Head Cook

Warsaw Community Schools•Warsaw, IN

5d•Onsite

About The Position

Under the direction of the cafeteria manager, performs various duties involving all stages of food preparation including receiving, storing, preparing, serving, cleaning and maintaining of food, supplies, equipment and facilities. This role involves communicating daily with the manager, potentially directing staff, opening/securing the kitchen in the manager's absence, and maintaining production records. The Head Cook prepares food according to menus and recipes, works on the serving line, and plans for the proper use and storage of leftover foods. They must follow standard operating procedures, assist with inventory and stocking, and operate various commercial kitchen equipment. Additional duties may include performing similar tasks at other school sites, training substitutes and volunteers, assisting in emergencies, and cross-training for other kitchen positions.

Requirements

High School Diploma or GED.
Serve Safe Certification.
Ability to supervise and direct staff.
Knowledge of recipe conversion and sizing.
Must have valid driver’s license.
Basic knowledge of computer operation and functions.
Basic grammar, reading, math, interpersonal relations and organizational skills.
Pleasant, courteous and student oriented.
Must be fluent and understanding of the English language.

Responsibilities

Communicates daily with manager of kitchen for coordination of duties.
Assumes responsibility to provide direction to staff and to open, operate and secure kitchen in absence of manager.
Maintains a variety of records including those related to production of food.
Prepares food while following menus and provided recipes without deviation.
Works on the serving line, setting up, serving & clean-up.
Serves food following correct proportions according to guidelines per age group.
Plans for the proper use of leftover foods with the manager and assumes responsibility for storage and disposal of unused foods.
Follows proper standard operation procedures (SOP’s) in all aspects of position and reviews regularly.
Assists in inventory, ordering and stocking of food and supplies.
Attends meetings and in-services as required.
Operates a variety of commercial equipment including but not limited to: ovens, steamers, slicers, dicers, fryers, heating cabinets, kettles, mixers, microwaves, serving lines/bars, garbage disposals, dishwashers, carts, ice machines, etc.
Assists in cleaning and maintaining storage of storage areas, coolers and freezers, kitchen, serving areas and dining room.
May be assigned to perform same or similar duties at other school sites.
May assist in training of substitutes and volunteers.
May assist in operations of kitchen in an emergency such as illness of co-workers or manager.
May cross train to learn various positions in the kitchen.
Performs other reasonably related duties as may be assigned by the manager.