Head Cook

Southeast Polk Community School District•Pleasant Hill, IA

2d•Onsite

About The Position

The Head Cook will lead, coordinate, and participate in the day-to-day operations of an assigned school kitchen. This role ensures quality products are prepared according to HACCP Standard Operating Procedures (SOPs), manufacturer's directions, and standardized recipes, fostering a positive atmosphere for all kitchen staff. The Head Cook must recognize and adhere to all District, State, and Federal laws and regulations.

Requirements

High School Diploma or equivalent.
Ability to obtain ServSafe certification and complete New Manager Training within the first six-months to one year of employment.
Ability to perform basic clerical skills and perform basic mathematical skills.
Ability to prioritize, organize, and accomplish assigned work.
Ability to provide work direction and respond to requests in a courteous and helpful manner.
Ability to work independently and/or lead a group of individuals in the successful completion of tasks and meeting of goals.
Ability to work harmoniously with staff, students and public.

Nice To Haves

Prefer two years quantity cooking experience.
Experience in the supervision of school food service operations preferred.

Responsibilities

Leads, coordinates, oversees and participates in the day-to-day food service operations at assigned school kitchen assuring efficiency, quality and cost control.
Prepare food per written menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures.
Receive orders, verify expected items arrive and meet quality standards required and SOPs have been followed. Store food properly.
Maintain, prepare and review a variety of menu production records, inventories, logs and reports; accumulate data and input information into a computer as appropriate and file documents as necessary.
Oversee and participate in each segment of the operation – production, serving, cleanup and scanning – assess if staff reassignment (or correction) is needed and delegate, correct or assist as needed to assure timing requirements and customer service expectations are met.
Make sure serving areas are set up for efficiency and customer appeal.
Inspect kitchen and dining areas daily to assure HACCP SOPs are followed, staff are meeting requirements, equipment is operating well and the operation is in compliance with district, state and federal regulations.
Overall responsibility for making sure kitchen and storage areas are well organized, clean and ready for a health inspection at any time.
Communicate with students, staff, faculty, administration, parents and outside organizations to exchange information, receive suggestions and resolve issues related to the kitchen.
Take catering orders and follow through to assure that all aspects of order are met.
Train and assist employees in the proper handling of foods, correct use and care of equipment and in maintaining high standards of sanitation and safety.
Reports immediately to the Director of Food and Nutrition Services and building principal any problems or accidents occurring in the kitchen.
React to change productively and positively.
All other duties as assigned.