JOB TITLE: Kitchen Lead

REPORTS TO: Food Service Manager

FLSA STATUS: Non Exempt

 

POSITION OBJECTIVES: To order, prepare and serve breakfast, snack, lunch and afterschool meals. To complete and submit all necessary documentation relating to the specific food service operation. To maintain a clean and safe working environment.

 

JOB EXPECTATIONS: Work Year: 183 days  Work Hours: 35 hrs/wk

 

QUALIFICATION:

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

 

Experience  At least 2 years of kitchen experience is required.  Basic 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. Prepare meals and snacks for students in conjunction with menus provided. 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 Manage weekly ordering of product using online ordering platforms. 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.

 

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 Linq software. Digitally record meal counts online using Linq 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.

 

Supervisory Responsibilities The Kitchen Lead is responsible for the 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.