Kitchen Team Leader

Position Type:
Food Service/Food Service Employee - Full-Time

Date Posted:
11/25/2025

Location:
Greater Latrobe Junior High

Closing Date:
01/05/2026Position Title:
Team Leader

Location:

Junior High School

Reports to:
Director of Food & Nutrition Service

Shift: 5.75 hours per day (6:45am - 12:30pm);
Follows student calendar

Summary:
Responsible for the coordination and execution of all functions necessary to successfully prepare (cook) School Breakfast and School Lunch meal service. Must order and maintain inventory of all food and supplies; adhere to standardized recipes; utilize portion control techniques; follow USDA quality control techniques and proper storage of all prepared food items; adhere to all food safety protocols set forth by the District's HACCP-based Food Safety program;

supervise kitchen team members; and manage the operation and maintenance of all commercial kitchen equipment.

Qualifications:

• High school diploma or equivalent.

• Must have a valid Pennsylvania Driver License and must have a vehicle.

• Serv Safe Certification (completed within 1 year of employment).

• Ability to develop positive and constructive relations with staff, faculty and administrators.

• Ability to establish and maintain rapport with students, parents, vendors and community.

• Ability to recognize areas of concern relating to food service responsibilities and to communicate information to Director of Food & Nutrition.

• Ability to communicate effectively, both orally and written. Promote good customer service practices.

• Ability to work on multiple tasks and prioritize appropriately.

Essential Duties and Responsibilities:

• Turn on equipment, record temperatures of coolers, freezers and milk coolers, Turn on point of sale system and open doors/ areas.

• Coordinate and perform all functions necessary to successfully prepare (cook) and serve school breakfast and lunch.

• Ensure all reimbursable meals served are in full compliance with the meal standards set forth by the meal planning options designated by the district.

• Restock meal service area during/ in between lunch service periods and for next scheduled meal service day.

• Maintain a safe, clean, and sanitary work area in accordance with GLSD HACCP-Based Food Safety Program

• Complete Daily Productions Records for both breakfast and lunch per USDA regulations through the accounting for all food items prepared/ offered and served during scheduled meal service periods.

• Place bread, milk, and produce orders with approved vendors with the assigned delivery schedules.

• Complete weekly food, beverage and supply order.

• Check accuracy of all weekly invoices, take/record temperatures and send them to Food and Nutrition office.

• Conduct monthly inventory of frozen and dry stock items

• Ensure that kitchen receives, stores, prepares & serves all delivered items and adheres to all standard operating procedures set forth by the District's HACCP-Based Food Safety Program.

• Follows applicable safety rules, procedures and regulations governing the proper use of all commercial kitchen equipment.

• Report on all necessary equipment repairs to the Food and Nutrition Office in a timely manner

• Complete daily reporting documents through the Point of Sale (POS) which include preparing daily meal payments for bank deposit and submitting it to the Food and Nutrition Office.

• Fully secure the kitchen before leaving for the day.

• Attend team leader meetings.

• Launder rags and towels daily.

• Coordinate and supervise the preparation of the kitchen for service before school begins.

• Submit a detailed list of equipment needs for the following school year.

• Inventory all small equipment, dishware, and trays.

• Submit list of items for summer repair to the Food and Nutrition office.

• Coordinate and supervise the closing of the kitchen at end of the scheduled school term.

Confidentiality:
Respect and maintain the highest degree of confidentiality regarding personnel and student records, personal communication from members of the community and staff.

Computer Skills:
Demonstrate basic computer skills including email. Will train on point of sale system used.

Mathematical Skills:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions and decimals.

Physical Demands:
While performing the duties of this job, the team member is regularly required to stand, walk, and sit. The employee is frequently required to stoop, kneel or crouch. The team member occasionally is required to lift and/or push up to 50 lbs.

The employee is to perform any other duties as assigned by the Director of Food & Nutrition Services or School District Administration.

Attachment(s):

• Kitchen Team Leader Job