Food Service Summer School Head Cook-High School

 Staff will be paid their regular hourly wage

Job Title:             Summer School Food Service Head Cook

School:               High School

Qualified Candidate possesses:

• High School Diploma or G.E.D. minimum
• Ability and knowledge to perform assigned duties
• Experience with food service
• Cash register experience preferred
• Successful completion of Manager Certification for Food Safety within the time frame established by the availability of training and testing

Position Description:

The duties, responsibilities, and description of work to be performed by this classification are as follows:

• Head Cook Job Description-Summer Position
  Required:
  ServSafe Certification

Daily Duties:
Prep and Cook Breakfast and Lunch

• Serve Food

• Monitor the Completion of Daily Meal Tally Sheets

• Complete GFS/Milk Orders Weekly

• Complete Monthly Inventory

• Enter Meal Magic Counts Weekly

• Train and Lead Food Service Team

• Plans and directs the preparation and serving of all food in the cafeteria. Determines the

• quantities of each food to be prepared daily. Refer to production records to assist in

• determining amount of food to be prepared.

• Assumes responsibility for the security of food and supplies. Checks food shipments into

• the school, signing invoices only after each order has been verified. Reports to Food

• Services any faulty or inferior quality of food/supply which is received. Orders all

• necessary food and supplies on a weekly basis and keeps appropriate amount of

• inventory.

• Supervises the storage and care of foods and supplies.

• Sees that menus are followed. Prepares food according to a planned menu, standardized

• recipes and determines if the finished product is of best quality both in flavor and

• appearance before it is served.

• Preparation of food for service on a timely basis being prepared for services when

• scheduled.

• Daily cleaning of kitchen, serving area, storage area, all kitchen equipment and washing

• of all dishes. Maintains the highest standards of safety and cleanliness in the kitchen.

• Follows proper sanitation procedures. Monitors that Food Safety Plan, HACCP procedures

• and Standard Operating Procedures (SOP) are followed.

• Assumes responsibility for checking that all kitchen equipment and serving areas are in
• safe working condition and notifies the proper authority when repairs or replacements are
• needed.
• Reports immediately to the Food Service Office and the school front office any problem or
• accident occurring in the kitchen or cafeteria premises.
• Compiles and maintains appropriate records, forms and production records.
• Compile and maintain appropriate records for federal, state, and local regulations and
• reports.
• Works effectively and cooperatively with all district employees and groups.
• Interacts positively with students in a friendly and kind manner.
• Understands and implements “Offer vs. Serve.”
• Monitors the determination of reimbursable meals at point of service.
• Understand and determine reimbursable meals and qualified components of meals.
• Ability to perform all elementary cook duties with minimal supervision.
• Performs other duties as may be assigned by Food Service Office.
• Ability to work under time constraints and to meet food production schedules; ability to
• adapt and deal effectively with students, faculty and staff.

 June 16th- July 31st

7am to 1pm