Head Cook (1479)

Dunlap School District #323; Dunlap (IL); On-site; USD 27,552 - 35,817; Full time

Job summary

Dunlap School District #323 is seeking a Head Cook for the 2026-2027 school year to plan, prepare, and serve meals for students and staff in the cafeteria. The role includes ordering food and supplies, maintaining records, and supervising Cooks under the Director of Food Services.

Qualifications require 5 years of school food service experience, prior work as an assistant to Head Cook, and a current Food Safety & Sanitation Certificate. Strong supervisory and organizational skills are essential.

Qualifications

• 5 years of prior school food service experience.
• Experience as assistant to Head Cook.
• Holds a current Food Safety & Sanitation Certificate.
• Ability to plan workload, forecast requirements and coordinate food production.

Responsibilities

• Prepares foods by using standardized recipes, accepted food production methods and appropriate school kitchen equipment.
• Directs the work of Cooks.
• Assists the Director of Food Services in preparing orders for food and supplies.
• Maintains standards of sanitation, safety, production, service and food quality.

Skills

Supervision

Teamwork

Food service coordination

Communication

Training others

Forecasting

Education

Food Safety & Sanitation Certificate

Tools

School kitchen equipment

Job description

This position starts with the 2026-2027 school year. To be considered, need at least 5 years of prior school food service experience, worked as an assistant to Head cook, knowledge of supervision, and know the rules and regulations of the National School Lunch Program.

FLSA Status: Non-Exempt

Reports to

Director of Food Services

Position Objective

The Head Cook, under general direction of the Director of Food Service, plans, prepares, cooks, and serves meals in large quantities to students and staff in cafeteria setting. The Head Cook position differs from the Cook position in that it has additional responsibilities for ordering food and supplies, as well as maintaining cafeteria records.

Essential Functions

• Prepares foods by using standardized recipes, accepted food production methods and appropriate school kitchen equipment
• Safely operates all school kitchen equipment
• Directs the work of Cooks
• Makes supervisory recommendations to the Director of Food Services
• Handles staff relations professionally, consistently, and in a timely manner. Reports issues immediately to Director of Food Services if issue is not resolved
• Collects payments daily on food items from students and staff for the purpose of completing transactions and/or securing funds
• Monitors students' food choices for the purpose of meeting mandated meal component requirements and ensuring adequate nutrition for USDA meal reimbursements
• Demonstrates a commitment to teamwork
• Displays professional behavior and language at all times
• Assists the Director of Food Services in preparing orders for food and supplies
• Assists in control of food and supply costs with stock rotation, proper storage and handling, portion control and use of excess food production
• Assists in serving and kitchen clean up
• Maintains standards of sanitation, safety, production, service and food quality
• Inspects equipment periodically, recommending needed repairs or replacement
• Maintains good public relations with students, parents, faculty, and the community
• Assists with finalizing the menu plan and adjusting food production accordingly
• Completes and maintains inventory and food production records
• Ensures proper food presentation and quality for our customers
• Ensures all staff is in compliance with all food safety requirements, including wardrobe, handwashing, and hair net requirements

Additional Functions

• Additional duties as assigned

Qualifications

• 5 years of prior school food service experience
• Prior experience as assistant to Head Cook
• Holds a current Food and Safety and Sanitation Certificate
• Ability to plan workload, forecast requirements and coordinate food production
• Ability to train all Cooks in every applicable production job, as well as operation of equipment
• Ability to follow current Federal, local, and State regulations and guidelines
• Ability to convert a recipe down to the required amount of servings needed
• Ability to communicate and work with fellow employees and supervisors

Working conditions

• Mental Demands: calculating, comparing, evaluation, interpreting, organizing, consulting, analyzing, planning, documenting, specifying
• Physical Demands: bending, stooping, kneeling, twisting, reaching, standing for prolonged periods of time, walking, lifting, finger dexterity, grasping, repetitive motions, talking, hearing and visual acuity
• Environmental Conditions: The work is performed primarily indoors; however, outside work is required on occasion. Travel between buildings may be a requirement