The Head Cook is responsible for the daily operations of the school kitchen, ensuring nutritious meals are prepared and served to students in accordance with district policies and state and federal school nutrition guidelines. This position oversees food preparation, food safety practices, inventory management, and meal service to ensure a safe, efficient, and welcoming environment for students.
Essential Functions
1.Prepare and serve nutritious meals according to established menus and nutrition guidelines.
2.Coordinate the daily work of kitchen staff with guidance from the supervisor.
3.Ensure all food is prepared, stored, and served in compliance with food safety and sanitation standards.
4.Maintain accurate records including meal counts, temperature logs, inventory, and production records.
5.Order food and maintain appropriate inventory levels.
6.Inspect deliveries and ensure proper storage of food and supplies.
7.Ensure kitchen equipment is used properly and report maintenance needs when necessary.
8.Maintain a clean, organized, and safe kitchen and serving area.
9.Train kitchen staff on proper food handling, preparation, and sanitation procedures.
10.Communicate effectively with school administration, nutrition services staff, and kitchen team members.
11.Accommodate special dietary needs as direct by district policies and medical documentation.
12.Participate in required training related to food safety, nutrition standards, and district procedures.
Minimum Qualifications
1.High school diploma or equivalent required.
2.WA State food handler’s card required, or the ability to obtain one upon hiring.
3.Previous institutional, commercial, or school food service experience preferred.
4.Knowledge of food safety and sanitation practices.
5.Ability to follow standardized recipes and portion guidelines.
6.Strong organizational and communication skills.
7.Ability to work efficiently in a fast-paced environment.
Required Knowledge, Skills and Abilities
KNOWLEDGE is required to perform basic math, including calculations using fractions, percentages, and/or ratios, read a variety of recipes, and understand complex, multi-step written and oral instructions.
SKILLS required to satisfactorily perform the functions of the job include adhering to safety practices, using industrial grade food service equipment, and understand various software applications.
ABILITY is required to problem solve at a moment’s notice, work as part of a team but also able to work independently, and work around children/students.
Working Environment
The usual and customary methods of performing the job’s functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally, the job requires 0% sitting, 60% walking, and 40% standing. The job is performed under some temperature variations and hazardous conditions.
