TITLE:	Head Cook
REPORTS TO:	Food Service Manager
SUPERVISES (if applicaable):	N/A
JOB DEFINITION OR GOAL:	To prepare attractive and nutritious meals which meet all USDA requirements and follow the Food Guide Pyramid, in an atmosphere of efficiency, cleanliness and friendliness.

ESSENTIAL DUTIES AND RESPONSIBILIIES:

1. Prepares meals according to the menu and the Child Nutrition Program requirements and procedures.
   
   
2. Follows and adheres to safe food handling and sanitation standards according to program requirements and procedures.
   
   
3. Assumes responsibility for ensuring that during meal serving periods the supply of food is replenished regularly.
   
   
4. Assumes responsibility for proper handling, storage or disposal of unused food.
   
   
5. Checks menus ahead and refrigerates frozen foods to defrost as needed. Also makes any advance preparation of food as needed.
   
   
6. Efficiently, skillfully and safely operates and cares for appliances and equipment.
   
   
7. Assists in putting away products in the cooler, freezer and storerooms.
   
   
8. Assists with any daily cleaning of kitchen, in preparation for the following day.
   
   
9. Keeps food products in cooler, freezer and storeroom, stacked neat and orderly. Always rotates stock.
   
   
10. Reports to the manager any ideas that may add to the efficiency of the work in the kitchen and cafeteria.
    
    
11. Has knowledge of all positions in the kitchen so head cook can take charge if necessary. Assumes responsibility if manager is absent.
    
    
12. Maintains regular and reliable attendance.
    
    
13. Attends meetings and in-service as required.
    

Only minimum duties are listed. Other functions may be
required as given or assigned.

DESIRED MINIMUM QUALIFICATIONS:

1. Possess a high school diploma.
2. Previous experience with quantity food preparation and service.
3. Ability to effectively manage time and responsibilities.
4. Ability to work effectively during rush conditions.
5. Ability to maintain cooperative relationship with students, faculty, staff and parents.
6. Current tuberculosis test required to be on file.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; reach with hands and arms; climb or balance; stoop; kneel and crouch. The employee must frequently lift and/or move more than 25 pounds and occasionally lift and/or move up to 40 pounds.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate. The employee has a greater than average risk of getting a minor injury such as a cut or burn while performing the duties of this job.

The employee must work well under pressure to meet multiple and sometimes competing deadlines. The employee shall, at all times, demonstrate cooperative behavior with colleagues and supervisors.