Head Cook -Eastpointe Middle School

Qualified Candidate possesses:

• High School Diploma or G.E.D. minimum
• Experience in the preparation of food on a large scale and/or school kitchen
• Knowledge of USDA requirements
• Management and leadership experience required
• Successful completion of Manager Certification for Food Safety
• Knowledge of meal components, reimbursable meals and “Offer vs. Serve”
• Knowledge of quantity and quality of food preparation, usage, and care of industrial equipment necessary to perform duties
• Ability to frequently lift and move up to 30 pounds
• Ability to operate point of sale (POS) computerized system including register and back office reports as requested
• Ability to perform any and all duties required in the kitchen and serving line

Head Cook General Responsibilities:

• 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.