Head Cook

Acts a back up for main kitchen operation in absence of Food Service Manager. Assure food delivery to classrooms and prepare meals per USDA and Head Start standards.

1. Reconcile weekly inventory of food and supplies and communicate site needs with Food Service Assistant in an organized and efficient format.
2. Confirm grocery list with Food Service Assistant.
3. Input grocery list items for approval by Food Service Manager  using computer ordering system.
4. Ensure that kitchen operation needs, issues or problems are communicated to the Food Service Managers in a timely and professional manner.
5. Respond to the Operations Director (in the absence of the Food Service Manager) efficiently and appropriately to the unexpected (staff shortages, equipment malfunctions, etc.)

1. Responsible for efficient main kitchen  operation including giving direction to food service staff in the absence of Food Service Manager.
2. Ensure that main kitchen operation needs, issues or problems are communicated to Food Service Manger in a timely and professional manner.
3. Respond (in the absence of the Food Service Manager) efficiently and appropriately to the unexpected (staff shortages, equipment malfunctions, etc.)
4. Act as primary head cook in preparing high quality, high quantity nutritional food, following standardized recipes as directed by Food Service Manager.
5. Assist in receiving orders from vendors, ensuring that proper items have been delivered.
6. Adhere to sanitation and safety procedures prescribed for the Head Start kitchens, i.e. proper food temperatures, storage and preparation guidelines.
7. Assemble food, dishes, utensils and supplies needed for timely meal  preparation.
8. Prepare and sort food for delivery to sites  or classrooms.
9. Wash dishes, pots, pans and utensils using approved sanitation methods.
10. Return all items to the proper storage site.
11. Complete routine maintenance of kitchen and equipment, including weekly deep cleaning.
12. Develop and test standardized recipes, using potion control methods, including weighing of meals components.

1. Deliver meals from kitchen to site kitchens on an as needed basis.
2. Order and pick up miscellaneous supplies as needed.
3. Ensure program compliance as needed.
4. Assurance that quality services are delivered in a coordinated, integrated manner.
5. Submit monthly reports on food service activities to the Food Service Manager.
6. Monitor and assure availability of supplies, equipment and maintenance.
7. Perform other duties as assigned.

All communications are potentially sensitive and are subject to Head Start policy on confidentiality.

1. Minimum of two years large scale food production experience including sanitation and safety procedures, inventory systems, USDA and other food service documentation. Associate Degree in Food Service or related degree desirable.
2. Good time management skills, ability to meet deadlines.
3. Skill in handing sensitive situations and information in a professional manner.
4. Must have a valid Oregon Driver’s license, be CPR/First Aide certified, have a Food Handlers card and enroll in the Childcare Division Central Background Registry.
5. Excellent diagnostic and problem solving skills
6. Ability to communicate (verbal and written) effectively and appropriately with others.
7. Ability to prioritize and manage work load and deadlines.
8. Ability to work independently and in team environment.

1. Frequent repetitive motion with hands, use of computer keyboard, telephone, filing and in food preparation activities.
2. High level of accuracy and attention to details.
3. Ability to work independently, making decisions in absence of Food Service Manager that insure efficient operation of kitchen.
4. Continuous standing and walking (average 10′-15′) in kitchen areas for most of a 4-hour kitchen shift.
5. Regular bending and lifting (average 20 times per day) of bulk foods, food bins,  and hot food caddies: bulk food items are lifted from the floor and weight 10-50 lbs each; food bins weight 30-70 lbs, and are lifted from floor and work tables and loaded into vans.
6. Regular crouching to retrieve items from lower shelves. Regular reaching occurs to retrieve utensils and food items from storage shelves and cupboards up to 8′ high.
7. Occasional standing, stooping, bending, reaching and lifting of up to 25 lbs in office and kitchen environment.
8. Occasional lifting up to 50 lbs.

9 month position
Supervised by Food Service Manager

This job description was last updated June 2016. November 2017. August 2021

This job description was last updated on 08/11/2021. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. This job description is subject to change at any time.

Head Start of Lane County is an EEO Employer.
Head Start of Lane County is an Equal Employment Opportunity Employer. All employment decisions, including the recruiting, hiring, placement, training availability, promotion, compensation, evaluation, disciplinary actions, and termination of employment (if necessary) are made without regard to the employee’s race, color, creed, religion, sex, pregnancy or childbirth, personal appearance, family responsibilities, sexual orientation, gender identity, political affiliation, source of income, place of residence, national or ethnic origin, ancestry, age, marital status, military veteran status, unfavorable discharge from military service, physical or mental disability, or on any other basis prohibited by applicable law.

Are you able to perform all of the duties stated in the job description?

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