LEAD COOK

DEFINITION

Under general supervision, of Food Service Supervisor is responsible for the planning and preparation of the main dishes and vegetables in a central kitchen; performs cleaning tasks and does related work as required.

EXAMPLES OF DUTIES

Positions in this class are distinguished from those of Food Service Associates I and II, and Cook by levels of responsibility in the operation of complex food service programs.  Must be able to cook for large quantities; to follow established menus, prepare meat and other main dishes or vegetables. Estimate the quantity of food required, knowledge of thawing time; amounts in cases; methods and time of cooking. Plan ahead so product required will be available; plans time so main dishes are available when needed. Coordinates the work with cook and Food Service Associate II. Checks recipes and has the ability to increase or reduce standard recipes.  Serves meals to students and staff. Assists in the cleaning and in storing of food and supplies in freezer or walk-in refrigerator.  Does general cleanup, including washing pots and pans, cleaning stoves, ovens, steam kettle, proof cabinets, racks etc.  Keeps kitchen in clean and tidy condition.  Responsible for ordering food and supplies, daily production work records, and monthly inventories.  Reports any equipment needs to Food Service Supervisor.   Performs related work as required.  Abides by and carries out State and Federal regulations as they pertain to the National School Lunch Program.  Participates in yearly training and skill upgrading forums as requested.

QUALIFICATIONS

Knowledge of:

• Principles of sanitation and safety, time and motion, quantity food preparation and nutrition.
• Methods of computing food quantities required by menus.
• High standards for safety and sanitation.
• Proper methods of storing and freezing of products.

Ability to:

• Work effectively and harmoniously with others.
• Pre-plan and organize time.
• Convert recipes to amounts of food needed in proportion to number of meals prepared.
• Perform assigned tasks without close supervision.
• Understand and follow written and oral instructions.
• Use good judgment and skill in independently setting up and performing assigned duties.
• Take and pass a Serv Safe examination over a period of time, books and classes provided.

Physical Requirements:

• Extensive standing or walking.
• Frequent activity requiring full-body exertion.
• Physical strength sufficient to lift up to 50 pounds.

• Good manual dexterity.
• Ability to see for purposes of reading correspondence, documents and other printed matter.
• Ability to hear and understand speech at normal levels in person and/or on the telephone.
• Ability to communicate so others will be able to clearly understand a normal conversation in person and/or on the telephone.
• Mental acuity to collect and interpret data, evaluate, reason, define problems, establish facts, draw valid conclusions, make valid judgements and decisions.

EXPERIENCE:

• Work as a Food Service Associate II for a minimum of one (1) year or equivalent related experience in institutional food service work. 

EDUCATION:

• Completion of formal or informal education, 12^th grade or equivalent, sufficient to assure the ability to read and write English at the level required for successful job performance.
• Requires taking and passing basic math test for successful job performance.

LICENSE:

Possession of an appropriate California driver’s license issued by the State Department of Motor Vehicles.

Board Approved 6/13/11