Lead Cook

Position Type: Food Services/Food Service Worker Date Posted: 10/8/2024 Location: Exeter High School Date Available: 01/06/2024 Closing Date: Until filled POSITION SUMMARY The Lead Cook is responsible for overseeing daily food preparation and service operations within the school's kitchen. This role includes ensuring the preparation of nutritious meals from raw ingredients in accordance with established recipes and guidelines, ensuring the highest standards of food safety, managing kitchen operations effectively, and maintaining a clean and safe kitchen environment. ESSENTIAL CORE VALUES Is student-centered and believes all students can learn at high levels. Believes that helping all students grow socially, emotionally, and mentally well is important to the process of academic rigor. Believes in encouraging diverse thinking and seeking different perspectives from many different stakeholders. Values diversity, inclusion and equity in all decisions. Appreciates and respects all beliefs and differences while working to provide harmony for those differences to coexist. ESSENTIAL DUTIES Meal Preparation: Prepare and cook a variety of menu items using raw ingredients for students, staff and special events according to standardized recipes and portion sizes. Ensure that meals are nutritious, appealing, and meets or exceeds the USDA child nutrition standards. Handle large-scale production in a high-volume kitchen, ensuring quality and consistency in all meals. Support day, evening and/or weekend banquet and catering events, when required. Supervision and Training: Assist Kitchen Manager with training for kitchen staff in food preparation techniques, safety, and sanitation practices. Assign tasks and monitor staff performance to ensure efficiency and quality in food service. Quality Control: Monitor food quality and presentation, ensuring compliance with nutritional and health standards and district policies. Assist with the development of new menu items/recipes within child nutrition standards. Inventory and Supply Management: Assist in managing inventory levels, including ordering and receiving food and supplies. Monitor stock and ensure proper storage to minimize waste and spoilage (first in/first out). Safely lift and transport items up to 40 pounds, as needed. Safety and Sanitation: Maintain a clean and safe kitchen environment, adhering to health and safety regulations. Conduct regular inspections of kitchen equipment and facilities, reporting any maintenance needs. Handle temperature environments from -15oF (freezer) to 90oF (kitchen). Record Keeping: Maintain accurate records of food production, temperatures, and other compliance documentation. Assist with menu planning and development, considering seasonal ingredients and student preferences. Collaboration: Work closely with the Foodservices Director, Kitchen Manager and other staff to ensure smooth operations. Participate in team meetings to discuss menu changes, operational improvements, and staff training. ADDITIONAL DUTIES Performs other related tasks as assigned by the Superintendent or designee. Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all inclusive of every task or responsibility. KNOWLEDGE, SKILLS AND ABILITIES Proficient in cooking techniques, strong knife skills, food preparation, and presentation. Knowledge of nutrition and dietary guidelines relevant to school meal programs. Strong supervisory skills to effectively lead and motivate kitchen staff. Ability to train and mentor staff in cooking and safety practices. Effective verbal and written communication skills for interacting with staff, students, and supervisors. Strong math skills for recipe calculations, measurements, and portion control. Ability to identify issues in food preparation and service, proposing practical solutions. Strong organizational skills to manage multiple tasks efficiently in a fast-paced environment. Familiarity with kitchen equipment and safety protocols. Basic knowledge of inventory management practices. Ability to build positive relationships with staff and students. PHYSICAL AND MENTAL DEMANDS, WORK HAZARDS Frequent standing and walking for extended periods (up to 8 hours), requiring mobility throughout the kitchen and dining areas. Ability to lift and carry heavy items (up to 50 pounds) such as bags of food, equipment, and supplies. Frequent bending, stooping, and reaching to access shelves, storage areas, and equipment. Skill in using kitchen tools and equipment, including knives, slicers, and other food preparation machinery. Occasional climbing on step stools or ladders to reach high shelves or equipment. Frequent use of hands for chopping, mixing, and serving food. Ability to follow recipes and guidelines precisely to ensure food quality and safety. Strong organizational skills to manage multiple tasks and prioritize responsibilities effectively, especially during peak meal times. Capacity to address issues that arise in food preparation and service, requiring quick and effective decision-making. Ability to interact positively with staff, students, and parents, conveying information clearly and effectively. Potential hazards associated with sharp knives, hot surfaces, and heavy equipment (e.g., ovens, fryers). Risk of slips, trips, or falls due to wet floors, spills, or cluttered work areas. Possible exposure to cleaning chemicals and sanitizers used in maintaining kitchen hygiene. Working in a hot environment due to cooking equipment, particularly during busy meal preparation times. Exposure to high noise levels from kitchen equipment, which may require hearing protection in some cases. We are committed to providing a supportive work environment for all employees. Accommodations can be made for individuals with disabilities or other needs to ensure a safe and inclusive work environment. If you require accommodations to participate in the application process or perform the essential functions of the job, please contact SAU 16 Human to discuss your needs. QUALIFICATIONS High school diploma or GED equivalent. Previous experience in a leadership role within a production kitchen or high-volume foodservice setting; banquet or large-scale event cooking; and/or in a school or institutional foodservice setting. Culinary certification of culinary experience, preferred. Certification in food safety and sanitation (e.g., ServSafe). Proficient computer skills.

Created: 2024-10-19