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serving sizes, and coordinate personnel or service discrepancies with the director.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},257810,1790032430,{"code":4,"msg":82,"data":83},"success",[84,89,94,99,104,109,113,117,122],{"id":85,"doc_module":22,"doc_module_name":25,"category_name":86,"show_sort_weight":87,"slug":88},11,"Presentations",90,"presentations",{"id":90,"doc_module":22,"doc_module_name":25,"category_name":91,"show_sort_weight":92,"slug":93},12,"Resumes",80,"resumes",{"id":95,"doc_module":22,"doc_module_name":25,"category_name":96,"show_sort_weight":97,"slug":98},14,"Invoices",70,"invoices",{"id":100,"doc_module":22,"doc_module_name":25,"category_name":101,"show_sort_weight":102,"slug":103},15,"Posters",60,"posters",{"id":105,"doc_module":22,"doc_module_name":25,"category_name":106,"show_sort_weight":107,"slug":108},16,"Social 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Skills:  \n● Able to obtain a satisfactory statement of health as required by law.  \n● Must understand quantity, food production, and the operation of institutional equipment.  \n● Possess physical strength, stamina, and endurance with the ability to do vigorous manual work and heavy lifting.  \n● Is capable of completing food production records, cost sheets, and monthly inventory records.  \n● Is able to effectively guide, lead, and motivate individuals to accomplish day to day activities.  \n● Must be able to maintain high morale and satisfaction among production staff.  \n● Is capable of responding and dealing with a crisis situation.  \n● Is able to work with other departments within the school district.  \n● Participates in 12 hours of in-service/workshop activities annually.  \n● Complete Iowa State University short courses and ServSafe Sanitation Course.  \nPrinciple Duties:  \n● Supervises and instructs kitchen personnel in the safe, proper, and efficient use of all kitchen equipment.  \n● Maintains the highest standards of safety and sanitation in the kitchen.  \n● Checks food deliveries for quality, quantity, and specification.  \n● Order on a weekly basis food and supplies required for breakfast and lunch.  \n● Determines the quantities of food to prepare daily.  \n● Prepares food according to a planned menu and tested standardized recipes.  \n● Determines serving size to meet the necessary age requirement.  \n● Confers with the Nutritional Service Director any personnel problems, shortages, or discrepancies.  \nPhysical Demands:  \nWhile performing the duties of this job, the employee is regularly required to sit, stand, speak, hear, smell, see, and walk to carry out routine duties. Must be able to bend arms, torso, legs, and neck. Significant stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, fingering, grasping, talking, repetitive motions. Must be able to regularly lift, move, or push items of 25 lbs. and occasionally be able to lift, move, or push items of 50 lbs. Specific vision requirements include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Must be able to work in a fast-paced setting, meet multiple demands from several people, and interact with the public, students, and other staff.  \nPHYSICAL DEMANDS  \n\n|  |  | NEVER\u003Cbr>0% | OCCASIONAL 1-32% | FREQUENT 33-66% | CONSTANT\u003Cbr>67%+ |\n| --- | --- | --- | --- | --- | --- |\n| A. | Standing |  |  |  | x |\n| B. | Walking |  |  |  | x |\n| C. | Sitting |  | x |  |  |\n| D. | Bending/Stooping |  |  | x |  |\n| E. | Reaching/Pushing/Pulling |  |  | x |  |\n| F. | Climbing/Stairs |  | x |  |  |\n| G. | Driving |  | x |  |  |\n| H. | Lifting (\\# 50 lbs) |  | x |  |  |\n| I. | Carrying (\\# 25 lbs) |  |  | x |  |\n| J. | Manual Dexterity Tasks |  |  |  |  |\n|  | Telephone |  | x |  |  |\n|  | Computer/Calculator |  |  | x |  |\n|  | Kitchen utensils and appliances |  |  | x |  |\n| K. | Working Conditions |  |  |  |  |\n|  | Inside |  |  |  | x |\n|  | Outside |  | x |  |  |\n|  | Extremes of Temperature/Humidity |  |  | x |  |\n|  | Hazards: Fire, pressurized steam, hot cooking surfaces and equipment, moving machinery, natural gas, water pressure, hot grease, high temperatures from cooking operations, electrical current, escaped steam, sharp objects, slippery floors |  |  |  | x |\n\nAll ofthe above duties and responsibilities are essential job functions subject to reasonable accommodation. All job requirements listed indicate the minimum level of knowledge, skills and/or ability to perform the jobproficiently. This job description is not to be construed as an exhaustive statement of duties, responsibilities or requirements. Individuals may be required to perform any other job-relate","cbCaiiMasCVuZO7Y","https://ap.wps.com/l/cbCaiiMasCVuZO7Y","pdf",126514,"English","# Position Overview\n## Job Goal\n# Qualifications and Skills\n## Health and Training\n## Experience and Equipment Knowledge\n# Principle Duties\n## Supervision and Safety\n## Food Preparation and Inventory\n# Physical Demands and Work Conditions\n## Physical Requirements\n## Environmental Conditions\n# Terms of Employment\n## Employment Period and Benefits\n## Revision Date","[{\"question\":\"What does the Head Cook for Nutritional Services need to accomplish?\",\"answer\":\"Serve attractive, nutritious meals with efficiency, cleanliness, and warmth while ensuring food service operations run smoothly.\"},{\"question\":\"What qualifications and skills are required for this position?\",\"answer\":\"The role requires a satisfactory health statement as required by law, understanding of food quantity/production and institutional equipment, physical strength for vigorous work, and the ability to complete production, cost, and monthly inventory records.\"},{\"question\":\"What are the main principle duties of the Head Cook?\",\"answer\":\"Supervise kitchen personnel in safe equipment use, maintain safety and sanitation standards, check deliveries, weekly order food and supplies, determine daily preparation quantities, prepare meals using planned menus and standardized recipes, set serving sizes, and coordinate personnel or service discrepancies with the director.\"}]","Head Cook, Nutritional Services Job Description - Essential Duties and Physical Demands | PDF",1789316935]