Head Cook

Head Cook

NRHEG Food Service seeks to hire a Head Cook at the Elementary School.

Work Schedule: Monday - Friday, 7:00 am - 2:00 pm (9.5-month position)

Job Description: Under the direction of the Food Service Director, the Head Cook is responsible for coordinating food production operations at the elementary building. Will lead the day-to-day operations and ensure high standards for safety, sanitation, and meal quality. Responsible for the handling, serving, preparation, storage, and ordering food for students in accordance with health and safety rules and district policies and procedures.

Qualifications

• Education: High School Diploma or equivalent. Knowledge of school lunch regulations.
• Experience: Working in food preparation/service, with operation of commercial equipment. Ability to scale recipes.
• Must have ServSafe Certification or be willing to attain it.
• Basic computer literacy is required.
• Ability to work with others in a positive, productive way.

Primary Function: The head cook takes responsibility for the efficient operation of the National School Lunch Program (NSLP) so as to provide the students with attractive, nutritious, and varied lunches.

Preps, cooks, and follows menus to ensure that USDA Meal patterns and nutritional requirements are met.

Plans menu adaptations for children with special needs.

Maintains a purchasing system consistent with USDA and state purchasing guidelines.

Enforces federal and state regulations regarding nutritional standards, reports, and records.

Ensures that established sanitation and safety standards are maintained.

Understands and follows all HACCP Standard Operating Procedures.

Required Conditions / Demands

All kitchen employees must be able to meet the following conditions/demands:

• (1) Working Conditions: Hazards typical of the institutional kitchen such as hot cooking surfaces, sharp objects, electrical equipment, and wet floors. Frequent exposure to temperature extremes (hot oven to freezer). Handle potentially hazardous cleaning supplies (dishwasher chemicals, bleach, lime blast).
• (2) Physical Demands: Moderate to heavy lifting, putting away food orders in the freezer, walk-in cooler, and food storage areas (up to 50 pounds). Constantly on feet, carrying hot pots and pans, and pushing food carts. Ability to work in a fast-paced environment, multitask, and organize tasks to complete required duties and daily paperwork in a timely manner.
• (3) Special Concerns: Course work/certification guidelines are met. Ability to supervise, communicate, and work cooperatively with staff and students. Must promote a warm, welcoming, positive, team environment. Meet all state and federal requirements.

Benefits:

• Salary $18.31 - $25.21
• Medical Insurance
• HSA/VEBA Contribution
• Personal Leave Time & Safe and Sick Leave Time
• Holiday/Vacation Pay
• Shoe Allowance

For questions, please contact Sara Meihak at View email address on click.appcast.io