Head Cook [SY26-27]

Malden Public Schools•Malden, MA

2d•Onsite

About The Position

This position is responsible for making and serving nutritious meals for students in a safe and healthful manner. The role involves ensuring compliance with portioning, plate presentation, and quality guidelines, determining cooking schedules, and performing batch cooking. The Head Cook will also manage food and paper orders, maintain temperature logs, and adhere to sanitation requirements. This position requires a fast-paced work environment, attention to detail in food preparation and presentation, and the ability to maintain a sanitary and attractive work area.

Requirements

High school graduate or equivalent.
Must complete all Aramark and government required training as necessary
Servsafe certification
Ability to speak and read English in order to understand and perform job assignments.
Must be proficient in recipe procedures and cooking techniques.
1 year professional culinary experience required
Computer & Register Literate
Able to access and communicate via email
Always present a positive and professional image.
2 years as a manager/team leader of a group.

Responsibilities

Service daily hot lunch line to ensure compliance with portioning, plate presentation and quality guidelines.
Determine time and sequence of cooking operations to meet meal serving deadlines (e.g., breakfast, lunch, satellite).
Batch cooking is required. Do not cook product for entire day service at once.
Prepare and submit food and paper orders according to menu and production logs.
Able to keep up in a fast paced environment.
Perform temperature checks during meal period to ensure food is being served hot. Log results in temperature log.
Follow sanitation requirements according to state, federal or local safe food handling and as prescribed by manager.
Implement and follow-up of sanitation cleaning schedule for all kitchen areas and equipment.
Prepare and update production records and temperature logs.
When applicable, assist with production required / assigned throughout kitchen.
Complies with all requirements of the mandated food handling certification requirements.
Attend kitchen meetings held by head chef or manager.
Follows and adheres to all management companies policies & procedures at all times.
Ensure compliance with all portioning, plate presentations and quality guidelines.
Maintain a sanitary and attractive work area at all times. Clean as you go.
Stock enough supplies at your station to last the entire day.
Menu signage is to be neat, clean, colorful and complete.
Set up attractive display plates for each menu daily.
Handling of cash is possible.
Perform additional duties as assigned.