DISTINGUISHING FEATURES OF THE CLASS:  This is responsible supervisory work involving responsibility for the planning, preparation and cooking of food on a large scale in school cafeteria settings. Additional responsibilities include managing inventory, counting cash received and preparing deposits, scheduling and evaluation of food service personnel. Head Cook is distinguished from Cook by the level of supervision provided and the complexity of related duties. Work is performed under general supervision of a School Lunch Manager/Director or other school administrator. Supervision is exercised over the work of a number of cooks and food service helpers. Performs related work as required.

TYPICAL WORK ACTIVITIES:           (Illustrative only)

• Supervises and participates in the preparation and serving of food;
• Supervises the ordering, storage, usage and care of foods and supplies;
• Supervises and participates in cleaning of the kitchen, serving, storage and dining areas, and the care of equipment;
• Ensures that approved standards of sanitation, health and safety are maintained;
• Maintains inventory records of food and supplies received, as well as records of food and supplies used;
• Receives deliveries and reviews invoices against order for discrepancies;
• Determines food and supplies requirements, and submits related documentation e.g. requisition forms;
• Maintains records of daily food production;
• Monitors refrigeration and freezer temperatures;
• Plans and implements daily work schedules of food service workers;
• Provides periodic and year end employee evaluations of food service workers;
• Collects money from cash registers and prepares daily deposits;
• May review and plan menus and make recommendations ensuring high quality, high food value, nutritious and appetizing food is prepared and offered;
• May act as cashier and collect money from registers;
• Performs a variety of related activities as required.

Typical Work Activities are intended only as illustrations of possible types of work that might be appropriately assigned to an incumbent of this title. Work activities that do not appear above are not excluded as appropriate work assignments, as long as they can be reasonably understood to be within the logical limits of the job.

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS:  Comprehensive knowledge of the principles and practices of large quantity food preparation, sanitary food handling and storage; good knowledge of the fundamentals of nutrition and their application to the health of children; good knowledge of modern cooking utensils, appliances and equipment; good knowledge of principles of food safety and sanitation; ability to supervise the work of others; good independent judgment and problem solving skills; ability to maintain records and make reports; ability to establish and maintain effective working relationships; ability to understand and carry out oral and written directions; resourcefulness; tact; good judgment.

MINIMUM QUALIFICATIONS:          Either

1. Associates degree or higher in a field or fields related to foods, nutrition and/or institution management and two (2) years of experience in the preparation of food in a school, restaurant, hospitality or other institutional setting; or
2. Graduation from high school or possession of a comparable diploma and four (4) years of experience in the preparation of food in a school, restaurant, hospitality or other institutional setting; or
3. An equivalent combination of experience in training as described in a) and b) above.

PLEASE NOTE: Your degree must have been awarded by a college or university accredited by a regional, national, or specialized agency recognized as an accrediting agency by the U.S. Department of Education/U.S. Secretary of Education.

SPECIAL REQUIREMENT FOR APPOINTMENT IN SCHOOL DISTRICTS:

In accordance with the Safe Schools Against Violence in Education (SAVE) legislation, Chapter 180 of the Laws of 2000, and by the Regulations of the Commissioner of Education, candidates for appointment in school districts must obtain clearance for employment from the State Education Department prior to employment based upon a fingerprint and criminal history background check.

12/21; 9/23

Pending Jurisdictional Class