"Alerted.org

Head Cook JobID: 484

+ Position Type:

Food and Nutrition/ Cook

+ Date Posted:

10/20/2025

+ Location:

Cornell Elementary

(High-Needs School)

+ Date Available:

11/3/25

SAYDEL DISTRICT CLASSIFICATION PLAN

TITLE: Saydel Head Cook

BASIC FUNCTION: Adhere to the day-to-day food service operations of the National School Breakfast and Lunch Program; prepare, cook, and serve a variety of foods in quantity, assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping.

REPORTS TO: High School Kitchen Manager/ Food Service Director

RESPONSIBILITIES AND TASKS:

+ Assist in overseeing the day-to-day food service operations at an assigned school site; analyzing effectiveness, assuring compliance with District, State and federal laws, regulations and safety and sanitation procedures.

+ Assist in preparing and cooking meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods

+ Assuring compliance with regulations and requirements; estimating and order amount of food and supplies needed; monitor and control expenditures when manager is not available.

+ Maintain, prepare and review a variety of menu production records, inventories, logs and reports and file documents as necessary

+ Orders grocery, bread and milk on weekly basis, when manager is not available.

+ Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements.

+ Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing.

+ Serve food according to established guidelines and replenish serving containers as needed.

+ Clean equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required.

+ Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored.

+ Operate a variety of standard kitchen utensils and equipment

+ Train and provide work direction to others.

+ Participate in and attend in-service meetings

+ Assumes responsibility for checking that all equipment is in safe working condition and notifies the appropriate authority when repairs or replacements are needed.

+ Reports immediately to the kitchen manager and Food Service Director any problems or accidents occurring the kitchen.

+ React to change productively and positively.

+ Perform related duties as assigned.

KNOWLEDGE OF:

+ Meal production planning and scheduling.

+ Applicable District, federal and State laws, rules and regulation related to food service.

+ Quantity food preparation and food merchandising.

+ Nutrition, sanitation (HACCP) and operation regulations and requirements.

+ Use and care of institutional equipment and utensils.

+ Procedures used in ordering, receiving, storing and inventorying food and supplies.

+ Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations.

+ Must have working knowledge or math applications and computations.

+ Record-keeping techniques.

+ Principles and practices of supervision and training.

+ Oral and written communication skills.

+ Interpersonal skills using tact, patience and courtesy.

+ Inventory methods and practices.

ABILITY TO:

+ Manage and coordinate the day-to-day food service operation at an assigned school site.

+ Assure compliance with District, State and Federal requirements.

+ Train others in the preparation and serving of food in large quantities.

+ Read, interpret, apply and explain rules, regulations, policies and procedures.

+ Supervise staff.

+ Analyze situations accurately and adopt an effective course of action.

+ Meet schedules and time lines.

+ Plan and organize work.

+ Maintain records and prepare reports.

+ Communicate effectively both orally and in writing.

+ Work independently with little direction.

+ Lift heavy objects, bend, reach and stand for long periods

LICENSES AND OTHER REQUIREMENTS:

+ High School Diplomas or G.E.D.

+ One year experience in cooking and baking food in large quantities.

+ Complete mandatory trainings as required

+ Valid bloodborne pathogens and right to know training certificates.

+ ServSafe Certified, or complete within 6 months of hire

+ Successful completion of criminal background investigation.