Job Information
FEDERAL HOCKING LOCAL SCHOOLS Middle/High School Head Cook in Stewart, Ohio
JOB TITLE: MIDDLE/HIGH SCHOOL HEAD COOK JOB DESCRIPTION: PLEASE SEE THE ATTACHED JOB DESCRIPTION LOCATION: MIDDLE/HIGH SCHOOL PAY RATE: AS PER NEGOTIATED AGREEMENT HOURS REQUIRED: 7.5 STARTING DATE: IMMEDIATE STARTING TIME: 6:00 A.M. ENDING TIME: 1:30 P.M.
PLEASE CONTACT LAVONNA LAUGHLIN WITH QUESTIONS, llaughlin@fhlancers.com.
POSTING PERIOD: DECEMBER 31, 2024 UNTIL FILLED
PLEASE SEND A LETTER OF INTEREST, RESUME, APPLICATION, LICENSE, BCI, AND FBI TO LAVONNA LAUGHLIN, llaughlin@fhlancers.com, TO APPLY.
(Application can be found on our website, fedhock.com, under employment opportunities).
* FEDERAL HOCKING LOCAL SCHOOL DISTRICT*
*JOB DESCRIPTION: HEAD COOK *
JOB SUMMARY:
The Head Cook is responsible to both the Food Service Management Company (FSMC) Director of Food & Nutrition (DFN) and the building principal. Responsibility to the principal is in regard to cafeteria operation in conjunction with the school program. This responsibility is to include food preparation, personnel, lunchroom supervision and operation, at the individual school level. Reporting to work, and any other administrative tasks come under the immediate supervision of the principal. Work is supervised for compliance with established procedures, and practices by observation of operation, review of reports, accounts, effectiveness of the lunch program within the given building.
GENERAL DUTIES:
Supervise the preparation and cooking of foods for students and personnel.
Supervise all cafeteria personnel assigned to the building and make all necessary evaluations.
Make decisions requiring knowledge of applicable functions and knowledge of rules and regulations pertinent to food service.
Keep accurate records of statistical nature, but which generally follow prescribed procedures. File reports on time as required by the Treasurer, DFN, and Building Principal.
Cooperate with the building principal to properly coordinate the educational program.
Perform other related duties as may be assigned by the Principal.
QUALIFICATIONS:
High School Graduate or the equivalent
Evidence of strong leadership skills
Excellent communications and organizational skills
Previous experience in large volume food production
Expertise with state and federal School Breakfast Program and National School Lunch Program guidelines
EXPERIENCE:
Two years of experience as a regular cook in a school cafeteria which operates under the Federal Lunch Program and/or training program or equivalent as determined by the Superintendent.
KNOWLEDGE and SKILLS:
Adhere and ensure staff adheres to HACCP and Health Department guidelines by utilizing approved recipes, ensuring proper storage and utilization of leftovers, maintaining temperature logs of foods and coolers/freezers, practicing FIFO (First In, First Out), requiring staff to maintain a clean and sanitized kitchen at all times.
Maintain proper sanitation throughout the kitchen by practicing proper personal hygiene as required by the Department of Health.
Determine quantities of each food item to be prepared daily. Prepare items in a timely fashion for service to produce a fresh, attractive, and appetizing product. Utilized batch cooking.
Demonstrate proper preparation of menu items and ala carte by preparing the appropriate amounts. Must utilize USDA commodities prior to purchased good
