Lead Cook – Harbor High School (6:45 a.m. - 1:15 p.m.)

Oakland Schools•Highland, MI

9d•Onsite

About The Position

The Lead Cook prepares and serves nutritious, attractive meals and assists with meal production as directed. The role maintains and applies food safety, sanitation, and cleanliness standards in food service areas in accordance with federal, state, local, and district regulations and policies. Duties also include daily dishwashing, kitchen equipment maintenance, operation of the computerized point-of-sale system, coordinating and implementing sales promotions, and assisting with events and activities. The Lead Cook orders, receives, stocks, inventories, and transports food and supplies as needed; maintains required records and reports; assists with revenue collection, deposits, and student recordkeeping; and monitors reimbursable meal qualifications at the point of service. The employee serves students in a timely manner and helps maintain a pleasant, welcoming workplace for school staff. The position may require travel to other buildings, irregular or extended hours, and balancing demands from multiple people. The employee works under the Kitchen Manager and may assist with training and supporting substitute employees; there are no supervisory responsibilities. This is a school-year position for 2026–2027, with hours of 6:45 a.m. to 1:15 p.m. that may be adjusted according to school needs. The stated salary is per contract, from $18.75 up to $21.00.

Requirements

Successfully complete ServSafe Certification Training and maintain or obtain certification.
Participate in Food & Nutrition Professional Development classes.
Be knowledgeable about USDA meal patterns for school breakfast and lunch.
Be willing to take statewide training classes.
Establish good working relationships with district employees.
Work independently without continuous supervision.
Have a high school diploma and/or related experience.
Speak and write effectively; apply mathematical concepts to practical situations; follow written or oral instructions; and address problems involving several concrete variables in standardized situations.
Meet the position’s physical demands, including occasional lifting or moving of up to 50 pounds, and be able to travel to other buildings.
Have the ability to work irregular or extended hours and meet multiple demands from several people.

Responsibilities

Prepare and serve nutritious and attractive meals, and assist with meal production as directed.
Maintain food safety, sanitation, and cleanliness practices and comply with applicable federal, state, local, and district requirements.
Compile and maintain records and reports required by federal, state, and local health department regulations.
Operate and maintain kitchen equipment and assist with daily dishwashing.
Order, receive, stock, inventory, and transport food and supplies when necessary.
Operate the computerized point-of-sale system.
Assist with revenue collection, including deposits, and student recordkeeping.
Monitor reimbursable meal qualifications at the point of service.
Serve students in a timely fashion and maintain a pleasant, welcoming workplace for school staff.
Coordinate and implement sales promotions and assist in coordinating events and activities.
Communicate effectively and appropriately with staff and management.
Assist with training and supporting substitute employees.
Perform other duties as assigned by the Director or designee.