Lead Cook High School

Uastrings; Columbus (OH); On-site; USD 10,000 - 60,000; Part time

Job summary

A school district is seeking a Lead Cook to oversee meal preparation for students, ensuring nutritious and appealing meals are served. The role includes menu planning, adherence to health and safety standards, and fostering a positive environment in the kitchen. Candidates should have a high school diploma and at least 3 years of cooking experience.

Qualifications

• 3+ years related cooking experience required.
• Level II Certification or ability to attain within first 6 months.
• Catering experience is a plus.

Responsibilities

• Provide healthy, balanced meals to students.
• Assist in planning and preparation of menus.
• Promote a friendly, service-oriented kitchen environment.

Skills

Communication

Organization

Problem Solving

Teamwork

Education

High school diploma or GED

Tools

Point of sale computer system

Dishwasher

Conventional oven/stove

Job description

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Join to apply for the Lead Cook High School role at Upper Arlington City Schools

UPPER ARLINGTON CITY SCHOOLS

Job Description

Position: Lead High School Cook

Time Schedule: M-F, 10 Months

Hours: 6:00 am - 1:30 pm

Salary Rate or Ratio: Hourly

Reports to: Director of Nutritional Services

Employment Status: Classified - Regular/Part Time

FLSA Status: Non-Exempt

Description: The Lead High School Cook plays a crucial role in supporting the nutritional and educational goals of the school by providing healthy, balanced and appealing meals to students. The Lead High School Cook assists in the planning and preparation of all aspects of breakfast and/or lunch menus and service as assigned. The Lead High School Cook assists the Kitchen Manager in supporting the efficient operation of the HS kitchen/cafeteria while adhering to all health, safety and USDA guidelines/standards. The Lead High School Cook will promote healthy eating and support a service friendly, team and welcoming environment.

Probationary Period: 120 Days

NOTE: The lists below are not ranked in order of importance:

Qualifications

• High school diploma or general education degree (GED)
• 3+ years related cooking experience
• Catering experience is a plus
• Level II Certification or ability to attain within first 6 months of employment
• Such alternatives to the above qualifications as the Supervisor and/or Board of Education may find appropriate
  
  

Required Knowledge, Skills, And Abilities

• Ability to communicate ideas and directives clearly and effectively both orally and in writing
• Ability to estimate the amount of food needed for one day’s menu
• Ability to follow recipes
• Ability to read and understand verbal and written instructions, written warnings, and labels
• Ability to work effectively with others
• Ability to work quickly and efficiently during lunch periods
• Effective, active listening skills
• Experience cooking in large quantities
• Experience in preparing school lunches
• Knowledge of various cooking procedures
• Organizational and problem solving skills
• Ability to work independently
• General knowledge of operation and cleaning of various kitchen equipment
• Prepare and serve quality food in a friendly manner
• Thorough understanding of friendly customer service
• Such alternatives to the above knowledge, skills, and abilities as the Supervisor and/or Board of Education may find appropriate
  
  

Essential Functions

• Ensure safety of students
• Foster and maintain a positive, welcoming and respectful environment in the cafeteria
• Adhere to federal, state and local laws pertaining to school food service programs
• Utilize and adhere to standardized recipes
• Maintains an organized, clean and safe work environment at all times and follows guidelines to ensure all kitchen, serving and storage areas meet health and safety standards.
• Assist in the daily cleaning of all kitchen equipment and serving lines
• Assist other cooks of proper measurements for various mixtures in preparing specific items for meals
• Assist Kitchen Manager in overseeing and training of high school kitchen staff
• Assist Kitchen Manager in daily operational plans and schedule
• Assist in the Kitchen Manager role in their absence
• Adapt meals to accommodate shortage of supply items when needed
• Pack “special function” orders according to specifications made on order sheets
• Assist with regular inventories of raw food, materials and equipment
• Attend meetings, online training courses and in-services as required
• Fill out daily production records for assigned areas
• Follow the school district menu and see that all necessary foods and supplies are on hand in accordance with the menu
• Interact in a positive manner with staff, students and parents
• Maintain orderly and clean work areas
• Maintain respect at all times for confidential information to include free and reduced lunch students, student allergies etc…
• Prepare and serve food quality food and present in an attractive manner
• Report the inferior quality of food or faulty equipment to the appropriate supervisor
• Schedule and plan in advance foods that need to be defrosted
• Straighten and put away stock in storage areas
• Record all leftover food on the daily work sheet and food report
• Assist with coverage of PreK-8 Cook or Lead PreK-8 Cook positions as needed
• Wash pots, pans and other utensils, scrub and sanitize sinks, table tops and countertops, maintain cleanliness for the entire area.
• Assist in preparation, set up and completion of all catering orders in a timely manner
• Promote good public relations by personal appearance, attitude and conversation
• Serve as a role model for students and staff by demonstrating positive behavior, attitude and values
• Engage with students in a positive manner, promoting a healthy attitude towards food and nutrition.
• Such alternatives to the above essential duties as the Supervisor and/or Board of Education may find appropriate
  
  

Other Duties And Responsibilities

• Assist with regular inventories of food, materials and equipment
• Assist Kitchen Manager with orders/supply needs
• Follows district attendance and timesheet/time clock procedures
• Assist with performing monthly inventory of supplies, order supplies as needed
• Plan accordingly and do your best not to have excess or waste
• Respond to routine questions and requests in an appropriate manner
• Ability to work as a team and assist the department as needed
• Creativity in food preparation and how it is presented to customers
• Ability to organize and maintain lunch count when point of sale system is not working
• Maintain security in the kitchen area by locking and unlocking doors, storage areas, check temperatures on freezers and refrigerator daily in accordance with Board of Health regulations
• Perform other duties as assigned by the Nutritional Director
• Serve as a role model for the District.
  
  

Equipment Operated

• Point of sale computer system
• Calculator
• Copy machine
• Can opener
• Combi Unit
• Tilt Skillet
• Conventional oven/stove
• Warmers
• Dishwasher
• Food processor
• Grinder
• Knives
• Microwave
• Mixer
• Slicer
• Steamer
• Other related kitchen equipment necessary to complete duties as a Head Cook
  
  

Additional Working Conditions

• Frequent excessive standing during assigned workday
• Occasional exposure to blood, bodily fluids, and tissue
• Occasional interaction with unruly adults and children
• Occasional requirement to lift, carry, push, and pull various items up to a maximum of 50 pounds, 300 pounds (on wheels)
• Frequent requirement to sit, stand, walk, talk, hear, see, read, speak, reach, stretch with hands and arms, crouch, kneel, climb, stoop, and balance
• Frequent repetitive hand motion, e.g., cutting and grinding
• Occasional requirement to travel, i.e., to pick up food and/or materials
• Occasional overtime work will be requested and expected of the employee
  
  

Employee shall remain free of any alcohol or non-prescribed controlled substance, use in the workplace throughout his/her employment with the district.

The Upper Arlington City School District Board of Education does not discriminate on the basis of race, color, national origin, sex, including sexual orientation and transgender identity, disbility, age, religion, military status, ancenstry genetic information, or any other legally protected category, in its program and activities, including employment opportunities.

This job description is subject to change and in no manner states or implies that these are the only duties and responsibilities to be performed by the incumbent. The incumbent will be required to follow the instructions and perform the duties required by the incumbent’s supervisor and or appointing authority.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Part-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitals and Health Care, Non-profit Organizations, and Government Administration

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