Lead/ Cafeteria Assistant

Blue Cross and Blue Shield of Kansas•Topeka, KS

5d•$21 - $26•Onsite

About The Position

We are seeking an experienced and motivated Lead Cafeteria Assistant to oversee daily kitchen operations, prepare nutritious and appealing meals, and ensure a safe, clean, and efficient food service environment. The ideal candidate will have a passion for food service, leadership experience in a commercial or institutional kitchen, and a commitment to high standards of food quality, safety, and customer service. This position is eligible to work onsite at our Topeka campus. Applicants must reside in Kansas or Missouri or be willing to relocate as a condition of employment. Hours are Monday- Friday 6:00 am- 2:30 p.m.

Requirements

Strong knowledge of food safety and sanitation practices.
Knowledgeable of portioning and scaling recipes.
Ability to lead and motivate a team in a fast-paced environment.
Excellent time management and organizational skills.
Strong communication skills and a customer-service orientation.
Well versed in cooking methods, i.e. charbroiling, roasting, frying, braising.
High school diploma or equivalent required; culinary school or formal culinary training preferred.
Minimum 3 years of experience in a high-volume food service environment, including 1 year in a supervisory or lead role required.
Valid food handler’s certification preferred (ServSafe or equivalent).

Responsibilities

Lead processes and provide direction for kitchen staff, including cooks, prep workers, and food servers.
Plan and prepare daily meals in accordance with nutritional guidelines, dietary restrictions, and menu plans.
Ensure all food is prepared, cooked, and served in a timely and sanitary manner.
Monitor inventory levels and assist with ordering and receiving food and supplies.
Train and mentor kitchen staff in food preparation techniques, safety procedures, and sanitation standards.
Maintain a clean and organized kitchen and serving area, adhering to health department regulations.
Assist with menu planning and recipe development as needed.
Coordinate with supervisors to ensure meal schedules and service expectations are met.
Perform routine checks on kitchen equipment and report maintenance needs.
Ensure compliance with all food safety standards, including HACCP and local health codes.
Delegate tasks to the cooks and servers in their assigned areas.