Head Cook (2026 - 2027)

Position Type: Food Services/Head CookDate Posted: 2/13/2026Location: New Oxford ElementaryDate Available: 2026-2027Closing Date: Until FilledSUMMARY: The Head Cook is responsible for the uninterrupted and efficient operation of the assigned kitchen, ensuring standards of effectiveness, efficiency, sanitation, and safety, consistent with the personnel and resources available.ESSENTIAL DUTIES AND RESPONSIBILITIES: Specific tasks and/or activities under each of the following responsibilities will be assigned by the Supervisor.Plans and organizes daily food production in the assigned kitchen, including preparation of daily work assignments. The Head Cook shall assist in the kitchen and serving line as needed.Completes daily and weekly food and supply orders, as well as assures proper receiving and storage of items.Assures quality of eye-appealing meals from standardized recipes in compliance with local, state, and federal regulations and guidelines and the National School Breakfast & Lunch Programs.Prepares catering orders on an as-needed basis.Trains and supervises all personnel in the assigned kitchen.Completes reports as required by the Food Service Director, including production records and point-of-sale reports.Utilization of commercial cooking equipment daily for the preparation of food.Assures proper cleaning and sanitation of the kitchen and kitchen equipment.Follows local, state, and federal guidelines for food safety, production, handling, cleaning, and sanitation. Assures staff compliance.Completes inventory for all purchased and commodity products at least monthly.Knows the Point of Sale terminal, and can reconcile daily receipts with meal counts; transmits daily deposits to the bank.Regular and timely attendance.Individuals should be supportive of department decisions put forth by the Food Service Director.Performs other duties as may be assigned by the Food Service Director.EDUCATION and/or EXPERIENCE:High School Diploma or equivalentAt least (3) years of experience in institutional food service management preferredAt least (1) year of supervisory experience preferredServSafe CertificationSuch alternatives to the above qualification as the Board may find appropriate and acceptablePOSITION SPECIFICATIONS:This position will operate in a kitchen setting. While performing the duties of this job, the employee is frequently exposed to food, fumes or airborne particles, and moving mechanical parts. The employee is occasionally exposed to extreme temperatures, such as the heat of a stove or the cold of a storage freezer. The noise level in the work environment and job sites can be loud. Physical Demands: Must have the ability to:The employee is occasionally required to sit, climb, or balance, and stoop, kneel, crouch, or crawlThe employee must frequently lift or move objects up to 30 pounds and occasionally lift or move objects up to 40 poundsSpecific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus Work Environment: The work environment characteristics described here represent those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. The work environment is a typical school setting, and the cafeteria environment is subject to both inside and outside environmental conditions. The Position Specifications described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. According to the requirements of the federal Americans with Disabilities Act, reasonable accommodations may be made to enable a qualified individual with a disability to perform essential job functions. The information contained in this job description is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individual currently holding this position and additional duties may be assigned.TERMS OF EMPLOYMENT:Employment is conditional upon the successful completion and submission of all federal, state, and local hiring regulations. Placement on the schedule is determined by education level and experience. Benefits are included according to Board policy and contract specificationsApproximately 184 days per school year (school calendar, as revised)Hours: 6:00 a.m. - 2:00 p.m.Compensation as per District guidelines.The performance of the Head Cook will be evaluated annually by the Food Service Director per District guidelines.

Created: 2026-04-02