Loch Raven Tech Academy - Lead Production Worker (Cook)
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 preparation of multiple food items, adjusts recipe quantities as needed, uses batch-cooking techniques, and sets up serving lines and steam tables. It operates food-service equipment, stores food and supplies according to procedures, follows HACCP and sanitation requirements, maintains food quality, and uses production records to minimize leftovers and waste. The worker also assists the manager with directing and instructing kitchen personnel and may help place food orders. The work is performed in a kitchen and cafeteria environment. The position requires annual continuing education or training under U.S. Department of Agriculture Professional Standards for school nutrition employees. Work hours are 7:00 a.m. to 2:00 p.m., for 6.5 hours per day (0.8125 FTE). The listed pay range is $16.42–$24.72 per hour.
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 while employed 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, direct the work of others, and 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.
Nice To Haves
- Commercial cooking experience.
- Baltimore County Public Schools (BCPS) food-service experience.
Responsibilities
- Produce entrees, sauces, gravies, and vegetables daily.
- Coordinate the preparation of multiple food items at once.
- Prepare menu items according to 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.
- Follow HACCP procedures, including temperature control during food preparation, service, holding, and transportation.
- Use production records and take initiative to minimize leftovers and reduce waste.
- Clean and sanitize daily and follow sanitation standards and production-area procedures.
- 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.
- Complete annual continuing education or training in accordance with U.S. Department of Agriculture Professional Standards for school nutrition employees.
- Perform other duties as assigned.
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
- The position may also be eligible for shift differential and longevity pay under the applicable agreement.
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What This Job Offers
Job Type
Part-time
Education Level
High school or GED
