143-2026: Lead Cook (Temporary)

Washougal Sch Dist 112-6•Washougal, WA

20h•Onsite

About The Position

In Washougal, we work together to develop responsible, collaborative, continuous learners who are prepared to make a positive impact. We are seeking highly qualified educators and staff who value inclusive classrooms and are responsive to the needs of all students and families. We celebrate the diversity of our community and invite candidates from all backgrounds to join us in this work. The Lead Cook is responsible for leading kitchen staff and operations, creating efficiencies, producing meals and serving students while maintaining and promoting a positive culture. This position reports to the Sous Chef and is evaluated by the building principal in collaboration with the Sous Chef.

Requirements

Adhering to safety practices
Preparing and maintaining accurate records
Utilizing industrial grade food service equipment
Using pertinent software applications
Demonstrated strong leadership and patience are essential
Team and goal oriented
Basic math including calculations using fractions, percents, and/or ratios
Read a variety of manuals
Write documents following prescribed formats
Present information to others
Understand complex, multi-step written and oral instructions
Methods of quantity cooking
Health standards and hazards
Food safe handling procedures
Meal planning and food purchasing
Managing a high volume food preparation operation
Scheduling activities
Collating data
Considering a number of factors when using equipment
Flexibility is required to work with others
Work with data utilizing defined and similar processes
Operate equipment using standardized methods
Work with a diversity of individuals
Work with similar types of data
Utilize job-related equipment
Problem solving is required to identify issues and create action plans
Problem solving with data requires independent interpretation of guidelines
Problem solving with equipment is moderate
Setting priorities
Working around children
Establishing and maintaining effective working relationships
Working as part of a team
Working under limited supervision and using standardized practices and/or methods
Leading, guiding, and/or coordinating others
Operating within a defined budget
Utilization of some resources from other work units may be required to perform the job's functions
Maintains a high level of professionalism, and confidentiality regarding sensitive student matters
Job related experience is required
High School diploma or equivalent
Access to reliable personal transportation is required for this position
Pre-employment Proficiency test (Outside culinary department or external applicants only. The seniority of non-culinary in-district applicants will be considered in addition to the test results.)
Food Handler’s Certificate
Valid First Aid/CPR Certification
Annual relevant training required
WA State Misconduct Clearance
Criminal Justice Fingerprint/Background Clearance

Responsibilities

Works to develop a cohesive unit that achieves and maintains high customer satisfaction.
Responsible for the successful management of their kitchen.
Assists in streamlining the work of all kitchen staff, including cooks.
Responsible for the maintenance of multiple areas of the kitchen
Conducts physical inventories for inventory management including verifying stock and identifying losses.
Utilizes knowledge of daily meal participation to prepare meals with minimal waste.
Track participation and collect data as required.
Inspects food items and/or supplies received to meet mandated nutritional requirements, projected meal requirements, and minimize waste.
Leads and guides culinary services personnel to optimize their performance in a safe and efficient manner and maximize the efficiency of the workforce and/or meeting shift requirements.
Maintains accurate records to meet state, federal and/or administrative requirements.
Works with the Cook/Cashier to prepare a variety of documents (e.g. meal counts, inventory reports, etc.)used for planning purposes by the Sous Chef and Office Manager.
Monitors kitchen/equipment operations and functions for efficiencies and is responsible for maintaining equipment in safe working order.
Orders equipment and supplies for weekly use in the cafeteria (e.g. standard items stocked in warehouse, consumable supplies, bread, milk, etc.).
Prepares food and beverage items while meeting mandated nutritional and projected meal requirements for consumption at site or for transporting to other school locations.
Stocks food, condiments and supplies maintaining adequate quantities and security of items.
Tests prepared food for flavor, appearance and temperature to ensure the items are acceptable and ready to serve.
Arranges food and beverage items (e.g. displaying, stocking racks, etc.) to make them available to students and staff.
Serves food meeting mandated nutritional requirements.
Shares responsibility for kitchen cleaning including: utensils, dishes, trays, floors, equipment, and the storage of food preparation areas to maintain sanitary conditions and meet health and safety requirements.
Responds to inquiries of students and staff to provide information and/or direction regarding the selection and price of meal items.
Other relevant duties as assigned within reasonable scope of the position