Head Cook
Position Purpose
Under general supervision of the building Principal; and reports to the Food Service Director and Chief Operations Officer. Plans, prepares, cooks, and serves meals to students and staff in a cafeteria setting; maintains required food service and production records. To serve the students attractive and nutritious meals in an atmosphere of efficiency, cleanliness and friendliness.
Essential Functions
Directs the preparation of food.
Prepares and serves food.
Arranges and directs the appropriate storage of food and supplies.
Maintains safety standards throughout all food preparation and storage areas.
Monitors and maintains the inventory of food and supplies.
Maintains food service and production records in compliance with state and federal requirements.
Prepares purchase orders and orders food and supplies in sufficient quantities for weekly meals.
Monitors and assists in daily clean-up of kitchen.
Maintains a variety of records related to meals served, inventory, costs of cafeteria operation and federal/state reimbursement requirements.
Trains, directs and monitors work of other cafeteria staff, substitute staff, volunteers, and student helpers.
Additional Duties
Performs other related tasks as assigned by the building Principal and other central office administrators as designated by the Superintendent.
Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all inclusive of every task or responsibility.
Equipment
Uses standard Commercial Kitchen equipment such as oven, dishwasher, hot tables, and grill.
Knowledge, Skills and Abilities
Knowledge of techniques and methods of quantity food preparation and storage.
Ability to prepare menu plans consistent within federal and state government nutrition guidelines and according to special dietary needs.
Knowledge of nutritional values in food preparation.
Skill to estimate food quantities required for menus.
Skill to plan the preparation of meals for serving at specified meal times.
Skill to prepare large quantity meals with a minimum of waste.
Ability to maintain a budget and monitor expenditures.
Knowledge of and ability to train others in safety practices related to food preparation and use of commercial kitchen utensils and equipment.
Knowledge of and ability to train others in sanitary methods of food handling, food preparation and cooking techniques.
Ability to monitor inventory levels and requisition supplies to ensure adequate supply of food.
Ability to stand for long periods of time.
Skill to establish and maintain cooperative working relationships with staff, parents and students.
Physical and Mental Demands, Work Hazards
Works in a standard commercial kitchen and school building environments.
Frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
Qualifications Profile
High school diploma or GED.
ServSafe Certification, or the ability to obtain certification.
Experience:
Successful prior cooking and food handling a plus.
Culture
We are a culture of collaboration that supports Professional Learning Communities (PLC):
“An ongoing process in which educators work collaboratively in recurring cycles of collective inquiry and action research to achieve better results for the students they serve. Professional learning communities operate under the assumption that the key to improved learning for students is continuous job-embedded learning for educators.”
--Richard DuFour