Kitchen Lead *1 Vacancy

FLSA:
Non-Exempt

Summary
:
The Kitchen Lead is responsible for supervising and assisting food service workers in preparing appropriate quantities of food to meet menu requirements and maintain high standards of quality in food production, sanitation, and safety practices.

• Supervise and assist in the preparation of daily meals using standardized and/or "in house" recipes.
• Ensure timely and efficient service of daily meals, aligned with "reimbursable" meal patterns.
• Ensure that all food items are properly stored.
• Assist the Manager Nutrition Services in the development of the daily work schedule for Food Service Workers.
• Supervise food service workers in the proper care and use of the equipment.
• Maintain sanitary working conditions to eliminate contamination.
• Meet all scheduled mealtimes, portions, and serve the food as per departmental policies and procedures.
• Record product usage to ensure correct counts for production reports.
• Prepare items for next day's menu as needed.
• Conduct inventory of food and staples that need to be ordered.
• Promote teamwork and interaction with fellow staff members.
• Interact with students, teachers, and visitors to provide optimum customer service.
• Ensure serving lines are maintained in a clean and attractive condition and are appropriately stocked.
• Identify critical control points to control or eliminate potential hazards while preparing and serving food.
• Supervise cashiers and ensure the proper collection of money and recording for meals served.
• Compile daily bank deposits.
• Monitor student accounts as needed, and work with the Business Office to update student accounts.
• Attend summer workshops.
• Attend meetings when instructed by Manager Nutrition Services.
• Perform other duties as assigned.

To be considered for this position, the candidate must possess the following required education, certification, skills, experience and/or qualifications:

• High School diploma, GED or combination of work experience in food service.
• Minimum of 3 years cooking experience.
• Working knowledge of the kitchen equipment, quantity food production, computers and calculators.
• Must be able to read, write, and understand verbal instructions.
• Valid Driver's License.

The successful candidate for this position should also possess the following desired skills, experience and/or qualifications:

• Previous experience supervising a school-based food service program.

Maintain emotional control under stress.

Stand and walk 3.5-7.5 hours per day, push and pull items, moderate lifting and carrying (25-50 pounds), some stooping, bending, and kneeling.

Regular exposure to excessive hot and or cold temperatures, moisture and humidity, wet floors with some grease, and noise from equipment.

Work with/around machinery with moving parts. Work with hands in water.

Performance of this job will be evaluated in accordance with provisions of the Proviso Township High Schools District 209 Board's policy on evaluation of personnel.

Proviso Township High Schools is an equal opportunity employer.