Head Cook

HEAD COOK
Location: HSHS
Hours: Monday through Friday - 6:00 a.m. - 2:00 p.m.
Rate of Pay: Contractual rate
Minimum Qualifications: See attached Job Description
Anyone interested in this position should apply online through the OLAS System which can be found at no later than October 10, 2025
(Please include the posting number on all correspondence.)
The Hudson City School District offers employment and educational opportunities, including vocational education opportunities without regard to sex, race, color, national origin, or handicap.
We welcome applications from those who contribute to our diversity.
HEAD COOK (Schools)
Distinguishing Features of the Class: This work involves the preparation of a variety of foods for a cafeteria. This work is performed under the general supervision of a Cook-manager. However, Head Cooks may be required to assume the responsibility for the operation of the school cafeteria. Does related work, as required.
Typical Work Activities: (Illustrative Only)

• Instructs kitchen personnel on the safe, proper and efficient use of all kitchen equipment.
• Maintains the highest standards of safety and cleanliness in the kitchen
• Checks food shipments, and signs invoices.
• Prepares food according to the menu and uniform recipes, and determines if the finished product is of the best quality and appearance before it is served.
• Oversees the locking of the storerooms, freezers, and other storage areas.
• Maintains a daily production sheet and a correct monthly inventory.
• Reports to the Cook Manager any faulty or inferior food which is received.
• Supervises the daily cleaning of the kitchen.

Full Performance, Knowledge, skills, Abilities and Personal Characteristics: Working knowledge of basic large-scale food preparation and cooking procedures, food values and nutrition; working knowledge of estimating quantities of food need; ability to order and store food and supplies; ability to keep some records; ability to understand and follow oral and written directions; ability to understand and maintain principles and requirements of sanitation and safety in handling food and equipment; physical condition commensurate with the demands of the position.
Minimum Qualifications: Graduation from high school or possession of a high school equivalency diploma and one year of cooking experience in the preparation of food on a large scale.
Additional Qualifications Preferred, but not Mandatory: Associate Degree specializing in culinary, nutrition and institutional management or college-level courses above or 3 years of Institutional or Commercial Food Service experience with 1 year in a Supervisory capacity as well as knowledge of USDA - National School Meal Programs and Child and Adult Care Feeding Programs and of NYS Department of Health Sanitary Code with Serve Safe/HACCP Certification.