Kitchen Lead Redland Elementary School

Oregon City School District 62•Oregon City, OR

7d•Onsite

About The Position

The Kitchen Lead is responsible for the general direction of the Redland Elementary School kitchen. The position oversees and participates in preparing, cooking, baking, and serving food in quantity, along with related kitchen tasks. The work is intended to provide high-quality nutrition services in a safe, sanitary, and hospitable environment for students and staff. The Kitchen Lead prepares food using the planned elementary or charter school menu and uniform recipes, manages meal and supply ordering and records, supports compliance with school meal program requirements, and helps ensure meals are ready on time, including a la carte and applicable special-diet meals. The role also supports kitchen safety and sanitation, trains staff when requested, supervises student workers where applicable, and performs other duties designated by the Nutrition Services Supervisor. This position is located at Redland Elementary School, 18131 S Redland Rd, Oregon City, Oregon. It is scheduled for 6.75 work hours per day, or 7.25 hours including an unpaid half-hour lunch. The stated pay range is $18.59 to $26.15, depending on experience. The posting mentions great insurance benefits, a district-paid HRA with a qualifying health plan, and PERS eligibility.

Requirements

High school diploma or equivalent.
At least six months of experience in quantity food preparation and service.
Valid Food Handlers Card.
Ability to perform basic clerical duties related to recordkeeping and/or handling cash.
Knowledge of basic requirements for reimbursable school lunch programs; safe food preparation, cooking, and serving methods; safe operation of kitchen equipment and appliances; standard liquid and dry measurements; and principles of training and supervision.
Ability to prepare neat, accurate, and understandable written reports related to food service duties.
Skills necessary to perform essential functions with minimal supervision.
Basic technology skills, including email, word processing, and spreadsheets.
Successful completion of a criminal history records check, as required by law.
Thorough knowledge of quantity food production and kitchen equipment.
Thorough knowledge of federal and state laws governing school lunches, including food handling and meal planning.
Ability to interpret and follow recipes and other instructions.
Ability to exercise some independent judgment while adhering to prescribed policies and procedures and to perform essential functions with minimal supervision.
Ability to establish and maintain effective professional relationships and work in partnership with supervisors, staff, students, and the general public.
Ability to work effectively, interact, and respond to people with diverse cultures, backgrounds, and languages.
Ability to maintain confidentiality and follow district policies and procedures at all times.

Nice To Haves

Training courses in menu planning, quantity cooking, safety, sanitation, or related areas.
Paid or volunteer experience in a school kitchen.
Paid or volunteer experience overseeing other workers.
Bilingual ability in Spanish or another high-need language designated by the District.

Responsibilities

Follow directions from the Nutrition Services Supervisor.
Prepare food according to the planned elementary or charter school menu and uniform recipes, following safety procedures.
Order and track meals according to student count and preferences, using appropriate software to minimize waste and provide ample meal options.
Follow federal and state laws governing the National School Lunch and National School Breakfast programs.
Ensure proper storage of supplies and goods needed for on-site service.
Report monthly food and supply inventory according to Nutrition Services requirements.
Determine whether reimbursable lunch requirements are met.
Assist with daily counts and record information as required by the Nutrition Services Supervisor.
Communicate product needs accurately and promptly to the Base Kitchen Manager.
Maintain accurate accounting procedures and records.
Assist with training new or replacement kitchen staff when requested.
Maintain a safe kitchen work environment and report safety incidents to the Building Principal and Nutrition Services office on the day they occur.
Ensure meals are ready at prescribed times, including a la carte and applicable special-diet meals.
Oversee and participate in daily cleanup of kitchen and service areas.
Report absences to the Nutrition Services office in a timely manner.
Supervise student workers where applicable.
Maintain regular attendance and punctuality.
Perform other related duties as needed and designated by the Nutrition Services Supervisor.