West River Modified Union Education District

 

Kitchen Lead - Job Description

JOB TITLE: Kitchen Lead - Leland & Gray 

REPORTS TO: Food Service Manager

APPROVED BY: Superintendent of Schools 

UPDATED: 12/2024

FLSA STATUS: Non Exempt 

POSITION OBJECTIVES: To prepare and serve breakfast, snack, lunch and afterschool food to the students of West River Education District.  To complete and submit all necessary documentation relating to the specific food service operation. To maintain a clean and safe working environment.

Under the direction of the Food Service Manager, the Kitchen Lead for Leland and Gray will be responsible for the production of meals for both Leland and Gray and other schools receiving vended meals from Leland and Gray. The Kitchen lead will lead a team of school cooks in the daily preparation of fresh, made from scratch meals. 

JOB EXPECTATIONS: 

• Work Year: 183 days 
• Work Hours: 35 hrs/wk

 

Qualifications

 

Education 

• A high school diploma or equivalent is required for this position 

 

Experience

• At least 5 years of kitchen experience is required 
• Moderate knife skills and the ability to follow recipes is required
• Knowledge of large-quantity batch cooking is preferred

 

Math and Language 

• Must be able to read and interpret documents written in English 
• Basic mathematical skills are required including but not limited to:
• Weight and volume measurements and conversions
• Addition, subtraction, multiplication and division

Physical 

• Must be able to lift 50 lbs to chest height

 

Competencies 

• This position requires assuming large amounts of responsibility
• This position requires the ability to effectively and calmly communicate during times of need, or when further instructions are required
• This position requires an appreciation for the importance of feeding every student the highest quality food possible, regardless of age, race, or temperament

Essential  Duties and Responsibilities

 

• Food Production
• Follow recipes & cook from scratch using fresh ingredients 
• Produce meals for other schools in the district
• Prepare meals and snacks for students in conjunction with menus provided 
• Produce and co-ordinate snacks, Including Fresh Fruit and Vegetable Program (FFVP) for other schools in the district.
• Prepare alternate cold lunch options in conjunction with menus provided 
• Ensure the reimbursability of each meal or snack served
• Prepare items using recipes that satisfy federal NSLP dietary requirements 
• Utilize the “Offer vs Serve” service model by providing a daily salad bar, available to all students regardless of their entree choice. 
• Check and refresh bulk milk ‘bibs’ on a daily basis
• Complete comprehensive production records in accordance with state and federal requirements 
• Collect meal counts, or supervise the collection of meal counts for state and federal reimbursement

• Procurement
• Order products using online ordering platforms
• Manage weekly dairy order 
• Submit Invoices bi-weekly
• Give preference to local product, and and document local spending for VT State ‘Local Food Incentive’ grants
• Follow safety standards for receiving and storing products
• Complete Monthly Inventory 

• Food Safety 
• Complete ServSafe Food Handler Certification within 30 days of hire 
• Follow all ServSafe recommendations on a daily basis
• Follow all state and in-house food safety guidelines, including submission of all necessary state documentation 
• Cooler/Freezer Temp Logs
• Food Temp Logs
• HACCAP logs
• Wash all used dishes daily
• Maintain a spotless, sanitized food preparation area

• Technology 
• Digitally record production records online using Titan software
• Digitally record meal counts online using Titan POS 
• Enter PTO requests and timecard modifications online using Frontline software
• Utilize Google Suite (Gmail, Docs, Drive)

• Customer Service
• Treat each student and staff member with respect at all times
• Go out of your way to accommodate reasonable requests, especially for students
• Communicate clearly during times of added stress

 

*** Any and all other duties as assigned

Supervisory Responsibilities 

The Kitchen Lead is responsible for the basic supervision of School Cooks.

The Kitchen  is responsible for coordinating with the principal/front office staff in ensuring that there is a ‘cashier’ during each serving period. The cashier is responsible for tallying meals and ensuring the reimbursability of each meal.

 

Supervision Received

Supervision is received from the Food Service Manager. The Kitchen Lead is evaluated by the Food Service Manager. 

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This general outline illustrates the type of work, which characterizes the Job Classification. It is not an all-encompassing statement of the specific duties, responsibilities and qualifications of individual positions assigned to the classification. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.