Food Service - Head Cook

Menahga Public Schools

Job Description

Position Title: Head Cook

Department: Food Service

Reports To: Food Service Director and/or Superintendent

Position Summary: The Head Cook is responsible for the daily operation of the school kitchen, ensuring the preparation and service of safe, nutritious, and appealing meals that meet federal, state, and district nutrition standards. This position provides leadership to kitchen staff, oversees food production, maintains accurate records, ensures compliance with USDA, Minnesota Department of Education (MDE), and Minnesota Department of Health regulations, and fosters a positive dining experience for students and staff.

• Plan, organize, and oversee daily food production according to approved menus and recipes.
• Prepare and cook meals while maintaining quality, consistency, and portion control.
• Ensure meals meet USDA National School Lunch Program (NSLP), School Breakfast Program (SBP), and Minnesota Department of Education requirements.
• Monitor food quality, appearance, taste, and temperature throughout preparation and service.
• Serve meals in a courteous, efficient, and student-friendly manner.
• Adjust production quantities as needed to minimize waste while ensuring adequate meal availability.
• Prepare special dietary meals in accordance with physician documentation and district procedures.
• Coordinate meal production for field trips, catering events, and special school functions.
• Provide daily direction and leadership to kitchen staff.
• Assign work responsibilities and monitor workflow.
• Assist with training new employees on district procedures, equipment operation, sanitation, food safety, and customer service.
• Promote teamwork and maintain a positive working environment.
• Communicate staffing or operational concerns to the Food Service Director.
• Assist in evaluating kitchen procedures and recommending improvements.

• Maintain compliance with HACCP food safety procedures.
• Ensure proper food receiving, storage, preparation, cooking, cooling, reheating, and serving procedures.
• Monitor and document required food temperatures.
• Ensure proper sanitation of equipment, utensils, serving lines, and kitchen facilities.
• Maintain a clean, organized, and safe kitchen environment.
• Follow all OSHA, USDA, Minnesota Department of Health, and district safety regulations.
• Participate in required food safety training and certification.

• Receive and inspect food and supply deliveries.
• Verify quantities and quality of received products.
• Rotate inventory using First-In, First-Out (FIFO) procedures.
• Monitor inventory levels and notify the Food Service Director of ordering needs.
• Minimize food waste through proper planning and storage.
• Assist with annual inventory counts and reporting.

• Maintain accurate production records.
• Complete daily meal production records.
• Document food temperatures and sanitation logs.
• Maintain inventory and receiving documentation.
• Assist with USDA administrative reviews and state audits.
• Follow confidentiality requirements regarding student meal accounts and dietary information.

• Operate commercial kitchen equipment safely and efficiently.
• Report equipment malfunctions promptly.
• Perform routine cleaning and preventative maintenance.
• Ensure equipment is used according to manufacturer recommendations.
• Assist in maintaining an organized and efficient kitchen layout.

• Provide excellent customer service to students, staff, parents, and visitors.
• Encourage positive interactions with students.
• Respond professionally to questions or concerns regarding meal service.
• Work collaboratively with:
  • Food Service Director
  • Kitchen staff
  • Building principals
  • Teachers and staff
  • Business Office
  • Custodial and maintenance staff
  • Vendors and delivery personnel

• Assist with menu implementation.
• Participate in food service meetings and professional development.
• Recommend new menu ideas and recipes.
• Assist during emergency feeding situations when necessary.
• Support district wellness initiatives.
• Perform other duties as assigned.

• Ability to obtain and maintain required food safety certification.
• Ability to lift up to 50 pounds.
• Ability to stand, bend, lift, and work in a fast-paced kitchen environment for extended periods.
• Strong organizational and time management skills.
• Ability to work independently and as part of a team.

• Supervisory or lead cook experience.
• Experience with USDA Child Nutrition Programs.
• Experience using computerized point-of-sale or food service software.
• Knowledge of Minnesota Department of Education food service regulations.

The Head Cook should demonstrate the ability to:

• Lead and motivate kitchen staff.
• Prepare meals efficiently for large groups.
• Maintain strict food safety standards.
• Read and follow standardized recipes.
• Calculate recipe yields and adjust…