Food Service Head Cook

Job Title: Cook Reports To: Cafeteria Manager - 7am - 1:30pm. Summary: Perform cooking duties under direction of Cafeteria Manager. To provide nutritional and attractive meals and ala carte selections to schools as specified while ensuring that proper safety and sanitation standards are maintained. Essential Duties and Responsibilities: Preparation of high quality food items according to standardized recipes or instructions in a fast, efficient manner in order to meet production, delivery and service schedules. Serve meals or prepare for delivery at times, using correct portioning, meeting USDA minimum standards and ensuring that food is at the correct temperatures and is attractive and tasty. Store leftovers following safe food handling procedures while dating and rotating stock. Use established cash and Point of Sale procedures during service. Responsible for cash and records from area worked during service periods. Clean kitchen after preparation and serving, maintaining high standards of cleanliness and storing excess food properly. Keep refrigerators and storerooms clean and neat. All food and supply items are to be stored properly. Operate and maintain kitchen equipment as instructed. Assist in production planning, record keeping and reporting as required. Assist with ordering supplies and food needed for area of responsibility. Assist in ordering and receiving of all food and supplies. Follow correct procedures for safety and sanitation at all times. Holds a Serve Safe certificate. Report needed maintenance, faulty equipment, or accidents to the cafeteria manager and Food Service Director immediately. Attend in-service and/or safety meetings as required. Work effectively and maintain good working relationships with co-workers, school personnel, administrators, students, parents and Food Service Director. Maintain clean and safe work environment; ability to perform job safely. Other duties may be assigned.