Food Service Head Cook

Position Type:
Food Service/Head Cook
Date Posted:
4/18/2023
Location:
Kaycee K-12 School
This is a full-time position at our Kaycee K-12 School starting at $15.08 per hour (may increase with experience)
JOB TITLE: Head Cook
REPORTS TO: Director of Nutrition Services
JOB QUALIFICATIONS:

• Two or more years experience as a cook in commercial operation; Preferred

JOB GOALS/OBJECTIVES: : This is senior-level work coordinating and participating in large-scale food preparation and service in an institutional kitchen; works under minimal supervision.
PERFORMANCE RESPONSIBILITIES:

• Coordinates the operation of an institutional kitchen;
• Oversees and assists lower-level employees, aides, substitutes and/or other helpers;
• Participates in long-range planning and requisitioning of food items and equipment to ensure adequate supplies;
• Participates in skilled cooking and carving or preparing or directing preparation of meats, vegetables, desserts, salads, and rolls or similar bread items; instructs lower-level employees in measuring, mixing, seasoning, adjusting heat, garnishing, and serving of food items;
• Prepares and allocates required amounts of menu items for distribution to satellite kitchens;
• Oversees the cleaning of the main kitchen and equipment to maintain standards of safety and sanitation;
• Updates, in a timely manner, Food Service software with recipes, ingredients and production quantities;
• Maintains and keeps on file all records as required by the Federal Government, the State Department of Education, and the district or other authority. Records to be kept for current year, plus 3 previous years;
• Maintains standards of safety and sanitation in the kitchen by supervising and participating in the cleaning of utensils, equipment, and work areas;
• Exercises independence in the coordination of cooking activities; receives general direction from the Food Service Director, Nutritionist, or other designated administrative supervisor;
• Performs all work in a safe, efficient and effective manner, determine safety and hazards, recommend corrections;
• Provides a fun, enjoyable and positive nutritional experience for students;
• Perform other duties and participate in special projects as assigned by administration.

Knowledge, Skills, Abilities:

• Comprehensive knowledge of materials, methods, and equipment used in preparing food on a large scale, and the use and care of utensils and equipment.
• Intermediate knowledge of modern principles and practices of kitchen management.
• Intermediate knowledge of food values, nutrition, and special diets.
• Intermediate knowledge of food safety and sanitation regulations.
• Ability to organize the work of multiple employees, aides, substitutes and other helpers engaged in the various operations of food preparation and service.
• Ability to plan menus not requiring the application of professional dietetic principles.
• Ability to read and follow recipes.
• Ability to comprehend and follow instructions.
• Ability to maintain standards of safety and sanitation.
• Ability to establish and maintain effective working relationships with employees, students, and others.
• Ability to communicate effectively.
• Ability to work long hours while standing and under conditions of high temperature.
• Ability to lift 35 pounds from floor to countertop and countertop to floor.
• Ability to operate a computer, utilizing pertinent software applications, email, etc.