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ZUMBROTA-MAZEPA SCHOOL DISTRICT #2805
Position Description
 
SECTION I:  GENERAL INFORMATION

Position Title: Head Cook – Zumbrota  Location	Department: Food and Nutrition Department
Reports to: Food & Nutrition Director	FLSA Status: None-Exempt Bargaining/Work Unit:  None Hourly rate 5 days a week – Per student attendance days 175 days a year
Prepared By: Brenton Lexvold

SECTION II:  JOB SUMMARY
The Head Cook is responsible for planning, coordinating, assigning, overseeing, and participating in the preparation of food in accordance with local, state, and federal regulations and policies; preparing and maintaining necessary records; and completing related work as apparent or assigned.
 
SECTION III:  ESSENTIAL DUTIES AND RESPONSIBILITIES

Duty/Responsibility No:	1	Statement of duty/responsibility: Nutrition, Menu and Farm to School Planning
Percent of Time:	20%

Tasks involved in fulfilling above duty/responsibility:
Monitors all food served meet current nutritional standards and meal pattern requirements, including children with special diets.
Monitors nutritional integrity of a variety of department programs by following the Food and Nutrition Director directions and USDA regulations.
Provides assistance and recommends menus that encourage customer consumption and satisfaction.
Establishes a leadership role in providing training in, cooking principles and excellent customer service    

Duty/Responsibility No:	2	Statement of duty/responsibility: Program Accountability
Percent of Time:	15%

Tasks involved in fulfilling above duty/responsibility:
Monitors integrity and accountability through compliance with all federal, state, and local regulations.
Ensures compliance with school/school district mission, food, and nutrition mission and/or vision statements.

Duty/Responsibility No:	3	Statement of duty/responsibility: Sanitation, Safety & Security
Percent of Time:	15%

Tasks involved in fulfilling above duty/responsibility:
Monitors the kitchens to protecting the health and well-being of the school’s children, staff, and community through high levels of sanitation standards.
Responds to a food hold and recall in an expedient, effective, and efficient manner.
Provides leadership to ensure a secure work environment during an emergency or crisis.
Provides training to ensure a safe and secure work environment.
Establishes a leadership role in providing training in food safety including proper receiving, handling, storing and preparation of local fresh from the foods.

Duty/Responsibility No:	4	Statement of duty/responsibility:  Equipment Use & Care
Percent of Time:	5%

Tasks involved in fulfilling above duty/responsibility
Establishes a leadership role in providing training to all staff in equipment use, care, to ensure a safe and secure work environment.

Duty/Responsibility No:	6	Statement of duty/responsibility:   Food Production
Percent of Time:	5%

Tasks involved in fulfilling above duty/responsibility:
Applies management principles to establishing and maintaining high standards of control for quality food production and distribution.
Provides training to all staff to ensure quality food production.
Monitors the SNP creditability through daily monitoring of food production procedures.

Duty/Responsibility No:	7	Statement of duty/responsibility:   Food Acceptability
Percent of Time:	5%

Tasks involved in fulfilling above duty/responsibility:
Maintains an operation that responds to students’ food preferences.
Performs proper inventory, ordering, receiving procedures and storage techniques are followed.

Duty/Responsibility No:	8	Statement of duty/responsibility:   Service
Percent of Time:	5%

Tasks involved in fulfilling above duty/responsibility:
Develops standards of excellence for providing and maintaining quality in the presentation and service of food.
Provides leadership to ensure all program services and meals will be served in pleasant facilities and by a courteous staff.

Duty/Responsibility No:	9	Statement of duty/responsibility: Financial Management & Recordkeeping
Percent of Time:	5%

Tasks involved in fulfilling above duty/responsibility:
Monitors staff in effective office organization and good paper management techniques to ensure all records and supporting documentation are maintained in accordance with federal, state, and local regulations and policies.

Duty/Responsibility No:	10	Statement of duty/responsibility:   Marketing
Percent of Time:	5%

Tasks involved in fulfilling above duty/responsibilities:
Monitors kitchens/cafeterias to create an atmosphere that attracts and pleases students, teachers, administrators, and other school support staff.
Provides leadership that promotes the department and creates an interest in the role of the school nutrition program in the school and community.

Duty/Responsibility No:	11	Statement of duty/responsibility:   Personnel Management
Percent of Time:	5%

Tasks involved in fulfilling above duty/responsibilities:
Monitors staff according to all federal, state, and local district employment laws, policies, and regulations.
Communicates effectively with both supervisor and other employees.
Creates an atmosphere for employee productivity and satisfaction in the workplace.
Working with the F&N Director and F&N Operations Manager, creates training program(s) and standards for evaluating employee performance into the overall management of the SNP.
Provides leadership that focuses on reorganizing, understanding, valuing, and effectively managing diversity for maximum productivity.

Duty/Responsibility No:	12	Statement of duty/responsibility:   Professional Development
Percent of Time:	5%

Tasks involved in fulfilling above duty/responsibilities:
Provides leadership that sets high professional standards for the SNP and employees.
Establishes professional status for the SNP role in the education community by acquiring the education and skills necessary for leadership and management roles.

Duty/Responsibility No:	13	Statement of duty/responsibility:   Other
Percent of Time:	5%

Tasks involved in fulfilling above duty/responsibilities:
Performs and manages job-related proficiency with the highest ethical integrity.
Performs and manages with a commitment to promote a quality SNP that meets the nutritional needs of the customers served.
Performs and manages with an overall nature that is committed to the goals and visions of the school district.
Performs and manages appropriate communication skills with the customers served.
Provides support to food and nutrition staff to ensure all customers served.
Other duties as assigned.
 
SECTION IV:  CONTACTS
Students; parents; community members; faculty; administrators and custodial staff
 
SECTION V:  KNOWLEDGE, SKILLS AND ABILITIES
Minimum 3 years of successful work experience in a school food service setting required, including quantity food preparation or operations experience.
General knowledge on math, nutrition, cooking, and food preparation procedures.
Evidence of excellent organizational skills and attention to detail
Experience with PC and Microsoft Office software programs
Most possess excellent communication skills, both written and verbal
Presents a neat and well-groomed appearance
Maintains a positive attitude
Communicates effectively with F&N Director and F&N Operations Manager and staff
Can safely lift-up to 40 lbs.
Handles stress; works hard; is reliable.
Membership in MSNA/SNA encouraged
 
SECTION VI:  EDUCATION / CERTIFICATION REQUIREMENTS
High School diploma or GED. Minimum of 10 hours annually continuing education/training.
ServSafe Certification acquired or ability to obtain.
Food Protection Manager Certification (FPMC) preferred; or willing to obtain within the first year of employment.
 
SECTION VII:  EXPERIENCE REQUIREMENTS
Minimum of 3 years of food service management experience with volume food service operation experience
Must hold a valid driver’s license 
A Bachelor’s or Associates degree in a Food Service-related field may be accepted in lieu of two (2) years of food service management experience; however at least one (1) year of food service management experience is required.
 
SECTION VIII:  COMPETENCIES AND/OR VALUES COMMON TO ALL POSITIONS
Demonstrates ethical behavior and confidentiality of information about students in school environment and community.
Maintains safe working environment and encourages colleagues to be safety-minded in the performance of all school related duties.
A clear and demonstrated commitment to the district, food and nutrition mission and/or vision statements, which is to ensure high quality, innovative, challenging education where all learners are valued and respected.
Advancing the District’s mission and values through careful attention to the key issues of Learning, Environment and Resources.
SECTION IX:  PHYSICAL JOB REQUIREMENTS
Working Conditions: Works in fast paced atmosphere; area becomes congested and noisy during service times; may become seasonably hot due to no air conditioning.
Physical Demands: Employee will be standing or walking most of the time; frequent lifting; stress

 

Zumbrota-Mazeppa ISD 2805 uses the applicant tracking system from Frontline Education to manage employment applications online


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