Head Cook

This position is within a food service department serving primarily in a lead capacity. The role involves managing kitchen operations including planning, ordering, preparing, and serving meals to meet the nutritional requirements set forth by the organization. The food service provider plays an essential role in ensuring smooth kitchen functionality by supervising daily meal preparation activities, maintaining kitchen cleanliness, handling food supplies, and completing all necessary paperwork associated with the food service operation.

The establishment is likely a school district or similar educational organization given the reference to USDA and ODE Professional Standards Training, which are common standards in institutional food service environments. Efficiency, quality, safety, and adherence to nutrition guidelines are critical to this job. The kitchen lead must prepare food from scratch and from packaged goods, managing inventory through proper ordering and stock rotation to optimize food cost and minimize waste. This role is integral to fostering a positive team environment and ensuring all recipients receive safe and nutritious meals.

This job demands strong coordination and organizational skills along with the ability to work under pressure since meal preparation follows strict schedules. Physical stamina is required due to standing for extended periods, frequent movement such as walking, stooping, and occasional heavy lifting (up to 50 pounds). Knowledge or willingness to learn USDA nutrition standards and basic nutrition principles is essential. The person in this role must be proficient in kitchen equipment use and maintenance as well as have general computer skills for order processing and documentation tasks.

The food service lead is expected to have a high school diploma or equivalent, with food handler certification to ensure food safety compliance. Interpersonal skills are crucial as the job involves cooperation with others, conflict resolution, and contribution to a positive work atmosphere. Confidentiality and professionalism are maintained in all interactions. Ability to interpret technical instructions, maintain records accurately, and meet physical demands associated with food service are important components of the position.

This is a full-time position typically within a school district environment, offering steady employment with opportunities for professional development through USDA/ODE training. The job ensures meal quality, kitchen hygiene, and effective inventory management at all times. By fulfilling these duties, the food service lead significantly enhances the overall meal service experience for students and staff, making it a rewarding career with tangible community impact.