Head Cook

Distinguishing Features of the Class This is skilled work involving the preparation and cooking of food in a school building. Duties include the use of standardized recipes, adherence to proper food handling procedures, and involves supervision of subordinate food service staff. Work is performed under the general supervision of the Food Service Director. Does related work as required. Typical Work Activities Prepares and cooks food in large quantities following established menus Uses standardized recipes and portion control guidelines Supervises and assists Food Service Helpers and other kitchen staff Ensures proper storage and handling of food in compliance with health regulations May assist in the preparation of special diets Cleans kitchen equipment, utensils, and work areas May assist in menu planning and ordering of supplies Maintains simple records (e.g., meal counts, inventory) May oversee kitchen operations in the absence of a supervisor Knowledge, Skills, and Abilities Good knowledge of methods of preparing food in large quantities Working knowledge of sanitation and safety practices Thorough knowledge of cleaning methods, materials, and equipment Ability to estimate quantities of food needed Ability to follow written and oral instructions Ability to supervise others Ability to maintain cleanliness and order in a kitchen Dependability and physical ability to perform assigned duties Minimum Qualifications Graduation from high school or possession of a high school equivalency diploma and one (1) year of experience in large-scale food preparation. #J-18808-Ljbffr