Job Title: Head Cook I
Reports To: Director of Food Services
Contract Length: 188 Days
Exempt/Nonexempt: NonExempt
Department: Food Services
Reynoldsburg City Schools is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. At Reynoldsburg, our educators embody the principles outlined in Our Portrait of an Educator, inspiring students to innovate, collaborate, and excel. For more information, visit https://www.reyn.org/about-rcs/mission-vision-values.
Primary Job Function:
The Reynoldsburg City Schools’ Head Cook I is responsible for implementing the district’s School Lunch Program by managing the daily kitchen operations at an elementary or middle school. This position ensures that nutritious meals meeting federal and state school lunch program requirements are prepared and served on time in a student-centered, inclusive, and caring environment while supervising kitchen staff and maintaining high standards of safety, sanitation, and customer service.
Minimum Qualifications:
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High School diploma or equivalent
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Two (2) to three (3) years of institutional or commercial food service production experience
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ServSafe certification (required)
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Valid Motor Vehicle Operator’s license
Preferred Qualifications:
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Food Service management or lead experience
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Experience supervising staff in a school or institutional food service setting
Essential Duties and Responsibilities: Primary functions may include the following duties, responsibilities, skills, abilities, and other characteristics. This list of tasks is ILLUSTRATIVE ONLY and is not intended to be a comprehensive listing of tasks performed by all positions within this classification.
Food Preparation and Menu Planning
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Menu Collaboration: Participate in menu planning with the Director of Food Services and other head cooks.
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Meal Production: Prepare and serve nutritious meals in accordance with approved menus, standardized recipes, and production records.
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Efficiency: Assist in improving menus to align with available equipment, inventory levels, cost controls, and student preferences.
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Safety Monitoring: Monitor freezers, milk coolers, and refrigerators for proper temperatures and complete required daily logs.
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Events: Assist with coordinating school food service programs, special events, and catering activities.
Kitchen Operations and Staff Supervision
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Daily Oversight: Supervise kitchen staff during food production, service, and cleanup.
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Scheduling: Schedule staff appropriately to meet student needs and operational requirements; obtain substitute staff as needed.
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Leadership: Provide training, instruction, and performance feedback to food service staff; provide input into employee evaluations.
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Team Culture: Promote positive staff morale and teamwork.
Administrative and Financial Functions
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POS Management: Operate the point-of-sale system and oversee daily meal service transactions.
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Record Keeping: Ensure accurate completion of production records and lunch service reports in compliance with state and federal requirements.
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Fiscal Responsibility: Balance cash receipts and ensure timely and accurate submission of required documentation.
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Logistics: Order and receive food, supplies, and materials; check staff timesheets for accuracy.
Safety, Sanitation, and Security
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Sanitation Standards: Sanitize all work surfaces daily; maintain compliance with food safety, sanitation, and HACCP regulations.
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Equipment Care: Calibrate thermometers weekly and when dropped; complete required sanitation logs (e.g., weekly hood system cleaning logs).
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Facility Safety: Ensure maintenance or repair needs for equipment are promptly reported; respond appropriately to emergencies.
Communication and Customer Service
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Professionalism: Respond to routine questions from staff, students, and parents in a professional manner.
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Relations: Interact positively with visitors and promote positive public relations through professional appearance and attitude.
Professional Development and Other Duties
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Continuous Learning: Attend required meetings, in-services, and trainings (e.g., Civil Rights, HACCP).
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Method Improvement: Develop and implement improved production methods to enhance food quality and service efficiency.
Knowledge, Skills and Abilities
Knowledge of:
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Methods, materials, and equipment used in food service operations.
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Federal and state health, nutrition, and school lunch program requirements.
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Food safety, sanitation, and Hazard Analysis and Critical Control Point (HACCP) principles.
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Proper use and care of large commercial food service equipment and point-of-sale systems.
Skilled in:
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Safely operating small and large kitchen equipment (convection ovens, food slicers, steamers, etc.).
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Using office and POS equipment, including food service software and spreadsheet applications.
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Supervising and training food service staff.
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Effective verbal and written communication.
Ability to:
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Interpret, apply, and explain policies, procedures, and regulations.
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Analyze situations and implement effective solutions.
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Organize multiple tasks and manage competing priorities.
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Adapt to changing operational needs.
PHYSICAL DEMANDS & WORKING CONDITIONS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions in keeping with law.
Physical Demands – While performing the duties of this job, the employee is regularly required to communicate with others and to stand or move around for extended periods of time. The employee must be able to push, pull, lift, and carry over 50 pounds.
Working Conditions – The employee in this position may experience occasional exposure to blood, bodily fluids and tissue. The employee may also be required to interact with unruly children. Work may occur in fast-paced kitchen environments with varying temperatures.
Driving Requirement – This position may require driving to various school sites or events. Occasional driving may be required.
This job description is subject to change and in no manner states or implies that these are the only duties and responsibilities to be performed by the employee. The employee will be required to follow the instructions and perform the duties required by the employee’s supervisor and or appointing authority.
