Head Cook/Kitchen Supervisor

MSD of New Durham Township; Westville (IN); Presencial; USD 32.000 - 52.000; Jornada completa

Descripción de la vacante

MSD of New Durham Township is seeking a skilled School Kitchen Supervisor to lead daily lunch operations, ensure accuracy in meal prep, supervise kitchen staff, and uphold food safety standards. You will manage production records, temperatures, and portion counts while maintaining inventory and coordinating orders.

The role requires at least 2 years in food service with supervisory responsibilities, a high school diploma or GED (associate degree preferred), and ServSafe knowledge is a plus.

Formación

• Education: High school diploma or GED required; associate degree in food service management, hospitality, or related field preferred.
• Experience: At least 2 years of experience in food service, including supervisory responsibilities.
• Experience: Knowledge of food safety and sanitation standards (ServSafe certification preferred).

Responsabilidades

• Prepare daily main entrée by accurately following recipes and portioning guidelines; maintain real-time counts to ensure consistent meal service.
• Supervise kitchen staff throughout daily operations, ensuring all team members complete assigned duties efficiently and in compliance with food safety and quality standards
• Conduct annual performance evaluations for kitchen staff in collaboration with the Food Service Coordinator, providing constructive feedback and setting goals for professional growth and improved efficiency.
• Complete Production Records for main entrées, including detailed notes on preparation methods, portions served, and any deviations or issues encountered.
• Monitor and record food temperatures and portion counts throughout service to ensure food safety and compliance with health regulations.
• Retrieve daily elementary lunch counts from the computer system to determine accurate quantities for meal preparation.
• Batch cooks main entrées throughout the day to maintain freshness and meet changing demand during meal service.
• Track and manage main entrée inventory to minimize food waste and ensure efficient use of ingredients.
• Pull necessary items from the freezer in preparation for the next day and upcoming meals, following proper thawing and storage procedures.
• Place and receive orders for main entrée ingredients; properly store and organize deliveries upon arrival to maintain product integrity.
• Clean and sanitize all workstations and equipment regularly to uphold food safety and sanitation standards.
• Assist with end-of-day financial deposits, ensuring accuracy and adherence to operational procedures in the absence of Food Service Coordinator.
• Promote a favorable image of the schools district and food service department. Build community partnership that enhances the school programs and services.
• Uphold board policies and follow administrative procedures
• Perform other such duties as directed by the Superintendent and/or Food Service Coordinator.

Conocimientos

Supervisory experience

Educación

High school diploma or GED

Associate degree in food service management or related field

Descripción del empleo

Qualifications

• Education: High school diploma or GED required; associate degree in food service management, hospitality, or related field preferred.
• Experience: At least 2 years of experience in food service, including supervisory responsibilities.
• Experience: Knowledge of food safety and sanitation standards (ServSafe certification preferred).

Reports To: Superintendent

Work Days/Hours: 6 hrs/daily (184 student days)

Major Responsibilities

• Prepare daily main entrée by accurately following recipes and portioning guidelines; maintain real-time counts to ensure consistent meal service.
• Supervise kitchen staff throughout daily operations, ensuring all team members complete assigned duties efficiently and in compliance with food safety and quality standards
• Conduct annual performance evaluations for kitchen staff in collaboration with the Food Service Coordinator, providing constructive feedback and setting goals for professional growth and improved efficiency.
• Complete Production Records for main entrées, including detailed notes on preparation methods, portions served, and any deviations or issues encountered.
• Monitor and record food temperatures and portion counts throughout service to ensure food safety and compliance with health regulations.
• Retrieve daily elementary lunch counts from the computer system to determine accurate quantities for meal preparation.
• Batch cooks main entrées throughout the day to maintain freshness and meet changing demand during meal service.
• Track and manage main entrée inventory to minimize food waste and ensure efficient use of ingredients.
• Pull necessary items from the freezer in preparation for the next day and upcoming meals, following proper thawing and storage procedures.
• Place and receive orders for main entrée ingredients; properly store and organize deliveries upon arrival to maintain product integrity.
• Clean and sanitize all workstations and equipment regularly to uphold food safety and sanitation standards.
• Assist with end-of-day financial deposits, ensuring accuracy and adherence to operational procedures in the absence of Food Service Coordinator.
• Promote a favorable image of the schools district and food service department. Build community partnership that enhances the school programs and services.
• Uphold board policies and follow administrative procedures
• Perform other such duties as directed by the Superintendent and/or Food Service Coordinator.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand; walk; sit; handle or feel objects, tools, or controls; reach with hands and arms; and taste or smell. The employee must occasionally lift and/or move objects up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. The employee should be able to use the following machines, tools, equipment, and work aids which may represent, but not be all inclusive, of those commonly associated with this type of work: pen, pencil, tape recorder, calculator, shredder, resource materials, computers, typewriter, and various chemicals/materials such as copier toner, developer, permanent markers, etc.

Nondiscrimination Clause

Metropolitan School District of New Durham Township is committed to equal opportunity and does not discriminate on the basis of age, race, color, sex, handicapping conditions, or national origin including limited English proficiency, in any employment opportunity. No person is excluded from participation in, denied the benefits of, or otherwise subjected to unlawful discrimination on such basis under any educational program or student activity.