Town High School Lead Production Worker; Cook; _

Job Description

Prepares a variety of menu items using standardized recipes. Responsible for the daily production of entrees, sauces, gravies, vegetables. Performs other duties as assigned.

• Responsible for the daily production of entrees, sauces, gravies, vegetables; coordinates preparing multiple food items at once.
• Prepares a variety of menu items using standardized recipes; ability to increase/decrease quantity as needed with batch cooking techniques.
• Sets up serving lines/steam tables; operates all food service equipment, such as range, oven, steamer, kettle, food processor, slicer.
• Stores food and supplies according to procedures; adheres to HACCP procedure (temperature control during preparation, service, holding, transport).
• Uses established production records and takes initiative to minimize leftovers and reduce waste.
• Cleans and sanitizes daily and adheres to all sanitation standards; adheres to all sanitation procedures for production area.
• Responsible for overall food quality of products served.
• Assists manager in directing and instructing kitchen personnel.
• Assists in placing food orders (dairy, bakery, produce, ice cream, snacks).
• Performs other duties as assigned.

• High school diploma or appropriate equivalent required.
• One year experience in food service.
• Commercial cooking experience preferred.
• BCPS food service experience preferred.
• Other combinations of applicable education, training, experience that provide necessary knowledge, skills, abilities may be considered.

• Certified Food Service Manager-Level I certification (if candidate does not possess at hire must obtain within 90 days).
• Required license and certification must be maintained throughout employment.

• Basic knowledge of School Nutrition and Accountability Program point-of-sale systems.
• Knowledge of food preparation, service, and storage; appropriate sanitation and safety standards.
• Skill in reading and interpreting recipes and determining appropriate quantities.
• Ability to use food service equipment.
• Ability to establish and maintain effective working relationships.
• Ability to direct work of others.
• Ability to communicate effectively, both orally and in writing.

• Work performed in kitchen and cafeteria; requires ability to lift up to 50 pounds; bend, kneel, stand for at least 3 hours; withstand extreme hot/cold temperatures.

Annual completion of continuing education/training in accordance with USDA Professional Standards for school nutrition employees.

Grade 03 AFSCME Pay Scale

6:30am - 1:30pm (6.5 hours per day/.8125 FTE)

$16.26 - $24.48 per hour

Non-Exempt

This position may also be eligible for shift differential and longevity per AFSME Master Agreement and Memorandum of Understanding. Visit BCPS website for additional information.

BCPS offers a comprehensive benefits program: medical, dental, vision, life, flexible spending accounts, disability coverage, 403(b)/457 plans. Other benefits include sick, paid holidays, personal business, bereavement days, and flexible leave options such as FMLA, sick bank, board approved leaves. All new hires attend benefits and retirement orientation upon hire. Visit BCPS website for additional information.

Eligible for Baltimore County Employees' Retirement System.

The Board of Education of Baltimore County does not discriminate on the basis of race, color, religion, sex, national origin, age, marital status, sexual orientation, gender identity, genetic information, disability, or veteran status in matters affecting employment or in providing access to educational programs or activates and provides equal access to the Boy Scouts and other designated youth groups. Inquiries regarding the Board’s nondiscrimination policies should be directed to: EEC Officer, Officer of Equal Employment Opportunity, Baltimore County Public Schools, 6901 Charles Street, Building B, Towson, Maryland 21204 ).

• Applicants are required to have a completed application on file for…