St Labre Indian School

St. Labre Indian Catholic School

Pretty Eagle Catholic Academy  

St. Charles Mission School

Job Description

Job Title:                Head Cook I- Evening TEMP - St. Labre

Department:          Food Services

Reports To:           Food Services Supervisor

FLSA Status:        Nonexempt – 12 month position

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

Approved Date:  07/01/2022

SUMMARY

Maintains efficient, clean, 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 and regulations of St. Labre Indian School 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 menu 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 Lunch and Dinner. Keeps track of school attendance and adjusts     recipes (using nutrkids software) and amounts prepared.

3. Cleans and sanitizes work area and equipment used for each meal. Deep cleans equipment or area assigned each week.

4. Reviews menu for the following week.  Takes out frozen food items needed and properly stores the frozen items in the cooler for safe defrosting.

5. Gathers required documentation from each area/staff member in the kitchen and compiles complete and accurate meal production record, meal counts, food and non-food usage records. 

6. Enters transfers for all supplies, food and non-food, used into computer - Solomon Inventory program.

7. Observes physical condition of equipment and facilities and makes sure any problems are corrected immediately.  Completes or approves work orders and submits to school maintenance department.  Sends a copy of each work order to Food Service Supervisor or FS Director.

8. 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.

1. Immediately reports all accidents and any "near misses" to the Food Services Director. 

2. Physically counts and records all food and non-food supplies on the last day of each month.

3. Compares physical count to perpetual inventory and justifies any discrepancies.

4. Completes a balance sheet, following procedure outlined by Food Services Director, at the end of each month.

5. Following St. Labre handbook,

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

7. 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.

8. 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 Director.

9. Provides orientation and training to all new employees and temporary substitutes.

10. 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, something isn't delivered on time, electricity failure, plumbing problem, equipment breaks down, etc.

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 Supervisor or FS Director. Summer employment in the cafeteria is not guaranteed. 

SUPERVISORY RESPONSIBILITIES 

Directly supervises 3 to 5 employees in the Food Services. Monitor and assign duties as needed.  Responsibilities include planning, assigning, and directing work; addressing complaints and resolving problems 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); 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. General 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 co-workers, students, staff and sales/delivery people).

4. Willingness to work overtime, if needed, holidays and weekends.

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

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

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

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

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

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

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

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

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

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

CERTIFICATES, LICENSES, REGISTRATIONS 

Valid Montana driver's license

Food Service Safety and Sanitation Certificate (within the first year of employment)

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.