Day Cook Supervisor

Kitchen Operations Leader

Provides leadership for kitchen operations, ensuring high-quality meals that meet the diverse and individual needs of the school's student population. Manages food preparation, service, and cleanliness, while ensuring compliance with food safety and sanitation standards. Lead person in charge of implementation of the SBP and NSLP program.

Essential Functions:

• Prepares breakfast and lunch items in accordance with menu and production requirements.
• Models the school's mission, vision, and values while leading the nutrition staff.
• Leads daytime kitchen operations, including food preparation, meal service, and clean-up activities.
• Ensures excellent customer service for students, staff, and visitors.
• Prepares special meals for events such as field trips, staff meetings, and other functions.
• Ensures department compliance with all relevant local, state, and federal food safety regulations.
• Addresses routine kitchen problems and escalates complex issues to the supervisor as needed.
• Monitors food orders to ensure all necessary ingredients are available for meal preparation, adhering to recipes.
• Plans and manages the use of leftovers to minimize waste.
• Maintains accurate production records in compliance with the SBP and NSLP programs.

Marginal Functions:

• Prepares and organizes meals for transport to designated dining areas and ensures timely delivery.
• Supervises student workers assigned to kitchen tasks.
• Assists with weekly food ordering and inventory management.
• Coordinates and supports special functions and events.
• Performs other duties as assigned.

Conditions:

Equipment Used: Convection ovens, steamers, stock kettles, braising pans, grills, ranges, fryers, dishwashing machine, knives, peelers, slicers, buffalo choppers, mixers, toasters, steam tables, soup warmers, and computers.

Performance Standards: Ensures 100% accuracy in following recipes and compliance with food safety and sanitation standards.

Work Environment: The work environment is a well-lit, tile-floored kitchen with temperatures ranging from 75F to 95F.

Work Schedule: Monday to Friday, 6:00 AM to 2:00 PM (no meal break provided); some overtime may be required. Follows a 12-month school schedule.

Qualifications:

Knowledge, Skills, and Abilities:

• Knowledge of cooking principles, equipment use, baking, and sanitation practices.
• Familiarity with food portioning practices and principles.
• Experience with the School Breakfast Program (SBP) is highly desirable, but not required.
• Experience with the National School Lunch Program (NSLP) is highly desirable, but not required.
• Understands leadership principles and team management.
• Knowledge of Health Department standards and regulations.
• Experienced in freezer and storeroom management.
• Competent in dietary and nutritional principles.
• Possesses basic computer skills.
• Proficient in essential mathematical operations (addition, subtraction, multiplication, and division) with standard units of measurement.
• Maintains an environment of professionalism and confidentiality.
• At least five years of experience as a cook.
• ServSafe certification successfully obtained within 6 months of date of hire.
• A School Nutrition Association (SNA) Level 1 certification (or equivalent) is required within 1 year of date of hire.

Post-Six-Month Requirements:

• Broad knowledge of Nutritional Services standards and operating procedures.
• Familiarity with prescribed diets and mechanically altered foods.