Full-Time Assistant Chief Cook - 7.0 Hours Per Day

Experience and Qualifications

• Minimum of one year experience in food service.
• Ability to read and write in English and do simple arithmetic.
• Meet the physical demands of daily work such as standing, lifting, operating cooking equipment, and directing employees.
• Ability to effectively work through and solve problems in a professional manner.
• Ability to interact with students, staff, and other food service employees in a manner that demonstrates professionalism, respect, and dignity.
• Certified Food Manager – must possess a current certification or pass the ServSafe Food Protection Manager Certification Exam within 60 days of being promoted to Assistant Chief Cook.
• Act 34 Clearance, Act 151 Clearance, FBI Clearance (self-paid).
• Drug Screening (self-paid).
• Act 126 and Act 71 Training Certificates.
• Letter of Interest, Resume, and Application on the District website.
• High School Graduate.

Primary Duties and Responsibilities

• Assist the Chief Cook in preparing and cooking food for school meal programs according to food production records and recipes, using proper food handling techniques.
• Operate equipment as necessary in the course of daily duties including, but not limited to: slicer, grinder, mixer, can opener, dishwasher, stove, oven, steam table, POS system, calculator, steamer, kettle, grill, mechanical chopper, and pulper.
• In the absence of the Chief Cook, assume the primary leadership role and direct all aspects of cafeteria operations to complete daily meal service.
• Supervise food service workers in daily cafeteria operations. This position plans procedures, completes the daily work schedule, and assigns tasks to employees.
• As a Certified Food Manager, this position is responsible for ensuring both food and occupational safety practices are used in all aspects of food service operations.
• Evaluate taste of food to assure quality and adherence to recipes.
• Complete all tasks assigned by the Chief Cook.
• Manage food cost through established portion control and reduction of food waste. Be able to demonstrate proper techniques to employees to help reduce food cost.
• Participate in cleaning and maintaining small equipment, washing pots and pans as necessary, general cleaning, and cash collection procedures as appropriate.
• Compile weekly food and supply requirements and place food orders as required.
• Complete daily POS reports and conduct food and supply inventories as required.
• Assist in training food service employees in all aspects of cafeteria operations.
• Attend cook meetings as scheduled.
• Use district email on a daily basis to stay current with school district information and work-related communication.
• Complete additional duties as assigned in support of food service operations.