Lead Cook

• Prepares quantities of food according to the menu and number of students/employees, in accordance with local, state, and national food safety regulations.
• Insures that serving lines are set up at the proper time for the meal period and food service staff are at their designated area and prepared for the meal.
• Assists in the preparation and service of daily meals.
• Adheres to all state guidelines concerning food safety and proper food handling procedures, and cleans assigned areas.
• Insures meals are wholesome and appetizing.
• Monitors the food service line during each meal and conducts temperature checks of each food item.
• Maintains inventory of foodstuffs and requests additional food as necessary.
• Assists in preparing weekly and monthly food service reports.
• Assists in cleaning and maintaining kitchen and dining areas.
• Maintains daily record of food temperatures and issues (HACCP)
• Reports unsafe of unsanitary conditions in the kitchen/dining area.
• Insures leftover foods are properly covered and stored.
• Directs work of students who are assigned to serving line.

• Demonstrated ability to plan, direct, or supervise the food preparation or cooking activities.

• Proven knowledge of all aspects of food handling, preparation, cooking and good nutrition
• Knowledge of quantity food production and service techniques, food safety/sanitation compliance regulations and procedures
• Proven ability to plan, organize and establish priorities for action
• Excellent customer service skills; strong communication skills, both written and verbal
• Ability to multi-task and adapt to a fast-changing environment
• Proficient in the use of computer software such as MSWord, Excel and Outlook, etc..

In accordance with the Americans with Disabilities Act, it is possible that requirements may be modified to reasonably accommodate disabled individuals. However, no accommodations will be made which may pose serious health or safety risks to the employee or others or which impose an undue hardship on the company.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. The term "qualified individual with a disability" means an individual with a disability who, with or without reasonable accommodation, can perform the essential functions of the position.

PHYSICAL ACTIVITIES:

• Reading, writing and communicating fluently in English
• Hearing and speaking to express ideas and/or exchange information in person or over the telephone
• Seeing to read labels, posters, documents, PC screens, etc.
• Sitting, standing, moving about or walking for occasional or frequent periods of time
• Dexterity of hands and fingers to operate a computer keyboard, kitchen equipment and utensils
• Kneeling, bending at the waist, stooping and reaching overhead
• Retrieving and storing files and supplies; occasionally carrying and/or lifting up to 50 lbs.

WORKING CONDITIONS:

• Campus and school cafeteria setting
• Indoor and outdoor environment
• Exposure to heat from ovens, burners and steam trays
• Moderate exposure fumes, smoke or gases; solvents; grease and oils
• Exposure to cutting and slicing equipment and machines with moving parts
• Exposure to moderate to high noise levels from kitchen equipment and students at meal times
• May be required to work a flex schedule to include evenings and/or weekends