Lead Cook (Level 4) - 4 hrs, Derby North Middle School

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Purpose: The Lead Cook ensures the Food Service Staff provides students\

and staff with a safe, nutritious, quality meal by supervising staff,\

managing and preparing food products while ensuring a clean,\

secure kitchen.\

Responsible to: Food Service Supervisor, Central Kitchen Manager and\

appropriate administrators\

Salary: Food Service Schedule, Level 4\

Date: August 2019\

Qualifications:\

1. Experience in food preparation.\

2. Must have working knowledge of basic math applications and

computation skills.\

3. Possess all of the requirements of a cook, server and cashier.\

4. Demonstrate aptitude or competence for assigned responsibilities.\

Essential Functions:\

1. Knowledge, Skill and Abilities\

a. Monitor and assist in preparing and serving of food.\

b. Monitor and assist in cleaning and maintaining kitchen facilities.\

c. Assist the Central Kitchen Manager and Food Service Coordinator in\

managing staff, informing him/her of all events and activities that

involve\

Food Service staff.\

d. Assist Food Service staff by whatever means to assure their

performance\

meets district standards.\

e. Demonstrate a positive attitude and willingness to serve our

customers.\

f. Ensure that all activities conform to district guidelines.\

g. Communicate effectively with all members of the school district and\

community.\

h. React to change productively and handle other tasks as assigned.\

i. Appropriately operate all equipment as required.\

j. Assist in training of all new food servers and cooks.\

k. Ensure that all food preparation is completed in a timely manner as

to\

meet school schedule demands.\

l. Support the value of an education.\

m. Support the mission and philosophy of Derby Public Schools.\

2. Physical Requirements/Environmental Conditions:\

a. Requires the ability to sit and/or stand for prolonged periods.\

b. Occasionally requires the ability to manually move, carry, pull, or

push\

heavy objects or materials.\

c. Occasionally requires the ability to stoop, bend and reach.\

d. Must be able to work in noisy and crowded environments.\

e. Must be able to work in and around fumes and odors.\

f. Must be able to maintain appropriate levels of personal hygiene and\

sanitation.\

g. Must be able to follow district guidelines for professional food

service\

dress code.\

h. Must be able to comply with federal, state and district health and\

sanitation guidelines.\

i. Must be able to work with electrical and gas appliances.\

j. Must be able to work with dishwashing liquids and powders, solvents

and\

other cleaning chemicals.\

k. Must be able to work with materials of intense heat or extreme cold.\

l. Must be able to lift 40 pounds occasionally.\

m. Must be able to lift 25 pounds repeatedly.\

n. Requires regular attendance and/or physical presence at the job.\

General Responsibilities:\

1. Ensure that the kitchen is organized and ready to begin serving.\

2. Monitor the preparation and serving of meals. Ensure that food is

cooked and\

serving lines are set up and ready when it is time to serve. Also,

ensure that\

adequate quantities of each food item are available to every student in

the lunch\

line.\

3. Prepare and serve food and clean kitchen equipment as directed.\

4. Ensure that the appropriate items and quantities are delivered and

served\

5. Keep the lunch lines stocked during meal service.\

6. Monitor meal sales in order to forecast accurate amounts of food to

prepare\

while batch cooking during meal service.\

7. Monitor food temperatures from preparation through service and

storing\

leftovers.\

8. Keep accurate counts of food served and complete necessary records.\

9. Complete all required paperwork, which includes reporting accurate

meal\

counts.\

10. Order and maintain adequate supplies of equipment, food and

supp ies.\

11. Maintain inventory of frozen and perishable foods.\

12. Assist with employee evaluations.\

13. Receive deliveries and turn in invoice when needed.\

14. Ensure that all equipment and lights are turned off and all storage

and doors are