Job Title

Head Cook

Qualifications

Mental alertness, neat personal appearance, good health, cooperativeness and dependability. This person must have sufficient dexterity to handle all equipment efficiently and safely. Must be able to exercise judgment and initiative in maintaining standards of job responsibilities.

The Head Cook must have experience in large quantity food preparation and understand the food service industry. The individual must have the ability to supervise other kitchen employees; direct them in day-to-day work responsibilities, including health and safety requirements. 

Reports to:

District Administrator 

Primary goal Head Cook

The goal of the Head Cook is to effectively discharge the duties of his/her job. This person must be able to get along with and supervise food service workers. This individual is one who is comfortable with students, and members of the general public. This person must genuinely like and care for students. This individual must be able to exercise judgment and initiative in maintaining standards of job responsibilities. The person must be organized and efficient.

The Head Cook is responsible for developing and following a budget as approved by administration.

Position Requirements and Responsibilities

1.Food Supervisory Responsibilities  

1. Plan the menu each day. The day-to-day menu planning is accomplished month by month. This includes:

• Morning breakfast
• Grab and go
• Lunch

2. The Head Cook is responsible for ordering of all kitchen supplies, including food and general supplies.
3. Inventory control.
4. Supervise assistant cook and food server.
5. Coordinate budget with District Administration and Business office.

2. Food Service Responsibilities  

1. Prepare the daily menu items with assistance as appropriate.
2. Set up food service areas as appropriate.
3. Complete school breakfast planning with assistance and serving as appropriate.
4. Complete grab and go with assistance as necessary.
5. Complete noon lunch program with assistance as necessary.
6. Clean work area, eating area, and storage area as with assistance appropriate

3. Other   Responsibilities

1. Complete other duties as appropriate and as assigned by supervisor. 
2. Post cleaning schedule in work area which includes the cleaning of the following:

• Refrigerator
• Stove and ovens
• Cupboards
• Walk in cooler
• Freezers
• Storerooms
• Dishwashers
• Sinks
• Tables and counter tops

4. Dress

1.       All food service workers shall dress appropriately for working in the kitchen. This includes:

·         Wearing hair nets

·         Safety shoes are recommended.

·         Wearing no jewelry.