves sitting some of the time, but may involve running, walking or standing for brief periods of time.

    Perceiving the nature of sound, near and far visual acuity, depth perception, providing oral information, the manual dexterity to operate business related equipment, and handling and working with various materials and objects are important aspects of this job.

    Exposure to hot, cold, wet, icy, humid, or windy conditions caused by weather may occasionally be experienced.

    Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job.

    TERMS OF EMPLOYMENT:Employed for prescribed term, salary, benefits and other working conditions to be determined by District Policy, Federal and State Law as well as appropriate funding from state, federal, and/or passage of levies.

    EVALUATION:Performance of said duties will be evaluated in accordance with provisions of the Board's Policy on Evaluation of Classified Personnel.

    • Job Type: Full-timePay: $12.00 per hourBenefits:Health InsurancePaid Time Off Retirement: Day shift Monday to Thursday. Education:High school or equivalent (Required)Work authorization:United States (Required)Work Location:One locationJob Duties:Prepare all food items as directed in a sanitary and timely mannerFollow recipes and presentation specificationsOperate standard kitchen equipment safety and efficientlyClean and maintain station in practicing good safety and sanitationAssist with the cleaning and organization of kitchen and equipment Restock items as needed throughout the shiftAdhere to all sanitation and food production codes.