Head Cook

Head Cook JobID: 256 + Position Type: Food and Nutrition/ Cook + Date Posted: 3/21/2024 + Location: Woodside Middle School + Date Available: 04/04/2024 SAYDEL DISTRICT CLASSIFICATION PLAN TITLE: Saydel Head Cook BASIC FUNCTION: Adhere to the day-to-day food service operations of the National School Breakfast and Lunch Program; prepare, cook, and serve a variety of foods in quantity, assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping. REPORTS TO: High School Kitchen Manager/ Food Service Director RESPONSIBILITIES AND TASKS: + Assist in overseeing the day-to-day food service operations at an assigned school site; analyzing effectiveness, assuring compliance with District, State and federal laws, regulations and safety and sanitation procedures. + Assist in preparing and cooking meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods + Assuring compliance with regulations and requirements; estimating and order amount of food and supplies needed; monitor and control expenditures when manager is not available. + Maintain, prepare and review a variety of menu production records, inventories, logs and reports and file documents as necessary + Orders grocery, bread and milk on weekly basis, when manager is not available. + Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements. + Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing. + Serve food according to established guidelines and replenish serving containers as needed. + Clean equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required. + Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. + Operate a variety of standard kitchen utensils and equipment + Train and provide work direction to others. + Participate in and attend in-service meetings + Assumes responsibility for checking that all equipment is in safe working condition and notifies the appropriate authority when repairs or replacements are needed. + Reports immediately to the kitchen manager and Food Service Director any problems or accidents occurring the kitchen. + React to change productively and positively. + Perform related duties as assigned. KNOWLEDGE OF: + Meal production planning and scheduling. + Applicable District, federal and State laws, rules and regulation related to food service. + Quantity food preparation and food merchandising. + Nutrition, sanitation (HACCP) and operation regulations and requirements. + Use and care of institutional equipment and utensils. + Procedures used in ordering, receiving, storing and inventorying food and supplies. + Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations. + Must have working knowledge or math applications and computations. + Record-keeping techniques. + Principles and practices of supervision and training. + Oral and written communication skills. + Interpersonal skills using tact, patience and courtesy. + Inventory methods and practices. ABILITY TO: + Manage and coordinate the day-to-day food service operation at an assigned school site. + Assure compliance with District, State and Federal requirements. + Train others in the preparation and serving of food in large quantities. + Read, interpret, apply and explain rules, regulations, policies and procedures. + Supervise staff. + Analyze situations accurately and adopt an effective course of action. + Meet schedules and time lines. + Plan and organize work. + Maintain records and prepare reports. + Communicate effectively both orally and in writing. + Work independently with little direction. + Lift heavy objects, bend, reach and stand for long periods LICENSES AND OTHER REQUIREMENTS: + High School Diplomas or G.E.D. + One year experience in cooking and baking food in large quantities. + Complete mandatory trainings as required + Valid bloodborne pathogens and right to know training certificates. + ServSafe Certified, or complete within 6 months of hire + Successful completion of criminal background investigation.