About this role
SAYDEL DISTRICT CLASSIFICATION PLAN TITLE: Saydel Head Cook BASIC FUNCTION: Adhere to the day-to-day food service operations of the National School Breakfast and Lunch Program; prepare, cook, and serve a variety of foods in quantity, assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping. REPORTS TO: High School Kitchen Manager/ Food Service Director RESPONSIBILITIES AND TASKS:
• Assist in overseeing the day-to-day food service operations at an assigned school site; analyzing effectiveness, assuring compliance with District, State and federal laws, regulations and safety and sanitation procedures. • Assist in preparing and cooking meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods • Assuring compliance with regulations and requirements; estimating and order amount of food and supplies needed; monitor and control expenditures when manager is not available. • Maintain, prepare and review a variety of menu production records, inventories, logs and reports and file documents as necessary • Orders grocery, bread and milk on weekly basis, when manager is not available. • Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements. • Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing. • Serve food according to established guidelines and replenish serving containers as needed. • Clean equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required. • Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. • Operate a variety of standard kitchen utensils and equipment • Train and provide work direction to others. • Participate in and attend in-service meetings • Assumes responsibility for checking that all equipment is in safe working condition and notifies the appropriate authority when repairs or replacements are needed. • Reports immediately to the kitchen manager and Food Service Director any problems or accidents occurring the kitchen. • React to change productively and positively. • Perform related duties as assigned. KNOWLEDGE OF:
• Meal production planning and scheduling. • Applicable District, federal and State laws, rules and regulation related to food service. • Quantity food preparation and food merchandising. • Nutrition, sanitation (HACCP) and operation regulations and requirements. • Use and care of institutional equipment and utensils. • Procedures used in ordering, receiving, storing and inventorying food and supplies. • Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations. • Must have working knowledge or math applications and computations. • Record-keeping techniques. • Principles and practices of supervision and training. • Oral and written communication skills. • Interpersonal skills using tact, patience and courtesy. • Inventory methods and practices. ABILITY TO:
• Manage and coordinate the day-to-day food service operation at an assigned school site. • Assure compliance with District, State and Federal requirements. • Train others in the preparation and serving of food in large quantities. • Read, interpret, apply and explain rules, regulations, policies and procedures. • Supervise staff. • Analyze situations accurately and adopt an effective course of action. • Meet schedules and time lines. • Plan and organize work. • Maintain records and prepare reports. • Communicate effectively both orally and in writing. • Work independently with little direction. • Lift heavy objects, bend, reach and stand for long periods LICENSES AND OTHER REQUIREMENTS:
• High School Diplomas or G.E.D. • One year experience in cooking and baking food in large quantities. • Complete mandatory trainings as required • Valid bloodborne pathogens and right to know training certificates. • ServSafe Certified, or complete within 6 months of hire • Successful completion of criminal background investigation.