Food Service: Summer Head Cook - Adrian High School

DAYS
06/09/2026 - 08/14/2026

HOURS
4/Hrs Per Day
7:15 - 11:15 a.m.

PAY RATE
Per Bargaining Agreement

SUMMARY 
To coordinate the preparation and service of quality food to students in an efficient and pleasant manner while maintaining nutritional and quality standards.
 
REPORTING RELATIONSHIPS
The Head Cook reports to the Director of Food Service and may receive direction from the building principal.
 
QUALIFICATIONS/REQUIREMENTS
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 accommodations may be made to enable individuals with disabilities to perform the essential functions.  The following is a list of qualifications for the position, any one of which may be waived by the Board in exercising its prerogative to determine qualifications.
 
ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Must have regular, reliable and punctual attendance.
2. Plans the menus.
3. Plans the preparation of items offered by the department.
4. Prepares food according to a planned menu and tested, uniform recipes, and determines if the finished product is of best quality both in flavor and appearance before it is served.
5. Prepares special orders, including catering and special events.
6. Maintains confidentiality.
7. Compiles and submits reports as required on a daily, weekly, monthly and/or annual basis.
8. Ensures the kitchen activities, including cleaning of work area and equipment meet cleanliness and sanitary standards.
9. Reports inferior quality of food or faulty equipment to the appropriate authority.
10. Orders and maintains inventory for the base kitchen at an acceptable level.
11. Maintains accurate files and records.
12. Prioritize and manage multiple tasks.
13. Must successfully complete APS required training.
14. Must comply with all APS rules, policies and procedures.
15. Provide support to other positions as required.
16. Other duties as assigned.

 
SUPERVISORY RESPONSIBILITIES
Coordinates the work of others assigned to the base kitchen.
 
Carries out responsibilities in accordance with the organization's policies and applicable laws.
 
EDUCATION and/or EXPERIENCE

1. High school diploma or general education degree (GED).
2. Three (3) to five (5) years experience with large scale cooking and food preparation/serving. 

 
LANGUAGE SKILLS
Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employee of the organization.
 
MATHEMATICAL SKILLS
Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's.  Ability to perform these operations using units of American money and weight measurement, volume and distance.

REASONING ABILITY
Ability to apply common sense understanding to carry out detailed but basic written or oral instructions.  Ability to deal with problems involving a few concrete variables in standardized situations.
 
OTHER SKILLS and ABILITIES
Ability to work in a friendly manner with co-workers and students, and have the ability to plan own work schedule and to direct helpers under his/her supervision.  General knowledge of the best methods of preparing and cooking foods in large quantities; ability to adjust recipes to the quantity required. Ability to perform job and communicate in a noisy environment.   Ability to establish and maintain effective working relationships with students, staff and the community.  Ability to perform duties with awareness of all district requirements and Board of Education policies.
 
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 frequently required to walk and continuously required to stand.  The employee will frequently bend or twist at the neck and truck while performing the duties of this job.  The employee is occasionally required to reach with hands and arms and stoop, kneel, cro