Kitchen Team Lead(Head Cook)-Greenwood High School

The Nutrition Group•Millerstown, PA

23d•Onsite

About The Position

The person in this position is responsible for preparing most of the hot food that is served in our cafeteria. This person is the leader of the kitchen and works under the Director of Food and Nutrition. Who is The Nutrition Group? We are a full-service food and facilities management company founded in 1975. The Nutrition Group’s family of support services includes K-12 Meal Services, Commissary, Custodial and Maintenance Management, Business and Industry, and Consulting. Currently, we operate in Pennsylvania, Ohio, Michigan, South Carolina and Virginia. The Nutrition Group is a people-oriented company that prides itself on the long-term relationships we’ve established with clients, customers, employees, and vendors. General Assignment Assist with preparing attractive and nutritious meals in an efficient manner while adhering to state and federal guidelines.

Requirements

Serv Safe Certified
Food Service background
Strong leadership & delegation skills
Ability to prioritize tasks, meet deadlines and work under pressure
Willingness to learn new tasks (goals & support team)
High school diploma or equivalency
Strong direction-following skills
Excellent communication and organizational skills
Excellent problem-solving skills
Efficiency (Time Management)

Nice To Haves

Kitchen Lead experience a plus

Responsibilities

Assist with preparing food while demonstrating proper portion control and observing and practicing all safety techniques and guidelines of HACCP & health department.
Maintain a sanitary area that includes but is not limited to: cookware, dishes, utensils, service areas, prep areas, worktables, cookers, and equipment.
Maintain proper sanitation throughout the kitchen by practicing proper personal hygiene as required by the Department of Health.
Keep serving lines and other kitchen areas attractive and sanitized and ensure these areas are cleaned at the end of shift.
Demonstrate knowledge of meal components.
Identify and escalate issues pertaining to food production to management which may include providing/suggesting a solution for the issue(s).
Adhere to all policies and procedures developed by The Nutrition Group.
All other duties as assigned by manager.
Checking and ensuring HACCP logs are being completed
Ensuring SERV Safe protocols are followed
Ensuring the principles of FIFO (First In First Out) are followed
Delegating tasks within the kitchen to ensure efficient and accurate production.