HEAD COOK - FOOD SERVICE

Food Service - Head Cook

Reports To: Supervisor of Food Service

Status: FLSA Classified; ORC Section 3319

General Description: Supervise employees, delegate responsibilities and coach employees when needed. Head Cook will oversee the basic operations of running a kitchen, under the National School Lunch Program requirements, daily with a positive attitude and motivating others. Eight (8) hours per day, school days, professional development days and paid holidays. Earned personal leave and sick leave. Optional health insurance benefits are offered. Pay range is $16.65 - $17.65.

Qualifications:

• A high school diploma or equivalent
• Previous supervisor experience in a related role preferred
• Ability to work cooperatively with and to take and follow directions from immediate supervisor
• Ability to work independently with limited supervision
• Ability to work effectively, cooperatively, and courteously with school staff, fellow workers, and students
• Knowledge and/or the ability to learn the operations of a kitchen facility
• Good health as certified by a medical doctor. May, at times, require working in freezers and/or working in close proximity to ovens, stoves and steamers
• Demonstrates effective interpersonal and communication skills, both written and verbal
• Ability to plan, organize and multitask efficiently
• Requires light, moderate and some heavy lifting. In addition, this position may require bending, pushing, pulling and/or extended walking and standing
• A neat, clean, well-groomed appearance, including a uniform requirement
• The quality of trustworthiness with confidential information

Performance/Professional Responsibilities (Essential Functions of the position):

1. Schedules and assigns daily work activities to staff and supervises the completion of tasks.
2. Trains, guides and follows-up on job duties, standard food safety and sanitation procedures, cooking methods, safety practices and usage of safety gear, use of equipment and utensils, etc. of all kitchen staff.
3. Supervises staff in ensuring workstations are set up and accurately reflect menu, including portion size.
4. Works in conjunction with the Food Service Supervisor to produce and maintain work and break schedules for the kitchen staff.
5. Enters production records, records inventory, enters transfers, maintains organization in electronic management system.
6. Orders food, paper and cleaning products for their location and any satellite location they are responsible for, following the budget guidelines and nutrition standards given by supervisor.
7. Receives and records all Deliveries letting supervisor aware of any issues immediately.
8. Accurately prepare quality food, baked goods, and beverages according to a planned menu in a timely manner.
9. Prepare carts daily for satellite schools responsible for ensuring they have all essential items which are labeled and packaged to ensure proper temperatures will be maintained during delivery.
10. Prepare a daily report that verifies transactions
11. Prepare and serve the correct portion of the daily menu
12. Ensure storage of food in an accurate and sanitary manner
13. Cooks and prepares food following production guidelines and standardized recipes, under the National School Lunch Program requirements
14. Use and care of kitchen equipment.
15. Coordinate and assist in major cleaning of refrigerators, freezers, cooking and serving equipment and kitchen areas, including maintaining a clean and organized work area.
16. Operates equipment such as ovens, stoves, slicers, mixers, etc.
17. Adhere to all food safety regulations for sanitation, food handling, and storage.
18. Responsible for start-up cash, preparation and handling of money.
19. Restocking of items as needed.
20. Communicates to supervisor when equipment needs serviced or ordered
21. Attend yearly training that is required by USDA (United States Department of Agriculture) and Regulating authorities

Terms of Employment:

• Complete all Safety and regulatory compliance programs required by the District.
• Additional qualifications or certifications the Board of Education may require.
• Be evaluated in accordance with the Board of Education guidelines by the Supervisor of Food Service.
• Maintain a good attendance record.
• Be paid in accordance with Board of Education adopted salary schedule.
• Fulfill contract year and daily hours as established by the Board of Education.

Additional Working Conditions:

• Occasional exposure to blood, bodily fluids, and tissue
• Occasional operation of a vehicle under inclement weather conditions.
• Occasional interaction among unruly children.
• The employee shall remain free of any alcohol or non-prescribed controlled substance in the workplace throughout his/her employment in the District. In addition, the employee shall be free of any substance, prescribed or otherwise, that impairs the employee's work performance or the safety of others while on duty.

North Ridgeville City Schools