Sparrows Point MS/HS - Lead Production Worker

Baltimore County Public Schools•Dundalk, MD

7d•$16 - $25•Onsite

About The Position

The Lead Production Worker 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 helps ensure the quality of food served. The worker sets up serving lines and steam tables; operates food-service equipment; stores food and supplies according to procedures; and follows HACCP, sanitation, and safety standards. The role also assists the manager with directing and instructing kitchen personnel and may help place food orders. Work is performed in a kitchen and cafeteria environment. The schedule is 6:30 a.m. to 1:30 p.m., 6.5 hours per day (0.8125 FTE). Annual continuing education or training is required in accordance with USDA Professional Standards for school nutrition employees. The position pays $16.42–$24.72 per hour and is classified as 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 certifications throughout employment.
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, 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 extreme hot and cold temperatures.
Annual completion of continuing education or training in accordance with USDA Professional Standards for school nutrition employees.

Nice To Haves

Commercial cooking experience preferred.
BCPS food-service experience preferred.
Other combinations of applicable education, training, and experience that provide the knowledge, skills, and abilities needed to perform effectively may be considered.

Responsibilities

Produce entrees, sauces, gravies, and vegetables daily.
Coordinate preparation of multiple food items at once.
Prepare menu items using standardized recipes, adjusting quantities as needed and following 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 production records and take initiative to minimize leftovers and reduce waste.
Clean and sanitize daily and follow sanitation procedures and standards in 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

Medical plan options
Dental plans
Vision plans
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
Possible shift differential and longevity compensation under the AFSCME Master Agreement and Memorandum of Understanding