"Alerted.org

Food Service - Head Cook JobID: 334

+ Position Type:

Food Service/ Head Cook

+ Date Posted:

7/28/2025

+ Location:

Louisa-Muscatine Community School District

+ Date Available:

08/18/2025

+ Closing Date:

open until filled

Junior High / High School Foodservice - Head Cook - Position start date: August 18, 2025The Louisa-Muscartine Community School District is seeking a full-time Head Cook for the Junior High/High School for the 2025-26 school year. This position would serve around 350 students. TITLE: Foodservice - Head Cook QUALIFICATIONS:

+ High School Diploma, or equivalent, required.

+ Demonstrated interest and aptitude for work to be performed.

+ Literacy in the English language and effective written and oral communication skills.

+ Ability to work in a fast paced environment and be able to effectively multitask.

+ Possesses a positive attitude and great customer service, pleasant personalities and those who are able to deal with all levels of staff and management using tact and courtesy, has the ability to work with and around students, but not supervise students. Also, possess the willingness to achieve the highest possible standards for all meals served.

+ Must have training, experience and ability to direct the total food service operation for the building.

+ Must have large quantity meal preparation experience.

SKILLS:

+ Knowledge of principles, tools and techniques of food service.

+ Knowledge of general principals of preparation of food..

+ Knowledge of cooking procedures, measurements and processes necessary for food production of high quality meals.

+ Ability to lift/unload food and supplies, up to 75 pounds, bend and stoop.

+ Ability to operate kitchen equipment safely.

+ Knowledge of sanitation and safety practices related to cooking and serving.

REPORTS TO: Foodservice Supervisor ROLE: Assist the head cook in all aspects of the food service operation, including but not limited to, food preparation, serving of meals, cleaning and maintenance of food service area/equipment as well as record keeping where required. PERFORMANCE RESPONSIBILITES: Maintain high standards of confidentiality, attendance, and flexibility, while working cooperatively with Supervisors and other employees.

+ Reviews production sheets indicating standard recipes.

+ Perform in an efficient and pleasant manner all duties assigned by the Head Cook in the selection, preparation and serving of food.

+ Work with the Head Cook to insure that all equipment is thoroughly cleaned according to state regulations at the close of each day and at the end of the school year.

+ Confers with the Head Cook regarding planning, preparation, quantities and extending recipes.

+ Selects, weighs, and measures ingredients.

+ Prepares main dishes and/or bakes products for student and faculty breakfast, lunch and special functions.

+ Assists in setting up steam tables, serving, and storing foods.

+ Cleans equipment, utensils and work areas to include floors.

+ Assists with the washing of dishes, pots, pans and kitchen utensils.

+ Performs cashier and/or ticket taker duties when required.

+ Responsible for inventory control in the assigned area.

+ Maintain and follow all required standards of sanitation and safety.

+ Ensure the maintenance of daily production records, equipment temperature charts and food temperature charts that are kept everyday.

+ Follow the instructions on the recipe cards.

+ Inspect all food service equipment to insure it is properly functioning.

+ Oversee that the daily operation of the kitchen is done everyday properly.

+ Oversee meal preparation of breakfast, lunch, ala carte.

+ Maintain a clean environment and ensure clean up after breakfast and lunch

+ Mark stock and put away when needed.

+ Awareness of where all materials and supplies are located.

+ Notifies the Food Service Director when you need something or have a concern that affects your job.

+ Ensure that subordinate employees perform their assigned duties.

+ Ensure that children in K-12 have at least a minimum of 2 oz of meat, at least 2 different serving vegetables, fruits, or both totaling ¾ cups, 8 oz milk, and 8 serving per week of grains/breads.

+ Knowledge of the HACCP Plan.

+ Work under supervision of the Foodservice Supervisor without complaining, but willing to give suggestions for food program improvement.

+ Performs such other tasks and assumes such other responsibilities as the Food Service Supervisor may assign.

WORKING CONDITIONS: The job’s functions requires the following physical demands: carrying, pushing and/or pulling; some climbing; some stooping, kneeling, crouching and/or crawling; and significant reaching, handling, speaking, writing, hearing, and fine finger dexterity; and lifting up to 75 pounds. Generally the job requires 5% sitting, 50% walking, and 45% standing.

+ The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness.

+ Specific vision abilities required by this job include close vision, distance vision, peripheral vision, color vision, and the ability to adjust focus.

+ High volume of work and strict adherence to workload may be stressful.

STATUS: This is an at-will position that is non-exempt under FLSA. EVALUATION: Performance of this job will be evaluated by the Foodservice Supervisor.

It is the policy of the Louisa-Muscatine Community School District not to discriminate on the basis of race, color, national origin, sex, disability, religion, creed, age (for employment), marital status (for programs), sexual orientation, gender identity and socioeconomic status (for programs) in its educational programs and its employment practices.

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