Title: School Nutrition Lead Cook

Department: School Nutrition - Secondary

Group: School Nutrition

Reports to: School Nutrition Manager

DBM Classification: A13/CLS5

Position #: 1931

Prepared Date: November 2018

FTE: 0.93750

SUMMARY OF RESPONSIBILITIES

Under the Nutrition Supervisor, the Lead Cook assists in preparing, cooking, and serving food in the school cafeteria, cafeterias, or Central School District kitchen.

DUTIES AND RESPONSIBILITIES

• Prepares and cooks all menu items needed for special sites.
• Ensure the use of standardized recipes in food preparation.
• Effectively utilizes food leftovers.
• Instructs staff in additional preparation of food items sent to all schools (ex. slicing of meat and cheese, preparing sandwiches and salads for bag lunches).
• Prepares and cooks all menu items needed for regular and a la carte lines.
• Monitors and directs food service staff and subs in the preparation, set up, and serving of all meals.
• Monitors serving lines serves students, takes cash, and runs the P.O.S. during lunch periods daily.
• Checks on all equipment monitor temperatures of refrigeration and freezer units.
• Coordinates and assists in the cleaning of the kitchen and all equipment and utensils.
• Prepares reports and meal evaluations regarding food usage.
• Checks supplies for the menu, verifying inventory and placing orders with the school nutrition manager for the following day, week, and monthly needs.
• Monitors and enforces compliance with governmental regulations and establishes department policies.
• Implements change when not in compliance.
• Participates in monthly/needed meetings with the Manager of the school nutrition department.
• Call substitutes when needed.
• Promotes nutrition education in school and community.
• Complies with Federal, State, and District continuing education requirements.
• Other duties may be assigned by the Manager or Supervisor of the department.

SUPERVISORY RESPONSIBILITIES

• Has responsibility for the overall direction, coordination, evaluation, and supervision of kitchen employees in accordance with School District policies and applicable laws.
• Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints, and resolving problems.
• All production records for all served meals.
• Has knowledge and understanding of USDA Child Nutrition Program regulations.

KNOWLEDGE, SKILLS & ABILITIES

• Ability to identify and resolve problems in a timely manner.
• Ability to maintain confidentiality.
• Ability to communicate well with others.
• Ability to exhibit objectivity and openness to others’ views, gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, builds morale and group commitments to goals and objectives, and supports everyone’s efforts to succeed.
• Ability to follow policies and procedures.
• Ability to prioritize and plan work activities and use time efficiently.
• Ability to approach others in a tactful manner.
• Ability to follow instructions and respond to the manager, or supervisor’s direction, and takes responsibility for own actions.
• Ability to maintain a high level of ethical behavior and confidentiality when dealing with student, staff, and/or parent information.
• Ability to meet challenges with resourcefulness and generate suggestions for improving work.
• Basic computer skills using.

PHYSICAL DEMANDS

• While performing the duties of this job, the employee is regularly required to stand, walk and uses hands, reach with hands and arms, and talk or hear. The employee is occasionally required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

WORK ENVIRONMENT

• The work environment characteristics are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
• The employee may be exposed to hot ovens, grease, heavy lifting, working in a freezer, and sharp objects.

EDUCATION and/or EXPERIENCE

• High school diploma or GED required.
• Experience preferred with working and leading a team.

CERTIFICATION, LICENSE, REGISTRATION

• Level 2 from SNA in one year.
• Minnesota Food Manager Certificate in one year.