Job Description

Head Cook

Oversees the food service program in a single site program according to policies and procedures and federal/state requirements. Provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met. Has the overall responsibility of assisting with the preparation and serving of meal components for the National School Lunch and Breakfast Programs.

Essential Functions:

• Supervisor of kitchen
• Purchase and maintain an inventory of all foods, supplies and equipment
• Plan and supervise the preparation and serving of menus
• Check all bills and purchase orders for accuracy before presenting them to Business Manager for payment
• Ensures that established sanitation and safety standards are maintained
• Ensures HACCP paperwork is completed daily and all regulations are followed
• Oversees and participates in the preparation and serving of food
• Interacts with students, other personnel and the public
• Cooks and prepares various entrees, vegetables, sandwiches, and other menu items
• Adheres to sanitation and safety practices, which comply with State, County and District requirements and codes, which includes to the receiving, storing, handling, preparing and serving of food products, and the general cleaning and sanitizing of the kitchen food service equipment, supplies and utensils. This also includes, but may not be limited to checking work areas for safety hazards, removing safety hazards from work area, reporting safety hazards
• Maintain accurate daily production records
• May operate cash register/point of sale device during serving periods as needed
• Collects, records, and reports quantities used, amounts produced, amounts left over and meal counts accurately in compliance with District and government regulations
• Promotes student and staff satisfaction through preparing and merchandising meals in an attractive manner
• Offers and serves correct portions to comply with District and National School Breakfast and Lunch Program standards
• Maintains standards for sanitation and cleanliness by following standards for "clean as you go" and scheduled routing cleaning. Cleaning duties may include, but are not limited to equipment utensils, serving area, dining area, floors walls, baseboards, and storage areas
• Assist in proper labeling, dating and rotation of product in dry storage, coolers and freezers
• Assists in maintaining organized storage of dry goods, refrigerated and frozen products
• Assists in cooking, preparation and service of food
• Attends training and development classes and work site meetings as required by the Food Service Director, and the District Administration
• Assists in cross training of employees as required by the Food Service Director
• Maintains clean and safe work environment; ability to perform job safely
• Other duties as assigned by the Food Service Director
• Maintain a positive rapport with students, staff, parents, and community
• Cooperate with and work in a courteous manner with co-workers and other personnel
• Demonstrate a positive attitude toward school, students and job and communicate the same to the community
• Accept constructive criticism and suggestions and seek to improve each performance responsibility
• Maintain confidentiality in the school operation
• Adhere to applicable state and federal laws, rules and regulations, board policies and administrative rules
• Perform other duties as assigned by authorized representatives of the School Board

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and Experience: High school diploma or GED preferred. 3 years of Food Service or restaurant experience required without a college degree.

Language Skills: Ability to read, understand and speak basic English to perform essential functions of the job. Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, MSDS sheets. Ability to effectively present information in on-on

Other Qualifications: Working knowledge of food handling, preparation, production, standard kitchen equipment, food safety and sanitation

Certificates, Licenses, Registrations: Serv Safe Certification is required

Specifications/Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Working knowledge of food handling, preparation, production, standard kitchen equipment, food safety and sanitation. Ability to understand recipes, production sheets, and inventories

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand, use hands to finger, handle or feel; reach with hands and arms, and taste or smell. The employee frequently is required to walk and talk or hear. The employee is occasionally required to stoop, kneel or crouch. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to moving mechanical parts and extreme heat. The employee is occasionally exposed to wet and/or humid conditions and extreme cold. The noise level in the work environment is usually moderate. The employee frequently has hands in hot soapy water and/or cleaning and sanitizing chemicals.

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