Cafeteria Production Lead

MSD Martinsville Schools; Martinsville (IN); On-site; USD 21,000 - 28,000; Full time

Job summary

Central Indiana Educational Service Center Consortium is seeking a Production Lead to act as head cook for daily cafeteria production and oversee food service operations for students and staff. The role emphasizes leading kitchen staff, ensuring safe, nutritious meals, and maintaining food quality and presentation while coordinating with the Cafeteria Manager to meet USDA requirements and district goals.

Strong organizational skills and adaptability are essential to respond to staffing changes

Responsibilities

• Demonstrate reliability, self-motivation, and efficiency in daily job responsibilities.
• Assist the Cafeteria Manager and Food Service Director with food quality assurance and recipe testing.
• Ensure staff follow standardized recipes to meet USDA nutrition requirements.
• Lead cafeteria staff in correct cooking procedures and implementation of new recipes.
• Provide daily operational leadership by guiding staff during food preparation and meal service.
• Make informed decisions during daily operations to maintain efficient food production and service.
• Adapt quickly to changing circumstances such as staffing shortages, equipment issues, or menu adjustments.
• Maintain awareness of the overall workflow of the kitchen to ensure efficient coordination of food preparation and service.
• Serve as the head cook/chef for daily production and model proper cooking techniques, food quality standards, and meal presentation.
• Encourage and support staff in the gradual implementation of semi-scratch cooking methods and improved food presentation to enhance student meal quality.
• Oversee and assist in the preparation of all food products including entrees, fruits, vegetables, grains, salads, desserts, and a la carte items as directed by the Cafeteria Manager.
• Maintain accurate daily production records for breakfast, lunch, and snacks.
• Utilize work simplification and cost-containment techniques to promote efficient operations.
• Operate and maintain kitchen equipment in a safe and efficient manner.
• Report supply needs and equipment malfunctions to the Cafeteria Manager.
• Monitor and record food temperatures to ensure food safety standards are maintained.
• Assist with training and orientation of new employees.
• Promote a positive and welcoming environment for coworkers and customers.
• Ensure district policies and food service regulations are followed.
• Assist with maintaining monthly inventory of cafeteria products.
• Participate in professional development opportunities such as seminars, webinars, and workshops.
• Complete assigned duties in a timely manner.
• Perform additional duties as needed including cooking, dishwashing, cashiering, cleaning, stocking, and other daily cafeteria operations.
• Assume Cafeteria Manager responsibilities when the Cafeteria Manager is absent.

Job description

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Frontline Applicant Tracking - Central Indiana Educational Service Center Consortium

Central Indiana Educational Service Center Consortium

Summary: The Production Lead serves as the primary production leader and head cook/chef for the cafeteria while assisting the Cafeteria Manager in coordinating and implementing the daily food service program within the building. This position supports the preparation and service of safe, nutritious, and attractive meals in an efficient, clean, and welcoming environment for students and staff.
The Production Lead provides daily operational leadership on the cafeteria floor by guiding staff during food preparation and service, serving as the lead cook for daily meal production, supporting workflow, and maintaining high food quality, presentation, and safety standards. This role requires strong organizational skills, strategic thinking, and the ability to quickly adapt to changing conditions such as staffing needs, service demands, or product availability. The Production Lead helps ensure smooth daily operations while maintaining awareness of overall program goals and district expectations.

Essential Duties and Responsibilities

• Demonstrate reliability, self-motivation, and efficiency in daily job responsibilities.
• Assist the Cafeteria Manager and Food Service Director with food quality assurance and recipe testing.
• Ensure staff follow standardized recipes to meet USDA nutrition requirements.
• Lead cafeteria staff in correct cooking procedures and implementation of new recipes.
• Provide daily operational leadership by guiding staff during food preparation and meal service.
• Make informed decisions during daily operations to maintain efficient food production and service.
• Adapt quickly to changing circumstances such as staffing shortages, equipment issues, or menu adjustments.
• Maintain awareness of the overall workflow of the kitchen to ensure efficient coordination of food preparation and service.
• Serve as the head cook/chef for daily production and model proper cooking techniques, food quality standards, and meal presentation.
• Encourage and support staff in the gradual implementation of semi-scratch cooking methods and improved food presentation to enhance student meal quality.
• Oversee and assist in the preparation of all food products including entrees, fruits, vegetables, grains, salads, desserts, and a la carte items as directed by the Cafeteria Manager.
• Maintain accurate daily production records for breakfast, lunch, and snacks.
• Utilize work simplification and cost-containment techniques to promote efficient operations.
• Operate and maintain kitchen equipment in a safe and efficient manner.
• Report supply needs and equipment malfunctions to the Cafeteria Manager.
• Monitor and record food temperatures to ensure food safety standards are maintained.
• Assist with training and orientation of new employees.
• Promote a positive and welcoming environment for coworkers and customers.
• Ensure district policies and food service regulations are followed.
• Assist with maintaining monthly inventory of cafeteria products.
• Participate in professional development opportunities such as seminars, webinars, and workshops.
• Complete assigned duties in a timely manner.
• Perform additional duties as needed including cooking, dishwashing, cashiering, cleaning, stocking, and other daily cafeteria operations.
• Assume Cafeteria Manager responsibilities when the Cafeteria Manager is absent.

Supervisory Responsibilities

• Provide daily leadership and direction to cafeteria staff during food production and service.
• Support team coordination by assigning tasks and monitoring workflow when appropriate.
• Assist staff with problem solving and maintaining service efficiency during busy periods.
• Encourage teamwork, accountability, and a positive work environment.
• Assume Cafeteria Manager responsibilities and decision-making authority when the manager is absent.

Employee Requirements

• Maintain regular and prompt attendance.
• Maintain appropriate appearance and hygiene.
• Demonstrate professionalism and positive public relations with students, staff, and community members.
• Demonstrate leadership qualities including initiative, sound judgment, adaptability, and the ability to guide coworkers toward efficient and high-quality service.
• Remain free of alcohol or non-prescribed controlled substances in the workplace.

Employee Physical Requirements

• Ability to withstand prolonged periods of standing and walking.
• Recurring motions of bending, crouching stooping, reaching, or similar activities.
• Must be able to lift up to 50 pounds.
• May be required to work in excessive heat, humidity, and/or significant temperature variations in association with the kitchen environment.

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