Food Service Head Cook
3 weeks ago
Non Certified Staff Positions/Food Service
Date Posted:
4/24/2024
Location:
Malabar Intermediate SchoolFood Service Head Cook - Malabar Intermediate for the 2024-2025 school year.
The work schedule for this position is Monday - Friday 6:15 AM - 1:45 PM.
Summary:
Performs a wide variety of tasks and operations to prepare and cook quality meals for the District's students, staff and others, as directed, following standard practices and procedures and complying with regulatory requirements.
Qualifications:
- High school diploma or GED.
- Must pass basic skills test for Elementary Head Cook and basic math test.
- One year experience in quantity food preparation in the position of head cook, cook, or assistant cook.
- Knowledge and understanding of Federal School Lunch and Breakfast Requirements.
- Knowledge and understanding of Standardized Food Service Weights and Measures.
- Knows how to properly extend recipes.
- Two years experience in the operation and care for all standardized food service equipment.
- Must be able to train and supervise employees and student help.
- Has current knowledge of safe food handling and sanitation procedures.
- One year experience in ordering and receiving foods, taking inventories, cashiering, and filling out all government forms necessary for reimbursement in the school lunch program.
- Must be able to stand on feet for four hours or more, bend, and lift up to 25 by himself/herself, and up to approximately 50 pounds with help from another staff member.
- Demonstrates effective oral and written communication skills.
- Must be able to come in early and stay late as needed by Manager of Food Service or Building Principal due to unusual circumstances (i.e., temporary meal time changes).
- Demonstrated experience in a position requiring the use of independent judgment and discretion.
- Experience functioning in a position or organization, requiring group or team effort toward a goal/objective.
- As of July 1, 2016, must have a valid Ohio driver's license.
Job Objective(s):
- To provide quality meals to the district's students and staff with minimal waste.
- To promote a healthy and friendly atmosphere in the kitchen.
Essential Duties and Responsibilities:
- The interpretation and implementation of school rules and regulations as they affect the school lunchroom.
- Training, supervising, directing, and evaluating the work of personnel under her/him, including substitutes.
- Responsible for securing substitutes to maintain assigned personnel duties.
- Training, supervising, and directing student help.
- Training, supervising, and directing personnel in food preparation and in the operation, care, and cleaning of equipment and utensils in the cafeteria and kitchen.
- Monitor and record refrigerator and freezer temperatures daily.
- Alert Manager of Food Service to problems and needs concerning equipment and food supplies. Detect and report spoiled or unattractive food, defective supplies/equipment or other unusual conditions. Recommend corrective action.
- Preparation, merchandising, and serving palatable food according to menus and specifications of the Manager of Food Service.
- Determine and control portions according to federal guidelines and directives by the Manager of Food Service.
- Properly order, receive, store, and rotate food and supplies.
- Responsible for submitting to the Manager of Food Service accurate daily production records of foods used in preparation of meals.
- Responsible for submitting accurate records of monthly physical inventory of food and supplies.
- Responsible for providing and submitting proper forms and records in compliance with district policies.
- Responsible for submitting accurate records on appropriate forms for reimbursement claims within the guidelines of Federal Meal Program.
- Responsible for providing menu choices as instructed by the Manager of Food Service.
- Implement and control sanitary and safety conditions as directed by the Manager of Food Service in conjunction with the Department of Health Regulations.
- Establish an on-going self-improvement program of work habits through in-service training, and local and state food service meetings.
- Communicate and cooperate with the Manager of Food Service, Administration, Building Principal, Staff, Students, and Parents to meet the needs of the district.
- Abide by the Mansfield City Board of Education policies and regulations.
- Perform other appropriate duties which may be assigned by the Manager of Food Service and/or the school administration.
Physical Attributes and Demands:
- Somewhat undesirable working conditions.
- Exposed to heat, wetness, fumes, odors, and other kitchen elements.
- Subject to cuts, burns, scalds, etc.
- Extensive standing for 4 hours or more each day.
- Considerable reaching, lifting, bending, stooping, and moving of equipment and supplies of up to 25 pounds alone and up to 50 pounds with the help of another staff member.
Conduct: Each staff member shall remain free of any alcohol or non-prescribed controlled substance and abuse of any prescribed controlled substance in the workplace throughout his/her employment in the District.
Each staff member shall serve as a role model for students in how to conduct themselves as citizens and as responsible, intelligent human beings. Each staff member has a moral responsibility to help instill in students the belief in and practice of ethical principles and democratic values.
Terms of Employment: Per the Mansfield City Schools Board of Education/Mansfield School Employees Association Negotiated Agreement.
The Mansfield City School District is an Equal Opportunity Employer and as such does not discriminate on the basis of race, color, sex, gender identification or sexual orientation, age, religion, national origin, ancestry, disability, veteran status, marital status, or any other status protected by law.
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