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Head Cook

Job Descriptions

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Position Purpose

Acts a back up for main kitchen operation in absence of Food Service Manager. Assure food delivery to classrooms and prepare meals per USDA and Head Start standards.

Essential  Job Responsibilities: Performance Indicators

Office Support/ Office systems (15%)

  1. Reconcile weekly inventory of food and supplies and communicate site needs with Food Service Assistant in an organized and efficient format.
     
  2. Confirm grocery list with Food Service Assistant.
     
  3. Input grocery list items for approval by Food Service Manager  using computer ordering system.
     
  4. Ensure that kitchen operation needs, issues or problems are communicated to the Food Service Managers in a timely and professional manner.
     
  5. Respond to the Operations Director (in the absence of the Food Service Manager) efficiently and appropriately to the unexpected (staff shortages, equipment malfunctions, etc.)

Kitchen Operations / Food Prep / Clean Up (70%)

  1. Responsible for efficient main kitchen  operation including giving direction to food service staff in the absence of Food Service Manager.
     
  2. Ensure that main kitchen operation needs, issues or problems are communicated to Food Service Manger in a timely and professional manner.
     
  3. Respond (in the absence of the Food Service Manager) efficiently and appropriately to the unexpected (staff shortages, equipment malfunctions, etc.)
     
  4. Act as primary head cook in preparing high quality, high quantity nutritional food, following standardized recipes as directed by Food Service Manager.
     
  5. Assist in receiving orders from vendors, ensuring that proper items have been delivered.
     
  6. Adhere to sanitation and safety procedures prescribed for the Head Start kitchens, i.e. proper food temperatures, storage and preparation guidelines.
     
  7. Assemble food, dishes, utensils and supplies needed for timely meal  preparation.
     
  8. Prepare and sort food for delivery to sites  or classrooms.
     
  9. Wash dishes, pots, pans and utensils using approved sanitation methods.
     
  10. Return all items to the proper storage site.
     
  11. Complete routine maintenance of kitchen and equipment, including weekly deep cleaning.
     
  12. Develop and test standardized recipes, using potion control methods, including weighing of meals components.

Other Job Responsibilities (15%)

  1. Deliver meals from kitchen to site kitchens on an as needed basis.
     
  2. Order and pick up miscellaneous supplies as needed.
     
  3. Ensure program compliance as needed.
     
  4. Assurance that quality services are delivered in a coordinated, integrated manner.
     
  5. Submit monthly reports on food service activities to the Food Service Manager.
     
  6. Monitor and assure availability of supplies, equipment and maintenance.
     
  7. Perform other duties as assigned.

All communications are potentially sensitive and are subject to Head Start policy on confidentiality.

Knowledge / Skills / Experience Required

  1. Minimum of two years large scale food production experience including sanitation and safety procedures, inventory systems, USDA and other food service documentation. Associate Degree in Food Service or related degree desirable.
     
  2. Good time management skills, ability to meet deadlines.
     
  3. Skill in handing sensitive situations and information in a professional manner.
     
  4. Must have a valid Oregon Driver's license, be CPR/First Aide certified, have a Food Handlers card and enroll in the Childcare Division Central Background Registry.
     
  5. Excellent diagnostic and problem solving skills
     
  6. Ability to communicate (verbal and written) effectively and appropriately with others.
     
  7. Ability to prioritize and manage work load and deadlines.
     
  8. Ability to work independently and in team environment.

Physical Abilities and Process

  1. Frequent repetitive motion with hands, use of computer keyboard, telephone, filing and in food preparation activities.
     
  2. High level of accuracy and attention to details.
     
  3. Ability to work independently, making decisions in absence of Food Service Manager that insure efficient operation of kitchen.
     
  4. Continuous standing and walking (average 10'-15') in kitchen areas for most of a 4-hour kitchen shift.
     
  5. Regular bending and lifting (average 20 times per day) of bulk foods, food bins,  and hot food caddies: bulk food items are lifted from the floor and weight 10-50 lbs each; food bins weight 30-70 lbs, and are lifted from floor and work tables and loaded into vans.
     
  6. Regular crouching to retrieve items from lower shelves. Regular reaching occurs to retrieve utensils and food items from storage shelves and cupboards up to 8' high.
     
  7. Occasional standing, stooping, bending, reaching and lifting of up to 25 lbs in office and kitchen environment.
  8. Occasional lifting up to 50 lbs.

Position Information

9 month position
Supervised by Food Service Manager

This job description was last updated June 2016. November 2017.

Head Start of Lane County is an EEO Employer