Millford Mill-Lead Production Worker (Cook)

Baltimore County Public Schools•Randallstown, MD

9d•$16 - $25•Onsite

About The Position

The Lead Production Worker (Cook) prepares a variety of menu items using standardized recipes and is responsible for daily production of entrees, sauces, gravies, and vegetables. The position coordinates preparation of multiple food items, adjusts quantities as needed, follows batch-cooking techniques, and sets up serving lines and steam tables. It operates food-service equipment and maintains food quality, safe storage, and sanitation practices, including adherence to HACCP procedures and temperature controls. The role uses production records to help minimize leftovers and reduce waste, assists the manager in directing and instructing kitchen personnel, and may assist with food orders. Work is performed in a kitchen and cafeteria environment. The position requires annual continuing education or training in accordance with USDA Professional Standards for school nutrition employees. The stated schedule is 6:00 AM–1:30 PM, 7 hours/.8750 FTE. The position is Grade 03 on the AFSCME pay scale, non-exempt, and pays $16.42–$24.72 per hour. It may also be eligible for shift differential and longevity under the applicable agreement.

Requirements

High school diploma or appropriate equivalent.
One year of experience in food service.
Certified Food Service Manager-Level I certification; if not held at hire, it must be obtained within 90 days of hire into the classification and maintained throughout employment in positions requiring it.
Basic knowledge of School Nutrition and Accountability Program point-of-sale systems.
Knowledge of food preparation, service, storage, sanitation, and safety standards.
Ability to read and interpret recipes and determine 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 extreme hot and cold temperatures.

Nice To Haves

Commercial cooking experience.
Baltimore County Public Schools food-service experience.

Responsibilities

Produce entrees, sauces, gravies, and vegetables daily.
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 practices, including temperature control during preparation, service, holding, and transport.
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.
Maintain 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.
Complete annual continuing education or training in accordance with USDA Professional Standards for school nutrition employees.

Benefits

Medical plan options
Dental plans
Vision coverage
Life insurance
Flexible spending accounts
Disability coverage
403(b) and 457 plans
Sick leave
Paid holidays
Personal business days
Bereavement days
Flexible leave options, including FMLA, sick bank, and board-approved leaves
Eligibility for the Baltimore County Employees' Retirement System
Potential shift differential and longevity compensation, subject to the applicable agreement