Head Cook (Kitchen Manager)

Qualifications

1. High School Diploma.
2. Documented experience in food service preferred.
3. Documented skills in computer applications.
4. Good personal hygiene.
5. Documented ability to work with others.
6. Documented successful job performance.
7. Documented leadership skills and ability to supervise personnel.
8. ServSafe certification OR completion upon hiring.
9. Computational skills for converting recipes.
10. Must be willing to travel for continuing education and conferences.
11. Complete at least ten hours of CEU's per school year.

Supervisor: Food Service Director

Status: Non-exempt

Contract Length or Terms of Employment: Hours, rate of pay, and work year to be established by the Superintendent with the approval of the Board of Directors.

Date Approved/Reviewed: TBD

Job Goals

Plans own work and work of those assigned to the cook's areas in preparation of meals in a safe and efficient manner. Will uphold the mission of the food service department.

Basic Responsibilities Duties include, but are not limited to:

1. To assist the Director of Food Service
   1. With quality and quantity control
   2. With staff training in the cook's area
   3. With cleaning at the end of the day
   4. In setting up serving line, replenishing and service or working in the line
2. To complete specific food service short courses and continuing education classes. Kitchen Managers are required to obtain at least 10 hours of training per year.
3. To administer food service policies and to ensure a proper level of cleanliness, health, and safety in all school lunch facilities.
4. To keep accurate records for inventory control of all items used in the kitchen operation.
5. To provide nutritious, appetizing school meals.
6. To plan work to accomplish food preparation for the week.
7. To supervise the preparation of and to prepare food according to a planned menu and tested, uniform recipes, and to determine if the food is of best quality both in flavor and appearance before it is served.
8. To make work assignments on a daily basis for all kitchen help.
9. To supervise and to coordinate the work of cooks in the district to ensure that quality food is served.
10. To communicate with the food service director and other kitchen staff.
11. To evaluate food service personnel in cooperation with the Director of Food Service.
12. To confer with the Director of Food Service regarding any personnel problems.
13. To supervise and instruct kitchen personnel in the safe, proper, and efficient use of all kitchen equipment.
14. To assist in maintaining accurate accounting procedures and records for proper control and management of money, labor, food and supplies.
15. To supervise intake of deliveries and quality control of items.
16. To order and verify orders of all necessary food and supplies for the food service program on a regular basis.
17. To assist Director of Food Service with late notices for meal accounts.
18. To record all food and supplies used from the storeroom and to record all meals served.
19. To ensure that all log books and production records are being filled out properly.
20. To determine the quantities of each food to be prepared daily basing the size of serving on the necessary age requirements and to complete production sheets.
21. To maintain a knowledge of trends and new developments in methods and equipment that will improve and upgrade the school food service program by attending workshops and trainings.
22. Establish and maintain regular working hours and be available as needed.
23. To expand training and skills in job-related areas.
24. To adjust recipes to produce desired quantity or subgroups for vegetables.
25. To be well organized and professional in fulfilling the responsibilities of job.
26. To send the order for all necessary food and supplies for the food service program on a regular basis to the food service director.
27. To oversee the storeroom and the maintenance of a correct monthly inventory of all supplies and equipment.
28. To treat all students, faculty, and staff courteously and to cooperate with and work in a courteous manner with co-workers and other personnel.
29. To arrive and depart from the building as scheduled.
30. To maintain a positive rapport with students, staff, parents and the community.
31. To cooperate with and work in a courteous manner with co-workers and other personnel.
32. To dress appropriately for the position and work required.
33. To accept constructive criticism and suggestions and to seek to improve each performance responsibility.
34. To maintain confidentiality in the school operation.
35. To administer and to adhere to applicable state and federal laws, rules and regulations, board policies and administrative rules.
36. To perform any other food service duties assigned by the Director of Food Service.
37. To demonstrate a positive attitude toward school, students and job and to communicate the same to the community.
38. To work with vendors in a professional manner.
39. Ability to make proper menu substitutions as needed.
40. Ability to follow HACCP standards and practices and communicate the same to all kitchen staff.