Head Cook

Head Cook

Hours: 6:00am-2:15pm, (Wednesdays 6:15am-2:30pm)

Location: Junior High

Qualifications: High School Diploma or equivalent. Prefer two years quantity cooking experience. Ability to obtain ServSafe certification and complete New Manager Training within the first six-months to one year of employment. Ability to perform basic clerical skills and perform basic mathematical skills. Ability to prioritize, organize, and accomplish assigned work. Ability to provide work direction and respond to requests in a courteous and helpful manner. Ability to work independently and/or lead a group of individuals in the successful completion of tasks and meeting of goals. Ability to work harmoniously with staff, students and public. Desired: Experience in the supervision of school food service operations preferred.

Reports to: Director of Food and Nutrition Services

Job Goal: Lead, coordinate and participate in the day-to-day operations of an assigned school kitchen; assuring quality products prepared according to the HACCP Standard Operating Procedures (SOPs), manufacturer's directions and standardized recipes in an atmosphere that is positive for all kitchen staff; recognizes and adheres to all District, State and Federal laws & regulations.

Performance Responsibilities:

• Leads, coordinates, oversees and participates in the day-to-day food service operations at assigned school kitchen assuring efficiency, quality and cost control
• Prepare food per written menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures
• Receive orders, verify expected items arrive and meet quality standards required and SOPs have been followed. Store food properly.
• Maintain, prepare and review a variety of menu production records, inventories, logs and reports; accumulate data and input information into a computer as appropriate and file documents as necessary.
• Oversee and participate in each segment of the operation production, serving, cleanup and scanning assess if staff reassignment (or correction) is needed and delegate, correct or assist as needed to assure timing requirements and customer service expectations are met.
• Make sure serving areas are set up for efficiency and customer appeal.
• Inspect kitchen and dining areas daily to assure HACCP SOPs are followed, staff are meeting requirements, equipment is operating well and the operation is in compliance with district, state and federal regulations.
• Overall responsibility for making sure kitchen and storage areas are well organized, clean and ready for a health inspection at any time.
• Communicate with students, staff, faculty, administration, parents and outside organizations to exchange information, receive suggestions and resolve issues related to the kitchen.
• Take catering orders and follow through to assure that all aspects of order are met.
• Train and assist employees in the proper handling of foods, correct use and care of equipment and in maintaining high standards of sanitation and safety.
• Reports immediately to the Director of Food and Nutrition Services and building principal any problems or accidents occurring in the kitchen.
• React to change productively and positively.
• All other duties as assigned.

Physical Demands:

Must be able of constantly standing throughout the work shift. Must constantly present appropriate appearance and personal cleanliness suited to working in close proximity to food service customer. Must be able to frequently work with interruptions during a work shift. Must be capable of frequently working with co-workers with different personalities. It may be necessary to occasionally lift up to 50 pounds to waist level, lift up to 40 pounds to shoulder level, and lift up to 20 pounds above head level. Must be capable of pushing occasionally 500 pounds requiring 35 pounds force with hands placed at 36 inches above floor. Must be capable of occasionally pulling 500 pounds requiring 35 pounds force with hands placed at 36 inches above the floor. Must be capable of occasionally carrying 40 pounds for a distance of 20 feet. Must be capable of occasionally repeated trunk rotation for up to 30 minutes at a time. Must be capable of occasionally squatting. Must be capable of occasionally operating basic kitchen and bakery food preparation and commercial kitchen cleaning equipment. May be capable of occasionally using hand tools and material handling carts requiring a grip force of up to 15 pounds to maintain control. Must be capable of occasionally using cleaning and sanitizing chemicals with appropriate PPE's. Must be capable of frequently working in elevated temperature and humidity's and low ventilation environments of a kitchen or bakery. Must be capable of occasionally working in low temperature environments of coolers and freezers. Must have physical dexterity in limbs and digits necessary to operate a motor vehicle and other food preparation and cleaning tools and equipment.

Terms of Employment: Employment based on need. Hours as assigned by Supervisor

Evaluation: Performance of this job will be evaluated in accordance with provisions of Southeast Polk Board Policy.