Head Cook - Food Service
About the Employer
Food Service Head Cook 1 - Hillis
Job Summary
Assist with the operation of the total multi-unit food service operation in compliance with federal and state regulations relating to child nutrition programs. This position provides direction to other food and nutrition staff assigned to the unit.
Key Responsibilities
Lead the kitchen in daily production tasks. Read menu and plan work to accomplish food preparation for the week including forecasting, receiving, ordering, and production. Assist with quality and quantity control for all food items. Prepare food items in accordance with appropriate methods including batch cooking and standardized recipes. Ensure food is prepped at least one day in advance. Demonstrate the knowledge of reimbursable meals and snacks. Work with manager on production problems and determining solutions. Maintain HACCP and food safety required records including cook/chill documentation and temperature logs. Complete monthly inventory. Maintain accurate production, food safety, and sanitation standards and all required documentation. Assist with setting up the serving line, replenishing, and working on the serving line. Assist with cleaning at the end of the day in accordance with district and department guidelines. Open and close kitchen in accordance with district procedures. Operate point-of-sale system daily and post each business day. Assist with staff training including cooking and production records. Maintain annual USDA professional standards requirements. Read communications from all district stakeholders.Additional Requirements
Attend work on a prompt and regular basis. Maintain confidentiality. Maintain satisfactory and harmonious working relationships with the public, students, and other employees. Assist with other duties as may be assigned.Physical Requirements
Standing, walking, sitting, bending/stooping, reaching/pushing/pulling, climbing/stairs, driving, lifting (35 lbs), carrying (20 feet), manual dexterity skills (telephone, computer, other).
Working Conditions
Mostly indoors with frequency in extremes of temperature/humidity.
Employee Benefits Information
All candidates offered a position will be required to successfully pass a criminal background check, and a child and adult abuse registry check. Certain positions may require fingerprinting, a drug and alcohol test, a physical capacity test, and/or a motor vehicle record check.
Bid Criteria for Internal Candidates Only
Lateral/promotion for non-interview positions: lateral transfers within the same job classification or a promotion will be awarded upon consideration of the following criteria: 12-month calendar: current full-time employee has been working for 12 months prior to the job posting date. 210-day and 230-day calendar: current full-time and part-time employee has 12 previous months of actual workdays prior to the job posting date. Academic calendar: current full-time and part-time employee has 12 previous months of actual workdays prior to the job posting date.Attendance Policy
Employees must have ten (10) days or less of family/personal sick leave or no leave hourly time used. Scheduled hours in the timekeeping system will be utilized. Sick leave will be calculated based on the 12 previous months of actual workdays from the posting date for all employees. All authorized unpaid leave of absences (not FMLA approved) will not be taken off the record for this purpose of the bid process. All authorized FMLA leave (paid or unpaid) will be taken off the record for this purpose of the bid process. All authorized worker’s comp (paid or unpaid) will be taken off the record for this purpose of the bid process. All authorized medical leaves of absences (paid or unpaid) will not be taken off the record for this purpose of the bid process. All authorized leaves of absences for other reasonable purposes according to the comprehensive agreement will be reviewed on a case-by-case basis by the director of personnel before determining if it will be taken off the record for this purpose of the bid process.Evaluation and Discipline
Evaluation: composite score of meets or better on the most recent evaluation. All staff must have one evaluation on file. If no evaluation is on file by the end of the respective work calendars for the year, it will be considered a meets evaluation. Exceptions will be considered by the director of personnel.Discipline Policy
No formal discipline during the 12 previous months of actual workdays from the posting date for all employees.Seniority Policy
If two or more employees have relatively equal qualifications, the employee with the greater seniority within the department or classification (depending on the position) will be given first consideration. Exceptions regarding department or classification seniority will be considered by the director of personnel.Job Title: Food Service Head Cook 1 - Hillis
Location: Hillis
Hours: 7:00am-1:15pm, 5.75 hours
Pay Range: $17.97
Classification: FSRV
FT/PT: Part Time
Days: Varies
Hour Day: Varies
Physical Requirements and Working Conditions
Physical requirements: standing, walking, sitting, bending/stooping, reaching/pushing/pulling, climbing/stairs, driving, lifting (35 lbs), carrying (20 feet), manual dexterity skills (telephone, computer, other).
Working conditions: mostly indoors with frequency in extremes of temperature/humidity.