Cook II - Pflaum - 1.0 FTE - 26-27 SY

Cook II - Pflaum

Food Services

Pflaum Road Building

Starting Compensation: $27.15 Hourly Wage (26-27 Salary Schedule)

Employment Type: Non-Exempt

Hours of Employment: Monday - Friday, 8:00 AM to 4:00PM

The schedule for this position aligns with MMSD's 10-month Academic Calendar from September to June, with summers off.

MMSD is seeking highly motivated and energetic applicants! Applicants should have a good attitude, willingness to learn, and passion for impactful work and learning.

The Madison Metropolitan School District (MMSD) is the second-largest school district in Wisconsin. We have a simple but bold vision to ensure that every school is a thriving school, that prepares every student to graduate from high school ready for college, career, and community. We welcome applicants who will actively contribute to our ongoing commitment to making MMSD a thriving, welcoming environment for all students, families, and staff.

In addition, we have a great compensation package. Visit our benefits page and compensation page for more information.

The Madison Metropolitan School District is committed to being anti-racist, culturally responsive, and inclusive. We have a simple but bold vision to ensure that every school is a thriving school, fostering the growth of every student so they graduate from high school ready for college, career and community.

Our strategy is captured in our strategic framework, and centers on three major goals: that all children achieve academically, that our schools are places where children and adults thrive, and that our Black youth excel at school. To achieve this vision, we seek to retain staff in all positions, who are committed to being anti-racist, culturally responsive, and inclusive. Staff who will actively contribute to our ongoing commitment to making MMSD a thriving, welcoming environment for all students, families and staff.

We firmly believe in and are here to create a work environment that is challenging and rewarding, while supporting employees in their career path. We strive to provide, encourage, grow, and develop a talented workforce that better supports and represents the diversity of our student population. We know this vision doesn't come to life without dynamic leaders and support staff in every school.

The Madison Metropolitan School District is the second largest school district in Wisconsin. The district serves a beautifully diverse population of more than 25,000 students. More than half are students of color. Almost half come from low income households. Nearly one third are English Language Learners, and more than 100 languages are represented in our schools. Madison schools are committed to making this district a place where every child thrives.

Purpose of Position:

Under the general supervision of the Chef Manager, this position will direct and create a high quality environment for staff and students participating in the preparation, cooking and/or baking of school meals according to standardized recipes and production guidelines while adhering to food safety, food handling and sanitation procedures. As assigned by the Lead Cook, the Cook II will oversee daily operations and monitor the work of the Cook I positions. The Cook II is responsible for assisting in recipe development and maintenance for all meal programs that Food & Nutrition provide that are tasteful and appealing to students and adhere to USDA nutritional requirements. Madison Metropolitan School District (MMSD) serves meals which includes breakfast, lunch, after school snack and dinner for all grade levels.

This position will have a high degree of integrity, sustain a culture of continuous improvement, and be committed to creating and maintaining an inclusive work environment while having a growth mindset to a multi-faceted operation while having a focus on creating a positive work culture.

Supervisory Responsibilities:

This position does not have formal supervisory duties.

Essential Duties and Responsibilities:

1. Participate daily in food production, including cooking, baking, portioning, and meal preparation, following standardized recipes and production guidelines.
2. Maintain food safety and sanitation practices, including compliance with Hazard Analysis Critical Control Point (HACCP) procedures and regulations from MMSD, the United States Department of Agriculture (USDA), Department of Public Instruction (DPI), Occupational Safety and Health Administration (OSHA), and Dane County Public Health.
3. Safely operate, maintain, and sanitize standard large volume kitchen equipment.
4. Report quality control issues, including expired or inconsistent food products to the Lead Cook.
5. Prepare attractive, nutritious recipes by following recipes appropriate for K-12 operations.
6. Accurately perform volume and weight measurements and conversions using Imperial and Metric units.
7. Support Farm to School and the use of local products where possible.
8. Assume duties of the Lead Cook when Lead Cook is not present.

B. Documentation, Compliance and Confidentiality (15%)

1. Assist the Lead Cook with production records, food safety documentation, and operational reporting.
2. Record and verify food production data to ensure accuracy and regulatory compliance.
3. Protect the confidentiality of student, staff, and district information.
4. Maintain required food safety and regulatory documentation, including HACCP logs, temperature records, corrective actions, and audit readiness.
5. Assist Lead Cook with inventory as requested.
6. Protect the confidentiality of student, staff, and district information.

C. Professional Conduct and Cultural Competence (10%)

1. Demonstrate professional, respectful, and effective communication with staff, students, clients, and visitors to foster a positive and inclusive work environment.
2. Support district goals, initiatives, and policies through active participation and consistent compliance with procedures.
3. Work cross-culturally and commit to working toward one's own cultural competence, i.e. valuing difference/diversity, recognizing personal limitations in one's own skills and expertise, and having the desire to learn in these areas.

E. Other Duties as Assigned (5%)

1. Performs other duties as assigned by executive leadership or their representatives or designees.
2. Attend district and school functions that support MMSD's strategic framework, initiatives, and core values.
3. Complete any and all district required training.
4. Build collaborative relationships with business partners.

Knowledge, Skills, and Abilities Required to Perform Essential Job Functions:

• Ability to establish and maintain effective working relationships across all levels of the organization using tact, patience, and professionalism.
• Follow principles and practices that promote and advance anti-racism, diversity, equity, and inclusion
• Ability to operate and safely use office and large-scale food production equipment, including computers, packaging equipment, mixers, ovens, conveyors, refrigeration and freezer units, utensils, and measurement systems
• Ability to lead and support staff in daily food production operations, ensuring work is completed safely, efficiently, and in compliance with established standards
• Knowledge of safe lifting techniques and workplace safety practices
• Knowledge of food products, identification, storage methods, quality standards, and environmentally responsible, resource-efficient food preparation practices
• Knowledge of proper food handling, preparation, cooking, baking, portioning, storage, transportation, and standardized production techniques, including prescribed cooking times and portion sizes
• Ability to use computer applications such as Microsoft Office, Google Suite, email, and other required software, and to learn new systems as needed
• Strong verbal and written communication skills, including listening, giving and receiving directions, explaining policies and procedures, and working effectively with diverse groups
• Strong mathematical skills, including fractions, decimals, conversions, and Imperial and Metric measurement standards
• General knowledge of food safety, sanitation, HACCP principles, critical control points (CCPs), and applicable federal, state, and local regulatory requirements.
• Ability to work independently with minimal supervision while collaborating effectively with others.
• Plan, organize and prioritize work; exercise sound independent judgment, including under pressure or in stressful situations.
• Communicate clearly in one-on-one and group settings using appropriate vocabulary and grammar to obtain information, explain procedures, and influence outcomes.

Required Qualifications:

• A minimum of 2 years of experience in food preparation, menu planning and food service or an equivalent combination of training and experience
• Experience in high-volume food production (1,000+ meals daily) in K12, college, or similar institutional food service settings., including supervision of