Lead Production Worker (Cook), Windsor Mill Middle School

BCPS•Woodlawn, MD

1d•Onsite

About The Position

Description Prepares a variety of menu items using standardized recipes. Responsible for the daily production of entrees, sauces, gravies, and vegetables. Performs other duties as assigned. Responsibilities EXAMPLES OF DUTIES: Responsible for the daily production of entrees, sauces, gravies, vegetables. Coordinates preparing multiple food items at once. Prepares a variety of menu items using standardized recipes. Ability to increase/decrease quantity as needed. Batch cooking techniques followed. Sets up serving lines/steam tables. Operates all food service equipment, such as:range, oven, steamer, kettle, food processor, and slicer. Stores food and supplies according to procedures. Adheres to Hazard Analysis and Critical Control Point (HACCP) procedure, e.g., temperature control of food products during preparation, service, holding, and transporting. Uses established production records and takes initiative to minimize leftovers and reduce waste. Cleans and sanitizes daily and adheres to all sanitation standards. Adheres to all sanitation procedures for the production area. Responsible for overall food quality of products served. Assists manager in directing and instructing kitchen personnel. OTHER DUTIES: Assists in placing food orders that may include, dairy, bakery, produce, ice cream, and snacks. Performs other duties as assigned. Qualifications MINIMUM QUALIFICATIONS Education, Training, and Experience: High school diploma or appropriate equivalent required. One (1) year experience in the field of food service. Commercial cooking experience preferred. BCPS food service experience preferred. Note::Other combination of applicable education, training, and experience which provide the knowledge, skills and abilities necessary to perform effectively in the position, may be considered. Licenses and Certifications Certified Food Service Manager-Level I certification (If candidate does not possess at the time of hire they must obtain within 90 days of hire into this classification). Required license and certification must be maintained throughout employment in this position or any other that requires these certifications. Knowledge, Skills, and Abilities: Basic knowledge of School Nutrition and Accountability Program point-of-sale systems. Knowledge of food preparation, service, and storage. Knowledge of appropriate sanitation and safety standards. Skill in reading and interpreting recipes and determining appropriate quantities to prepare and serve. Ability to use food service equipment. Ability to establish and maintain effective working relationships. Ability to direct the work of others. Ability to communicate effectively both orally and in writing. PHYSICAL AND ENVIRONMENTAL CONDITIONS: The work of this class is performed in a kitchen and cafeteria environment. Duties require the ability to lift up to 50 pounds, the ability to bend and kneel on a regular basis, and the ability to stand for three (3) hours or more consecutively. Also requires the ability to withstand extreme temperatures of hot and cold. FLSA Status: Non-Exempt Retirement: Eligible for the Baltimore County Employees' Retirement System.

Requirements

High school diploma or appropriate equivalent required.
One (1) year experience in the field of food service.
Basic knowledge of School Nutrition and Accountability Program point-of-sale systems.
Knowledge of food preparation, service, and storage.
Knowledge of appropriate sanitation and safety standards.
Skill in reading and interpreting recipes and determining appropriate quantities to prepare and serve.
Ability to use food service equipment.
Ability to establish and maintain effective working relationships.
Ability to direct the work of others.
Ability to communicate effectively both orally and in writing.
Certified Food Service Manager-Level I certification (If candidate does not possess at the time of hire they must obtain within 90 days of hire into this classification).
Required license and certification must be maintained throughout employment in this position or any other that requires these certifications.
Duties require the ability to lift up to 50 pounds, the ability to bend and kneel on a regular basis, and the ability to stand for three (3) hours or more consecutively.
Also requires the ability to withstand extreme temperatures of hot and cold.

Nice To Haves

Commercial cooking experience preferred.
BCPS food service experience preferred.

Responsibilities

Responsible for the daily production of entrees, sauces, gravies, vegetables.
Coordinates preparing multiple food items at once.
Prepares a variety of menu items using standardized recipes.
Ability to increase/decrease quantity as needed.
Batch cooking techniques followed.
Sets up serving lines/steam tables.
Operates all food service equipment, such as:range, oven, steamer, kettle, food processor, and slicer.
Stores food and supplies according to procedures.
Adheres to Hazard Analysis and Critical Control Point (HACCP) procedure, e.g., temperature control of food products during preparation, service, holding, and transporting.
Uses established production records and takes initiative to minimize leftovers and reduce waste.
Cleans and sanitizes daily and adheres to all sanitation standards.
Adheres to all sanitation procedures for the production area.
Responsible for overall food quality of products served.
Assists manager in directing and instructing kitchen personnel.
Assists in placing food orders that may include, dairy, bakery, produce, ice cream, and snacks.
Performs other duties as assigned.