POSITION SUMMARY:

Under the supervision of the School Nutrition Manager, fulfill the daily culinary requirements for the School Nutrition services across five elementary schools, one Pre-K facility, and all culinary needs at the high school. Additionally, provide support for various catering functions as needed. Ensure strict compliance with all guidelines established by the Department of Elementary & Secondary Education, USDA, and the local and state Boards of Health.

TRAINING AND EXPERIENCE:

Culinary School Education Required OR Minimum of 2 years of work experience in a Head Cook position with available references.

SKILLS AND ABILITY:

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.
The candidate must demonstrate strong communication skills and professionalism when interacting with staff and students. They should be proficient in various cooking techniques, including roasting, sautéing, baking, braising, and stewing, as well as possess expertise in sauce preparation methods such as roux, cream, tomato, velouté, and gravies. A solid understanding of high-volume batch cooking practices and cook-chill principles for large-scale food production is essential. Additionally, the candidate should have a working knowledge of measurement units and portion control methods to effectively manage food costs, and be well-versed in safety and sanitation regulations related to food service. They must be capable of accurately following standardized recipes and should have a minimum of two years of experience in a high-volume food service environment. Proficiency in standard inventory procedures, familiarity with food allergens, and Serve Safe certification are also required.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The essential functions or duties listed below are intended only as an illustration of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if work is similar, related, or a logical assignment to the position. This job description does not constitute an employment agreement between the employer and employee, and is subject to change by the employer, as the needs of the employer and the requirements of the job change.

• Maintain proper HACCP procedures.
• Assist in food preparation as necessary.
• Support the general operation of the program, including:
• Operating the POS system
• Managing vending machines
• Washing dishes and tables
• Operating the dish machine
• Serving food to students and staff during distribution
• Help clean the kitchen and cafeteria.
• Assist in putting stock away and managing inventory control.
• Complete the daily production control sheet, indicating all items used in food preparation.
• Provide a list of all necessary supplies.
• Utilize leftovers in the best possible manner.
• Understand all aspects of high-volume batch cooking.
• Wrap, label, and store food in the appropriate refrigerator or freezer.
• Cook and replenish food for service before and during lunch.
• Have knowledge of reimbursable meals and the Offer vs. Serve method.
• Follow standardized recipes accurately.
• Perform the duties of other cafeteria staff as necessary or as assigned by the Director of School Nutrition.