Job Title:  HEAD COOK

 

Reports To:  FOOD SERVICES COORDINATOR/DIRECTOR

 

General Job Description:

Responsible for all aspects of food production in assigned school, keeping within sanitation, food cost, and scheduling guidelines.

 

Essential Duties and Responsibilities:

• Plans and directs the preparation and serving of all food in the cafeteria.
• Inventories and secures all food and supplies.
• Estimates daily and weekly needs and orders food supplies as needed.
• Assists in planning varied menus in accordance with appropriate guidelines.
• Supervises and participates in the preparation and serving of food.
• Oversees and participates in cleaning of kitchen and related areas.
• Plans work schedules, arranges for subs when required, maintains employee time records.
• Directs sanitation procedures.
• Inspects the kitchen, cooking and mixing utensils, and employees for cleanliness and sanitary practices. .
• Ensures that all equipment in the cafeteria area is in safe, working condition, and notifies the appropriate authority when repairs are needed.
• Maintains records on food and supplies received and used.
• Maintains accurate production records conforming to federal/department guidelines.
• Trains new kitchen helpers when assigned to their location.
• Directs activities students engaged as kitchen or cafeteria helpers.
• Participates in conducting evaluations of kitchen workers.
• Prepares and serves healthy breakfast, lunch and snacks while abiding by district, state and USDA regulations.
• Assist in following HACCP regulations ensuring that food served is safe while keeping kitchen and dining room clean and sanitized.
• Performs additional duties as required by the Coordinator/Director of Food Services.

 

Supervisory Responsibilities:

None.

 

Qualifications:

1. High school diploma or equivalent
2. Previous experience with large-scale cooking and food preparation/serving.
3. Completion of a food service certification program preferred.

 

Physical Requirements:

While performing the duties of this job, the employee is frequently required to walk and continuously required to stand. The employee will frequently bend or twist at the neck and truck while performing the duties of this job. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. The employee continuously uses hand strength to grasp tools. The employee must occasionally lift and/or move up to 50 pounds such as milk crates, frozen foods, canned food etc.

Specific vision abilities required by this job include close vision, and depth perception and peripheral vision and color vision.

 

Safety and Health:

Knowledge of universal hygiene precautions (blood borne pathogens, body fluids, etc.)

 

Equipment/Material Handled:

Must know how to properly operate, or be willing to learn to operate, multi-media equipment including current technology as needed.

 

Work Environment:

While performing the duties of this job, the employee occasionally works in temperatures. above 100 and occasionally will walk on slippery surfaces. The employee must be able to meet deadlines with severe time constraints and interact with public and other workers. The noise level in the work environment is frequently loud to where you have to raise your voice to be heard. The employee has a greater than average risk of getting a minor injury such as a cut or burn while performing the duties of this job.

 

Terms of Employment:

Salary and work year to be established by the Board.

 

 

* All BPS Positions are Subject to Funding