Head Cook, Student Nutrition

Head Cook High School

Position: Head Cook, Student Nutrition Reports To: Student Nutrition Director Location: Brighton High School Hours: Monday - Friday, 5:15AM - 1:00PM, 38.75 hours/week, 180 days/year Start Date: August 31, 2026 Rate of Pay: Per new BESPA Agreement, $19.36/hour (26-27 rate) Affiliation: Brighton Education Support Personnel Association (BESPA) Div. 3

Qualifications

1. 3-5 years of full-time or its part-time equivalent paid work experience in the preparation of food on a large scale. 2. Good verbal and written communication skills. 3. Knowledge of food safety and sanitation regulations. 4. Must have knowledge of large quantity meal preparation, menu planning and completing state, federal and local reports 5. Must have strong human relations, communication and business management skills 6. Serv-Safe Certified

Responsibilities

1. Prepare and serve nutritious and attractive meals. 2. Oversee all meal production as directed. 3. Maintain and apply all safety, sanitation and cleanliness standards and practices in all food service areas as required by federal, state, local and district regulations and policies. 4. Operate production equipment and dishwashing equipment. 5. Compile and maintain appropriate records for federal, state and local regulations and reports. 6. Receive, stock and inventory food and supplies. 7. Understand and determine qualified meals and qualified components of meals. 8. Stock, display and present merchandise. 9. Assist in coordination of events and activities 10. Assist in operation of facilities as directed by Director and/or Supervisor. 11. Meet and service the needs of clientele in a timely fashion and in a pleasant and appropriate manner. 12. Knowledge of computer system that increases the productivity and efficiency of the department. 13. Utilizes appropriate communication skills; listening, verbal and written communication with all customers and employees 14. Perform and direct all other job related skills with the highest ethical integrity. 15. Discusses complaints using correct chain of command, beginning with the manager. 16. Wears hair restraint during food preparation and serving. 17. Assists at high school serving times where directed. 18. Performs other duties as assigned by the Student Nutrition Manager/Director.

Evaluation

This position is evaluated annually by the Student Nutrition Director