POSITION DESCRIPTION
The Head Cook is responsible for preparing and serving nutritious and attractive meals. They assist with meal production as directed. The Head Cook is responsible for maintaining and applying all safety, sanitation and cleanliness standards and practices in all food service areas as required by federal, state, local and district regulations and policies. They assist with daily dishwashing and equipment maintenance. The Head Cook is responsible for operating the point of sale system. They coordinate and implement sales promotions. They assist in the coordination of events and activities.
| Position Type: Food Service/General Worker |
Location: Lakeland High School Salary: $16.50 - $18.75 Reports To: Kitchen Manager Status: School Year 2024 - 2025 Start Date: As Soon As Possible Date Posted: 3/12/2025 |
QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily
The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions
Successful completion of ServSafe Certification Training required.
Successful demonstration of food service meal production and presentation skills
Knowledge and ability to practice and maintain high standards of sanitation and cleanliness in food production and personnel practices
Knowledge and ability to operate quantity food production equipment
Basic knowledge of nutrition
Knowledge of union contract, implementation and employee and employer rights
Ability to interact positively with children, adolescents and adults
Ability to interact positively with co-workers, manager and supervisor
Ability to use a computer as a tool operation
Ability to work independent of continuous supervision
Ability to deal with the public, students and staff in a positive and safe manner
ESSENTIAL FUNCTIONS:
Prepare and serve nutritious and attractive meals
Assist with meal production as directed
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
Assist with daily dishwashing and equipment maintenance
Operated production equipment
Compile and maintain appropriate records and forms
Receive and stock, inventory food and supplies
Transport food and supplies and cash bags/boxes when necessary
Compile and maintain appropriate records for federal, state and local regulations and reports
Operation of a computerized point of sale system
Assist in revenue collection, including deposits and student record keeping
Public relations as appropriate and necessary
Coordination and implementation of sales promotions
Understand and determine qualified means and qualified components of meals
Monitor reimbursable meal qualification at point of service
Stock, display and present merchandise
Assist in coordination of events and activities
Assist in operation of facilities as directed
Coordinate meal production in absence of Kitchen Manager or Head Cook
Meet and service the needs of clientele in a timely fashion and in a pleasant and appropriate manner
Assist in arranging substitutes as necessary to ensure program operation
Assist in printing, copying and distribution of publications and other program administration
Assist in the operation of facilities as directed by the Director and/or designate
Other duties as assigned by the Director and/or designate
Supervisory Responsibilities:
None. Assist in the training and support of substitute employees.
CERTIFICATES, LICENSES, REGISTRATIONS
Successful completion of ServSafe Certification Training (required); currently are or become certified
EDUCATION and/or EXPERIENCE: High School diploma and/or related experience.
LANGUAGE, MATHEMATICAL AND REASONING SKILLS: Ability to speak and write effectively. Ability to apply mathematical concepts to practical situations. Ability to carry out instructions furnished in written or oral format and deal with problems involving several concrete variables in standardized situations.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to sit, talk, or hear. The employee is occasionally required to stand, walk and reach with hands or arms. Specific vision abilities required by this job include close vision and ability to adjust and focus.
WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually quiet.
METHOD OF APPLICATION
Contact the Food Service Department at 248-684-8033 or 248-684-8054.
Applications accepted on-line only at www.hvs.org
Inquiries should be addressed to:
Jeanna Klebba
Administrative Assistant to Human Resources
2390 South Milford Rd., Highland, MI 48357
248.684.8217 (TELEPHONE) • 248.684.8266 (FAX)
E-MAIL: jeanna.klebba@hvs.org
Jeanette Wenger Chief Human Resource Officer and TitleVI Officer
In compliance with Title VI of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, Title II, the Age Discrimination Act of 1975, and the Americans with Disability Act of 1990, it is the policy of the Huron Valley School district that no person shall, on the basis of race, color, religion, national origin or ancestry, sex, age, disability, height, weight, or marital status be excluded from participation in, be denied benefits of, or be subjected to discrimination during any program or activity or in employment.