SAYDEL DISTRICT CLASSIFICATION PLAN
TITLE: Saydel Head Cook
BASIC FUNCTION: Adhere to the day-to-day food service operations of the National School Breakfast and Lunch Program; prepare, cook, and serve a variety of foods in quantity, assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping.
REPORTS TO: High School Kitchen Manager/ Food Service Director
RESPONSIBILITIES AND TASKS:
-
Assist in overseeing the day-to-day food service operations at an assigned school site; analyzing effectiveness, assuring compliance with District, State and federal laws, regulations and safety and sanitation procedures.
-
Assist in preparing and cooking meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods
-
Assuring compliance with regulations and requirements; estimating and order amount of food and supplies needed; monitor and control expenditures when manager is not available.
-
Maintain, prepare and review a variety of menu production records, inventories, logs and reports and file documents as necessary
-
Orders grocery, bread and milk on weekly basis, when manager is not available.
-
Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements.
-
Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing.
-
Serve food according to established guidelines and replenish serving containers as needed.
-
Clean equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required.
-
Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored.
-
Operate a variety of standard kitchen utensils and equipment
-
Train and provide work direction to others.
-
Participate in and attend in-service meetings
-
Assumes responsibility for checking that all equipment is in safe working condition and notifies the appropriate authority when repairs or replacements are needed.
-
Reports immediately to the kitchen manager and Food Service Director any problems or accidents occurring the kitchen.
-
React to change productively and positively.
-
Perform related duties as assigned.
KNOWLEDGE OF:
-
Meal production planning and scheduling.
-
Applicable District, federal and State laws, rules and regulation related to food service.
-
Quantity food preparation and food merchandising.
-
Nutrition, sanitation (HACCP) and operation regulations and requirements.
-
Use and care of institutional equipment and utensils.
-
Procedures used in ordering, receiving, storing and inventorying food and supplies.
-
Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations.
-
Must have working knowledge or math applications and computations.
-
Record-keeping techniques.
-
Principles and practices of supervision and training.
-
Oral and written communication skills.
-
Interpersonal skills using tact, patience and courtesy.
-
Inventory methods and practices.
ABILITY TO:
-
Manage and coordinate the day-to-day food service operation at an assigned school site.
-
Assure compliance with District, State and Federal requirements.
-
Train others in the preparation and serving of food in large quantities.
-
Read, interpret, apply and explain rules, regulations, policies and procedures.
-
Supervise staff.
-
Analyze situations accurately and adopt an effective course of action.
-
Meet schedules and time lines.
-
Plan and organize work.
-
Maintain records and prepare reports.
-
Communicate effectively both orally and in writing.
-
Work independently with little direction.
-
Lift heavy objects, bend, reach and stand for long periods
LICENSES AND OTHER REQUIREMENTS:
-
High School Diplomas or G.E.D.
-
One year experience in cooking and baking food in large quantities.
-
Complete mandatory trainings as required
-
Valid bloodborne pathogens and right to know training certificates.
-
ServSafe Certified, or complete within 6 months of hire
-
Successful completion of criminal background investigation.
