PERSONNEL
480.3 E1
HEAD COOK JOB DESCRIPTION
I. QUALIFICATIONS:
A. General.
1. Effective oral and written skills.
2. Ability to work effectively with groups to accomplish district goals.
3. Computer skills sufficient to operate lunch management software.
B. Food Preparation
1. Prior experience working in institutional food service.
2. Prior experience planning and preparing institutional meals.
II. REPORTS TO:
A. Building Principal
B. Works cooperatively with superintendent, cooks, teachers, students, booster groups, and community groups.
III. SUPERVISES:
A. Assistant cooks
B. Substitute cooks
C. Student trainees (if any are assigned)
IV. JOB GOAL:
To provide students, staff, and visitors nutritious food in an atmosphere of cleanliness, cheerfulness, and personal caring.
V. PERFORMANCE RESPONSIBILITIES:
A. Food Preparation and Serving
1. Supervises the preparation and serving of meals.
2. Ensures that food is served in an efficient and effective manner.
3. Ensures that daily menus meet federal and state requirements.
4. Ensures that portion sizes served are appropriate for federal and state guidelines.
5. Supervises the planning and preparation of any special meals for district-sponsored events as requested by the principal or superintendent.
6. Ensures that standards of cleanliness, health, and safety are maintained.
7. Assists principals and teachers in the instructional aspects of the nutrition program.
8. Ensures that food is prepared in accordance with established recipes and appropriate methods.
9. Receives suggestions from student groups regarding food preferences.
B. Kitchen Management
1. Plans monthly menus.
2. Maintains an inventory of all foods, supplies, and equipment.
3. Purchases food and supplies.
4. Verifies food deliveries against orders and invoices.
5. Inventories, orders, and uses government surplus foods.
6. Informs students, staff, and public of menus on a monthly basis.
7. Informs students and staff of menu changes on a weekly basis.
8. Assists business manager in preparing and monitoring the food service budget.
9. Completes nutritional reports as required by the district and state.
10. Ensures the daily clean up of the kitchen and serving areas.
11. Ensures cleaning of refrigerators and storerooms.
12. Ensures the proper storage and security of food and supplies.
13. Assigns and supervises work of kitchen personnel
14. Secures substitute cooks as needed.
VI. TERMS OF EMPLOYMENT:
A. As per Board policies, master contract, and individual contract.
VII. EVALUATION:
A. Performance will be evaluated in accordance with provisions in board policy and master contract.