Job Title
Head Cook
Reports To
Food Services Coordinator/Director
General Job Description
The Head Cook is responsible for all aspects of food production at the assigned school cafeteria, ensuring compliance with sanitation, food safety, nutrition, scheduling, and cost-control guidelines. This position oversees daily kitchen operations while preparing and serving nutritious meals in accordance with district, state, and USDA regulations.
Essential Duties and Responsibilities
Food Preparation and Service
- Plan, direct, prepare, and oversee the serving of all cafeteria meals.
- Prepare and serve healthy breakfasts, lunches, and snacks in accordance with district, state, and USDA regulations.
- Assist with planning nutritious and varied menus that meet established nutritional guidelines.
- Supervise and participate in food preparation and meal service.
- Estimate daily and weekly food needs and order supplies accordingly.
Inventory and Recordkeeping
- Inventory, secure, and maintain food, supplies, and equipment.
- Maintain accurate records of food and supplies received and used.
- Complete and maintain production records in compliance with federal, state, and district requirements.
Kitchen Operations and Food Safety
- Direct and monitor sanitation procedures throughout the kitchen and serving areas.
- Ensure compliance with HACCP food safety standards and sanitation regulations.
- Inspect kitchen facilities, equipment, utensils, and staff to ensure cleanliness and safe food handling practices.
- Oversee and participate in cleaning the kitchen, dining areas, and related workspaces.
- Ensure cafeteria equipment is maintained in safe working condition and report repair needs promptly.
Staff Support
- Develop employee work schedules.
- Arrange substitute coverage when necessary.
- Maintain employee time records.
- Train new kitchen staff assigned to the location.
- Assist with the evaluation of kitchen employees.
- Direct and supervise students assigned as cafeteria or kitchen helpers.
Other Duties
- Perform additional duties as assigned by the Food Services Coordinator/Director.
Supervisory Responsibilities
- Supervise daily kitchen operations and assigned kitchen staff.
- Provide training and guidance to new employees.
- Direct student helpers assigned to cafeteria operations.
- Assist with employee performance evaluations.
Qualifications
- High school diploma or equivalent required.
- Previous experience in large-scale food preparation and food service required.
- Food service certification preferred.
- Knowledge of food safety, sanitation, and HACCP procedures preferred.
Physical Requirements
While performing the duties of this position, the employee is regularly required to:
- Stand for extended periods.
- Walk frequently throughout the workday.
- Bend, twist, reach, stoop, kneel, crouch, and occasionally crawl.
- Use hands continuously for grasping and operating kitchen equipment.
- Lift, carry, push, or move up to 50 pounds, including food products, milk crates, canned goods, and frozen items.
Vision requirements include:
- Close vision
- Depth perception
- Peripheral vision
- Color vision
Safety and Health
- Follow universal hygiene and infection-control precautions.
- Maintain compliance with all food safety and sanitation standards.
- Adhere to district safety procedures and safe equipment operation.
Equipment Used
Must be able to safely operate or learn to operate:
- Commercial kitchen equipment
- Food preparation equipment
- Dishwashing and sanitation equipment
- Point-of-sale and other food service technology as required
Work Environment
The employee regularly works in a commercial kitchen environment and must:
- Work in temperatures that may exceed 100°F.
- Walk on wet or slippery surfaces.
- Meet strict meal service deadlines.
- Interact effectively with students, staff, and the public.
- Work in a frequently loud environment requiring raised voices for communication.
- Accept an above-average risk of minor injuries such as cuts or burns associated with commercial food preparation.
Terms of Employment
Salary, benefits, and work year shall be established by the Board of Education in accordance with district policies and negotiated agreements.