Head Cook-Millet

Saginaw Intermediate School District•Saginaw, MI

37d•Onsite

About The Position

Under the direction of the Building Principal(s) and/or the Supervisor of Food Services, the Head Cook is responsible for cooking, preparation, presentation and serving of food items. Ensures that food is prepared in a manner which is nutritious, safe, properly flavored and in compliance with District, USDA and all accrediting agency standards for quality. Maintains a safe and sanitary work environment.

Requirements

High School Diploma or GED equivalency.
Two (2) years of cooking experience in a full service/large scale food service operation, preferably a school environment.
Food handler’s permit or completion of State, Department of Education, School Food service Statewide Training Program or equivalent required.
Working knowledge of food handling, preparation and production.
Ability to understand recipes, production sheets and inventories.
Ability to perform basic math functions required in recipe conversions, purchased vs. served, and pan yields. Ability to make change.
Working knowledge of standard kitchen equipment, food safety and sanitation.
Ability to effectively present information in one-on-one and small group situations.
Able to work in a friendly manner with co-workers, students, staff and the community and to have the ability to plan own work schedule and provide daily oversight to cook assistants.
Working knowledge of computer keyboarding skills and must be willing to learn new computer programs and software packages as required.
Physical ability to perform the duties including frequent walking, standing, bending and twisting.
The ability to occasionally lift and/or move up to 50 pounds such as milk crates, frozen foods, canned foods, etc.
All applicants who are conditionally considered for employment will, as a final step in the employment process, be required to submit to a drug screen test.

Responsibilities

Prepares food according to a planned menu and tested, uniform recipes and determines if the finished product is of best quality both in flavor and appearance before it is served. Accommodates special dietary restrictions and requirements making appropriate substitutions as needed.
Plans the preparation of all baked items and some cooked items.
Communicates and coordinates with the Food Service Supervisor and other food service staff to accomplish production and maintain quality standards.
Assists in the maintenance of accurate daily production records and collects, records, and reports quantities used, amounts produced, amounts left over and meal counts accurately in compliance with District and government regulations.
Cleans and restocks the work area throughout the day. Maintains standards for sanitation and cleanliness. Cleaning duties may include, but are not limited to, equipment, utensils, serving area, dining area, floors, walls, and storage areas.
Assists in proper labeling, dating and rotation of product in dry storage, coolers and freezers. Assists in maintaining organization of dry storage, refrigerated and frozen products, and in the accurate counting of food and supplies for inventories.
May operate a cash register/point of sale device during serving periods if assigned by the Food Service Supervisor. Assists on the serving line during service. Offers and serves correct portions to comply with District and National School Breakfast and Lunch Program Standards.
Provides daily coordination of activities for the Cook Assistant and/or Cashier.
Assists in the training of basic culinary skills for students with disabilities.
Attends training and development classes and work site meetings as required by the Food Service Supervisor and/or Building Principal(s).
Demonstrates a positive attitude and actively contributes to the positive work environment.
Other duties may be assigned by the Food Service Supervisor and/or Building Principal.