Head Cook, Food Services

Head Cook, Food Services

Working under the Director of Food Services, the Food Services Head Cook will prepare, bake, and cook large quantities of a variety of foods to be served to guests, employees, and students.

General responsibilities/essential functions:

• Cleans, cuts, prepares; and cooks meat, fish, or poultry to a safe temperature.
• Prepares and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served.
• Bakes breads, rolls, and pastries.
• Prepares portions to be served to guests, employees, and students.
• Washes cooking equipment such as pots, pans, dishes, utensils, and other pieces.
• Develops, compiles, and maintains food records regarding use and expenditure under the direction of the Head Chef or Director of Food Services.
• Assists with inventories supplies and equipment as requested.
• Ensures the cleanliness and functional operation of galley equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece.
• Attends meetings.
• Performs other related duties as assigned.

Qualified applicants:

• Must be a born-again believer in Jesus Christ; be involved with an evangelical, protestant church of like faith and practice; and agree with the philosophies, Statement of Faith, and Statement of Christian Life Commitment of Southside Christian School.
• Have a commitment to the mission, philosophy, goals, and objectives of Christian schooling as expressed by Southside Christian School demonstrated by their eligible children enrolled in Southside Christian School.
• Must be a spiritually mature, veteran Christian leader who agrees with the school's Mission, Vision, Values, Biblical Beliefs, Statement of Christian Life Commitment, and Statement of Faith.
• Must be able to articulate personal testimony and witnessing to students.
• Experience in a cafeteria setting is preferred.
• Trained in sanitation and regulations for workplace safety.
• Trained in food handling techniques, preparation, and cooking procedures.
• Must be able to work quickly and efficiently.
• Must be able to work well as part of a team.
• Must be able to work well under pressure.
• Ability to maintain personal cleanliness.
• High school or vocational school coursework in kitchen basics, such as food safety, preferred.
• One year of related experience is preferred.

Physical requirements:

• Prolonged periods of standing, cutting, stirring, and operating kitchen equipment.
• Must be able to lift up to 25 pounds at times.