Head Cook JobID: 353
Position Type:
Food and Nutrition/ Cook
Date Posted:
11/14/2024
Location:
Cornell Elementary
(High-Needs School)
Date Available:
11/25/2024
SAYDEL DISTRICT CLASSIFICATION PLANTITLE: Saydel Head CookBASIC FUNCTION: Adhere to the day-to-day food service operations of the National School Breakfast and Lunch Program; prepare, cook, and serve a variety of foods in quantity, assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping. REPORTS TO: High School Kitchen Manager/ Food Service DirectorRESPONSIBILITIES AND TASKS:
Assist in overseeing the day-to-day food service operations at an assigned school site; analyzing effectiveness, assuring compliance with District, State and federal laws, regulations and safety and sanitation procedures.
Assist in preparing and cooking meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods
Assuring compliance with regulations and requirements; estimating and order amount of food and supplies needed; monitor and control expenditures when manager is not available.
Maintain, prepare and review a variety of menu production records, inventories, logs and reports and file documents as necessary
Orders grocery, bread and milk on weekly basis, when manager is not available.
Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements.
Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing.
Serve food according to established guidelines and replenish serving containers as needed.
Clean equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required.
Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored.
Operate a variety of standard kitchen utensils and equipment
Train and provide work direction to others.
Participate in and attend in-service meetings
Assumes responsibility for checking that all equipment is in safe working condition and notifies the appropriate authority when repairs or replacements are needed.
Reports immediately to the kitchen manager and Food Service Director any problems or accidents occurring the kitchen.
React to change productively and positively.
Perform related duties as assigned.
KNOWLEDGE OF:
Meal production planning and scheduling.
Applicable District, federal and State laws, rules and regulation related to food service.
Quantity food preparation and food merchandising.
Nutrition, sanitation (HACCP) and operation regulations and requirements.
Use and care of institutional equipment and utensils.
Procedures used in ordering, receiving, storing and inventorying food and supplies.
Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations.
Must have working knowledge or math applications and computations.
Record-keeping techniques.
Principles and practices of supervision and training.
Oral and written communication skills.
Interpersonal skills using tact, patience and courtesy.
Inventory methods and practices.
ABILITY TO:
Manage and coordinate the day-to-day food service operation at an assigned school site.
Assure compliance with District, State and Federal requirements.
Train others in the preparation and serving of food in large quantities.
Read, interpret, apply and explain rules, regulations, policies and procedures.
Supervise staff.
Analyze situations accurately and adopt an effective course of action.
Meet schedules and time lines.
Plan and organize work.
Maintain records and prepare reports.
Communicate effectively both orally and in writing.
Work independently with little direction.
Lift heavy objects, bend, reach and stand for long periods
LICENSES AND OTHER REQUIREMENTS:
High School Diplomas or G.E.D.
One year experience in cooking and baking food in large quantities.
Complete mandatory trainings as required
Valid bloodborne pathogens and right to know training certificates.
ServSafe Certified, or complete within 6 months of hire
Successful completion of criminal background investigation.