Head Cook /Manager Serv-Safe Certification Required

MUST BE SERV-SAFE CERTIFIED

QUALIFICATIONS: As per the negotiated contract

REPORTS TO: Food Service Director

JOB GOALS: To serve and prepare the students attractive and nutritious meals in an atmosphere of efficiency and cleanliness.

PERFORMANCE RESPONSIBILITIES:

Maintain the highest standards of safety and cleanliness in the kitchen.
2.Prepare daily school meals according to a planned menu and to the standards set forth by the appropriate State/Federal agency and the District's Food Service Director.
3.Practice procedures in food preparation, use and care of equipment and personal habits to assure that sanitation standards are met.
4.Implement timesaving production techniques and cost containment measures, while maintaining quality products.
5.Assume responsibility for receiving, storing, handling, preparing and serving of food according to established standards.
6.Maintain required production, inventory and recipe book standards.
7.Informs Food Service Director and Manager of needed food products and supplies.
8.Checks menu ahead and takes out frozen foods to defrost in refrigeration. Too early preparation must be avoided. Care and careful planning should be taken to ensure preparation of sufficient amounts needed, but over production is wasteful.
9.Prepares food products for special affairs.
10. The use of equipment in a safe, proper and efficient way.
11. Follows standards of safety in storing and serving food.
12. Assists in daily cleaning of kitchen and work oven.
13. Practices first in/first out of food products.
14. Check temperature, flavor, and texture of food before serving.
15. Follows Food Service Director and/or Manager instruction in preparing, portioning and serving meals using proper food preparation techniques.
16. Prepare food in the correct amount as needed for school location and satellite food service.
17. Perform other duties as may be assigned.