School Nutrition Head Cook 2026-2027

Job Title: Head Cook Wage/Hour Status: Hourly

Reports to: School Nutrition Manager or Designee Pay Grade: 4

Dept./School: School Nutrition Days: 179

Primary Purpose:

To safely and efficiently perform cleaning and sanitation, food preparation, food safety, and serving procedures while serving healthy, nutritious, and appealing meals to students, staff, and families. To ensure compliance with the following United States Department of Agriculture (USDA) programs, each having its separate regulations: National School Lunch Program (NSLP), School Breakfast Program (SBP), Child and Adult Care Food Program (CACFP), Summer Food Service Program (SFSP).

Qualifications:

Education/Certification:

• High school graduate or equivalent preferred.
• Working towards the Texas Association for School Nutrition Level III Certification

Special Knowledge/Skills:

• Ability to understand and follow written and oral recipes, menus, and instructions in English.
• Ability to obtain a Texas-approved Food Handler Certification.
• Ability to complete 6 hours of continuing education in Nutrition, Operations, Administration, and Communication/Marketing annually as required by the Texas Department of Agriculture.
• Ability to complete cashier training to identify reimbursable meals, customer services, register operations, money handling, and procedures for managing allergy alerts.
• Assist in the daily completion of production records, grocery orders, and perpetual inventory.
• Responsible for opening and closing the kitchen daily.
• Reduce food waste by adjusting each day’s production of food or spoilage.
• Ensure that First In, First Out method is being adhered to.
• Receive deliveries from the warehouse and other vendors to ensure accuracy and wholesomeness of products.
• Fill in for manager when needed.

Major Responsibilities and Duties:

Food Preparation and Service

• Accurately prepare and assemble meals in compliance with meal pattern requirements, keeping in mind which USDA program the meal is being assembled for.
• Ensure compliance with the FDA Food Code and local health department regulations when storing, preparing, and serving food.
• Refills and replaces food, condiments, and utensils as needed.
• Maintains high standards of personal hygiene, appearance, and grooming.
• Exhibit highly ethical and professional conduct at all times.
• Perform other duties as assigned by the Manager.

Maintenance and Operations

• Routinely clean and sanitize kitchen equipment and premises.
• Anticipates inventory and menu requirements then reports to Manager.
• Participates in department meetings and education seminars, as necessary.
• Facilitate labor and money-saving techniques, as identified, to the Manager for use to improve efficiency.
• Ensures that all kitchen equipment is in good working condition, reporting any deficiencies to the Manager.
• Performs other duties as assigned by the Manager.

Working Conditions:

Mental Conditions/Physical Demands/Environmental Factors:

Maintain emotional control under stress. Frequent standing, walking, pushing, and pulling;

moderate lifting and carrying; some stooping, bending, and kneeling; limited exposure to extreme

hot and cold temperature.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required. I have read, understand and attest to the above description and funding relating to my daily activities.

Signature Date