Head Cook

EXECUTIVE SUMMARY

Responsible for the overall effectiveness of the kitchen area. Oversee all cooking and baking tasks required in the preparation of meals/items sent out of Central Kitchen. Communication to promote the spirit of cooperation with fellow workers and supervisors. Willingness to adjust the work schedule to meet the demands of the job.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Perform tasks in cooperation with the Kitchen Manager(s) and/or Food Service Supervisor.

Oversee all cooking and baking tasks required in the preparation of main dishes sandwiches fruits vegetables soups and bakery items using appropriate methods and standardized recipes.

Count assist in disbursement and adjust amounts of food items to be sent to schools.

Keep equipment working properly and notify Kitchen Manager(s) Warehouse Manager and/or Food Service Supervisor of repairs/replacement needs.

Observe high standards of personal grooming and cleanliness for all food service staff.

Follow established policies and procedures.

Provide directions to staff and substitutes as needed.

Assist in the capacity of HACCP Coordinator by ensuring reports are maintained and filed.

Follow regulations according to the HAACP manual.

Assign and assist with cleaning duties including kettles tables pots pans utensils transport heaters floors ovens carts dishwashing room etc. as assigned.

Assist in making sure the proper inventory is on hand for the upcoming menu items.

Ability to take over Kitchen Managers duties in their absence.

Responsible for freezer inventory and temps.

Assist in maintaining special diet menus.

Responsible for assigning contract sites lunch supper and weekend counts/meal preparation.

Receive daily count from all schools and contract sites each day.

Prepare end of the month count report for the Food Service Secretary.

Travel to schools sites and perform manager duties assigned by Food Service Supervisor.

Perform other duties as assigned by the Kitchen Manager(s) and/or Food Service Supervisor.

QUALIFICATIONS

To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill education and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High school diploma or general education degree (GED); two- or three-years experience and/or training. Must hold a current SERV safe Manager certification.

COMMUNICATION SKILLS

Must possess the ability to communicate effectively with a variety of individuals and groups from all levels of the organization including departmental staff principals and central administration as well as students parents and community members. Individuals must have effective listening skills and be able to read and comprehend directions and communications.

ANALYTICAL and REASONING SKILLS

Ability to calculate figures and amounts such as proportions and percentages. Ability to deal with complex problems with multiple variables. Ability to manage time effectively and function well under pressure.

TECHNOLOGY SKILLS

Must be able to use the computer and enter accounting information. Able to retrieve and print information from various computer programs when needed.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

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. The ability to lift up to 50 pounds occasionally is required.

Physical requirements:

Never Occasional Frequent Constant

0% 1-32% 33-66% 67%

• Standing X
• Walking X
• Sitting X
• Bending/stooping/reaching X
• Lifting 20/50 lbs. X* *20-50 lbs. daily
• Manual dexterity tasks** X

** Involving various kitchen utensils appliances and equipment during

food preparation service and clean up.

OTHER DUTIES AS ASSIGNED

Will perform other duties as may be assigned by the superintendent or designee necessary and appropriate to achievement of the program and/or District goals and objectives.

The Sioux City Community School District offers career and technical programs in the following areas: Business & Marketing Family & Consumer Science Health Science and Industrial Arts Technology & PLTW.

The Sioux City Community School District is an equal opportunity/affirmative action employer and does not discriminate on the basis of race creed color sex sexual orientation genetic information (for employment) national origin religion age (for employment) disability socioeconomic status (for programs) marital status (for programs) or veteran status (for employment) in its educational programs and its employment practices. The District is required by Title IX and 34 CFR Part 106 not to discriminate on the basis of sex in its programs activities or employment.

Inquiries or grievances under Section 504 and Title II of the Americans with Disabilities Act may be directed to Dr. Dora Jung Director of Student Services/Title IX Coordinator at 627 4th Street Sioux City IA 51101 Inquiries about the application of Title IX and its regulations to the District may be referred to the Title IX Coordinator the Assistant Secretary of the U.S. Department of Education or both. Please see District Board policies 103 and 504.4 for additional information on available grievance procedures.