Assistant Head Cook (2026 - 2027) (Anticipated)

Assistant Head Cook

The Assistant Head Cook is responsible for assisting the Head Cook with the uninterrupted and efficient preparation of meals, ensuring standards of effectiveness, efficiency, sanitation, and safety, consistent with the personnel and resources available. Assists with formulating cooking schedules to meet production needs. Prepares quality, eye-appealing meals daily through standardized recipes in compliance with local, state, and federal guidelines. Utilization of commercial cooking equipment daily for the preparation of food. Follows local, state, and federal guidelines for food safety, production, handling, cleaning, and sanitation. Assists in maintaining and recording food temperatures of fresh, frozen, and prepared foods. Stocks the serving line and assists in serving meals & as needed, in the kitchen. Assists with cleaning and sanitation of the kitchen and kitchen equipment. Individuals should be familiar with the Head Cook's duties to operate the kitchen in the absence of the Head Cook. Regular and timely attendance. Individuals should be supportive of department decisions put forth by the Head Cook & Food Service Director. Performs other duties as may be assigned by the Head Cook or Food Service Director.

Education and/or Experience: High School Diploma or equivalent preferred. ServSafe Certification. At least (1) year of experience in institutional food service management preferred. Such alternatives to the above qualification as the Board may find appropriate and acceptable.

Position Specifications: This position will operate in a kitchen setting. While performing the duties of this job, the employee is frequently exposed to food, fumes or airborne particles, and moving mechanical parts. The employee is occasionally exposed to extreme temperatures, such as the heat of a stove or the cold of a storage freezer. The noise level in the work environment and job sites can be loud. Physical Demands: Must have the ability to: The employee is occasionally required to sit, climb, or balance, and stoop, kneel, crouch, or crawl. The employee must frequently lift or move objects up to 30 pounds and occasionally lift or move objects up to 40 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work Environment: The work environment is usually quiet and is representative of those an employee may encounter while performing the essential functions of this position. The Position Specifications described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. According to the requirements of the federal Americans with Disabilities Act, reasonable accommodations may be made to enable a qualified individual with a disability to perform essential job functions.

Terms of Employment: Employment is conditional upon the successful completion and submission of all federal, state, and local hiring regulations. Placement on the schedule is determined by education level and experience. Benefits are included according to Board policy and contract specifications. Approximately 184 days per school year (school calendar, as revised). Hours: 6 hours per day (6:45 a.m. - 12:45 p.m.). Compensation as per District guidelines. The performance of the Assistant Head Cook will be evaluated annually by the Head Cook and Food Service Director following District guidelines. The Head Cook & Food Service Director will work collaboratively to complete the evaluation.