Head Cook

Central CUSD 301

Job Title:​ Head Cook

Function

Manage and coordinate all daily food service operations for an assigned school site while ensuring full compliance with District, State, and Federal nutrition, safety, and sanitation regulations. Lead, schedule, and supervise kitchen staff in a fast-paced environment, cultivating a positive and supportive workplace culture. Handle end-to-end inventory control, weekly ordering, portion management, daily reporting, meal preparation, and cleanup while successfully juggling multiple competing priorities through strong organizational and communication skills

Qualifications

• High school diploma or equivalent (Associate degree or culinary certification preferred).
• Food safety manager certification and thorough knowledge of sanitation practices preferred.
• Progressive experience in food service operations, menu development, meal planning, and kitchen management.
• Strong leadership, organizational, and written and verbal communication skills.
• Ability to comfortably use computers and perform basic math calculations.
• Ability to give clear written and oral directions to staff.
• Ability to thrive in a fast-paced environment and manage multiple priorities effectively.
• Must complete the District’s required yearly GCN training modules.
• Ability to stand and walk for extended periods, as well as reach, bend, stoop, push, pull, and lift up to 40 lbs.

Responsibilities

• Directly supervise, train, and schedule kitchen staff; assign daily duties, coordinate work for efficient labor use, monitor performance, and provide coaching as needed.
• Promote teamwork, positive communication, and a safe, respectful work environment while conducting on-the-job training in food preparation, sanitation, safety, and proper equipment care.
• Actively participate in daily cooking, baking, batch cooking, meal preparation, serving, and cleanup according to standardized recipes, production notes, and menu plans.
• Ensure all meals are prepared on schedule, served in correct portions, and meet high standards for quality, taste, freshness, presentation, and nutritional requirements.
• Maintain a required Food Protection Manager Certificate and complete at least 10 hours of annual continuing education/training, along with all yearly District GCN modules.
• Enforce strict compliance with all Applicable District, State, and Federal laws, USDA NSLP Menu/Nutrient Meal Requirements, local health department policies, and HACCP regulations.
• Monitor food quality, safety, sanitation, cooking/holding/storage temperatures, holding times, and personal hygiene practices outlined by the Food Safety Program.
• Conduct daily inspections of the kitchen, storage, and serving areas to ensure total cleanliness, organization, safety, and an aesthetically pleasing cafeteria environment.
• Estimate, order, and receive weekly food and supply deliveries; verify shipment accuracy and quality, and store items properly using FIFO (First In, First Out) procedures.
• Manage food and supply inventories, maintain stock controls, prevent shortages or waste, and ensure fiscal responsibility when ordering and preparing food.
• Maintain accurate daily production records, temperature logs, waste logs, and inventory counts, and utilize them in forecasting daily/weekly operational needs.
• Check cashiers' POS reports and reconcile registers.
• Support the Food Service Director with reports, audits, in-service meetings, workshops, and other assigned duties consistent with the position.
• Display strong customer service skills by responding and interacting pleasantly with students and staff receiving suggestions, and resolving issues in a positive manner.
• Safely perform physical job requirements: continuous standing, frequent walking, bending, stooping, reaching above shoulder level, and climbing stairs, ladders, and ramps.
• Demonstrate regular attendance and punctuality, adhere to the District's code of ethics and Food Service Uniform Code, and immediately report accidents or personnel concerns to the supervisor.

Salary and Benefits:

• 12 sick and 3 personal days per year
• The Country Trails Head Cook will receive a $1,200 stipend on top of their hourly rate (pro-rated to start date)