Lead Cook - Child Nutrition

Lead Cook Child Nutrition

The Lead Cook for Child Nutrition oversees daily food production and kitchen operations within the school nutrition program. This position ensures meals are prepared safely, efficiently, and in compliance with USDA, state, and local regulations while maintaining high standards of food quality, sanitation, and customer service. Lead Cook assists with supervising kitchen staff, maintaining production records, assisting with the requisition of food and supplies needed for meal production, coordinating meal service, and supporting a positive dining experience for students and staff.

Essential Duties and Responsibilities

Food Production & Service

• Prepare and cook breakfast, lunch, snack, and special event meals according to standardized recipes and production schedules.
• Ensure food quality, portion control, temperature compliance, and presentation standards are maintained.
• Coordinate daily meal preparation timelines to ensure efficient service.
• Assist with menu implementation and recipe adjustments as needed.
• Monitor serving lines and replenish food items during meal service.

Leadership & Supervision

• Provide guidance and direction to kitchen staff during daily operations.
• Assist with training staff in food preparation, sanitation, safety, and equipment usage.
• Promote teamwork, professionalism, and excellent customer service.
• Support the executive chef in maintaining productivity and workflow efficiency.
• Assumes the role of the Executive Chef in the event the Executive Chef is off-site, or on PTO.

Food Safety & Sanitation

• Maintain compliance with USDA, HACCP, local health department, and district sanitation requirements.
• Ensure proper food handling, storage, labeling, and temperature documentation.
• Maintain cleanliness and organization of kitchen, storage, preparation, and serving areas.
• Conduct routine equipment and facility safety checks.

Inventory & Recordkeeping

• Assist with receiving and inspecting deliveries for quality and accuracy.
• Monitor inventory levels and communicate supply needs.
• Complete required production records, temperature logs, and meal count documentation accurately.
• Minimize food waste through proper forecasting and production practices.
• Assist Executive Chef with the requisition of food and supplies needed for meal production.

Equipment Operation

• Safely operate commercial kitchen equipment, including ovens, steamers, slicers, mixers, kettles, and dish machines.
• Report equipment malfunctions or maintenance concerns promptly.
• Ensure proper care and cleaning of all equipment.

Customer Service

• Provide courteous and professional service to students, staff, and visitors.
• Support a welcoming and positive cafeteria environment.
• Encourage student participation in school meal programs.

Education

• High school diploma or equivalent preferred.

Experience

• Minimum of 2 years of institutional, school, restaurant, or commercial food service experience preferred.
• Previous leadership or supervisory experience preferred.
• Experience in school nutrition or child nutrition programs preferred.

Knowledge, Skills, and Abilities

• Knowledge of food preparation methods, nutrition standards, and kitchen safety practices.
• Ability to follow standardized recipes and production schedules.
• Knowledge of HACCP and sanitation procedures.
• Ability to lead and work collaboratively with diverse staff.
• Strong organizational and communication skills.
• Ability to work in a fast-paced environment and adapt to changing priorities.
• Basic math and recordkeeping skills.
• Ability to organize items and tasks and possess skill in multitasking and prioritization.
• Ability to complete repetitive tasks.
• Ability to exercise tact and courtesy in contact with parents/guardians or students and with school staff.
• Ability to understand and follow oral and written instructions.
• Ability to exercise independent judgment and initiative in applying standards to a variety of situations.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, or pull up to 50 pounds.
• Ability to bend, stoop, reach, and perform repetitive motions.
• Ability to work in varying kitchen temperatures.
• Ability to stand for approximately 8 hours.

Work Environment

• School cafeteria and commercial kitchen environment.
• Exposure to heat, steam, cleaning chemicals, and kitchen equipment.
• Work schedule may include early mornings and occasional special events.

Certifications

• ServSafe Manager Certification preferred.
• Completion of required annual Child Nutrition training.

Performance Expectations

• Maintain high standards of food quality and safety.
• Demonstrate reliability, professionalism, and teamwork.
• Support MICS goals for student nutrition and customer satisfaction.
• Adhere to all MICS policies and procedures.

Disclaimer

• The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to be a comprehensive inventory of all duties, responsibilities, and qualifications required of employees for this job title.