Head Cook

Position Type:
Cafeteria/Cafe Worker
Date Posted:
7/25/2025
Location:
Prairie Central CUSD #8 Official Supervisor
Building principal or food services director Job Summary
The head cook reports to the food services director and building principal and has overall supervisory responsibility for café workers in the assigned kitchen(s). Basic responsibilities include supervision and participation in daily food production, serving, and cleaning up of the school breakfast and lunch program at the assigned site. Further responsibilities include the implementation of and cooperation with food service procedures, methods, and regulations of the school district, food services director, the principal, the Health Department, the Illinois State Board of Education, and the United States Department of Agriculture. Other food service special functions may be required.
Qualifications
High school diploma or equivalent preferred
Evidence of training and experience in food service and/or food service management
A certificate in Food Service Sanitation Management from the Illinois Department of Public Health
Additional training annually, as mandated by the Illinois State Board of Education (ISBE) and the National School Lunch Program (NSLP).
Skills
Works well independently
Supervises the work of others
Communicates effectively
Completes reports accurately and punctually
Controls purchasing, quantity food production, storage, serving, and cleaning
Carries out school food service program requirements and directives issued by the principal and food services director
Length of Employment
180 days per year, hours per day, determined by Director of Food Services, includes a thirty (30) minute paid lunch period
Evaluation
By building principal, with input from food services director and head cook based on "Job Functions"
Salary & Benefits
Beginning Hourly rate for a Substitute $15.50. If hired, $16.50 per hour. Retirement, insurance, leave offered based on level of daily hours.
Job Functions
Punctuality

1. Performs duties and assignments in a punctual fashion according to the given schedule
2. Adheres to established laws, policies, rules, regulations, and collective bargaining agreements regarding punctuality
3. Submits time sheets and other required paperwork in a timely manner

Safety

1. Conducts all kitchen and café operations and equipment as per the procedures, methods, and regulations of the school district, food services director, the principal, the Health Department, the Illinois State Board of Education, and the United States Department of Agriculture
2. Supervises and instructs kitchen personnel in a safe, proper, and efficient use of all kitchen Maintains the highest standards of safety and cleanliness in the kitchen
3. Is responsible for security of the food preparation and storage areas
4. Be aware of children with food allergies, diabetes, and other diet-related illnesses

General Procedures

1. Checks food shipments into the school, signing invoices only after each order has been verified
2. Follows procedures for determining quantities of food to be prepared daily
3. Prepares food and supervises food preparation according to the district planned menu and tested, uniform recipes, and determines if the finished product is the best quality both in flavor and appearance before it is served
4. Follows procedures in recording all food requisitions from the storeroom and all meal served
5. Keeps inventory of food and other supplies
6. Supervises the daily cleaning of all kitchen equipment, and washing and sterilizing of all dishes, silverware, and utensils
7. Performs such other duties as may be assigned by the food services director and/or principal

Communication and Cooperation

1. Communicates and cooperates with all levels of school staff and students regarding breakfast and lunch
2. Uses sound judgment when dealing with staff and students
3. Is a positive role model for students, has a neat appearance, and uses proper language near students
4. Demonstrates interest, enthusiasm, and a positive attitude toward work
5. Reports immediately to the food services director and/or principal any problem or accident occurring in the kitchen or café area
6. Reports immediately to the food services director and/or principal any faulty or inferior quality food which is received
7. Reports immediately to the food services director and/or principal any malfunctioning equipment
8. Confers with the food services director and/or principal regarding any personnel problems