Head Cook

NORWALK COMMUNITY SCHOOL DISTRICT

Job Title Head Cook

Reports to Nutrition Director

Position Purpose The job functions may include food production and cooking; directing staff in food production; sanitation, safety and security; customer service; cashiering; program regulations and accountability; equipment use and care; and professional excellence. Works under the general direction of the Production Kitchen Manager and Nutrition Director in accordance with the objectives and policies established by the Nutrition Department.  Works in partnership with others in the school nutrition program and school district to support a sound nutrition program while following federal, state and local guidelines.

Essential Performance Responsibilities

• Reviews menus and daily production guidelines and plans work to accomplish assigned food preparation.
• Checks to see that necessary food and supplies are on hand prior to the menu date to limit last minute substitutions.
• Demonstrates integrity and respects confidentiality
• Follows District SOP, Iowa Food Code and Federal regulations.
• Batch cooks to meet service demands and to ensure food quality
• Ability to work effectively and respectfully with students, teachers, colleagues, supervisors, as well as the general public.
• Contributes to creating a positive work environment
• Demonstrates initiative and ability to work without close supervision
• Perform other duties as assigned

Note: The above description is illustrative of tasks and responsibilities.  It is not meant to be all inclusive of every task or responsibility.

Knowledge, Skills, and Abilities

• Must have strong skills in written and oral communication and work accurately with figures.
• Must have the capacity to grasp and adjust to new and changing situations.
• Must have the ability to operate all equipment and have general knowledge regarding maintenance.
• Must have knowledge of food service regulations and sanitary codes governing food service operations.
• Must have the ability to supervise and to work cooperatively with all people.
• Must display initiative and have the ability to work without close supervision.
• Must be able to move quickly and efficiently to accomplish tasks in a timely manner.
• Must have the ability to carry out directions, budget time and meet responsibilities on schedule.
• Must have the ability to plan and schedule several days in advance.
• Must have the ability to recognize acceptability of food before and after preparation.
• Must have the ability to organize and display food in an attractive manner.
• Must have the ability to keep abreast of food service regulations and health codes governing food service operations.
• Oversees preparation of food items to ensure appropriate methods, follows standardized recipes, and maintain quality standards.
• Assist with preparation of food and keeps all foods on the serving line at lunchtime.
• Schedule, supervise, and assist with cleaning and maintaining equipment
• Maintains a neat and sanitary work area at all times.
• Train new employees in cooperation with Production Kitchen Manager
• Maintain complete and current daily production records.
• Reports any irregularities to Production Kitchen Manager or Nutrition Program Director.
• A past history of good attendance

Qualifications Profile

High school diploma or GED.

A minimum of two years of food production in comparable food service operation preferred

ServSafe Certification or must obtain certification within the first three months of employment.

Possess communicative, collaborative and interpersonal skills.

Ability to follow directions and complete tasks in a timely manner.

Some supervisory experience desired. Must be able to effectively lead and direct staff with minimal supervision.

Knowledge of basic computer skills is required. Must be able to complete electronic forms.

Must accurately perform basic math skills including addition, subtraction, multiplication, and division

Ability to maintain confidentiality of student and staff accounts

Physical Requirements

Physical requirements vary by individual job assignment but requires a minimum of the following physical requirements:  Walking, standing, bending, carrying, climbing, lifting minimum of 45 pounds, pushing, pulling, reaching, sitting, stooping, working from heights, climbing, and balancing. Generally the job requires 5% sitting, 30% walking, 65% standing.

Working Conditions

Demands of workload have frequent peak rush periods and timeline requirements that must be met.

Near constant standing or walking during the shift

Frequent repetitive motions and gripping with the hands

Must have the capability of safely lifting 45 pounds

Terms of Employment

9-month work year. Hours are Monday-Friday, 7:15am - 1:45pm. Wage and work year to be established by the Board. Employment subject to provisions of board policy, state and federal law.

Evaluation

Performance will be evaluated annually by the Nutrition Director, or in accordance with provisions of the Board's policy on evaluation of staff.

FLSA Status

Non-Exempt.