Nutrition Services High School Lead Cook (NSA 3)

Tigard-Tualatin Sd 23J•Tigard, OR

1d•Onsite

About The Position

The Nutrition Services Assistant 3 directs, leads, organizes, and plans the Nutrition Services program in a comprehensive secondary school (middle and high school). They are responsible for ensuring quality in a food service operation that is cost-contained, healthy, and customer-friendly. They coordinate and facilitate workflow, problem-solve, and make independent decisions, while ensuring all District, State, and Federal policies and procedures are followed.

Requirements

Demonstrated ability to prepare, cook and store foods according to HACCP methods, following proper time and temperature protocols to ensure food safety.
Documented experience in quality food preparation, kitchen maintenance, and food service supervision
Skill in the use and maintenance of all commercial kitchen equipment and tools.
Demonstrate clear, effective interpersonal and leadership skills.
Demonstrated ability to prepare, cook and store foods according to HACCP methods, ensures timely service and presentation of meals.
Ability to effectively work and communicate with students, parents and school personnel from diverse cultures or backgrounds in English, Spanish or other languages related to the job.
Continually provide a harmonious, service-oriented attitude with students, school staff, and parents.
Cultivate and model a respectful working and learning environment .
Knowledge is required to perform basic math; read and follow instructions; and understand multi-step written and oral instructions.
Specific knowledge is required to satisfactorily perform the job functions and comply with health standards and hazard, sanitation and safety practices and procedures.
Must obtain and maintain a current food handler’s certificate.

Nice To Haves

Basic knowledge of computer systems, Microsoft Office and Excel is preferred.
Prior food services and/or customer service leadership experience is preferred.

Responsibilities

Maintains efficient and smooth flow of service and works closely with coworkers to assure that students, staff and faculty have an excellent dining experience.
Responsible for the day-to-day supervision of a stand-alone elementary kitchen
Direct and lead the activities of Nutrition Services 1 employees.
Plans work schedules and coordinates daily work for efficient use of labor.
Follows and ensures that all staff follow Nutrition Services Department Hazard Analysis Critical Control Point (HACCP) standard operating procedures (SOPs) for food safety, handling and sanitation in the receiving and storage of supplies; in food preparation; in storage, disposal or donation of leftovers; in clearing and maintaining equipment.
Operates a variety of commercial kitchen equipment such as cash register, ovens, steamers, dishwasher, food warmer, steam-jacketed kettle, steam table, and other tools, following proper procedures and safe handling practices.
Orders all food and supplies on a weekly basis, while maintaining accurate inventory control measures, following proper receiving and inventory procedures.
Maintains required data and records for forecasting, ordering, production, inventory, meal and sales accounting, and all logs related to child nutrition programs including food safety, civil rights, sanitation, and others.
Set standards of efficiency and sanitation in food preparation.
Leads the preparation, assembly, service, sale, and presentation of meals according to District standardized recipes and adhering to USDA meal pattern guidelines.
Responsible for preparing District standardized recipes and accurately maintaining required USDA daily production records.
Provide information and/or advising others and maintain confidentiality concerning privileged information.
Maintain clean, sanitize, and orderly facilities, equipment, and dishes.
Maintain knowledge and proficiency in operation of POS meal accounting system.
Maintain a thorough knowledge of rules and regulations regarding sanitation, chemicals, MSDS, food preparation, and quantity food production.
Attend all required department meetings and training.
Responsible for the full routine of a computerized meal software program, including cashiering duties, deposits, and accounting of all funds.
Assist with training kitchen staff in daily operations.
Other duties as assigned.