Head Cook I - Pretty Eagle

St. Labre Indian Catholic School

Pretty Eagle Catholic Academy

St. Charles Mission School

Job Description

Job Title: Head Cook I - Pretty Eagle

Department: Food Services

Reports To: Food Services Supervisor

FLSA Status: Nonexempt

Location: St. Xavier

Salary Grade: 4B ($13.44-$15.47-$17.49)/hour

Approved Date: 07/01/2022

SUMMARY

Maintains efficient and safe operation of kitchen. Supervises and coordinates activities of workers engaged in preparing, cooking, and serving food in the school cafeteria, following the established policies/procedures of St. Labre Indian School and county, state, and federal guidelines by performing the following duties.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. * Indicates the non-essential duties and responsibilities. Nothing in this job description restricts St. Labre's right to assign or reassign duties and responsibilities to this job at any time.

1. Ensures all meals are:





1. prepared according to planned menu, specified recipes and portions, and established techniques,

2. prepared safely and efficiently,

3. high in quality - taste and appearance,

4. complete and meet all USDA requirements, and

5. ready to be served on time.





2. Prepares entree for breakfast and lunch. Keeps track of school attendance and adjusts recipes (using Nutrikids software) and amounts prepared.

3. Continually monitors the serving line and restocks as needed to prevent servers from having to stop serving and leaving the line.

4. Frequently during the preparation or serving of the meal, uses a thermometer to test foods to make sure they are either cooked until hot enough, or held hot or cold enough to be safe to eat.

5. If required to serve, observes students’ trays at the end of the serving line, verifies that each meal served qualifies for reimbursement and marks the count in the appropriate grade slot. If the meal is short of meeting the requirement, instructs the student to go back to the line to take another item and qualify the meal. If the student does not want to take the meal, charges the student a la carte price for all items they have taken. Totals counts for all student and adult meals and compares to the servers count at the end of the meal. Determines and records the reason why if the count does not match.

6. Helps with baking or salad bar if menu permits.

7. Works with the FS Clerk to gather required documentation from each area/staff member in the kitchen and compiles complete and accurate meal production records, meal counts, food and non-food usage records on a daily basis and insures records are submitted to FS Supervisor or Director by the 5th day of the following month so all required reports and claims can be filed with the State of MT OPI and the St Labre Accounting office before the 10th of each month.

8. Reviews menus, all requisitions, and FS staff requests for food and non-food supplies and equipment needed for the following week. Checks quantities of supplies on hand, compiles an order for needed supplies (from each area), and places supply orders through approved vendors.

9. Works with the dishwasher/custodian and clerk to insure adequate amount of frozen food items are transferred from the freezer and properly stored in the cooler for safe defrosting.

Reviews the sub/temp list and works with clerk to schedule in substitutes for FS staff who will be gone.

1. Cleans and sanitizes work area and equipment used for each meal. Deep cleans equipment or area assigned each week. Cleans at least one oven at least once a week.

2. Works with the baker and assistant cook to regularly clean, organize, and mop the storeroom.

3. Works out a schedule for the daily sweeping and mopping of the storeroom and other areas such as kitchen, serving area, coolers, and bakery area. Posts the schedule so all involved are aware of who is to do what and when. Posts new schedules if there is a change.

4. Records amounts of all food and non-food supplies used for each meal on the production record.

5. Communicates often with the school’s Administrator to discuss special events, special requests, or any problems that may be coming up in either Food Service or the school.

6. Refers school staff or administrators to the FS Director for any requests to change menus or menu items.

7. Conducts regular weekly meetings with all FS staff to review schedules, new information, special events, staff needs, or just anything that needs to be discussed with everyone.

8. Interacts with parents in a friendly and helpful manner when parents have a question, special request, complaint, or just need clarification on something. Same for any interaction with school or support staff.

9. Observes physical condition of equipment and facilities and makes sure any problems are reported to FS Supervisor or FS Director and corrected immediately. Submits work orders via “facilities” address in Groupwise. Prints a hard copy to keep on file. In an emergency, contacts school maintenance department immediately. Follows up on the work orders to insure work has been completed. Notifies FS Director if problem is not solved.

10. Helps with the laundry – uniforms, towels, and other items used in the cafeteria.

11. Continually observes and instructs Food Service staff in appropriate safety/sanitation policies/procedures regarding:





1. the use, care, cleaning, and sanitizing of equipment,

2. cleaning and sanitizing work and storage areas,

3. preparation, holding, serving, and storing of food to reduce the risks of injury, food borne illness, or pest infestation.





12. Immediately reports all accidents and any "near misses" by making sure a “First Report” is filled out and sent to the FS Director and HR Safety Coordinator

13. Physically counts and records all food and non-food supplies on hand the last day of each month. Compares physical count to perpetual inventory and justifies any discrepancies.

14. Checks with FS Supervisor or FS Director for approval of overtime for self and other FS staff.

15. Reschedules tasks of FS staff to cover all areas when a regularly assigned employee is absent or unable to perform task. Assigns additional tasks to employees who have completed their work and need something to do until their shift ends for the day.

16. Encourages FS staff who are having work related problems with co-workers to work out problems together. Suggests solutions if they are unable to work it out on their own. If the problem continues, contacts the FS Supervisor or FS Director.

17. Documents observable actions (both positive and negative) of Food Services staff. Reviews documentation with employee and submits documentation to FS Director. Issues warnings for actions or behaviors that do not follow policy.

18. Performs frequent performance reviews with each FS employee based on the employees job description, schedule, interaction with co-workers, and the employee handbook. Discusses any work related problems. Suggests actions employee can take to improve performance before the annual performance review.

19. Assists FS Supervisor or FS Director in completing and reviewing an annual performance evaluation on each subordinate staff member and makes recommendations regarding the employee’s position, salary, or termination.

20. Helps in providing or arranging for orientation and training to all new employees and temporary substitutes.

21. Adjusts menu or work schedules quickly if a problem comes up. i.e.: recipe fails, food or non-food supply is not adequate or unusable, supplies are not delivered on time, electricity failure, plumbing problem, equipment breaks down, etc.

22. Delivers (to several areas on campus) and picks up food orders or supplies from local businesses, driving a company owned vehicle.

23. Attends required training which may require travel to Ashland or other towns and may require staying overnight one or more nights.

WORK HOURS

The regularly scheduled work week during the school year is 40 hours a week (8 hours a day with two 15 minute breaks and a thirty minute lunch break). Due to special functions overtime is often required (time and a half is paid for time worked over 40 hours a week). Summer schedules will be assigned at the beginning of the summer. Work schedules and hours may be rotated or adjusted by the Food Services Director. Summer employment is not guaranteed.

SUPERVISORY RESPONSIBILITIES

Directly supervises 4 employees in the Pretty Eagle/St Charles cafeteria. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include planning, assigning, and directing work; addressing complaints and resolving problems.Report to the Food Service Supervisor or Director

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High School Diploma or General Education Degree (GED) preferred; and

One to six months related experience and/or training preferred

High school diploma or general education degree (GED); and one to two years experience in a school food service operation or related experience and/or training required; or equivalent combination of education and experience.

KNOWLEDGE, SKILLS AND ABILITIES

1. Strong working knowledge/ experience with computers.

2. Working knowledge of Food Service Safety and Sanitation; use and care of Food Services equipment; and food preparation.

3. Excellent interpersonal skills (daily contact with subordinates, supervisor, students, staff and sales/delivery people).

4. Ability to read and write routine reports and correspondence.

5. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

6. Ability to perform basic mathematical operations; adding, subtracting, dividing, and multiplying whole numbers, fractions, and decimals.

7. Must know the difference between weights and measures and be able to follow and adjust recipes.

8. Ability to make decisions quickly and follow problem solving techniques.

9. Ability to remain neutral in dealing with subordinate staff conflicts.

10. Respects the teachings of the gospel of Jesus Christ in private, personal, and public life.

11. Commitment to the mission of the Roman Catholic Church in Native American education.

12. Sensitivity to, and appreciation of Native American people and their cultures.

13. Ability to serve as an appropriate role model for students.

CERTIFICATES, LICENSES, REGISTRATIONS

Valid Montana driver's license.

8 Hour Food Service Safety and Sanitation Certification (within the first year of employment) must be renewed every 5 years.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; and reach with hands and arms. The employee frequently is required to climb or balance and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to moving mechanical parts. The employee is frequently exposed to wet and/or humid conditions. The employee is occasionally exposed to risk of electrical shock. The noise level in the work environment is usually moderate.

DRESS CODE, PERSONAL HYGIENE

Because of the safety factors involved in preparing and serving food, excellent personal hygiene practices must be followed. Body, hair, fingernails, clothing and shoes must be clean when reporting to work.

Hair restraints, uniforms and slip-resistant hard-toed shoes with adequate arch support are required at all times while on duty. Uniforms will be provided by St Labre. Employees will change into their uniforms and work shoes when arriving for work. Uniforms will be laundered and stored at work. Aprons and serving gloves, and protective gloves are also required much of the time. Protective safety gear is required when specified by material safety data sheets.

Jewelry, artificial nails, sleeveless shirts, short pants/skirts, sandals, torn or stained clothing, T-shirts that promote drugs, alcohol, tobacco, or obscene language, are not permitted.

Preparing or serving food is prohibited when there is open or infected cuts or sores on any exposed part of the body. Cuts, sores, or acne must be properly treated or covered.

Working with or near food is also prohibited while experiencing a sore throat or flu-like systems.