Job Title: Full Time Cook/Lead (10 month Full time w/Benefits)
Department: Nutrition Services
Education Level and Certification: High school degree or GED required. Possess a state or national Food Handlers permit. School Nutrition Certificate or ability to obtain within first year of employment. Culinary certificate, degree or equivalent years of experience preferred. Two or more years previous K-12 food service experience, customer service experience, and cash handling experience preferred.
Reports To: Nutrition Services Manager/Principal
Performance Responsibilities and Job Tasks
• Check the quality of raw and cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quantity and quality of received products.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Determine how food should be presented.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients, the likely number of food service customers and requirements of federal and state programs and local wellness plans.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Recruit and make recommendations for hiring of staff, including cooks and other kitchen workers.
• Meet with food service customers to discuss menus for special occasions.
• Demonstrate use of cooking techniques and equipment to staff.
• Record production and operational data on specified forms.
• Perform responsibilities and job tasks set forth in the job description for food service workers.
• Develop and maintain a positive, professional rapport with students and parents and co-workers.
• Adhere to all federal and State USDA regulations and State and local Food Codes.
• Adhere to the code of ethics of the District for non-certificated staff. The Kitchen Manager must serve as a positive role model for staff and students.
• Perform other tasks or duties as assigned by the Superintendent, Principal or other supervisors. Required Knowledge
The Kitchen Manager is to possess and effectively utilize knowledge in the following areas:
• Production and Processing-Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• Administration and Management-Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• Customer and Personal Service-Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Food Production-Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
• Food Handling-Knowledge of techniques and equipment for food handling, including storage/handling techniques.
• Education and Training-Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
• English Language-Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
• Public Safety and Security-Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions. Required Skills and Abilities
The Kitchen Manager is to possess and effectively utilize the following skills and abilities:
• Communication:Active Listening-Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Speaking-Talking to others to convey information effectively. The ability to speak clearly so others can understand you. The ability to communicate information and ideas in speaking so others will understand.
• Oral Comprehension and Listening-The ability to listen to and understand information and ideas presented through spoken words and sentences. The ability to identify and understand the speech of another person.
• Writing-Communicating effectively in writing as appropriate for the needs of the audience. The ability to communicate information and ideas in writing so others will understand.
• Written Comprehension-Understanding written sentences and paragraphs in work related documents. The ability to read and understand information and ideas presented in writing.
• Problem Sensitivity-The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
• Information Ordering-The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
• Time Management-Managing one's own time and the time of others.
• Reasoning-Deductive: The ability to apply general rules to specific problems to produce answers that make sense. Inductive: The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
• Negotiation-Bringing others together and trying to reconcile differences.
• Service Orientation-Actively looking for ways to help people.
• Instructing-Teaching others how to do something.
• Near Vision: The ability to see details at close range (within a few feet of the observer).
• Equipment Maintenance-Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
• Monitoring-Monitoring/Assessing performance of self, other individuals, or organizations to make improvements or take corrective action.
• Judgment and Decision Making-Considering the relative costs and benefits of potential actions to choose the most appropriate one.
• Arm-Hand Steadiness-The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
• Originality-The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
• Management-Of Personnel Resources: Motivating, developing, and directing people as they work, identifying the best people for the job. Of Material Resources: Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. Of Financial Resources: Determining how money will be spent to get the work done, and accounting for these expenditures.
• Quality Control Analysis-Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
• Social Perceptiveness-Being aware of others' reactions and understanding why they react as they do.
• Finger Dexterity-The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
• Trunk Strength-The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing.
• Fluency of Ideas-The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
• Manual Dexterity-The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
• Visualization-The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.
• Active Learning-Understanding the implications of new information for both current and future problem-solving and decision-making.
• Coordination-Adjusting actions in relation to others; actions.
• Critical Thinking-Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Repairing-Repairing machines or systems using the needed tools.
• Mathematics-Using mathematics to solve problems.
• Persuasion-Persuading others to change their minds or behavior.
• Category Flexibility-The ability to generate or use different sets of rules for combining or grouping things in different ways.
• Perceptual Speed-The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns . click apply for full job details
Date Posted: 07 April 2025
Apply for this Job