Lead ( Union Schools only )

Job Summary:

The Kitchen Lead assists the Food Service Director with the oversight of meal production, menu planning, purchasing, ordering of product and inventory control for meals in their school. This role provides day-to-day leadership of the kitchen team.

Scope of Responsibility:

Leads the daily work of Food Service Workers, Cashiers, and Cooks as assigned.

Essential Duties and Responsibilities:

• Oversees the production of all meals and the overall cleanliness of the kitchen.

o  Provides daily preparation work assignments to all Food Service Workers

o  Oversees the setup of all food items, paper goods, disposable items, student trays and condiments.

o  Oversees set up of daily snacks on the cafeteria line(s).

o  Checks food shipments into the school, signing invoices only after each order has been verified.

o  Determines the amount of each food to be prepared daily.

o  Prepares and cooks food according to the physical menu and standardized recipes to ensure the best quality, taste, and appearance in serving

o  Works with entire staff during lunch rush to make sure all items are consistently available and service runs smoothly and quickly

o  Ensures that kitchen is clean and sanitary in accordance with Hazard Analysis Critical Control Point (HACCP) standards.

o  Must bring all paperwork and deposits to Dining Services Office every day.

• Completes records, paperwork and other administrative tasks in an accurate and timely manner

o  Reports any problems or issues to the Food Service Director on a daily basis

o  Completes daily POS reports from the Point of Sale system as required by the Food Service Director

o  Communicates with Food Service Director and Bookkeeper about any students with delinquent POS balances

o  Daily: Bring all paperwork to designated school with the deposit to bank

• Completes Lead duties in the leadership of assigned staff members

o  Leads employees in accordance with the Company’s policies and practices while fostering a positive approach to the Company’s goals to build the strongest, most effective kitchen team.

o  Ensures all work is completed in a timely and accurate manner. Fosters a quality focus in the kitchen

o  Makes self-available to staff, communicates to staff openly and regularly and works to maintain positive morale.

o Under the supervision of the Food Service Director, helps resolve employee relations issues.

• Ensures positive relationships with all customers and internal staff

o  Develops and maintains effective business relationships with internal Nutri-Serve employees and the school district, including administration, faculty, staff, parents and students

o  Presents a professional image as a representative of the company

• Performs special projects and other duties as assigned by the Food Service Director

Minimum Qualifications:

 The job requires a high school diploma or equivalent and 6 months to 1 year of general food service experience, preferably in a school district setting, or an equivalent combination of education and experience.

• Must be able to pass the state-required background fingerprinting clearance check to work in NJ schools.
• Must have a negative TB test result
• Must be Serve Safe Certified or be able to complete Serve-Safe Certification within one year of assuming the Kitchen Lead role.
• Must have reliable transportation.

Key knowledge, skills and abilities of this job include the following:

• Knowledge of or willingness to learn the New Jersey Child Nutrition Program
• General knowledge of the Microsoft Office suite of software (Word, Excel, Outlook)
• High energy and a positive approach
• Strong organizational and detail skills
• Good problem solving skills
• Ability to work with minimal supervision
• Ability to maintain confidentiality, sensitivity and professionalism at all times.
• Ability to adapt to changing priorities
• Ability to interact successfully with all levels of customers and Nutri-Serve employees

Physical Demands & Working Conditions:

Position is performed in an indoor kitchen environment. While some of the day may be spent in an office environment, the Lead will generally required to work in the kitchen to help out staff. Therefore, an ability to stand for extended periods; twist, bend, and move freely; and lift up to 30 pounds is required.

While performing the duties of this job, the Lead may be exposed to moving mechanical parts and extreme heat. She/he is occasionally exposed to wet and/or humid conditions and extreme cold. The noise level in the work environment is usually moderate. The employee frequently has hands in hot soapy water and/or cleaning and sanitizing chemicals

All requirements are subject to modification to reasonably accommodate individuals with disabilities. Requirements are representative of minimum levels of knowledge, skills, and experience required. To perform this job successfully, the worker must possess the abilities and aptitudes to perform each duty proficiently.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. The Company retains the discretion to add duties or change the duties of this position at any time.

We are a family-driven company that delivers restaurant-inspired hospitality to everyone we serve.