Position:  Head Cook

Qualifications:  

1. Education Level:  High School Diploma
2. Certification: Safe Serve Certificate
3. Experience desired: 2-4 years experience
   • Knowledge and skills in large quantity food handling, preparation and cooking. 
   • Good understanding of institutional kitchen operation/management. 
   • Familiarity with public school breakfast and lunch programs desirable 
4. Other Requirements: 
   • Ability to read, write and comprehend simple instructions, short correspondence memos, understand and carry out detailed but uninvolved written or oral instructions, and resolve routine problems
   • Ability to effectively present information to customers and other employees
   • Basic computer skills and ability to learn "Point of Sale" system 
   • Ability to add, subtract, multiply and divide currency   
   • Ability to communicate courteously and work cooperatively with, efficiently and effectively with a variety of individuals, including students, staff, administrators, parents, and representatives of outside organizations   
   • Ability to multitask and perform in a high-pressure environment

General Summary:   

Primary duties include coordinating with Food Service Coordinator menu planning, storage and distribution of food supplies to ensure adequate inventory and proper storage.  Prepare and cook large quantities of food in a school cafeteria setting. Oversees the work of personnel in preparing menu items, such as soups, meats, vegetables, fruits, breads, and salads for consumption through the use of cafeteria equipment and cooking/baking processes.  Oversee proper cleanliness, sanitation, and safety while monitoring the environment to make sure compliance and standards are well maintained.  Coordinate with school nursing staff and Food Service Coordinator on student dietary restrictions and keep staff informed creating a safe environment for all students.

Performance Responsibilities:

• Prepares and directs the preparation of all main dishes and hot vegetables according to established menus, standard recipes and portions in appropriate quantities
• Ensure high standards of service and food quality; serve students/staff appetizing food  
• Ensure that foods are maintained at proper temperatures for storing and serving 
• Monitor all foods for quality of taste, texture and appearance; test new recipes
• Comply with State Sanitation Guideline requirements stating that all employees shall keep clean and wear clean clothes (including an apron) while engaging in handling food, drink, utensils or equipment. The use of caps, hairnets, headbands, pins or other hair restraints is required for all food handlers
• Sets up food service, kitchen, or salad area facilities, equipment and utensils, with detailed instruction and, in accordance with specific area needs

PHYSICAL REQUIREMENTS:

• Considerable physical activity. May require handling of objects that can weigh up to 50lbs and tolerate periods of time in the freezer and walk-in cooler
• While performing the duties of this job, the employee is frequently required to walk and continuously required to stand

The employee continuously uses hand strength to grasp tools. The employee must occasionally lift and/or move up to 50 pounds such as milk crates, frozen foods, canned food etc.