HEAD COOK - FOOD SERVICE

Title: Food Service - Head Cook
Reports To: Supervisor of Food Service
Status: FLSA Classified; ORC Section 3319

General Description: Supervise employees, delegate responsibilities and coach employees when needed. Head Cook will oversee the basic operations of running a kitchen, under the National School Lunch Program requirements, daily with a positive attitude and motivating others.

Eight (8) hours per day, school days, professional development days and paid holidays. Earned personal leave and sick leave. Optional health insurance benefits are offered. 

Pay range is $16.65 - $17.65

Qualifications:

1. A high school diploma or equivalent

2. Previous supervisor experience in a related role preferred.
3. Ability to work cooperatively with and to take and follow directions from immediate supervisor.
4. Ability to work independently with limited supervision.
5. Ability to work effectively, cooperatively, and courteously with school staff, fellow workers, and students.
6. Knowledge and/or the ability to learn the operations of a kitchen facility.
7. Good health as certified by a medical doctor. May, at times, require working in freezers and/or working in close proximity to ovens, stoves and steamers.
8. Demonstrates effective interpersonal and communication skills, both written and verbal
9. Ability to plan, organize and multitask efficiently.
10.Requires light, moderate and some heavy lifting. In addition, this position may require bending, pushing, pulling and/or extended walking and standing.
11. A neat, clean, well-groomed appearance, including a uniform requirement.
12.The quality of trustworthiness with confidential information.

Performance/Professional Responsibilities (Essential Functions of the position):
1. Schedules and assigns daily work activities to staff and supervises the completion of tasks.
2. Trains, guides and follows-up on job duties, standard food safety and sanitation procedures, cooking methods, safety practices and usage of safety gear, use of equipment and utensils,
etc. of all kitchen staff.
3. Supervises staff in ensuring workstations are set up and accurately reflect menu, including portion size.
4. Works in conjunction with the Food Service Supervisor to produce and maintain work and break schedules for the kitchen staff.
5. Enters production records, records inventory, enters transfers, maintains organization in electronic management system.
6. Orders food, paper and cleaning products for their location and any satellite location they are responsible for, following the budget guidelines and nutrition standards given by supervisor.
7. Receives and records all Deliveries letting supervisor aware of any issues immediately.
8. Accurately prepare quality food, baked goods, and beverages according to a planned menu in a timely manner.
9. Prepare carts daily for satellite schools responsible for ensuring they have all essential items which are labeled and packaged to ensure proper temperatures will be maintained during
delivery.
10.Prepare a daily report that verifies transactions
11. Prepare and serve the correct portion of the daily menu
12.Ensure storage of food in an accurate and sanitary manner
13.Cooks and prepares food following production guidelines and standardized recipes, under the National School Lunch Program requirements
14.Use and care of kitchen equipment.
15.Coordinate and assist in major cleaning of refrigerators, freezers, cooking and serving equipment and kitchen areas, including maintaining a clean and organized work area.
16.Operates equipment such as ovens, stoves, slicers, mixers, etc.
17.Adhere to all food safety regulations for sanitation, food handling, and storage.
18.Responsible for start-up cash, preparation and handling of money.
19.Restocking of items as needed.
20.Communicates to supervisor when equipment needs serviced or ordered
21.Attend yearly training that is required by USDA (United States Department of Agriculture) and Regulating authorities
22.This job description does not purport to be an exhaustive list of duties, but rather indicates a set of responsibilities which may require the performance of unspecified tasks or those
duties assigned by the Building Principal, Food Service Supervisor or designee.

Terms of Employment:
1. Complete all Safety and regulatory compliance programs required by the District.
2. Additional qualifications or certifications the Board of Education may require.
3. Be evaluated in accordance with the Board of Education guidelines by the Supervisor of Food Service.
4. Maintain a good attendance record.
5. Be paid in accordance with Board of Education adopted salary schedule.
6. Fulfill contract year and daily hours as established by