Head Cook
Description:
TITLE: HEAD COOK QUALIFICATIONS: 1.
Possess two years experience in preparing and cooking quantity food.
2.
Demonstrates knowledge of the methods and procedures involved in the preparing and cooking of meals in a cafeteria.
3.
Demonstrates the ability to follow oral and written directives.
4.
Demonstrates interpersonal skills.
REPORTS TO: Building Principal supported by the Director of Nutrition Services JOB GOAL: To serve the students and staff attractive, nutritious meals in an atmosphere of efficiency, cleanliness, and warmth.
To manage staff in an appropriate manner to maintain kitchen operations.
PERFORMANCE RESPONSIBILITIES: 1.
RESPONSIBLE TO MAINTAIN KITCHEN OPERATIONS by: A.
Planning daily kitchen functions.
B.
Assigning employees and follow up on work results.
C.
Coaching, training, and discipline of staff.
D.
Inspecting and monitoring serving stations and kitchen prep areas.
E.
Emphasizing a team approach.
F.
Reporting problems and concerns to Principal and Director.
G.
Maintaining equipment ensuring effectiveness and safety.
H.
Maintaining a clean and safe environment.
I.
Overseeing kitchen and stockroom security.
2.
RESPONSIBLE FOR PREPARATION OF FOOD by: A.
Preparing food according to menu and standard recipes.
B.
Making production adjustments.
C.
Determining finished product is the best quality.
D.
Presenting food in a manner which enhances final product.
E.
Verifying portion sizes.
3.
RESPONSIBLE TO PREPARE REPORTS FOR DIRECTOR by: A.
Maintaining accurate daily production records.
B.
Maintaining Point of Sale accountability and completing FP-9 report daily.
C.
Maintaining accurate monthly inventory reports.
D.
Retaining proper cash accountability and completing bank transactions.
E.
Submitting information and required reports in a timely manner.
F.
Utilizing computers.
4.
RESPONSIBLE TO ORDER NECESSARY SUPPLIES by: A.
Determining and ordering necessary items.
B.
Determining estimated food consumption to be prepared.
C.
Receiving and verifying food shipments.
D.
Returning inferior products.
E.
Managing inventory turnover.
5.
STAFF COMMUNICATION by: A.
Training and communicating with staff on standards and procedures.
B.
Communicating to principals and nutrition services director pertinent information, focusing on positive performance, areas of improvement, and recommending corrective action plan.
6.
DEMONSTRATE COMMITMENT TO NUTRITION SERVICES DEPARTMENT AND SCHOOL by: A.
Use of effective communication and support of principals and nutrition services director.
B.
Maintains strict confidentiality regarding security, reports, plans, programs, etc.
C.
Pursuing of own Professional Development as required to fulfill USDA Professional Standards, put into effective July 1, 2015.
D.
Maintains current knowledge of new developments in procedures, techniques, nutrition, equipment, and supplies.
E.
Performing other responsibilities as necessary.
F.
Handling crisis' appropriately.
TERMS OF EMPLOYMENT: 183 Days; 40 hours per week; SALARY: In accordance with SCIU Contract.
BENEFITS: In accordance with SCIU Contract.
EVALUATION: Performance of this job will be evaluated in accordance with provisions the School Committee's policy on evaluation of support services personnel.