Lead Cook -WIMA

Washtenaw Intermediate School District; Ann Arbor (MI); On-site; USD 17,000 - 25,000; Full time

Job summary

Washtenaw Intermediate School District in Ann Arbor, MI, seeks a Lead Cook for the 6:00 a.m.–2:30 p.m. shift to prepare, present and serve nutritious meals in compliance with District, USDA, and accrediting standards.

The role requires ServeSafe certification and the ability to follow recipes, production sheets, and inventories, with potential oversight of food service workers and involvement in special events.

Qualifications

• ServeSafe Certification is required.
• High school diploma or GED preferred.
• Working knowledge of food handling, preparation, production, standard kitchen equipment, food safety and sanitation.
• Ability to understand recipes, production sheets, and inventories.
• Refer to Hourly Performance Measures Addendum.

Responsibilities

• Cook and prepare entrees, vegetables, sandwiches, and other items as directed.
• Coordinate daily with the Food Service Director on production and quality.
• Maintain accurate daily production records.
• May operate a cash register during serving periods.
• Record quantities used, amounts produced, and meal counts in compliance with regulations.
• Serve correct portions to meet program standards.
• Maintain sanitation and cleanliness; keep area organized.
• Attend trainings and cross-train staff as required.
• Follow safety and sanitation guidelines.

Skills

Food preparation

Food safety

Sanitation

Recipe reading

Inventory awareness

Education

ServeSafe Certification

High School Diploma or GED

Tools

Cash register / POS

Kitchen equipment

Job description

Lead Cook -WIMA- 6:00 a.m.-2:30 p.m.

Reports To: Food Service Director

Salary: $15.45/hour ($15.20/hour until the completion of the 90-day probationary period)

Summary: Cooks, prepares, presents, and serves food items. Ensures that food is prepared in a manner, that is nutritious, safe, properly flavored, and in compliance with District, USDA, and accrediting agency standards for quality.

Supervisory Responsibilities:

May oversee the cooking activities of the food service workers as assigned by the Food Service Director.

Essential Duties and Responsibilities:

• Uses Recipes to cook and prepare various entrees, vegetables, sandwiches, and other menu items as directed by the Director.
• Communicates and coordinates daily with the Food Service Director on strategies to accomplish production and maintain quality standards.
• Assists Food Service Director in maintaining accurate daily production records.
• May operate a cash register/point of sale device during serving periods as needed.
• Collects, records, and reports quantities used, amounts produced, amounts left over, and meal counts accurately in compliance with District and government regulations.
• Offers and serves correct portions to comply with District and National School Breakfast and Lunch Program standards.
• Cleans and restocks the work area throughout the day. Maintains standards for sanitation and cleanliness by following standards for "clean as you go" and scheduled routine cleaning. Cleaning duties may include, but are not limited to: equipment, utensils, serving area, dining area, floors, walls, baseboards, and storage areas.
• Assists in proper labeling, dating, and rotation of product in dry storage, coolers, and freezers.
• Assists in maintaining organized storage of dry goods, refrigerated and frozen products.
• Assists the Food Service Director in accurate counting of food and supplies for inventories.
• Assists in the cooking, preparation, and service of food for special events when required.
• Attends training and development classes and work site meetings as required by the Food Service Director, the Director of Nutrition Services, and the District Administrators.
• Assists in the cross-training of employees as required by the Food Service Director, Director of Nutrition Services, or school administration.
• Follows safety and sanitation guidelines established by the District and government agencies.
• Wears the provided uniform and maintains a professional appearance at all times.
• Maintains a clean and safe work environment; able to perform job safely.

Other duties may be assigned.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and Experience:

• ServeSafe Certification, required
• High School Diploma or GED preferred

Other Qualifications:

• Working knowledge of food handling, preparation, production, standard kitchen equipment, food safety and sanitation.
• Ability to understand recipes, production sheets, and inventories.
• Refer to Hourly Performance Measures Addendum.

Physical Demands:

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; and taste or smell. The employee frequently is required to walk and talk or hear. The employee is occasionally required to stoop, kneel, or crouch. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.

Work Environment:

The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is frequently exposed to moving mechanical parts and extreme heat. The employee is occasionally exposed to wet and/or humid conditions and extreme cold. The noise level in the work environment is usually moderate. The employee frequently has hands in hot soapy water and/or cleaning and sanitizing chemicals.

The Board of Education does not discriminate on the basis of race, color, national origin, immigration status, sex (including sexual orientation or transgender identity), disability, age, religion, height, weight, marital or family status, military status, ancestry, genetic information, or any legally protected category not otherwise listed, (collectively, "Protected Classes"), in its programs and activities, including employment opportunities.