Cook, Middle School - 26-27 SY

The North Penn School District seeks to develop a community that values and adapts to diversity. We strive to acknowledge, respect, understand, and celebrate the dynamics of racial and cultural differences. Through the development of culturally proficient staff, the establishment of structures that promote equitable opportunities, and partnerships with families and students, our School District will create an environment of respect where all members of the school community are empowered to learn, grow, and appreciate one another. We look forward to your interest! Title: Middle School Cook Reports To: Middle School Team Leader Takes Direction From: Team Leader, Area Supervisor, Coordinator of SNS Schedule/Calendar: 8 hours/day 180 days/year Summary: The School Nutrition Services Middle School Cook is responsible for the preparation and production of menu items in accordance with standardized recipes and program requirements. This position supports daily kitchen operations, ensures food quality and safety, and assists with overall workflow. The Middle School Cook also serves in a leadership support role, performing functions similar to an Assistant Team Leader and assuming responsibility for kitchen operations in the absence of the Team Leader. Food Production and Preparation Prepare and cook menu items in accordance with standardized recipes and production requirements. Utilize the Standardized Recipe Book for all food production. Properly cook, hold, and serve hot food items in compliance with food safety standards. Maintain accurate production records, including quantities prepared, served, and leftover. Label, date, store, and rotate food items in accordance with established procedures. Document and record all discarded food in accordance with department guidelines. Food Service and Operations Prepare and present food in an attractive and appealing manner using appropriate portioning and serving utensils. Ensure serving lines are fully stocked and maintained throughout all service periods. Assist with cashiering duties as assigned, including operating the Point of Sale (POS) system and maintaining accurate meal counts. Maintain cleanliness and sanitation of work areas and equipment in accordance with health and safety regulations. Clean and operate kitchen equipment according to manufacturer guidelines. Work collaboratively with kitchen staff to ensure timely and efficient meal service. Operational Support Support the Team Leader in coordinating daily kitchen operations and food production flow. Assist with monitoring food safety practices, including HACCP procedures and temperature documentation. Support proper receiving, storage, and organization of food and supplies. Provide guidance and support to other kitchen staff as needed to ensure completion of daily tasks. Assist with catering functions, special events, and additional production needs. Team Leader Coverage Responsibilities Coordinating the preparation and service of all meals in accordance with program requirements. Supervising kitchen and serving staff to ensure adherence to policies and procedures. Ordering food and supplies and verifying deliveries. Completing production records, daily sales reports, and required documentation. Operating and overseeing the Point of Sale (POS) system. Ensuring compliance with all food safety, sanitation, and HACCP requirements. Monitoring serving line efficiency, food quality, and presentation standards. Completing end‑of‑day procedures, including reports and deposits. Maintaining communication with school administration and School Nutrition leadership. Professional Responsibilities Participate in required training programs, workshops, and in‑service opportunities. Demonstrate professionalism and effective communication with students, staff, and the school community. Maintain flexibility in schedule and responsibilities, including extended hours when serving as acting Team Leader. Perform additional duties as assigned by the Team Leader, Area Supervisor, or School Nutrition Services Coordinator. Education And/or Certification Required High School diploma or GED. ServSafe Certification or must obtain within 90 days of hire (certification training, exam and recertifications provided by North Penn SNS department). Experience Needed Minimum 2 years’ food service experience. Knowledge of large‑quantity cooking, preferred. Requisite Skills Knowledge of food preparation and ability to use professional food service equipment. Ability to stand for extended periods and perform repetitive tasks. Ability to lift and carry up to 50 pounds. Ability to work in hot kitchen environments and cold storage areas. ADA Compliance Reasonable accommodations may be made to enable individuals with disabilities to perform the functions of this position. Physical Requirements Sedentary: primarily sitting with occasional lifting up to 10 lbs. Light work: occasional lifting up to 20 lbs. Medium work: occasional lifting up to 50 lbs. Heavy work: occasional lifting up to 100 lbs. Very heavy work: lifting beyond 100 lbs. #J-18808-Ljbffr North Penn School District