Food Service Head Cook

Job Summary: Responsible for the efficient production of reimbursable meals and targeted levels of student participation at the assigned location. Cook and prepare high quality food to be served according to a set meal schedule. Awareness of the equipment’s functioning. Ordering food and supplies for the kitchen, under direction of the Food Service Director or Kitchen Manager.

Qualifications: 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.

Reports To: Food Service Director

Job Requirements:

1. High School Diploma or GED
2. Above average verbal and written communication skills.
3. Effective time management and organization skills.
4. Effective interpersonal and customer skills.
5. Available to work a variable schedule when needed.

Principal Duties and Responsibilities:

• Coordinate with Food Service Director to oversee daily operations, including ordering, production, service, food service employee supervision and training, completion of production records, and evaluation of customer feedback.
• Orders food and supplies in the most efficient manner. Utilize order guide for computer based ordering or phone based ordering.
• Manage food service employees consistent with ____policies.
• Coordinate with the Food Service Director to provide in-service training of employees on a monthly, quarterly and annual basis in safety, food handling, production, customer service, and promotion. ____ will assist in identifying and implementing standardized in-service training programs.
• Continuously monitor all safety-related aspects of food service operation to ensure a safe, healthy workplace for customers and employees.
• Work with Food Service Director to develop, plan, implement new menus and new entrees based on customer feedback.
• Contribute to cleaning duties of kitchen staff. 
• Organize storeroom, freezer, and cooler.
• Coordinate with Food Service Director to prepare for Parent/Teacher conferences and staff meetings.
• Complete accurate month end inventories.

Knowledge, Skills, and Abilities:

• Ability to establish priorities, work independently, and proceed with objectives without supervision.
• Ability to handle and resolve problems.
• Ability to meet deadlines.

Temporary Assignments:

• Willingness to take on temporary assignments as requested by the General Office.
• Fill in for absent staff.

Working conditions:

• Ability to lift 50 lbs.
• Able to stand or work on feet for extended periods of time.

Training:

• Kitchen Safety training. 
• Training of proper operations of the appliances.

Communication:

• Attend required staff meetings.
• Appropriate communications with staff and customers.
• Communication with Food Service Director regarding any problems and concerns.

Principal Contacts:

• Food Service Director and/or Kitchen Manager.

Application Procedure: 

Apply Online www.fremont.org