Head Cook

Head Cook Norwalk Community School District, Oviatt Elementary – Norwalk, Iowa Job Details Job ID: 5708281 Application Deadline: Posted until filled Posted: May 12, 2026 7:03 PM (UTC) Job Description NORWALK COMMUNITY SCHOOL DISTRICT Job Title: Head Cook Reports to: Nutrition Director Position Purpose: The job functions may include food production and cooking; directing staff in food production; sanitation, safety and security; customer service; cashiering; program regulations and accountability; equipment use and care; and professional excellence. Works under the general direction of the Production Kitchen Manager and Nutrition Director in accordance with the objectives and policies established by the Nutrition Department. Works in partnership with others in the school nutrition program and school district to support a sound nutrition program while following federal, state and local guidelines. Essential Performance Responsibilities: Reviews menus and daily production guidelines and plans work to accomplish assigned food preparation. Checks to see that necessary food and supplies are on hand prior to the menu date to limit last‑minute substitutions. Demonstrates integrity and respects confidentiality. Follows District SOP, Iowa Food Code and Federal regulations. Batch cooks to meet service demands and to ensure food quality. Ability to work effectively and respectfully with students, teachers, colleagues, supervisors, as well as the general public. Contributes to creating a positive work environment. Demonstrates initiative and ability to work without close supervision. Performs other duties as assigned. Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all inclusive of every task or responsibility. Knowledge, Skills, and Abilities: Must have strong written and oral communication skills and work accurately with figures. Must have the capacity to grasp and adjust to new and changing situations. Must have the ability to operate all equipment and have general knowledge regarding maintenance. Must have knowledge of food service regulations and sanitary codes governing food service operations. Must have the ability to supervise and to work cooperatively with all people. Must display initiative and have the ability to work without close supervision. Must be able to move quickly and efficiently to accomplish tasks in a timely manner. Must have the ability to carry out directions, budget time and meet responsibilities on schedule. Must have the ability to plan and schedule several days in advance. Must have the ability to recognize acceptability of food before and after preparation. Must have the ability to organize and display food in an attractive manner. Must keep abreast of food service regulations and health codes governing food service operations. Oversees preparation of food items to ensure appropriate methods, follows standardized recipes, and maintain quality standards. Assists with preparation of food and keeps all foods on the serving line at lunchtime. Schedules, supervises, and assists with cleaning and maintaining equipment. Maintains a neat and sanitary work area at all times. Trains new employees in cooperation with Production Kitchen Manager. Maintains complete and current daily production records. Reports any irregularities to Production Kitchen Manager or Nutrition Program Director. Has a past history of good attendance. Qualifications Profile: High school diploma or GED. Preferred: Minimum of two years of food production experience in a comparable food service operation. ServSafe Certification or must obtain certification within the first three months of employment. Possess communicative, collaborative and interpersonal skills. Ability to follow directions and complete tasks in a timely manner. Some supervisory experience desired; able to lead and direct staff with minimal supervision. Basic computer skills required; must complete electronic forms. Must accurately perform basic math skills including addition, subtraction, multiplication, and division. Maintain confidentiality of student and staff accounts. Physical Requirements: Walking, standing, bending, carrying, climbing, lifting minimum 45 pounds, pushing, pulling, reaching, sitting, stooping, working from heights, climbing, and balancing. Generally the job requires 5% sitting, 30% walking, 65% standing. Working Conditions: Demands of workload have frequent peak rush periods and timeline requirements that must be met. Near constant standing or walking during the shift. Frequent repetitive motions and gripping with the hands. Must have the capability of safely lifting 45 pounds. Terms of Employment: 9‑month work year. Hours are Monday–Friday, 7:15 am – 1:45 pm. Wage and work year to be established by the Board. Employment subject to provisions of board policy, state and federal law. Evaluation: Performance will be evaluated annually by the Nutrition Director, or in accordance with provisions of the Board's policy on evaluation of staff. FLSA Status: Non‑Exempt. Position Type: Full‑time. Equal Opportunity Employer All employers submitting a job opening for posting on the Teach Iowa system will not discriminate in hiring on the basis of race, ethnicity, national origin, gender, age, physical disability, sexual orientation, gender identity, religion, marital status, or status as a veteran. A bona fide religious institution may choose to exercise the allowances in Iowa Code section 216.6.(6)d. Employers may have additional developed specific equal employment opportunity policies and procedures; please check with employers. #J-18808-Ljbffr