SANTA CLARA COUNTY OFFICE OF EDUCATION
Personnel Commission

CLASS TITLES:

Food Service Cook, Lead
Food Service Cook, Lead - Child Development Center (CDC)

To plan, coordinate, and assist in supervising the activities and operations of a kitchen and cafeteria facility; to develop and prepare menus and large quantities of food items; and to assist in the development and control of food service budget for assigned operations. Employees in this classification receive indirect supervision from a program director within a broad framework of policies and procedures. Employees in this classification coordinate and supervise the work of others. This job class is responsible for the efficient and effective day to day operations of an institutional food service operation and provides directions to staff regarding food service activities.

• Organizes, oversees and assists in the preparation of food in large quantities; meeting established sanitary standards and time requirements

• Coordinates operational work flow, assigning and monitoring the work of others

• Develops and prepares menus; determining portion specifications in accordance with general nutritional principles

• Determines quantities of food items and kitchen supplies needed and places orders; oversees the proper storage of foods and supplies

• Trains, oversees and directs the work of subordinate staff and student assistants as assigned

• Monitors staff assignments; contacts and coordinates the work of substitute staff as needed

• Inspects food service facilities and operations for compliance to established safety, sanitation, and food service standards

• Adjusts recipes and formulas to conform to quantities needed as required

• Oversees and may participate in the distribution of prepared food to a variety of County sites; meeting established health and safety standards and time requirements

• Oversees and may participate in the effective cleaning of dishes and kitchen equipment; meeting established health and sanitation standards

• Maintains records and prepares routine reports related to kitchen operations, outputs, and inventory

• Inspects kitchen equipment to insure proper functioning and sanitary standards; performing minor maintenance and repairs as required and initiating requests for equipment repair and replacement

• Oversees and participates in maintaining kitchen, kitchen equipment, storage facility, and serving areas in a sanitary and orderly condition

• Oversees and participates in the setting up of eating area and the serving of food

• Assists in the development and control of assigned food service operation budget

• Maintains records and prepares routine reports related to kitchen operations, outputs, inventory, reduced/free meal application, reimbursement claims

• Performs related duties as required.

Knowledge of:

• General baking and cooking practices and methods

• Proper methods of storing food items

• Standard principles of nutrition, sanitation, and safety

• Fundamentals of foods and acceptable balanced diets

• Quantity and quality standards of food production and service

• Basic principles of budget preparation and control

Ability to:

• Organize, monitor, train, and evaluate the work of others

• Develop and prepare menus and determine portion specifications in accordance with general nutritional principles

• Develop the necessary computer skills for successful job performance

• Establish quantity of food items as needed

• Adjust recipes and formulas to conform to quantities needed

• Prepare food in large quantities and within time constraints

• Maintain records and prepare routine reports

• Present food in an attractive manner

• Safely operate kitchen equipment

• Communicate effectively in both oral and written form

• Understand and carry out both oral and written instructions

• Perform mathematical calculations

• Prepare and control budget for food service operation

• Establish and maintain effective work relationships with those contacted in the performance of required duties.

Some positions:

May require the ability to earn a food handler’s certificate within the first six (6) months of employment.

Generally, the required knowledge and abilities will have been acquired during at least two years of quantity food preparation experience including one year experience equivalent to that of a Cook at the County Office of Education.

BARGAINING UNIT: Operations Support Services (OSS) Unit

PHYSICAL DEMANDS: Bending at the waist; reaching overhead, above the shoulders and horizontally; hearing and speaking to exchange information; seeing to read a variety of materials; dexterity of hands and fingers to operate food preparation and/or cooking equipment and utensils.

WORK ENVIRONMENT: While performing the duties of this job, the employee works in an indoor or outdoor kitchen or cooking environment. The noise level in the work environment is usually moderate.

Personnel Commission Approval: 08/27/84
Revised: 07/02/85, 12/88; 01/27/05
05/23/03 (Combined Cook/Lead (CDC) w/Cook, Lead)