Head Cook I - Pretty Eagle

Location: Saint Xavier,Montana,United States

St. Labre Indian Catholic School

Pretty Eagle Catholic Academy  

St. Charles Mission School

Job Description

Job Title:                   Head Cook I - Pretty Eagle

Department:              Food Services

Reports To:               Food Services Supervisor

FLSA Status:            Nonexempt 

Location:                  St. Xavier

Salary Grade:          4B ($13.44-$15.47-$17.49)/hour

Approved Date:       07/01/2022

SUMMARY

Maintains efficient and safe operation of kitchen. Supervises and coordinates activities of workers engaged in preparing, cooking, and serving food in  the school cafeteria, following the established policies/procedures of St. Labre Indian School and county, state, and federal guidelines by performing the following duties.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.  * Indicates the non-essential duties and responsibilities.  Nothing in this job description restricts St. Labre's right to assign or reassign duties and responsibilities to this job at any time. 

1. Ensures all meals are:

1. prepared according to planned menu, specified recipes and portions, and established techniques,

2. prepared safely and efficiently,

3. high in quality - taste and appearance, 

4. complete and meet all USDA requirements, and 

5. ready to be served on time.  

2. Prepares entree for breakfast and lunch. Keeps track of school attendance and adjusts recipes (using Nutrikids software) and amounts prepared.

3. Continually monitors the serving line and restocks as needed to prevent servers from having to stop serving and leaving the line.  

4. Frequently during the preparation or serving of the meal,  uses a thermometer to test foods to make sure they are either cooked until hot enough, or held hot or cold enough to be safe to eat. 

5. If required to serve, observes students’ trays at the end of the serving line, verifies that each meal served qualifies for reimbursement and marks the count in the appropriate grade slot. If the meal is short of meeting the requirement, instructs the student to go back to the line to take another item and qualify the meal.   If the student does not want to take the meal, charges the student a la carte price for all items they have taken.  Totals counts for all student and adult meals and compares to the servers count at the end of the meal.   Determines and records the reason why if the count does not match.    

6. Helps with baking or salad bar if menu permits.  

7. Works with the FS Clerk to gather required documentation from each area/staff member in the kitchen and compiles complete and accurate meal production records, meal counts, food and non-food usage records on a daily basis and insures records are submitted to FS Supervisor or Director by the 5th day of the following month so all required reports and claims can be filed with the State of MT OPI and the St Labre Accounting office before the 10th of each month.   

8. Reviews menus, all requisitions, and FS staff requests for food and non-food supplies and equipment needed for the following week. Checks quantities of supplies on hand, compiles an order for needed supplies (from each area), and places supply orders through approved vendors.   

9. Works with the dishwasher/custodian and clerk to insure adequate amount of frozen food items are transferred from the freezer and properly stored in the cooler for safe defrosting. 

Reviews the sub/temp list and works with clerk to schedule in substitutes for FS staff who will be gone.   

1. Cleans and sanitizes work area and equipment used for each meal. Deep cleans equipment or area assigned each week. Cleans at least one oven at least once a week.  

2. Works with the baker and assistant cook to regularly clean, organize, and mop the storeroom.   

3. Works out a schedule for the daily sweeping and mopping of the storeroom and other areas such as kitchen, serving area, coolers, and bake