Middle/High School Head Cook

FEDERAL HOCKING LOCAL SCHOOL DISTRICT JOB DESCRIPTION: HEAD COOK JOB SUMMARY: The Head Cook is responsible to both the Food Service Management Company (FSMC) Director of Food & Nutrition (DFN) and the building principal. Responsibility to the principal is in regard to cafeteria operation in conjunction with the school program. This responsibility is to include food preparation, personnel, lunchroom supervision and operation, at the individual school level. Reporting to work, and any other administrative tasks come under the immediate supervision of the principal. Work is supervised for compliance with established procedures, and practices by observation of operation, review of reports, accounts, effectiveness of the lunch program within the given building. GENERAL DUTIES: 1. Supervise the preparation and cooking of foods for students and personnel. 2. Supervise all cafeteria personnel assigned to the building and make all necessary evaluations. 3. Make decisions requiring knowledge of applicable functions and knowledge of rules and regulations pertinent to food service. 4. Keep accurate records of statistical nature, but which generally follow prescribed procedures. File reports on time as required by the Treasurer, DFN, and Building Principal. 5. Cooperate with the building principal to properly coordinate the educational program. 6. Perform other related duties as may be assigned by the Principal. QUALIFICATIONS: 1. High School Graduate or the equivalent 2. Evidence of strong leadership skills 3. Excellent communications and organizational skills 4. Previous experience in large volume food production 5. Expertise with state and federal School Breakfast Program and National School Lunch Program guidelines EXPERIENCE: Two years of experience as a regular cook in a school cafeteria which operates under the Federal Lunch Program and/or training program or equivalent as determined by the Superintendent. KNOWLEDGE and SKILLS: 1. Adhere and ensure staff adheres to HACCP and Health Department guidelines by utilizing approved recipes, ensuring proper storage and utilization of leftovers, maintaining temperature logs of foods and coolers/freezers, practicing FIFO (First In, First Out), requiring staff to maintain a clean and sanitized kitchen at all times. 2. Maintain proper sanitation throughout the kitchen by practicing proper personal hygiene as required by the Department of Health. 3. Determine quantities of each food item to be prepared daily. Prepare items in a timely fashion for service to produce a fresh, attractive, and appetizing product. Utilized batch cooking. 4. Demonstrate proper preparation of menu items and ala carte by preparing the appropriate amounts. Must utilize USDA commodities prior to purchased goods. Must get DFN approval prior to any menu changes, special ordering, or inventory disposal. 5. Supply staff daily with the menu components and proper portion sizes for each component. Must be able to direct the production staff to ensure menu components and portion sizes are met. 6. Maintain complete, neat, and accurate paperwork related to the operation of the kitchen and safety guidelines. 7. Assist the DFN in placing orders for product needed in daily operations as well as receiving orders. Demonstrate a knowledge of product on hand to avoid over ordering. 8. Report to the DFN any inferior quality food which is received, inconsistent recipe yields, and faulty equipment. 9. Adhere to all policies and procedures developed by the school district. 10. All other duties as assigned by the DFN and/or building principal. SUPERVISION: Receives daily supervision from the Principal. Receives periodic supervision from the DFN. CHARACTER and HEALTH: Must be in good health as evidenced by absence record in the previous employment and/or school and as evidenced by a physician’s statement indicating such good health. Work and personal habits practiced on the job must be such as to reflect favorably on the school system. TERM OF EMPLOYMENT: Seven (7.5) hours per day for the regular school year (180 days) with two additional days (14 hours) optional. WAGE: Commensurate with experience and qualifications and as stated on the wage schedule adopted by the Federal Hocking Local Board of Education. Adopted by the Federal Hocking Board of Education on October 17, 2023.