Head Cook
On-siteAltoona, Iowa, United States
Job Summary
Lead, coordinate, and oversee day-to-day food service operations at the assigned school kitchen, ensuring quality products are prepared according to HACCP standards, manufacturer directions, and standardized recipes. Prepare food per written menus, estimate and order supplies, monitor expenditures, and verify that received items meet quality standards and SOPs. Maintain production records, inventories, and logs, input data into computers, and file documents as necessary. Oversee production, serving, cleanup, and scanning, delegating tasks to meet timing requirements and customer service expectations. Inspect kitchen and dining areas daily to ensure compliance with district, state, and federal regulations, keeping areas organized, clean, and ready for health inspections. Communicate with students, staff, faculty, administration, parents, and outside organizations to exchange information and resolve issues. Train employees on food handling, equipment use, and sanitation standards. Take catering orders and follow through to ensure all aspects are met. Report immediately to the Director of Food and Nutrition Services and building principal any problems or accidents. Work 10:00am-1:30pm in Alternate Programs.
Required Qualifications
- High School Diploma or equivalent
- Ability to obtain ServSafe certification and complete New Manager Training within the first six-months to one year of employment
- Ability to perform basic clerical skills
- Ability to perform basic mathematical skills
- Ability to prioritize, organize, and accomplish assigned work
- Ability to provide work direction and respond to requests in a courteous and helpful manner
- Ability to work independently and/or lead a group of individuals in the successful completion of tasks and meeting of goals
- Ability to work harmoniously with staff, students and public
- Must be able of constantly standing throughout the work shift
- Must constantly present appropriate appearance and personal cleanliness suited to working in close proximity to food service customer
- Must be able to frequently work with interruptions during a work shift
- Must be capable of frequently working with co-workers with different personalities
- It may be necessary to occasionally lift up to 50 pounds to waist level, lift up to 40 pounds to shoulder level, and lift up to 20 pounds above head level
- Must be capable of pushing occasionally 500 pounds requiring 35 pounds force with hands placed at 36 inches above floor
- Must be capable of occasionally pulling 500 pounds requiring 35 pounds force with hands placed at 36 inches above the floor
- Must be capable of occasionally carrying 40 pounds for a distance of 20 feet
- Must be capable of occasionally repeated trunk rotation for up to 30 minutes at a time
- Must be capable of occasionally squatting
- Must be capable of occasionally operating basic kitchen and bakery food preparation and commercial kitchen cleaning equipment
- Must have physical dexterity in limbs and digits necessary to operate a motor vehicle and other food preparation and cleaning tools and equipment
Desired Qualifications
- Prefer two years quantity cooking experience
- Experience in the supervision of school food service operations preferred
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