Head Cook
SUMMARY:
The job functions include administrating, planning, directing assessing, implementing, and evaluating
the program in order to meet the nutritional and educational needs of children, as they relate to the
Child Nutrition Program (CNP). The school nutrition professional shall partner with others in the school
district and community to solicit support for the development of a sound nutrition assistance food
program while following federal, state, and local guidelines. The CNP is to provide an environment that
supports healthy food habits while maintaining program integrity and customer satisfaction.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned.
1. Develops the school food service program and plans all menus which provides a practical
application of sound nutrition as a means of improving the health and nutrition of students
2. Makes application for all federal surplus food and food subsidies
3. Responsible for accurate record keeping and the compilation of monthly reports required by local,
state and federal regulations
4. Prepares specifications and bid conditions for all items as required by board policy and/or federal
regulations
5. Perform the major cooking tasks in preparing school lunches in accordance with planned menus.
6. Assists with the daily cleaning of all kitchen equipment to ensure cleanliness and sanitary
conditions are met.
7. Assigns, directs, plans, and supervises the work of the cafeteria employees and volunteers.
8. Reports inferior quality of food or faulty equipment to the appropriate authority.
9. Prepares food according to a planned menu, uniform recipes, and determines if the
finished product is of best quality both in flavor and appearance before it is served.
10. Records all food requisitions from the storeroom.
11. Serving of food and cleaning of dishes and equipment.
12. Arranges for proper storage of food supplies and sets standards of efficiency and sanitation in food
preparation.
13. Correspond with district staff and stakeholders via email
14. Inspects school lunch facilities and operations to ensure the standards of diet, cleanliness, health
and safety are being maintained
15. Works with and assist custodial and maintenance staff in cleaning of kitchen and equipment
16. Train personnel to maintain high standards of sanitation and safety in all phases of the school food
service program, including preparation, serving and storing of food and the proper handling of
supplies and equipment
17. Attends monthly board meetings as directed
18. Maintain regular on-time attendance
SUPERVISORY RESPONSIBILITIES:
1. See that ordering is completed correctly and timely
2. See that all kitchen paperwork is done accurately and timely
3. Oversee kitchen’s inventory
4. Deliver training to kitchen staff
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5. Attend meetings with superintendent for planning/training, etc.
6. Enforce food safety rules with Asst. Cooks
7. Manage production numbers & production sheets; coordinate with the school District Nutrition
Director.
8. Communicate regularly with superintendent and secretaries
QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to
perform each essential duty satisfactorily. The requirements listed below are representative of the
knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions.
EDUCATION, TRAINING and/or EXPERIENCE:
● High school diploma previous experience with large scale cooking and food preparation/serving
● Documentable training in the food service industry
● Certifications applicable to the food service industry
LANGUAGE SKILLS:
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write
simple correspondence. Ability to effectively present information in one-on-one and small group
situations to customers, clients, and other employee of the organization. Preparation and experience
needed to carry out assigned responsibilities. Knowledge of methods of preparing, cooking and serving
foods. Knowledge of operating equipment found in kitchens; understand and carry out oral and written
directions; maintain cooperative relationships with fellow employees and get along well with children.
Experience in the preparation and serving of food in a school lunch room or cafeteria of equivalent size
desired.
REASONING ABILITY:
Ability to apply common sense understanding to carry out detailed but basic written or oral instructions.
Ability to deal with problems involving a few concrete variables in standardized situations.
OTHER SKILLS and ABILITIES:
Ability to work in a friendly manner with co-workers and students, and have the ability to plan own work
schedule and to direct helpers under his/her supervision. General knowledge of the best methods of
preparing and cooking foods in large quantities; ability to adjust recipes to the quantity required. Ability
to perform job and communicate in a noisy environment. Ability to establish and maintain effective
working relationships with students, staff and the community. Ability to perform duties with awareness
of all district requirements and Board of Education policies.
PHYSICAL DEMANDS: 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
accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently required to walk and continuously
required to stand. The employee will frequently bend or twist at the neck and trunk while performing
the duties of this job. The employee is occasionally required to reach with hands and arms and stoop,
kneel, crouch, or crawl. The employee continuously uses hand strength to grasp tools. The employee
must occasionally lift and/or move up to 50 pounds such as milk crates, frozen foods, canned food etc.
Specific vision abilities required by this job include close vision, and depth perception and peripheral
vision and color vision.
WORK ENVIRONMENT: The work environment characteristics described here are representative of
those an employee encounters while performing the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform the essential functions.
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While performing the duties of this job, the employee occasionally works in temperatures above 100
and occasionally will walk on slippery surfaces. The employee must be able to meet deadlines with
severe time constraints and interact with public and other workers. The noise level in the work
environment is frequently loud to where you have to raise your voice to be heard. The employee has a
greater than average risk of getting a minor injury such as cut or burn while performing the duties of this
job.
The information contained in this job description is for compliance with the American with Disabilities
Act (A.D.A.) and is not an exhaustive list of the duties performed by this position. Additional duties are
performed by the individual currently holding this position and additional duties may be assigned.
