Head Cook

Hours: 10:00am–1:30pm at the Alternate Programs location.

Qualifications

• High School Diploma or equivalent.
• Two years of quantity cooking experience preferred.
• Ability to obtain ServSafe certification and complete New Manager Training within the first six months to one year of employment.
• Basic clerical and 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 the public.
• Experience in the supervision of school food service operations is desired.

Responsibilities

• Lead, coordinate, and participate in the day-to-day operations of an assigned school kitchen, ensuring quality products prepared according to HACCP Standard Operating Procedures (SOPs), manufacturer’s directions, and standardized recipes in a positive atmosphere for all kitchen staff.
• Prepare food per written menus, ensuring compliance with regulations and requirements; estimate and order food and supplies; monitor and control expenditures.
• Receive orders, verify items meet quality standards and SOPs, and store food properly.
• Maintain, prepare, and review menu production records, inventories, logs, and reports; input data into a computer as appropriate and file documents.
• Oversee and participate in each segment of the operation—production, serving, cleanup, and scanning—assessing staff reassignment or correction needs to meet timing and customer service expectations.
• Ensure serving areas are set up for efficiency and customer appeal.
• Inspect kitchen and dining areas daily to ensure HACCP SOPs are followed, staff meet requirements, equipment operates well, and the operation complies with district, state, and federal regulations.
• Maintain overall responsibility for kitchen and storage areas being well-organized, clean, and ready for 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 ensure all aspects of the order are met.
• Train and assist employees in proper food handling, correct use and care of equipment, and maintaining high standards of sanitation and safety.
• Report immediately to the Director of Food and Nutrition Services and building principal any problems or accidents occurring in the kitchen.
• Respond to change productively and positively.
• Perform all other duties as assigned.

Physical Demands

• Constantly stand throughout the work shift.
• Frequently work with interruptions during a work shift.
• Frequently work with co-workers with different personalities.
• Occasionally lift up to 50 pounds to waist level, 40 pounds to shoulder level, and 20 pounds above head level.
• Occasionally push 500 pounds requiring 35 pounds of force with hands placed at 36 inches above the floor.
• Occasionally pull 500 pounds requiring 35 pounds of force with hands placed at 36 inches above the floor.
• Occasionally carry 40 pounds for a distance of 20 feet.
• Occasionally perform repeated trunk rotation for up to 30 minutes at a time.
• Occasionally squat.
• Occasionally operate basic kitchen and bakery food preparation and commercial kitchen cleaning equipment.
• Occasionally use hand tools and material handling carts requiring a grip force of up to 15 pounds.
• Occasionally use cleaning and sanitizing chemicals with appropriate PPE.
• Frequently work in elevated temperature, humidity, and low ventilation environments typical of a kitchen or bakery.
• Occasionally work in low-temperature environments of coolers and freezers.
• Dexterity in limbs and digits necessary to operate a motor vehicle and other food preparation and cleaning tools and equipment.