Food Service Department Head Cook

PURPOSE STATEMENT:
The job of FS Department Head is to prepare food items that meet mandated requirements within nutrition, budget, safety constraints; some supervision of food service personnel in food preparation.
ESSENTIAL JOB FUNCTIONS

• Creates a positive environment to provide quality customer service and retention of food service staff.
• Operates within defined budget, safety and meal regulations
• Keeps food prep and storage areas in sanitary and organized condition
• Accurately records required paperwork
• Directs assigned personnel to assist them to perform their tasks in a safe efficient manner
• Estimates food prep amounts to minimize waste, meet meal requirements and meet budget.
• Reports equipment malfunctions to the manager to maintain equipment in safe working order
• Inspects food and supplies to verify quantity and quality are adequate
• Assists other personnel as may be required to support them in the completion of their tasks
• May be assigned additional duties at the discretion of the food service manager
• Occasional after hours duties may be required

Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all inclusive of every task or responsibilities.
EQUIPMENT
Use of Commercial kitchen equipment
Use of point of sale computer system
KNOWLEDGE, SKILLS AND ABILITIES

• Ability to perform basic math skills
• Ability to work with diverse groups of individuals
• Ability to maintain confidentiality
• Ability to establish and maintain cooperative working relationships
• Ability to report orally or in writing to supervisor as required
• Ability to direct others in their tasks
• Ability to guide, teach, coordinate others
• Ability to carry out instructions furnished in written or oral form
• Ability to occasionally upgrade skills in order to meet changing job conditions
• Ability to achieve results within time constraints and meet deadlines/schedules
• Ability to work under direct and or minimal supervision
• Ability to collect and report data
• Problem solving skills required to recognize issues and formulate action plan
• Ability to adapt to shifting work priorities

PHYSICAL AND MENTAL DEMANDS, WORK HAZARDS
Works in commercial kitchen setting
Job requires frequent lifting, carrying, pushing, pulling and occasional stooping, kneeling, crouching crawling and significant finger dexterity. Repetitive motion required for stirring, kneading ,cutting, use of hands and wrist. 0% sitting; 40% walking/lifting/ 60% standing.
Job is performed under some extreme temperature variations

QUALIFICATIONS
Job related experience
HS diploma or equivalent
Continuing education: 6 hrs professional development hours/year; HACCP Training yearly; Civil Rights Training Yearly. School Nutrition Association membership desired

Priority consideration will be given to in house applicants first.

TERMS OF EMPLOYMENT
Less than 12 months
Benefits eligible
6-7 hours/day Hours are 6:30 a.m.-2:00 p.m.
Other conditions and stipulations as listed in the Classified Staff Handbook
Grade 8 Classified Staff Salary Matrix, Starting hourly rate Placement: $17.74-19.54 based on experience
An additional $1 per hour will be paid from referendum funds.

Hiring Manager: Nancy Millspaugh - millspaughn@bcsc.k12.in.us
Learn More About Columbus: https://www.columbustalent.com/