Food Service: Head Cook

Essential Duties and Responsibilities: Responsible for knowing and understanding the meal patterns, including both NSLP, NSBP; Responsible for knowing how to use and maintain all kitchen equipment in the Romeo 9th Grade Academy; Responsible for turning on all kitchen equipment daily and unlocking/locking all forms of storage areas; Responsible for checking temperatures of equipment and logging it on a daily temperature sheet; Communicates with the Central Kitchen Coordinator on a daily basis about both breakfast and lunch menu needs; Responsible for the daily coordination with Cafeteria Driver and Central Kitchen Coordinator on menu items that are routed in food carriers; Responsible for loading and unloading food carrier sent from RHS daily or as needed for food/supplies; Responsible to run the Point-of-Sale system for meal service and ability to troubleshoot POS as needed; Responsible for prep, cooking and cleaning up for the required menu items assigned to the Romeo 9th Grade Academy kitchen; Prepares appetizing foods using standardized recipes while following proper handling and cooking techniques under ServSafe and health department regulations; Responsible for following the menu and offering the appropriate choices as listed on the menu. Additional fresh fruit and vegetable choices may be served when using leftovers; Responsible for serving students during lunch; Prepares food using standardized recipes while following proper handling and cooking techniques under ServSafe and health department regulations; Responsible for using correct portions and proper cooking temperatures and techniques for all food prepared; Responsible for completing production records as assigned; August 13, 2026 Coordinates with the 9th Grade Academy Assistant Cooks and Cooks to prepare additional quantities as needed; Responsible for making adjustments in quantity prepared to eliminate waste or outages; Communicates with the Food Service Director any equipment concerns for service calls; Responsible for receiving weekly truck orders from vendors; Responsible for maintaining food and facilities within the appropriate government agency codes; Responsible for ordering food and supplies from all sources, using the methods taught and required, within the timetable provided by the Food Service Director; this includes but not limited to food/nonfood, milk and drink orders; Responsible for cleaning up, using the dish machine and properly storing equipment and tools; Responsible for assisting with washing and putting away of dishes daily; Performs duties per the HACCP process; Responsible for overseeing and participation in weekly cleaning tasks as needed; Ensures all food in refrigeration/freezer/dry storage is properly stored, labeled, rotated and dated; Responsible for communicating with the Food Service Director any equipment concerns for service calls; Responsible for weekly cleaning tasks as needed; Responsible for maintaining a clean working area daily: serving lines, work stations, reach in coolers/warmers, and equipment; Responsible for ensuring boxes are broken down before placed in dumpster cart and trash is not overloaded daily; Stockroom, coolers and freezers are kept neat and clean, empty boxes are removed and floors are kept clean; Responsible to complete yearly Professional Development in accordance with USDA Policy 80 FR11007 and provide that documentation to the Food Service Director; Responsible for completing all Professional Development required by the District, i.e. Vector Solutions; Must be able to work as a team; Participates in district and school initiatives, adheres to building and district school improvement plans; Participate in organizational quality; Keep in confidence all student and/or personnel records and information; Adheres to district and school rules and procedures; Conducts behavior to demonstrate collegiality and professionalism; Regular and reliable attendance is an essential function of the position; Other duties as assigned by the Food Service Director. Education and/or Experience Possession of a High School Diploma or equivalency; ServSafe Certification; August 13, 2026 ServSafe Allergen Certification; Minimum 1-year experience in full preparation cooking within a kitchen or equivalent; Such alternatives to the above qualifications as the Board of Education may find appropriate and acceptable; Applicants must satisfactorily pass a criminal background check as defined by the State of Michigan; Such alternatives to the above qualifications as the Board of Education may find appropriate and acceptable.

Knowledge, Skills and Abilities: Working and demonstrated knowledge of Food Safety and Health Department Codes Demonstrated understanding of USDA School Meals Pattern requirements Knowledge of records administration and maintenance techniques and procedures; Knowledge of productivity applications such as Microsoft Office (word processing, Google, email, etc. is required; Skills to effectively communicate with a variety of stakeholders, both orally and in writing; Skills necessary to integrate and utilize district technology on a daily basis to maintain proficiency, as required skill sets change with technology and or the needs of the district; Skills in the use of computer technology for research, data management, communications and other instruction in a networked environment utilizing the Internet and other electronic communication mechanisms; Ability to set and meet goals evaluated through ongoing and annual Administrator feedback and achievement of objectives and agreed upon professional/personal goals; Ability to handle routine correspondence; Ability to work well with students, the public, and other employees; Ability to work collaboratively with internal and external contacts; Ability to define problems, collect data, establish facts and draw valid conclusions. Terms The employee must be able to perform the essential functions of the position satisfactorily and that, if requested, reasonable accommodations may be made to enable employees with disabilities to perform the essential functions of their job, absent undue hardship. The contract, salary and other employment conditions will be mutually agreed upon by the Board of Education and the TPOAM Food Service Union. Reasonable Accommodation The ADA defines "reasonable accommodation" as a change or adjustment to a job or work environment that allows a qualified individual with a disability to satisfactorily perform the essential functions of a particular job, and does not cause an undue hardship for the employer. Examples of reasonable accommodations may include: Additional modifying August 13, 2026 equipment or devices; modified work schedules; providing an interpreter; or making the work environment readily accessible to individuals with disabilities. Physical Demands While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. The employee is often required to sit and stoop, kneel, crouch, or crawl and stand for long periods of time. The employee must occasionally lift and/or move up to 30 pounds without assistance. Employee must be able to push/pull 100 lbs. without assistance. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus. The ability to travel to other buildings and to training may be required. The position requires the individual to sometimes work irregular or extended work hours and meet multiple demands from several people. Environmental Adaptability The noise level in the work environment is quiet to loud depending upon the activity in the particular part of the day. The employee is frequently required to interact with the public and other staff. The employee is exposed to infections at a greater risk than the average person. Occasionally the employee may be required to be outdoors for a short period of time