2022-23 School Year Opening
Head Cook (2 positions)
Must have or be eligible for Maine Department of Education CHRC (Criminal History Record Check)
• High school graduate or equivalent.
• Certified in Sanitation.
• Demonstrated ability to supervise the work of others.
• Minimum of three years food service experience preferred.
• Ability to interact positively and effectively with a variety of people, including administration, staff, students, and community.
• Knowledgeable of federal, state, and local regulations relating to food service.
• Knowledgeable of quantity food production, storage and handling techniques.
• Effective organizational, supervision, and oral and written communication skills.
• Must demonstrate good personal hygiene.
Reports To: Food Service Director
Position Expectations: To manage the assigned school nutrition program, under general supervision of the Food Service Director and school principal, as an integral part of the overall school environment while meeting students’ preferences and nutritional needs, as well as program requirements, in an atmosphere of cheerfulness and personal caring.
1. Manage the school food service program in accordance with federal, state and local requirements.
2. Oversees receiving, storing, handling, preparing, and serving of food according to established specifications and procedures.
3. Direct purchases, or recommends purchases or orders, of all food supplies and equipment according to established specifications and procedures.
4. Checks food and supply deliveries for quality and accuracy.
5. Assures that sanitation and safety standards in all phases of the school food service operation (including preparing, storing, and serving food), meet established standards at all times.
6. Maintains a required system of accountability of meals served by category, (paid, free or reduced), and preparing menu records on a daily basis.
7. Attends job-related training classes, workshops and meetings.
8. Assists in the selection of food service workers and supervises food service workers, including training, scheduling, work assignments, maintaining accurate time records, and performance evaluations according to established procedures.
9. Communicates concerns in a timely manner to appropriate supervisor regarding policies and procedures relating to all food service employees, and employee relation concerns/problems.
10. Directs preparing and serving of meals for special functions and community activities.
11. Incorporates time-saving production techniques, effective merchandising, and nutrition education activities.
12. Promotes student and staff satisfaction by merchandising and serving meals in an attractive and pleasant manner.
13. Implements a professional growth plan.
14. Involves students, staff, and community in school food service activities.
15. Practices safe work methods and monitors for safe work methods of subordinates; assists in keeping work areas and equipment in safe operating condition; and promptly notifies supervisor of any safety hazardous conditions.
16. Prepare and deposit cash receipts daily.
17. Performs other related duties as required and/or assigned.
18. Attends job-related training classes, workshops and meetings.
Working Conditions / Physical Demands:
General food service kitchen and cafeteria setting.
Moderate but frequent bending, twisting, reaching, and lifting of up to 40 lbs.
Ability to work near and with ordinary and institutional food service equipment.
Ability to work near and with ordinary and institutional cleaning chemicals.
Ability to work on your feet for extended period of time.
Use of a personal computer and related software.
Applications will be accepted until a suitable candidate is found.
Candidates should apply by submitting a Support Staff Application Attn: Superintendent Grant and email to email@example.com.
Applications can also be mailed to:
Superintendent Micah Grant
31 Billings Road
Hermon, ME 04401