Vinton-Shellsburg Community School District
JOB TITLE: HEAD COOK
REPORTS TO: Food Service Director
FLSA STATUS: Non-Exempt - Hourly
STATUS: Full Time
DATE REVISED: May, 2016
BASIC FUNCTION:
The Head Cook works collaboratively with the Food Service Director to provide oversight and assist with food preparation, serving, clean-up, as well as necessary communications and record keeping to provide safe, nutritious, and appealing food in a pleasant environment.
The Head Cook serves as supervisor at the building level.
SPECIFICATIONS/QUALIFICATIONS:
High School Diploma, G.E.D. or equivalent required.
Must have strong leadership, management and organizational skills.
Effective technology and communication skills.
Ability to provide effective leadership in a rapidly changing work environment.
Minimum of 3 years experience in the food service industry with experience in a school nutrition program preferred.
Must complete at least 10 hours of annual continuing education/training to maintain employment.
ServSafe Certified.
TERMS OF EMPLOYMENT:
EVALUATION: The Food Service Director evaluates the performance of this job.
ESSENTIAL FUNCTIONS:
Serves as “Acting Director” in the absence of the Food Service Director.
Assist Food Service Director in preparing and administering the Food Service Budget.
Assist Food Service Director maintaining an inventory of all foods, supplies, and equipment.
Assist Food Service Director with menu planning and supervising Food Service Staff in the preparation and serving of meals at all schools.
Completes all required documentation on a daily basis, production sheets, HACCP,
Assist with planning and check to see that food ingredients are on hand for all menus for school lunches and special dinners. Sends orders to FSD in a timely manner
Attend seminars and training as needed to stay current with state and federal regulations and requirements.
Assist with the planning and preparation of any special meals required for district-sponsored events.
Standardize as much as possible the size of portions served as related to lunch type.
Provide assistance and suggestions for the preparation and serving of government surplus foods.
Assist Food Service Director in the inspection of school lunch facilities and operations to ensure that standards of diet, cleanliness, health, and safety are being maintained.
Assist Food Service Director in reviewing and evaluating all requests and recommendations for purchase of new and replacement equipment.
Responsible for accurate use and training on all equipment.
Consult, as needed, with maintenance and custodial personnel regarding needed repairs or safety concerns. Communicate with the FSD regarding equipment replacement schedules.
Assist Food Service Director in administering personnel policies and evaluating Food Service Personnel.
Assist Food Service Director in monitoring and maintaining levels of cleanliness, health and safety.
Assist Food Service Director in recruiting, screening, interviewing and recommending the appointment of all food service personnel.
Assist Food Service Director in checking all bills and purchase orders for accuracy before presenting them to the Food Service Director.
Assist Food Service Director in making all applications for federal subsidies.
Assist Food Service Director in the distribution of all federal funds to various school lunch and school milk programs.
Assist Food Service Director in planning disposition of government commodities as part of the ongoing food service program.
Assist Food Service Director in providing oversight of the distribution of all federal funds that support various school lunch and school milk programs.
Assist Food Service Director in providing oversight and coordination for all government reimbursement programs including the Free/Reduced Lunch Program.
Other duties and functions as assigned by the Food Service Director.
PHYSICAL REQUIREMENTS:
Occasionally lift up to 65 pounds using proper lifting techniques.
Able to stand and walk for extended periods of time.
Able to sit, reach, carry, push, bend body at waist, bend both knees, twist, and stoop while handling items.
Able to hear and speak to communicate with clients, other workers, and supervisors.
Able to read recipes and employee handbook.
Able to write and record inventory reports.
Able to see at close range and distinguish colors for judging appearance, condition, and attractiveness of food.
Able to answer, communicate, and dial the telephone in a clear, precise voice.
Able to work in confined spaces, such as walk-in freezers and coolers, and small storage areas.
Able to operate food service computer program while sitting or standing.
WORKING CONDITIONS:
Will be required to work in confined spaces such as walk-in freezers with temperatures well below zero.
Will be required to use food service equipment that may create extreme temperatures with steam and high heat.
May be subject to working with strong detergents or potentially hazardous chemicals.
Will be required to sit or stand when serving, operating a computer or food service meal tracking machine
May be required to work additional hours as required during certain times of the year.
The statements contained herein describe the scope of the responsibility and essential functions of this position, but should not be considered to be an all-inclusive listing of work requirements. Individuals may perform other duties as assigned. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time unless restricted by a negotiated contract.
Any employee not covered by a negotiated contract agreement is an “at-will” employee. Either the school district or the employee can terminate the employment relationship at will, with or without cause, so long as there is no violation of applicable federal or state law. Unless specified otherwise in a contract, the school district requires 30 days notice prior to terminating employment.
