Western School of Technology - Lead Production Worker (Cook)

BCPS•Catonsville, MD

14d•Onsite

About The Position

Prepares a variety of menu items using standardized recipes. Responsible for the daily production of entrees, sauces, gravies, and vegetables. 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. 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.

Requirements

High school diploma or appropriate equivalent required.
One (1) year experience in the field of food service.
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).
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.
Ability to lift up to 50 pounds.
Ability to bend and kneel on a regular basis.
Ability to stand for three (3) hours or more consecutively.
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.