Job Information
Ingham County Human Resources Temporary Head Cook – Family Center in Lansing, Michigan
Under the supervision of the Juvenile Programs Director and a Shift Supervisor, prepares all menu plans for the Ingham Academy and Evening Reporting Programs which meet standards and guidelines. Reviews vendor price lists and orders food in quantities sufficient to meet menu plans. Regularly performs all of the functions of a Cook. Supervises and trains students assigned to kitchen detail.
Essential Functions
- Oversees and trains students assigned to the kitchen. Responsible for safety procedures and related training of kitchen staff.
- Prepares menu plans which meet Department of Education guidelines and County budget requirements for quantities, nutrition, calories and other requirements. Changes the four-week menu cycle twice each year.
- Regularly performs all of the functions of a Cook.
- Reviews menu plans to determine types and quantities of foodstuffs necessary for meals. Reviews vendor price lists and orders food items. Communicates with vendors, federal government and other potential providers of food and supplies. Checks food upon delivery.
- Maintains records on students with special dietary needs and ensures that meals are prepared in accordance with medical recommendations.
- Maintains an ongoing inventory of food supplies in storage, coolers and freezers. Puts away and rotates stock.
- Evaluates and recommends changes to food service policies and recommends revisions to procedures related to food storage, preparation and service as appropriate. Ensures compliance with procedures and that all food service workers are updated on changes in policies and procedures.
- Assists and responds to inquiries of food inspectors, and ensures compliance with state and federal regulations regarding food preparation, service and storage.
- Recommends purchases of new supplies, equipment and other resources. Reviews all invoices for food items received and compares to orders, received items, and quoted costs.
- Ensures proper sanitation of all food service areas and equipment. Ensures proper security of knives and other sharp objects.
- Plans menu or adds new food items to be included within the weekly menu cycle due to out-of-stock items, failure of stock to arrive, or other exigency.
- Maintains records of daily meal census and related records.
Other Functions:
None listed.
The above statements are intended to describe the general nature and level of work being performed by people assigned this classification. They are not to be construed as an exhaustive list of all job duties performed by personnel so classified.
Employment Qualifications
Education: High school graduation or its equivalent. Prefer additional coursework in food service management and nutrition.
*Experience: *One year of experience in institutional cooking providing experience with food preparation and service, nutritional requirements, sanitation requirements, and therapeutic diets.
Other Requirements:
- Must be SafeServ Certified or the ability to obtain the certification within 6 months of hire.
The qualifications listed above are intended to represent the minimum skills and experience levels associated with performing the duties and responsibilities contained in this job description. The qualifications should not be viewed as expressing absolute employment or promotional standards, but as general guidelines that should be considered along with other job-related selection or promotional criteria.
Requirements and Working Conditions
Physical Requirements [This job requires the ability to perform the essential functions contained in this description. These include,