Job Information
Kansas Employer Lead Cook (Level 4) in Derby, Kansas
This job was posted by https://www.kansasworks.com : For more information, please see: https://www.kansasworks.com/jobs/12963922
JD 609
Lead Cook
Job Description
Purpose: The Lead Cook ensures the Food Service Staff provides students
and staff with a safe, nutritious, quality meal by supervising staff,
managing and preparing food products while ensuring a clean,
secure kitchen.
Responsible to: Food Service Supervisor, Central Kitchen Manager and
appropriate administrators
Salary: Food Service Schedule, Level 4
Date: August 2019
Qualifications:
1. Experience in food preparation.
2. Must have working knowledge of basic math applications and computation skills.
3. Possess all of the requirements of a cook, server and cashier.
4. Demonstrate aptitude or competence for assigned responsibilities.
Essential Functions:
1. Knowledge, Skill and Abilities
a. Monitor and assist in preparing and serving of food.
b. Monitor and assist in cleaning and maintaining kitchen facilities.
c. Assist the Central Kitchen Manager and Food Service Coordinator in
managing staff, informing him/her of all events and activities that involve
Food Service staff.
d. Assist Food Service staff by whatever means to assure their performance
meets district standards.
e. Demonstrate a positive attitude and willingness to serve our customers.
f. Ensure that all activities conform to district guidelines.
g. Communicate effectively with all members of the school district and
community.
h. React to change productively and handle other tasks as assigned.
i. Appropriately operate all equipment as required.
j. Assist in training of all new food servers and cooks.
k. Ensure that all food preparation is completed in a timely manner as to
meet school schedule demands.
l. Support the value of an education.
m. Support the mission and philosophy of Derby Public Schools.
2. Physical Requirements/Environmental Conditions:
a. Requires the ability to sit and/or stand for prolonged periods.
b. Occasionally requires the ability to manually move, carry, pull, or push
heavy objects or materials.
c. Occasionally requires the ability to stoop, bend and reach.
d. Must be able to work in noisy and crowded environments.
e. Must be able to work in and around fumes and odors.
f. Must be able to maintain appropriate levels of personal hygiene and
sanitation.
g. Must be able to follow district guidelines for professional food service
dress code.
h. Must be able to comply with federal, state and district health and
sanitation guidelines.
i. Must be able to work with electrical and gas appliances.
j. Must be able to work with dishwashing liquids and powders, solvents and
other cleaning chemicals.
k. Must be able to work with materials of intense heat or extreme cold.
l. Must be able to lift 40 pounds occasionally.
m. Must be able to lift 25 pounds repeatedly.
n. Requires regular attendance and/or physical presence at the job.
General Responsibilities:
1. Ensure that the kitchen is organized and ready to begin serving.
2. Monitor the preparation and serving of meals. Ensure that food is cooked and
serving lines are set up and ready when it is time to serve. Also, ensure that
adequate quantities of each food item are available to every student in the lunch
line.
3. Prepare and serve food and clean kitchen equipment as directed.
4. Ensure that the appropriate items and quantities are delivered and served
5. Keep the lunch lines stocked during meal service.
6. Monitor meal sales in order to forecast accurate amounts of food to prepare
while batch cooking during meal service.
7. Monitor food temperatures from preparation through service and storing
leftovers.
8. Keep accurate counts of food served and complete ne cessary records.
9. Complete all required paperwork, which includes reporting accurate meal
counts.
10. Order and maintain adequate supplies of equipment, food and supplies.
11. Maintain inventory of frozen and perishable foods.
12. Assist with employee evaluations.
13. Receive deliveries and turn in invoice when needed.
14. Ensure that all equipment and lights are turned off and all storage and doors are
secured at the end of the day.
15. Monitor meal service and clean up to ensure that all required tasks are
completed within the approved number of labor hours.
16. Make sure that all equipment is stored properly at the end of the day. This
includes ice packs, dishes, carts etc.
17. Wrap, date, and freeze leftover foods after cooling properly.
18. Must have knowledge of all components of the