Head Cook

Position Type:
Food Services/Cook
Date Posted:
5/28/2025
Location:
North Mac Food Service
Date Available:
08/01/2025
Closing Date:
07/01/2025 Position: Head Cook
Minimum Qualifications:

1. Knowledge of balanced meal planning established by state and federal guidelines
2. Must have food an Illinois Food Handler's license
3. Must be able to do basic physical and visual activities
4. Criminal background checks are required

Reports to: Building Principals
Contract Year: Subject to individual contract
Salary: Subject to collective bargaining agreement
The Basic Function of this position:

1. To be responsible for supervising the cooks
2. To be responsible for planning, preparing, and serving breakfast and lunch to the students and staff in the building
3. To be responsible for the cleanliness of the lunchroom facilities and equipment
4. Perform all duties assigned by the administration

Major Responsibilities:

1. Supervision
2. Menu Planning
3. Procurement of Supplies
4. Food Preparation and Service
5. Maintenance of Facilities and Equipment
6. Record Keeping
7. Miscellaneous

Major Responsibility No. 1: Supervision
Key Duties:

1. Provide input to building principal on daily performance of cooks and cafeteria staff as requested
2. Supervise the cafeteria staff on a daily basis
3. Obtain substitute cooks as needed

Major Responsibility No. 2: Menu Planning
Key Duties:

1. Coordinate with administration to prepare a four-week menu plan in advance in accordance with state and federal guidelines
2. Prepare alternate daily menus for use when circumstances require change

Major Responsibility No. 3: Procurement of Supplies
Key Duties:

1. Order government commodities and other supplies
2. Be responsible for the necessary produce, groceries, and supplies being available in the cafeteria

Major Responsibility No. 4: Food Preparation and Service
Key Duties:

1. Direct lunch preparation
2. Assist with food preparation
3. Assist with serving lunch
4. Oversee dish washing
5. Begin following day's food preparation, as needed

Major Responsibility No. 5: Maintenance of Facilities and Equipment
Key Duties:

1. Be responsible for monitoring the proper cleaning and care of all equipment (stoves, mixers, steam tables, dishwasher, sinks, refrigerators, etc.)
2. Be responsible for monitoring the cleanliness of all work surfaces and kitchen floors
3. Be responsible for compliance with state health and safety codes
4. Be responsible for obtaining maintenance service for equipment
5. Be responsible for requisitioning needed equipment

Major Responsibility No. 6: Record Keeping
Key Duties:

1. Maintain an inventory of government commodities
2. Maintain a weekly inventory of food and supplies
3. Verify and sign invoices of commodities and supplies when delivered

Major Responsibility No. 7: Miscellaneous
Key Duties:

1. Provide the services of one lunchroom staff member in the kitchen if an outside group uses the facility, as requested
2. Prepare food for special banquets or other events and activities as requested by administration
3. Assist teachers with special food or facility requests, when possible
4. Check the security of the equipment and facility prior to leaving
5. Supervise student workers in the cafeteria
6. Perform related duties as required and/or assigned by administration