Kitchen Lead 37.5 - 40 hours

Job Summary

This position is responsible for overseeing the kitchen operations, ensuring compliance with policies and procedures, and maintaining high standards of customer service and food quality. The successful candidate will have a strong background in kitchen management, excellent communication skills, and the ability to work effectively in a fast-paced environment.

Main Responsibilities:

• Ensure Compliance: Understand and comply completely with all policies, procedures, standards, specifications, guidelines, directives, assignments, and training programs.
• Kitchen Operations: Ensure that all food and products are consistently prepared and served according to SFE recipes, production records, and cooking and serving standards.
• Training and Development: Provide orientation of kitchen rules, policies, and procedures and oversee training of new kitchen employees.
• Customer Service: Fill in where needed to ensure customer service standards and efficient operations.
• Paperwork and Reporting: Prepare and submit all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Equipment Maintenance: Ensure that all equipment is kept clean and in excellent working condition through personal inspection.
• Product Ordering: Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition.
• Food Cost Control: Control food cost and usage by following production records, product storage procedures, standard recipes, and waste control procedures.
• Performance Appraisals: Oversee and ensure that SFE policies on employee performance appraisals are followed and completed on a timely basis.
• Labor Scheduling: Schedule labor as required by the Foodservice Director while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Corrective Action: Be knowledgeable of and comply with SFE policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Regulatory Compliance: Fully understand and comply with all applicable federal, state, county, and municipal laws, regulations, and rules including those that pertain to health, safety, and labor requirements in regards to SFE and district employees and customers and operations.
• Training and Safety: Oversee the training of kitchen personnel in the safe operation of all kitchen equipment and utensils and maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Cash Handling: Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with SFE and the district policies and procedures.
• Financial Practices: Ensure that the Company's operations for which this position is responsible follow sound financial practices, comply with applicable legal requirements, and comport with established practices in all regards.
• Decision Making: Exercise sound judgment and discretion with respect to any matter not specifically addressed by the Company's policies.
• Accountability: Ultimate responsibility and accountability for all aspects of the activities and operations related to the site to which you are assigned and for the duties within the scope of this position's responsibilities.
• Supervision and Evaluation: Supervise and evaluate subordinate employees.
• Reporting: Submitting reports as directed and in compliance with deadlines.

Requirements:

• Background Check: Successful completion of all interviews, background investigations, and fingerprint clearance requirements (as applicable) prior to employment.
• Employee Documents: Submission of all employee-related documents and forms free of false, misleading, and/or incomplete information prior to employment.
• Sensitivity and Respect: Sensitivity and respect for people of various backgrounds, cultures, experiences, and socio-economic situations.
• Experience: A minimum of 2 years of experience in varied kitchen positions including food preparation, serving, and customer service.
• Similar Experience: At least 6 months experience in a similar capacity.
• Communication Skills: Must be able to communicate clearly and professionally with other Managers, Directors, Administrators, students, and parents.
• Physical Demands: Be able to reach, bend, stoop, and frequently lift up to 30 pounds. Be able to work in a standing position for long periods of time (up to 8 hours).
• Math Skills: Possess basic math skills.
• Computer Skills: Must have basic knowledge and understanding of the following computer programs: Word, Excel, and Outlook.
• School Foodservice Experience: Prior school foodservice experience desired.