Lead Cook - Syosset School Nutrition
About The Position
The Lead Cook prepares and serves fresh, nutritious meals for students according to school menus, recipes, portion guidelines, and nutrition standards. The role organizes kitchen operations and cooking schedules to ensure meals are safely prepared, well-presented, and ready on time. It guides team members, supports a clean and efficient kitchen, and helps maintain a welcoming food-service environment. The Lead Cook oversees food orders, inventory, and deliveries; accommodates allergies; follows HACCP, ServSafe, and applicable food-safety and sanitation requirements; and completes production records and temperature logs accurately. The position is full-time and non-exempt, with days and hours aligned to the school district’s food-service schedule. It is primarily site-based, though occasional travel to other district schools may be needed. Occasional extended hours may be required for special events or operational needs.
Requirements
- High school diploma or equivalent.
- At least 1 year of professional culinary or food-service experience.
- ServSafe certification, or ability to obtain it within a defined timeframe after hire.
- Local food-safety certification required in the jurisdiction of employment.
- Proficiency in cooking techniques, batch cooking, and recipe procedures.
- English speaking and reading ability sufficient to understand and perform assignments, follow recipes, and comply with safety requirements.
- Strong organization and time-management skills.
- Ability to work effectively as part of a food-service team in a fast-paced kitchen.
- Ability to follow food-safety, sanitation, production, and portioning standards.
- Ability to stand for most of the workday; frequently walk, talk, and hear; handle food, tools, and equipment; and reach with hands and arms.
- Ability to lift and/or move up to 50 pounds, including while turning side to side.
Nice To Haves
- School nutrition or institutional food-service experience.
- Genuine interest in school nutrition, student health, and preparing healthy meals.
- Ability to lead a kitchen team in a positive, collaborative way.
Responsibilities
- Lead the preparation and service of meals according to school menus, recipes, portion guidelines, and nutritional standards.
- Organize kitchen operations and sequence cooking tasks to meet meal-service deadlines.
- Ensure food is safely cooked, properly portioned, attractively presented, and ready on time.
- Support and guide team members in maintaining a clean, efficient, and positive kitchen environment.
- Oversee food orders, inventory, deliveries, and station stocking.
- Follow food-safety, HACCP, sanitation, and allergy-accommodation requirements.
- Complete production sheets, temperature logs, and other required records accurately and on time.
- Maintain clean, stocked, and properly set up stations, including signage and documentation.
- Work cooperatively with the Chef Manager and other food-service workers to achieve daily service goals.
- Travel occasionally to other school locations within the district for substitute coverage or operational support.
Benefits
- Competitive pay with opportunities for advancement
- Medical, dental, and vision insurance
- 401(k) with company match
- Paid time off and holidays
- Paid training
- Supportive team environment
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
