Head Cook

SAYDEL DISTRICT CLASSIFICATION PLAN

TITLE:            Saydel Head Cook

BASIC 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 Director

RESPONSIBILITIES 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.