Lead School Kitchen Cook: Entrees & Batch Prep

Baltimore County Public Schools; Owings Mills (MD); On-site; USD 23,000 - 34,000; Full time

Benefits offered by this job

Medical plans

Dental plans

Vision plans

Life insurance

Retirement plan

Job summary

Baltimore County Public Schools is seeking a kitchen cook to prepare a variety of menu items daily, following standardized recipes and batch cooking methods. The role includes setting up serving lines, operating all food service equipment, and maintaining food safety standards.

The position requires a high school diploma or equivalent and at least one year of food service experience; commercial cooking and BCPS experience are preferred.

Qualifications

• High school diploma or equivalent required.
• 1 year experience in food service.
• Commercial cooking experience preferred.
• BCPS food service experience preferred.
• Other combinations of education, training, and experience may be considered.

Responsibilities

• Daily production of entrees, sauces, gravies, vegetables; coordinate preparing multiple items.
• Prepare menu items using standardized recipes; adjust quantity as needed; batch cooking techniques.
• Set up serving lines/steam tables; operate range, oven, steamer, kettle, processor, slicer.
• Store food and supplies per procedures; follow HACCP temperature controls.
• Minimize leftovers and reduce waste using production records.
• Clean and sanitize daily; follow sanitation standards for production area.
• Ensure overall food quality of products served.
• Assist manager in directing and instructing kitchen personnel.
• Assist in placing food orders for dairy, bakery, produce, ice cream, and snacks.
• Perform other duties as assigned.

Skills

School nutrition knowledge

Point-of-sale systems

Food preparation

Sanitation standards

Reading recipes

Equipment operation

Team leadership

Communication skills

Education

High school diploma or equivalent

Job description

Baltimore County Public Schools is seeking a kitchen cook to prepare a variety of menu items daily, following standardized recipes and batch cooking methods. The role includes setting up serving lines, operating all food service equipment, and maintaining food safety standards.

The position requires a high school diploma or equivalent and at least one year of food service experience; commercial cooking and BCPS experience are preferred.