Position Type:
Food Service/Head Cook
Date Posted:
7/21/2026
Location:
District Wide
Date Available:
08/11/2026
Closing Date:
07/27/2026
Starting wage: $24.25/hour
Description: The Head Cook supervises the work of food service employees in order to prepare and serve nutritious lunches while maintaining a safe and sanitary kitchen and lunchroom.
Job Summary:
1. Prepares the main dish and organizes and supervises other employees in the preparation of food so that it is prepared according to schedule and ready in a nutritious and timely manner.
2. Supervises and assists counter set-up and meal service so that food is served in a timely and orderly manner.
3. Supervises and assists in clean up including counter, dishes, stove, equipment so that kitchen and lunchroom are available for next day use.
4. Takes inventory, rotates stock, orders supplies so that material and supplies are on hand for a weeks menu in advance.
5. Plan for school lunch pattern meal and recipe adjustments, maintain operating records so that information is on hand for evaluation and review by the Manager of Food Service.
6. Works with building staff to provide for special needs and maintains good relations with students, staff, and community.
7. Provide work direction and daily guidance to food service workers on site.
8. Supervises and assists with grocery delivery.
9. Follow Hazard Analysis Critical Control Points (HACCP) plan and maintain required recordkeeping.
10. Work with the Manager of Food Service to plan menus.
11. Assigned as need to support school food service operations.
12. Provides mentorship to food service staff in supervisory roles.
13. Model effective leadership skills to support and coach supervisory roles.
14. Provide guidance and mentorship to the school food service team ensuring excellent customer service and operational efficiencies.
15. Provide flexibility in assignments and coverage for vacant positions.
16. Assigned as need to support school food service operations.
17. Other job related duties as assigned.
Qualifications:
1. High school degree, GED, or equivalent experience.
2. Demonstrated supervisory and organizational skills.
3. Good general math skills to complete necessary reports.
4. Successful completion of Level III School Food Service Certification Program from the School Nutrition Association.
5. Knowledge and experience in menu planning, meal evaluation, care and use of kitchen equipment and appliances, proper sanitation methods, and use and conversion of standardized recipes.
6. Demonstrated skills in written and oral communications.
7. Ability to maintain good public relations with students, staff, and community.
8. Regularly able to lift heavy objects in excess of fifty (50) pounds.
9. No allergies to kitchen/cleaning chemicals.
10. Ability to gain support/cooperation from other school staff in order to meet the mission of Food Service Department.
11. May be asked to work caterings and extra hours if necessary.
12. One (1) to three (3) years as an institutional cook or in quantity cooking.
13. Serv Safe certification is desirable but must be attained within six (6) months of placement in a Head Cook position.
14. Training and/or use of computer equipment is required.
