School Food Service Team Lead — Kitchen & Compliance

April 23, 2026

School City of East Chicago

School Year

POSITION: Food Service Team Lead

DEPARTMENT:
Food Service

REPORTS TO:
Director of Food Services

Job Summary

The Food Service Site Lead is the cornerstone of our daily operations at the building level. You are responsible for the total oversight of an individual school kitchen, ensuring that the staff is motivated, the facility is compliant, and—most importantly—the students receive a high-quality meal experience. As the primary link between site-level execution and district leadership, you ensure the P.R.R.R.R. philosophy is practiced in every interaction.

Key Responsibilities

·Culinary & Production: In buildings without a designated Cook, the Site Lead performs all primary cooking duties. This includes preparing, seasoning, and cooking meals in large quantities while following standardized recipes and USDA requirements.

·Site Leadership: Manage and supervise the daily workflow of Food Service Workers and Cooks at your assigned location. Foster a professional, respectful, and efficient team environment.

·Operational Oversight: Ensure the kitchen opens and closes according to schedule. Manage meal service timing to coordinate perfectly with school bell schedules.

·Inventory & Ordering: Responsible for accurate weekly inventory and placing food/supply orders through the approved district vendors. Monitor deliveries for accuracy and quality.

·Compliance & Safety: Maintain all health department and USDA standards. Ensure that all HACCP logs, temperature charts, and production records are completed accurately and filed daily.

·Administrative Reporting: Manage the Point of Sale (POS) system at the site level, ensuring accurate meal counting, claim reporting, and daily cash deposits.

·Chain of Command Liaison: Act as the first point of contact for school building principals and staff. Report directly to the Chef Manager and District Leadership regarding equipment needs, personnel issues, or operational hurdles.

·Quality Assurance: Oversee the final presentation of all meals to ensure they meet the "Respecting the meals served" standard of the

P.R.R.R.R. commitment.

·Assigned Duties: Any additional reasonable task assigned by management

Qualifications

·Education: High School Diploma required; some college or specialized culinary training preferred.

·Experience: 3+ years in food service, with at least 1 year in a supervisory or "lead" capacity, preferably within a school or institutional setting.

·Certification:
Serv Safe Food Protection Manager Certification is required (or must be obtained within 30 days).

·Skills:
* Proven leadership ability and conflict-resolution skills.

oStrong organizational skills with the ability to manage multiple deadlines.

oProficiency in Microsoft Office (Excel/Word) and school-based POS software.

Physical Requirements

· Ability to stand for long periods and move quickly between the office and the production floor.

· Ability to lift up to 40 lbs.

· Must be able to travel between district sites if necessary for training or meetings.

TERMS OF EMPLOYMENT:

SALARY RANGE: Salary based on qualification and experience

Final date to receive applications:Open until filled

Please submit a letter of interest and credentials/resume to:

Director of Food Services

School City of East Chicago

1401 East 144th Street

East Chicago, IN 46312

MHale

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