Lead Cook, Food and Nutrition Services

Department: Food & Nutrition Services 

Location: High Tech Mesa Campus

Closing Post Date: July 5, 2024

Reports to: Production Manager, Food & Nutrition Services 

Supervisor’s Superior: Director, Food & Nutrition Services 

Positions Supervised: None

Salary: Classified Hourly Position/ Hourly Pay Step 2 $18.65- $22.73

Job Summary: 

Under the direction of the Food & Nutrition Services leadership and Production Manager, the Lead Cook oversees preparation, cooking, distribution, and packaging of food items at the central kitchen for distribution to school sites. The Lead Cook ensures proper record-keeping functions, inventory and storage organization, and trains and provides work direction to assigned personnel.

Essential Duties and Responsibilities: 

The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this class. 

1. Open and close the kitchen according to established procedures.

2. Understand and adhere to the standardized recipes. 

3. Execute the preparation of ingredients according to the planned menu and prescribed recipes. 

4. Under the direction of the Food & Nutrition Services leadership and Production Manager, lead central kitchen staff to follow the recipes and produce large quantities of food. 

5. Assure compliance with food quality standards including appearance and nutritional requirements. 

6. Oversee the packaging and wrapping of food items according to established procedures and portion control standards. 

7. Train and provide work direction and guidance to assigned personnel.

8. Oversee production flow and schedule to ensure meals are prepared in a timely manner. 

9. Ensure the proper receiving, storage and inventorying of all food, paper products, chemicals and supplies according to the High Tech High Food & Nutrition Services Standard Operating Procedures. 

10.Ensure the freshness of all prepared items by overseeing proper rotation of food items prepared, proper wrapping and labeling prepared food items, and preparation of only the amounts of food items assigned. 

11. Oversee cleanliness and sanitation of all kitchen, cafeteria and storage areas including, but not limited to, walk-ins, refrigeration, freezers, dry storage areas.

12. Follow assigned cleaning responsibilities to maintain a clean working environment. 

13. Ensure proper maintenance of temperature logs for equipment, food production and food transport, as outlined in the High Tech High Standard Operating Procedures and in compliance with the National School Lunch Program. 

14. Ensure safety and sanitation of institutional food service equipment such as slicers, ovens, mixers, choppers, can openers, warmers, and commercial dishwashers. 

15. Oversee preparation and maintenance of a variety of records and reports related to food items, menus, receipts, inventory, calendars, students, sales and assigned activities. 

16. Assist in preparing and serving food for special events such as meetings, banquets, parties, etc. 

17. Sweep and mop floors.

 18. Remove trash bags and dispose in dumpster. 

19. Communicate with students, staff and various outside agencies to exchange information, coordinate activities and resolve issues or concerns. 

20. Foster High Tech High’s commitment to excellence and equity by ensuring that employees and students are valued, respected and provided a positive work/learning environment.

 21. Read and respond to all emails in a timely manner.

 22. Perform other duties as assigned. 

Education and Related Work Experience

To qualify for this position, an individual must possess any combination of experience and education that would ensure being able to meet and fulfill job requirements. 

● High school diploma, completion of G.E.D., or equivalent vocational school or short term courses, such as commercial trade training, culinary training, and computer training. 

● Two years of increasingly responsible experience in the preparation, cooking and serving of food in large quantities. 

Licenses, Registrations or Certifications 

● Must be able to obtain and maintain a valid California Food Handlers Permit.

Technical Skills, Knowledge and Abilities 

● Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring, and communicate effectively with customers. 

● Basic oral and written communication skills. 

● Intermediate interpersonal relations skills. 

● Basic math and accounting skills. 

● Basic computer, keyboarding and word processing skills. 

● Basic customer service and public relations skills. 

● Intermediate critical thinking and problem solving skills. 

● Intermediate organizational skills. 

● Ability to manage confidentiality in all aspects of job.

● Ability to manage multiple priorities. 

● Ability to manage multiple tasks with frequent interruptions. 

● Ability to understand and follow all HACCP Standard Operating Procedures. 

Physical Demands

● Ability to smell, taste and feel, in order to determine quality of raw and prepared food products. 

● Ability to stand, stoop, reach and bend; mobility of arms to reach; dexterity of hands to grasp and manipulate large and small objects. 

● Ability to read small print. 

● Ability to stand for long periods. 

● Ability to walk long distances. 

● Ability to lift, push and/or pull objects weighing up to 50 pounds.

● Ability to work with, and in the proximity of, equipment with moving mechanical parts. 

● Ability to work in an indoor and outdoor environment. 

● Ability to work around loud noises. 

Mental Demands 

While performing the duties of this class, the incumbent is regularly required to use written and oral communication skills; read and interpret complex data, information and documents; analyze and solve complex problems; use math/mathematical reasoning; perform highly detailed work under changing, intensive deadlines on multiple concurrent tasks; work with constant interruptions and interact with HTH administrators, staff, vendors, parents, and others encountered in the course of work.

Work Environment

● Food service environment

Hazards: 

● Heat from ovens.

● Exposure to very hot foods, equipment, and metal objects. 

● Working around knives, slicers or other sharp objects. 

● Exposure to cleaning chemicals and fumes.

ADA Statement

Each individual possesses different abilities to accomplish the same result. The ADA bars employers from discriminating against a disabled employee by requiring a specific method of achievement, which is different from requiring the employee to achieve the desired end. The employer’s judgment of a function’s importance typically is considered key in determining whether a job function is essential. An employer, therefore, need not sacrifice performance standards to comply with the ADA and similar nondiscrimination requirements.

\n