Food Service - Kitchen Lead

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 food. 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 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

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.