Experience Inc. Jobs

Job Summary: The Head Cook is responsible to execute the daily processes of running a campus kitchen (middle school/high school or elementary); to perform a variety of basic responsibilities including: selecting, measuring, mixing, finishing and readying products for serving based on standardized recipes or as directed in a manner which contributes to the effective, efficient and safe preparation and delivery of school nutrition products and/or services in compliance with all applicable sanitation and health standards from MDE and USDA food program guidelines, processes procedures. It is intended that this position performs direct food preparation and/or serving at least 80% of assigned working hours, the remaining 20% of time will be dedicated to performing related responsibilities including ordering, inventory/record keeping, and making decisions within established guidelines, and site coordination. Essential duties outlined below are intended as representative examples of the level, nature and decision making expected of positions assigned to this classification. The duties below are not intended to be a comprehensive listing of all duties and tasks performed by the employees assigned to this classification. Section II: Supervisory Responsibilities Direct Supervision: NA Indirect Supervision: NA Section III: Essential Duties and Responsibilities (The following duties are considered representative of the relative nature and level of the work. These are not to be construed as exclusive or all-inclusive. Other duties may be required and assigned.) Essential Functions Coordinates, delegates, trains and monitors food service production staff to ensure that overall kitchen production, safety and quality considerations are met within the building. Assigns work, monitors work operations, sets work priorities, and assures that proper production and safety procedures and guidelines are followed. Monitors food production operations to assure compliance with department procedures, local, state and/or federal laws, rules or regulations. Trains staff and organizes workload. Develops and maintains a good working knowledge of applicable department and District policies and procedures, complying with such policies and procedures as established and communicated. Develops and maintains cooperative, productive workplace relationships in a manner which creates a pleasant environment for all those serving and those being served. Plans, monitors and participates in the preparation and serving of daily meal services within the building. Coordinates and monitors the preparation and serving of menu items. Prepares and oversees the preparation of meals. Estimates daily participation and meal production requirements. Monitors serving lines to assure lines and production activities are running smoothly. Coordinates the panning of items, the filling dispensers, and assembly of food items and to meet participation and production needs. Coordinates the storage of food items and cleaning and sanitation of food production areas, equipment and serving areas. Determines food items and needs and makes out food orders. Compiles and prepares food production reports and information needed in accordance with department requirements. Monitors and coordinates the sanitation of food production areas, serving areas, equipment, the storage of food items and cafeteria area. Coordinates the operation of point of sale activities and functions. Keeps the Food Service Director informed of all-important matters to minimize downtime or safety problems. Performs additional duties related to the preparation, service, clean up and documentation of planned meals for school and/or community special events. Attends designated and approved in-service or out-of-District training classes and workshops to keep current on the field and policies / procedures of the District. Food Service Director informed of all-important matters to minimize downtime or safety problems. Attends designat d and approved in-service or out-of-District training classes and workshops to keep current on the field and policies / procedures of the District. Performs other duties of a comparable level/type, as required. Section IV: Minimum Qualifications Required Education/Training: High School Diploma or GED Major Field of Study or Degree Emphasis: NA Required Work Experience: A minimum of three years of related experience including at least three years in a related position. Required License/Certifications: Minnesota Serve Safe Certificate required and must be maintained. Valid driver s license and reliable transportation are required. Section V: Essential Knowledge and Specialized Subject Knowledge Required to Perform Essential Job Functions Knowledge of local, state and federal guidelines pertaining to food production, sanitation, health and safety. Knowledge of nutritional food requirements and standards. Knowledge of point of sale programs used in food service. Knowledge of all safety precautions applicable to trade. Knowledge of the application, use and proper storage of food items and materials. Knowledge of cleaning techniques and materials. Knowledge of food preparation including calculating recipes, cooking, and baking. Knowledge of all applicable cooking tools and equipment. Knowledge of department administrative, recordkeeping and ordering procedures and requirements. Section VI: Essential Skills Necessary to Perform the Work Oral and written communication skills. Establishing and maintaining effective working relationships with employees, supervisors, department heads, and building personnel. Coordinating, delegating, leading and training kitchen staff in duties and responsibilities. Planning, prioritizing, and organizing tasks and functions. Ability to work independently with minimal supervision. Ability to work well with people, including resolving interpersonal conflicts and motivating others to perform and meet time commitments. Ability to calculate and order products and supplies needed. Ability to calculate and adjust recipes. Ability to prepare, heat and serve food items. Ability to operate computer, point of sale software and run reports as needed. Basic math skills. Use and operation of kitchen tools and equipment. Ability to read, understand and follow safety procedures. Ability to use a variety of cleaning techniques utilizing appropriate chemicals and cleaning equipment. Ability to run a Point of Sale program in absence of a computer attendant. Section VII: Work Environment Work is performed where there is some exposure to chemicals used in performance of the job, inhalation of fumes, chemical burns and skin absorption; heat generated by stoves, ovens, steam tables and equipment can pose the risk for burns and create warm working conditions; injury from slippery and wet floors. Tools used in the kitchen provide the potential for injury and cuts. Repetitive motions of hands can lead to injury. Potential hazards and risks can be minimized through departmental procedures, training and risk management techniques employed by the school district. There is also frequent exposure to disinfectants or other chemicals used within health services. Risks and hazards associated with the work can be significantly minimized given the training, safety procedures and risk management procedures of the district Section VIII: Physical Job Requirements Employee is frequently required to stand, talk and hear, use hands to finger, handle or feel, and reach with hands and arms; intermittently walks, stoops, kneels, and/or crouches; occasionally sits. Exerting up to 50 pounds of force constantly to lift, carry, push, and pull or otherwise move objects, including the human body. The duties listed above are intended only as illustrations of the various types of work that may be performed.