Elementary Head Cook

Position Summary

The Nashua-Plainfield Community School District is seeking a dedicated, organized, and student-focused Elementary Head Cook to oversee the daily operation of the elementary school nutrition program. The successful candidate will prepare and serve nutritious, appealing meals in accordance with federal and state school nutrition regulations while maintaining the highest standards of food safety, sanitation, and customer service. The Head Cook will supervise kitchen operations, assist with menu implementation, maintain accurate records, and create a welcoming dining environment that supports student health, wellness, and academic success.

The Elementary Head Cook will work collaboratively with the Food Service Director, building administrators, kitchen staff, teachers, students, vendors, and other district personnel to ensure efficient meal service and compliance with all applicable regulations.

Qualifications

Education

• High school diploma or equivalent required.
• Certification
• ServSafe Food Protection Manager Certification preferred or the ability to obtain within a designated period of employment.
• Completion of all required food safety, sanitation, and nutrition training as required by the Iowa Department of Education, USDA, and district policy.

Experience

• Previous institutional, school, restaurant, or commercial food service experience preferred.
• Previous supervisory or lead cook experience is desirable.
• Experience with quantity food preparation and production planning is preferred.

Skills, Knowledge, and Abilities

• Knowledge of food preparation techniques, nutrition standards, food safety, sanitation, and HACCP procedures.
• Ability to prepare meals according to standardized recipes and production schedules.
• Knowledge of USDA Child Nutrition Program requirements and meal pattern regulations.
• Ability to supervise and work collaboratively with food service staff.
• Strong organizational, communication, and time management skills.
• Ability to maintain accurate production records, inventory, and meal counts.
• Ability to provide excellent customer service to students and staff.
• Ability to establish positive working relationships with students, staff, vendors, and community members.
• Ability to maintain confidentiality and exercise sound professional judgment.
• Commitment to maintaining a clean, safe, and efficient kitchen environment.

Technology Requirements

• Basic computer skills.
• Ability to utilize district point-of-sale systems, meal counting software, email, and electronic recordkeeping systems.
• Ability to complete required online training and documentation.

Essential Duties and Responsibilities

Kitchen Leadership

• Oversee the daily operation of the elementary kitchen.
• Coordinate food production and meal service to ensure timely, efficient, and high-quality service.
• Assist in supervising, training, and supporting kitchen staff.
• Promote teamwork, professionalism, and positive customer service.

Food Preparation and Service

• Prepare, cook, and serve breakfast, lunch, and other food items according to approved menus and standardized recipes.
• Ensure meals meet USDA nutrition standards and district quality expectations.
• Monitor food quality, portion sizes, temperatures, and presentation.
• Accommodate approved special dietary needs in accordance with district procedures.
• Assist with catering or special school events as assigned.

Food Safety and Sanitation

• Maintain compliance with local, state, and federal food safety regulations.
• Ensure proper food handling, storage, labeling, and temperature monitoring.
• Maintain kitchen cleanliness and sanitation standards.
• Conduct and document required cleaning schedules and sanitation procedures.
• Ensure compliance with HACCP guidelines and district safety procedures.

Inventory and Purchasing

• Assist with ordering food, supplies, and kitchen materials.
• Monitor inventory levels and reduce waste through proper food production planning.
• Receive, inspect, rotate, and properly store deliveries.
• Maintain accurate inventory and production records.

Recordkeeping

• Complete daily production records, temperature logs, inventory records, and other required documentation.
• Maintain accurate meal counts and cash handling procedures when applicable.
• Assist with reporting required by the Food Service Director.

Safety

• Maintain a safe work environment for staff and students.
• Operate kitchen equipment safely and report equipment malfunctions promptly.
• Follow district emergency procedures and workplace safety protocols.
• Assist in training staff on safe work practices.

Communication

• Maintain positive communication with students, staff, administrators, vendors, and parents.
• Provide courteous and professional customer service.
• Communicate supply needs, equipment concerns, and operational issues promptly.

Collaboration

• Work cooperatively with the Food Service Director, building principal, custodial staff, teachers, and other district personnel.
• Participate in staff meetings and professional development as assigned.
• Support district wellness initiatives and nutrition education efforts.

Professional Responsibilities

• Demonstrate ethical conduct consistent with district policies and professional expectations.
• Maintain confidentiality regarding student and employee information.
• Serve as a positive role model through professionalism, reliability, and respectful interactions.
• Maintain regular attendance, punctuality, and dependable work habits.
• Complete all required food service training and professional development.
• Perform additional duties as assigned by the Food Service Director or administration.

Physical Requirements

• Ability to stand and walk for extended periods throughout the workday.
• Ability to lift, carry, push, and pull items weighing up to 50 pounds.
• Ability to bend, stoop, kneel, reach, twist, and perform repetitive hand and arm movements.
• Ability to safely operate commercial kitchen equipment.
• Ability to work in hot, cold, humid, and fast-paced kitchen environments.

Working Conditions

• School kitchen and cafeteria environments.
• Exposure to heat, steam, refrigeration, cleaning chemicals, and kitchen equipment.
• Moderate noise levels typical of commercial food service operations.
• Frequent interaction with students, staff, parents, vendors, and visitors.

Terms of Employment

Work schedule, contract days, compensation, benefits, and other terms of employment are established by the Nashua-Plainfield Community School District Board of Education and applicable district policies and negotiated agreements. Employment is contingent upon successful completion of required background checks and all required trainings.

Equal Employment Opportunity

The Nashua-Plainfield Community School District is an Equal Opportunity Employer. The District does not discriminate on the basis of race, color, national origin, sex, disability, religion, creed, age, marital status, sexual orientation, gender identity, veteran status, or any other characteristic protected by federal or Iowa law. The District is committed to providing an inclusive educational and work environment for all students and employees.

FLSA Status: Non-Exempt

Classification: Support Staff – Food Service

Reports To: Food Service Director and Building PrincipaL

The Nashua-Plainfield Community School District participates in the federal E-Verify program to confirm the employment eligibility of all newly hired employees. As a condition of employment, new hires must complete the federal Form I-9 and provide documentation establishing identity and authorization to work in the United States in accordance with federal law.