Food Service Head Cook 1 - Stowe

Head Cook 1

Location: Stowe

Hours: 7:30am-2:45pm. 5.75 hours

Pay Range: $17.97

Required Education and Experience:

• ServSafe certified or willingness to obtain within 90 days.
• A valid driver's license or the ability to travel within the district as requested.

Desired Education and Experience:

• High school diploma, HiSET or GED
• School Nutrition Association Certification and Membership
• Previous work experience in school food service or another food production facility.

Knowledge, Skills and Abilities:

• Ability to effectively use computer-based systems.
• Decision making skills in planning amounts of food items to be prepared, anticipating shortages.
• Effective oral and written communication skills
• Ability to cope with time pressure.
• Ability to organize time and tasks.
• Computational skills

Basic Function:

Assist with the operation of the total multi-unit food service operation in compliance with federal and state regulations relating to Child Nutrition Programs. This position provides direction to other Food and Nutrition staff assigned to the unit. This position requires continuous use of independent judgement. The essential functions as shown below represent only the key areas of responsibility; specific position requirements will vary depending on the needs of the Food and Nutrition department.

Essential Functions:

1. Lead the kitchen in daily production tasks.
2. Read menu and plan work to accomplish food preparation for the week including forecasting, receiving, ordering and production.
3. Assist with quality and quantity control for all food items.
4. Prepare food items in accordance with appropriate methods including batch cooking and standardized recipes.
5. Ensure food is prepped at least one day in advance.
6. Demonstrate the knowledge of reimbursable meals and snacks.
7. Work with manager on production problems and determining solutions.
8. Maintain HACCP and food safety required records including cook/chill documentation and temperature logs.
9. Complete monthly inventory.
10. Maintain accurate production, food safety and sanitation standards and all required documentation.
11. Assist with setting up the serving line, replenishing and working on the serving line.
12. Assist with cleaning at the end of the day in accordance with district and department guidelines.
13. Open and close kitchen in accordance with district procedures.
14. Operate Point-of-Sale system daily and post each business day.
15. Assist with staff training including cooking and production records.
16. Maintain annual U.S.D.A professional standards requirements.
17. Read communications from all district stakeholders.

Additional Essential Functions (for every DMPS position):

1. Attend work on a prompt and regular basis.
2. Maintain confidentiality.
3. Maintain satisfactory and harmonious working relationships with the public, students, and other employees.
4. Assist with other duties as may be assigned

All of the above duties and responsibilities are essential job functions subject to reasonable accommodation. All job requirements listed indicate the minimum level of knowledge, skills and/or ability to perform the job proficiently. This job description is not to be construed as an exhaustive statement of duties, responsibilities or requirements. Individuals may be required to perform any other job-related instructions as requested by their supervisor, subject to reasonable accommodation.

Approved By: Jenna Crinzi

Date: 02/28/2025

Employee Benefits Information

All candidates offered a position will be required to successfully pass a criminal background check, and a child and adult abuse registry check. Certain positions may require fingerprinting, a drug and alcohol test, a physical capacity test and/or a motor vehicle record check.