Head Cook, Food Services

Southside Christian School•Simpsonville, SC

About The Position

The Food Services Head Cook works under the Director of Food Services to prepare, bake, and cook large quantities of varied foods for guests, employees, and students. The role prepares food according to menus, special dietary or nutritional requirements, and portion needs. The position is full-time, scheduled for school and requested inservice days, from 6:00 a.m. to 2:00 p.m. The school is closed on major holidays, weekends, and evenings. Qualified applicants must be born-again believers in Jesus Christ, involved with an evangelical Protestant church of like faith and practice, and agree with Southside Christian School’s philosophies and faith commitments. They must support the mission and objectives of Christian schooling, be spiritually mature Christian leaders, and be able to articulate their personal testimony and witness to students.

Requirements

Be a born-again believer in Jesus Christ and involved with an evangelical Protestant church of like faith and practice.
Agree with Southside Christian School’s philosophies, Statement of Faith, and Statement of Christian Life Commitment.
Demonstrate commitment to the mission, philosophy, goals, and objectives of Christian schooling as expressed by Southside Christian School, demonstrated by having eligible children enrolled in the school.
Be a spiritually mature, veteran Christian leader who agrees with the school’s Mission, Vision, Values, Biblical Beliefs, Statement of Christian Life Commitment, and Statement of Faith.
Be able to articulate a personal testimony and witness to students.
Be trained in sanitation and workplace safety regulations.
Be trained in food-handling techniques, preparation, and cooking procedures.
Be able to work quickly and efficiently, work well as part of a team, and work well under pressure.
Be able to maintain personal cleanliness.
Meet the physical requirements of prolonged standing, cutting, stirring, and operating kitchen equipment, and lifting up to 25 pounds at times.

Nice To Haves

Experience in a cafeteria setting.
High school or vocational school coursework in kitchen basics, such as food safety.
One year of related experience.

Responsibilities

Clean, cut, prepare, and cook meat, fish, or poultry to a safe temperature.
Prepare and cook items according to menus, special dietary or nutritional requirements, and the number of portions needed.
Bake breads, rolls, and pastries.
Prepare portions for guests, employees, and students.
Wash cooking equipment, including pots, pans, dishes, and utensils.
Develop, compile, and maintain food-use and expenditure records under the direction of the Head Chef or Director of Food Services.
Assist with inventories of supplies and equipment as requested.
Routinely clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Attend meetings.
Perform other related duties as assigned.