Lead Cook

TARGET RANGE SCHOOL DISTRICT

POSITION DESCRIPTION

Position: Lead Cook

Reports to: Food Service Director

Summary:

The Cook/Baker is responsible for the production of assigned recipes to fulfill menus at Target Range School during the school year, approximately 190 days. Target Range School Kitchen offers breakfast and lunch every school day. The Cook/Baker is the primary cook with assistance from the Food Service Director and Assistant Cooks.

In the absence of the Food Service Director, as the Lead Cook, you would assume a supervisory role to ensure that food service operations continue to run smoothly and that the school's food service facilities remain well-managed.

Essential Duties and Responsibilities: other duties may be assigned

• Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine necessary ingredients.
• Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods.
• Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements.
• Monitor temperatures of food to assure safety and quality standards are met.
• Thrive in a high-volume, fast-paced kitchen environment, ensuring timely and accurate meal preparation.
• Serve food according to established guidelines and replenish serving containers as needed.
• Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required.
• Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored.
• Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, dishwasher, electric warmer, range, oven, pressure cooker, point of sale, and other cafeteria equipment as required.
• Manages assigned prep and cooking tasks according to the timeline of the menu.
• Works with all available resources such as Food Service Director, Assistant Cooks dietetic interns, Food Corps, etc to create and edit recipes that adhere to NSLP guidelines.
• Keeps production records in accordance to state and federal requirements.
• Accurately reports and communicates to Food Service Director in a timely manner.
• Assists with dishwashing.
• Ability to learn Federal and State nutrition requirements.
• Collaborate closely with both kitchen staff and Target Range staff and faculty as needed.
• Must be able to pass a Pre-employment Physical Screen and Federal Background Check.

Additional Responsibilities in the Absence of the Food Services Director

• Take charge of the kitchen team and provide clear instructions, task assignments, and priorities to ensure efficient meal preparation and service.
• Foster a positive and collaborative work environment among kitchen staff.
• Oversee the preparation and execution of meals according to established menus and recipes, ensuring they meet nutritional standards and are presented appealingly.
• Organize and manage kitchen workflow to ensure that meals are prepared, cooked, and served on time.
• Coordinate with kitchen staff to streamline operations and maintain a smooth service.
• Ensure that meal services continue smoothly to meet the needs of students and staff, maintaining the reputation of the school's food services.

The ideal candidate has the following:

• Previous experience as a cook or baker in commercial kitchen environment.
• Arrives to work on time and with proper attire to work safely.
• Seeks being a positive team player.
• Is comfortable working around children and in a close team environment.
• Demonstrates initiative to communicate and fulfill the needs of the kitchen goals.
• Seeks awareness of all District priorities, the Board of Trustees policies and State of Montana employee codes.

Training provided:

• ServeSafe certification
• 6 hours (Minimum) of professional development annually- $250 budget towards
• Participation in Montana annual school food service conference, upon prior approval from Administration.

Benefits:

Full time employees are offered Health Insurance options ~ Public Employees Retirement System ~ Paid Holidays ~ Paid Leave after probation periods.

PHYSICAL DEMANDS : The work environment an employee encounters while performing the essential functions of the job include: The work environment an employee encounters while performing the essential functions of the job include: standing for long periods of time, sitting, walking, bending, lifting and/or carrying up to 50 lbs occasionally and 35 lbs frequently at and above waist level. The employee will frequently bend or twist at the neck and waist. The employee will experience constant and repetitive use of hands wrists and arms while performing the duties of this position. The employee will be required to reach with hands and arms and stoop, kneel, crouch and crawl. Employee must have adequate range of motion in upper extremities, manual dexterity to operate foods service equipment, use cooking utensils and tools. Specific vision abilities required by this position include close vision, depth perception and peripheral vision.

MENTAL/MOTOR DEMANDS: While performing the duties of this job, the employee performs routine work. Memory, reasoning and exercising judgment are used/required on the job. The employee must be able to work effectively with children in a school setting.

WORK ENVIRONMENT: The work environment an employee encounters while performing the essential functions of the job may include a frequently noisy work area with changing dynamics; stressful conditions when dealing with time-constraints or providing assistance to substitute food service personnel. The employee may encounter a face paced work environment, and frequent repetitive motions, The employee has a greater than average risk of getting a minor injury such as a cut or burn while performing the duties of this job.

The physical demands, work-environment characteristics, and mental/motor demands described within this job description are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

TERMS OF EMPLOYMENT:

Employed for prescribed term, salary, benefits and other working conditions to be determined by District Policy, Federal and State Law, collective bargaining agreement and funding from state, federal, and/or passage of levies.

Revised 2025