.5 FTE Head Cook / .5 FTE Second Cook - Paynesville Secondary School

Head Cook / Second Cook

Paynesville Area Schools is in search of a.5 FTE Head Cook /.5 FTE Second Cook at the Secondary School. Job descriptions attached. This posting will be open until filled. 7 hours per day, 5 days per week Hourly pay: $19.89 Benefits: Health insurance Life insurance Long-term disability HRA HSA VEBA 403B

Job Summary

Under the direction of the Principal and guidance of the Food Service Coordinator, Head Cook perform a variety of food service functions and duties depending upon the assignment of the Food Service Coordinator and needs of the department.

Duties of the job includes assisting, preparing, and supporting food service preparation, baking, storage, and cleaning of food preparation work areas and equipment. In the absence of the Food Service Coordinator, the Head Cook provides support in coordinating building food service staff and oversight of food service building operations.

Supervisory Responsibilities

Direct Supervision: None

Indirect Supervision: Second Cook, Cook, Food Service Workers

Essential Duties and Responsibilities

• Coordinates and assists in the preparation, serving and clean up following the serving of the daily breakfast, lunch and ala carte lines. a) Prepares the daily main entre . b) Follows USDA and MDE regulations and follows standard menus and/or recipes. c) Performs the baking of food items. d) Assists other cooks in the food preparation process. e) Monitors and maintain food items at proper temperatures and quantities. f) Assembles food items and supplies to prepare items for the daily menu.
• Coordinates the activities of food service personnel in the building. a) Provides information to staff regarding the daily menu needs for the day. b) Answers department phone and addresses questions concerning food operations. c) Monitors and assigns duties to food service staff as needed to ensure the timely delivery of food service operations and schedules. d) Trains food service staff in assigned duties and responsibilities.
• Assists in and/or monitors the recording and accounting of meal counts served for students and staff. Collects and records student and staff meal expenses.
• Performs other duties of a comparable level or type, as required. a) Performs the duties of the Food Service Coordinator in their absence, as assigned.

Minimum Qualifications

HS Diploma and prior food preparation experience. Prior work supervision of accountability of food operations is desirable.

Certification Level II by the American School Food Service Association.

Essential Knowledge And Specialized Subject Knowledge Required To Perform The Essential Functions Of The Job:

• Knowledge of local, state, and federal guidelines pertaining to food production, sanitation, health and safety.
• Knowledge of nutritional food requirements and standards.
• Knowledge of point of sale programs used in food service.
• Knowledge of all safety precautions applicable to trade.
• Knowledge of the application, use and proper storage of food items and materials.
• Knowledge of cleaning techniques and materials.
• Knowledge of food preparation including calculating recipes, cooking, and baking.
• Knowledge of all applicable cooking tools and equipment.
• Basic math skills.
• Fundamentals of customer service.

Essential Skills Necessary To Perform The Work

• Oral and written communication skills.
• Establishing and maintaining effective working relationships with employees, supervisors, department heads, and building personnel.
• Coordinating, leading, and training kitchen staff in duties and responsibilities.
• Planning, prioritizing, and organizing daily preparation tasks and functions.
• Ability to work independently with minimal supervision.
• Customer relation skills in dealing appropriately with and interacting with children and staff as a team member.
• Ability to calculate and order products and supplies needed.
• Ability to calculate and adjust recipes.
• Ability to prepare, heat and serve food items.
• Ability to operate computer, point of sale software.
• Basic math skills.
• Using and operating kitchen tools and equipment.
• Ability to read, understand and follow safety procedures.
• Ability to use a variety of cleaning techniques utilizing appropriate chemicals and cleaning.

Work Environment

Chemicals used in performance of the job pose potential risks for inhalation of fumes, chemical burns, and skin absorption.

Heat generated by stoves, ovens, steam tables and equipment can pose the risk from burns and create warm working conditions. Potential for injury from slippery and wet floors. Tools used in the kitchen provide the potential for injury and cuts. Repetitive motions of hands can lead to injury. Potential hazards and risks can be minimized through departmental procedures, training and risk management techniques employed by the school district personnel.

Physical Job Requirements

Employees are continuously required to talk, and hear, stands, uses hands to finger, handle or feel, and reach with hands and arms; intermittently sits, stoops, kneels and/or crouches, climbs, tastes or smells in the performance of the job. Exerting up to 50 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, including the human body.

This Position Description reflects an accurate and complete description of the duties and responsibilities

assigned to the position.

Paynesville Public School District