POSITION TITLE 

Head Cook

QUALIFICATIONS

• Required to successfully be able to lift 50 pounds, and pushing/pulling 35 pounds of force.
• Ability to relate in a positive manner to fellow employees, supervisors, students, and the public.
• Current Food Protection Manager Certification or completed during probation, or obtain within 60 days of renewal (Aug 1).
• Basic mathematics, communication, and computer skills
• Ability to apply the principles of quantity food production and food safety.
• Ability to plan and organize workload.
• Ability to use a calculator and accurately complete a bank deposit slip.
• Ability to handle cash, make correct change, and count money accurately.
• Accurately count and record food items, inventory, and food production records.
• Ability to apply principles of quantity food production including batch cooking, safe food handling, and HACCP.

REPORTS TO:

 Food Service Director

JOB SUMMARY:

The Head Cook is responsible for ensuring the timely and accurate preparation of daily meals with the assistance of designated Kitchen Helpers.

PERFORMANCE RESPONSIBILITIES:

• Complete required food and supply orders as scheduled by the Food Service Director.
• Attends relevant training sessions as directed by Food Service Director.
• Controls food and supply inventory as required, and dating and rotating stock. Follows first in, first out procedure to assure rotation of stock.
• Checks in all food being delivered by distributors with assistance from kitchen helpers. Monitors proper temperatures and dates.
• Follows established portion control measures to control food costs and assure compliance with United States Department of Agriculture (USDA) requirements.
• Utilizes work simplification techniques for effective use of time. Completes work assignments in a timely manner.
• Follows standards of safety in preparing, storing, and serving food. Follows food preparation directions and HACCP regarding time and temperature. Food temperatures are recorded when food is prepared and served. Takes corrective action as needed. Foods are held either below 41 degrees F or above 135 degrees F.
• Maintains the highest sanitation procedures in all food preparation.
• Maintain high standards of food quality and appearance. Utilizes methods to preserve nutrient content. Batch cooking is used to avoid long holding times to food prepared onsite. Arranges food attractively in serving containers.
• Monitor student meal count for breakfast and lunch.
• Complete reporting requirements in the Point of Sale system.
• Track and balance daily intake of funds, balance daily till, and complete required daily deposits.
• Maintain and ensure confidentiality of students, staff, and sensitive information.
• Monitor and coordinate daily cleaning duties of kitchen staff.
• Monitor and coordinate the preparation of foods for daily meals served.
• Assist in serving foods during meal periods and/or monitoring for reimbursable meals and the proper recording of each meal served.
• Monitors the cleanliness of all kitchen equipment, stoves, refrigerators, coolers, trashcans, floors, bread racks, bins, dishwasher, sinks, tables and chairs in cafeteria.
• Monitors proper calibration of thermometers and temperatures on coolers and storerooms.
• Maintains high quality of appearance.
• Maintains high standards of personal hygiene. Follows hand washing protocol. Practices standards of dress, including shirts with sleeves, closed toe shoes, hair restraint, wearing an apron, and single use gloves when handling food.
• Performs all other duties as assigned by supervisor.

TERMS OF EMPLOYMENT

Ten, eleven or twelve month year.  Salary and work year is to be established by Trinidad School District #1 Board of Education.