Hereford Middle School - Lead Production Worker (Cook)

Baltimore County Public Schools • Hereford, MD

23d • $16 - $25 • Onsite

About The Position

The Lead Production Worker (Cook) prepares menu items using standardized recipes and is responsible for daily production of entrees, sauces, gravies, and vegetables. The role coordinates simultaneous preparation of multiple items, adjusts quantities as needed, follows batch-cooking techniques, and sets up serving lines and steam tables. It operates food-service equipment and follows procedures for food storage, HACCP controls, production records, waste reduction, cleaning, and sanitation. The position is also responsible for the quality of food served and assists the manager with directing and instructing kitchen personnel, as well as placing food orders.

The work takes place in a kitchen and cafeteria. Employees must complete annual continuing education or training in accordance with U.S. Department of Agriculture Professional Standards for school nutrition employees. The position is listed at Grade 03 on the AFSCME pay scale, with a schedule of 6:30 a.m. to 1:30 p.m. for 6.5 hours per day (0.8125 FTE), and is non-exempt.

Requirements

• High school diploma or appropriate equivalent.
• One year of experience in food service.
• Certified Food Service Manager-Level I certification; candidates who do not have it at hire must obtain it within 90 days of hire into the classification and maintain required certification.
• Basic knowledge of School Nutrition and Accountability Program point-of-sale systems.
• Knowledge of food preparation, service, and storage, and 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 orally and in writing.
• Ability to lift up to 50 pounds, bend and kneel regularly, stand for three or more consecutive hours, and withstand hot and cold temperatures.
• Complete annual continuing education or training in accordance with U.S. Department of Agriculture Professional Standards for school nutrition employees.

Nice To Haves

• Commercial cooking experience.
• Baltimore County Public Schools (BCPS) food-service experience.

Responsibilities

• Prepare entrees, sauces, gravies, and vegetables for daily production.
• Coordinate the preparation of multiple food items at once.
• Prepare menu items using standardized recipes, adjust quantities as needed, and follow batch-cooking techniques.
• Set up serving lines and steam tables.
• Operate food-service equipment, including ranges, ovens, steamers, kettles, food processors, and slicers.
• Store food and supplies according to procedures and follow HACCP requirements, including temperature control during preparation, service, holding, and transportation.
• Use established production records and take initiative to minimize leftovers and reduce waste.
• Clean and sanitize daily and follow sanitation standards and procedures for the production area.
• Ensure the overall quality of food products served.
• Assist the manager in directing and instructing kitchen personnel.
• Assist with placing food orders, which may include dairy, bakery, produce, ice cream, and snacks.
• Perform other duties as assigned.

Benefits

• Eligible employees may access medical, dental, and vision plans, life insurance, flexible spending accounts, disability coverage, and 403(b)/457 plans.
• Sick leave, paid holidays, personal business days, bereavement days, and flexible leave options, including FMLA, sick bank, and board-approved leaves.
• Eligible for the Baltimore County Employees' Retirement System.
• May be eligible for shift differential and longevity under the AFSCME Master Agreement and Memorandum of Understanding.

What This Job Offers

• Job Type: Part-time
• Career Level: Mid Level
• Education Level: High school or GED