Kitchen Team Lead (Open-To-The-Public)

Cincinnati Public Schools•Cincinnati, OH

6d•$23•Onsite

About The Position

This position is responsible for assisting the Lunchroom Manager in meal production at Preschools, Elementary, Junior and Middle School buildings to ensure meal service is on time, prepared according to recipes, and available in adequate amounts. Support the Lunchroom Manager with office functions of a clerical nature in order to maintain updated work manuals and records and to provide a variety of required reports.

Requirements

One year of experience in volume food preparation or any other school system (must have included cooking and/or incharge responsibilities) OR one year of responsible paid experience as a cook and/or Manager in volume food preparation and service OR successful completion of an accredited program in food management or equivalent.
ODH Level 2 Food Manager Certification required within 1 year of hire.
Knowledge of elements of report preparation and writing.
Knowledge of basics of supervision.
Knowledge of basic mathematics, fractions, decimals and percentages.
Knowledge of basic English and Math sufficient to write reports.
Knowledge of basic computer skills (Google Drive).
Ability to communicate effectively both verbally and in writing.
Ability to write legibly.
Ability to perform and problem solving techniques.
Ability to read and understand directions (recipes/rules).
Ability to function effectively.
Must be at least 18 years old by the application deadline date.

Responsibilities

Perform all duties of the Lunchroom Manager in the absence of the Lunchroom Manager.
Provide supervision (train, motive).
Resolve minor grievances and other personnel problems.
Enforce state, local federal and Board of Education sanitation standards and regulations so that equipment and work areas are clean, food is properly handled and stored, and dishes and other utensils are free of bacteria.
Maintain tight control of inventory and storage supplies.
Work under pressure to complete schedules, and production changes.
Perform inventory control.
Perform volume food production.
Write reports, read and understand directions (recipes, rules, etc.).
Account for money collected.
Order supplies and commodities, storing, food and cooking terminology, preparation, equipment serving.
Read, interpret, convert, and follow recipes.
Prepare clear, concise and accurate reports.
Oversee and participate in food production.
Inventory control.
Payroll.
Complete employee performance appraisals.
Handle and account for money collected.
Participate in food production.
General sanitation standards.
Perform related work as required.