Head Chef - School Nutrition Department, Hardin

Head Chef - School Nutrition Department, Hardin

Hardin Public Schools

School Nutrition Department - Hardin, Montana

Job Details

Job ID:5232378

Application Deadline:Posted until filled

Posted:Jun 11, 2025

Starting Date:To Be Determined

Job Description

Hardin School Districts 17H & 1 have the following position open for the 2025-26 school year:

HEAD CHEF - SCHOOL NUTRITION DEPARTMENT, HARDIN

Fulltime position w/benefits (medical/dental insurance, flex benefits, vacation & sick leave, paid holidays, and retirement).

APPLICATION PACKET REQUIREMENTS:

District Online Employment Application

Three (3) Work Related References

Complete application and submit documentation listed above online at:

Only complete applications will be considered.

DEADLINE FOR RECEIPT OF APPLICATION PACKET:

Open Until Filled

SCHOOL DISTRICTS 17H & 1

CLASSIFIED POSITION DESCRIPTION

POSITION TITLE: Head Chef-Hardin Schools Kitchen

FACILITY: School Nutrition Department-High School / Middle School

REPORTS TO: Director School Nutrition, Assistant Director School Nutrition

POSITION OVERVIEW:

The person in this position is responsible for all aspects of food production in the assigned schools, keeping within sanitation, nutrition, food cost, and scheduling guidelines and requirements.

ESSENTIAL DUTIES and RESPONSIBILITIES:

Direct and supervise the preparation and serving of all food in the cafeteria

Make appropriate use of commodity and co-op food products in lieu of purchasing additional food, ensures products are pulled from the freezer and adequately thawed in time for meal production.

Ensure that standardized recipes are followed, prepared and maintained by kitchen staff.

Participate in the preparation and service of food

Oversee the ordering, storage, distribution and record keeping of materials and food to all Hardin Schools

Responsible for ensuring that all food items arrive in safe and undamaged condition

Promote student satisfaction by merchandising and serving meals in an attractive manner

Work with staff of special needs students regarding nutritional assessment and dietary modifications

Cooperate and interact daily with people representing varied interests such as: Director of Food Service, Assistant Director of Food Service, school administrators, teachers, classified staff members, students, community members, representatives of material and service providers, OPI officials, Food Service representatives from other schools

Monitor the operation and reporting requirements of the USDA sponsored Lunch, Breakfast, After School Snack, and Fresh Fruit and Vegetable Snack programs in accordance with federal regulations

Monitor food production and service to assure that planned menus are followed, that substitutions comply with enhanced meal requirements and that such menus are evaluated for time saving techniques. If a menu change is deemed necessary the Head Cook will notify the Director or Assistant Director School Nutrition

Analyze kitchen/cafeteria practices and procedures in an effort to improve efficiency and streamline workflow

Actively work toward implementing new ways to serve students and attract more students to the healthier diet that the school food service program provides

Oversee the operation of the A La Carte and Grab N Go lunch service (at the Middle/High School level) in addition to the prep and service of three alternate meal choices daily

Strive to make salad bars available and used regularly in all schools to encourage and increase student consumption of healthy fresh fruit and vegetables

Make recommendations for the updating and purchasing of new equipment

Carry out various functions in support of school/community groups who use the kitchen/cafeteria for purposes other than school meals

Enforce the tenets of the district's HACCP plan and ensure that staff is trained in meeting its objectives, report violation of non-compliance to Director or Assistant Director School Nutrition

Personally adhere to and educate staff on safe lifting practices, lock-out/tag-out, MSDS and similar safety regulations

Ensure end of day lock up procedures are followed and all equipment is turned off.

Monitor staff to reduce the threat of losses such as food waste, employee theft including the practice of staff taking food out of the kitchen/cafeteria area

Accept responsibility for assignments and for new or additional duties, flexibility in all types of situations including new problems

Use computer scanner, count money, make change, and complete related reports

Supervise kitchen personnel in the safe and proper use of kitchen equipment

Train new kitchen employees

Follow planned work schedules and arrange for subs when needed, or in the absence of the Food Service Director.

Ensure that all equipment in the cafeteria/kitchen area is in safe, working condition; notify the appropriate authority when repairs are needed

Maintain high standards of sanitation and safety in the kitchen and cafeteria and ensure that all kitchen staff meet the requirements for both

Oversee and participate in the cleaning/sanitizing of the kitchen and related areas

Maintain accurate production records conforming to federal/departmental guidelines, including meal cost data

Use computer software to determine nutritional content of meals for use in menu planning.

Publicly represents the School Nutrition Department and Hardin Public Schools in a professional manner at all times

Only minimum duties and responsibilities are listed. Other duties and responsibilities may be required as given or assigned.

DESIRED MINIMUM QUALIFICATIONS:

EDUCATION / CERTIFICATION:

High School diploma or GED

State Department of Education School Nutrition Services ServSafe Training program or equivalent

SPECIAL KNOWLEDGE / SKILLS / ABILITIES:

Ability to write, read and comprehend simple instructions and correspondence

Ability to express himself/herself clearly and concisely in both oral and written communications

Ability to effectively present information in one-on-one or small group situations to customers or other employees of the organization

Ability to apply common sense understanding to carry out detailed but basic written or oral instructions

Ability to perform basic mathematical calculations using units of United States money, weight measurement, volume and distance as they pertain to recipe conversions and meal cost accounting processes

Ability to use a computer software program designed for nutritional analysis of menus

Ability to deal with problems involving a few concrete variables in standardized situations

Ability to perform job and communicate in a noisy environment

Ability to handle stressful situations and maintain composure

Ability to work in a friendly, cooperative manner with co-workers, students and staff

Ability to communicate clearly and concisely, both orally and in writing

Ability to maintain confidentiality of employee and student matters

Ability to perform duties with an awareness of all District requirements and Board policies

EXPERIENCE:

Previous experience with quantity food preparation and service

EQUIPMENT USED:

Basic office machines such as calculator, photocopier, fax machine, telephone/voice mail, personal computer and related software, ovens, dishwasher, and other kitchen/office equipment

SUPERVISORY RESPONSIBILITIES:

Supervises kitchen employees

Directs student employees in properly carrying out job requirements

WORK ENVIRONMENT:

The employee constantly works around others, works with the public, and works indoors and outdoors on occasion. The noise level in the work environment is frequently loud. The employee has a greater than average risk of getting a minor injury such as a cut or burn while performing the duties of this job. The employee occasionally will work in severe temperatures between 0 and 100 degrees F and will walk on slippery surfaces. The employee must be able to meet deadlines with severe time constraints, and has direct responsibility for the safety, well-being and work output of others.

The employee is frequently required to walk and continuously required to stand. The employee will frequently bend or twist at the neck and waist and is occasionally required to reach with hands and arms and stoop, kneel, crouch or crawl. The employee continuously uses hand strength to grasp tools and must be able to lift and/or move up to 50 pounds of food, equipment, etc. Specific vision abilities required by this job include close vision, depth perception, and peripheral vision. The employee is required to be able to speak and to hear, to exchange information.

The employee rarely performs routine work. The employee exercises flexibility (ability to shift from one task to another). Guidance and reinforcement are infrequently available. The employee frequently works within time constraints and must be intensely attentive to required processes and procedures. The employee is frequently involved in social interactions which require oral and written communication. Memory, reasoning, and exercising judgment are constantly used / required on the job. Mathematics, estimating, and problem solving are frequently used / required on the job.

The work-environment characteristics described within this position description are representative of those that must be met by an employee to successfully perform the essential duties and responsibilities of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities.

The information in the position description is for compliance with the Americans with Disabilities Act (A.D.A.) and is not an exhaustive list of the duties performed for this position. Employee may perform other duties to meet the ongoing needs of the School District.

School Districts 17H & 1

Our Districts have strong academic programs utilizing a variety of techniques for our students. There are programs for special education students and vocational students. There are a variety of music, drama, art, and sports opportunities for students of all ages. We are a Class A district, pre-kindergarten through 12th grade, with approximately 1,900 students. The student body is 80% Native American.

Our Schools:

Crow Agency Public School - Early Childhood-Grade 5

Hardin Primary School - Early Childhood-Grade 2

Hardin Intermediate School - Grades 3-5

Hardin Middle School - Grades 6-8

Hardin High School - Grades 9-12

Community:

Big Horn County, Montana is rich in history, culture and time-honored traditions. It Includes the Crow and Northern Cheyenne Reservations. Hardin (county seat) is situated on the banks of the Bighorn River and the edge of the Crow Reservation. The town is surrounded by productive farms and ranches. Coal mining has also contributed greatly to the local economy. Hardin, is located 46 miles southeast of Billings (largest city in the State) by way of Interstate 90. The Big Horn County Museum, Little Big Horn Battlefield and Chief Plenty Coups State Park provide interesting and important history of the area. The scenic Big Horn, Pryor and Wolf Mountain ranges are part of the Big Horn County landscape. Yellowtail Dam offers a majestic view of the water below. The spectacular Big Horn Canyon National Recreation Area is host to water sports. This area of Big Sky Country also offers fishing, hunting, hiking, snowmobiling, camping, etc. for the outdoor enthusiast. Annual events in Big Horn County include: Little Big Horn Days, Native Days, Crow Fair & Rodeos.

Check out our District's YouTube video -

District website is

To apply, go to

Only complete applications submitted online will be considered.

School Districts 17H & 1 are an equal Opportunity Employer

Position Type:Full-Time

Salary:$17.75 to $17.75 Per Hour