26-27 Cook Leader - RHS

Cook Leader

Location: Romeo High School 5:30 am 1:30 pm School year position

Qualifications: Food Safety Certifications accredited and approved by the Michigan Department of Public Health required.

Start Date: Immediately

Job Description: Cook Leader Romeo High School

Classification: AFSCME Food Service

FLSA Status: Non-Exempt

FTE Status: 1.00

Reporting Relationship: Director of Food Service

General Purpose: Under general supervision of the Director of Food Service, the High School Cook Leader is the onsite liaison between the site's staff and the Food Service Director. This individual is also the site leader and responsible for troubleshooting and reporting any concerns to the Food Service Director on the following, but not limited to: employee concerns, Point of Sale concerns, student accounts, and equipment issues. The individual is responsible for overseeing planning, storage, preparation, service and cleanup of the food and supplies applicable to the High School Daily Menu and other programs assigned to the High School Kitchen.

Essential Duties and Responsibilities:

• Responsible for knowing and understanding the meal patterns, including NSLP, NSBP, Smart Snacks, CACFP;
• Must know how to use and maintain all kitchen equipment at Romeo High School;
• Responsible for turning on all kitchen equipment daily and unlocking/locking all forms of storage areas;
• Responsible for checking temperatures of equipment and logging it on a daily temperature sheet;
• Responsible for ordering food and non-food supplies from all sources, using the methods taught and required, within the timetable provided by the Food Service Director; this includes but not limited to food/nonfood and milk orders;
• Responsible to run the Point-of-Sale system for breakfast service;
• Responsible for the completion of production records either personally or as assigned to others and coordinates with Cooks in doing so;
• Responsible for reviewing all production records. Will send completed productions records to the Food Service Director weekly;
• Responsible for overseeing the prep/cooking/packing/cleanup of all menu items in the Romeo High School kitchen;
• Responsible for overseeing menu items on the Discovery Preschool, GSRP and Head Start Menus;
• Assists with menu prep as needed;
• Responsible for monitoring serving lines throughout the lunch period. Assist in restocking lines during service;
• Responsible for making adjustments in quantity prepared to eliminate waste or outages; August 13, 2026
• Assist Cooks on serving lines to serve students quickly and effectively as needed;
• Assist Cashiers on lines to ring students quickly and effectively as needed;
• Responsible for overseeing and participation in weekly cleaning tasks as needed;
• Ensures all food in refrigeration/freezer/dry storage is properly stored, labeled and dated;
• Responsible for participating in and overseeing clean up, using the dish machine and properly storing equipment and tools;
• Responsible for maintaining food and facilities within the appropriate government agency codes
• Communicate with the Food Service Director any equipment concerns for service calls;
• Responsible for receiving weekly truck orders from vendors;
• Responsible for monthly inventory and entering it into GoogleDoc;
• Responsible for yearly inventory and entering it into GoogleDoc;
• Responsible to fill-in for Central Kitchen Coordinator when needed;
• Ability to perform all positions at Romeo High School kitchen to assist as needed;
• Responsible for overseeing and maintaining a clean working area daily: serving lines, work stations, reach in coolers/warmers, and equipment;
• Responsible for ensuring boxes are broken down before placed in cart and dumpster daily. Trash cans are not over loaded. Stock room, walk-in cooler and walk-in freezers are kept neat and clean empty boxes are removed and floors are kept clean;
• Performs duties per the HACCP process;
• Responsible to complete yearly Professional Development in accordance with USDA Policy 80 FR11007 and provide that documentation to the Food Service Director;
• Responsible for completing all Professional Development required by the District, i.e. Vector Solutions;
• Must be able to work as a team;
• Participates in district and school initiatives, adheres to building and district school improvement plans;
• Participate in organizational quality;
• Keep in confidence all student and/or personnel records and information;
• Adheres to district and school rules and procedures;
• Conducts behavior to demonstrate collegiality and professionalism;
• Regular and reliable attendance is an essential function of the position;
• Other duties as assigned by the Food Service Director.

Education and/or Experience:

• Possession of a High School Diploma or equivalency;
• ServSafe Manager Certification;
• ServSafe Allergen Certification;
• Minimum of 1 year experience in full preparation cooking within a kitchen or equivalent; August 13, 2026
• Applicants must satisfactorily pass a criminal background check as defined by the State of Michigan;
• Such alternatives to the above qualifications as the Board of Education may find appropriate and acceptable.

Knowledge, Skills and Abilities:

• Working and demonstrated knowledge of Food Safety and Health Department Codes
• Demonstrated understanding of USDA School Meals Pattern requirements
• Knowledge of records administration and maintenance techniques and procedures;
• Knowledge of productivity applications such as Microsoft Office (word processing, Google, email, etc. is required;
• Skills to effectively communicate with a variety of stakeholders, both orally and in writing;
• Skills necessary to integrate and utilize district technology on a daily basis to maintain proficiency, as required skill sets change with technology and or the needs of the district;
• Skills in the use of computer technology for research, data management, communications and other instruction in a networked environment utilizing the Internet and other electronic communication mechanisms;
• Ability to set and meet goals evaluated through ongoing and annual Administrator feedback and achievement of objectives and agreed upon professional/personal goals;
• Ability to effectively communicate with others;
• Ability to handle routine correspondence;
• Ability to work well with students, the public, and other employees;
• Ability to work collaboratively with internal and external contacts;
• Ability to define problems, collect data, establish facts and draw valid conclusions.

Terms:

The employee must be able to perform the essential functions of the position satisfactorily and that, if requested, reasonable accommodations may be made to enable employees with disabilities to perform the essential functions of their job, absent undue hardship. The contract, salary and other employment conditions will be mutually agreed upon by the Board of Education and TPOAM Food Service Union.

Reasonable Accommodation:

The ADA defines "reasonable accommodation" as a change or adjustment to a job or work environment that allows a qualified individual with a disability to satisfactorily perform the essential functions of a particular job, and does not cause an undue hardship for the employer. Examples of reasonable accommodations may include: Additional modifying equipment or devices; modified work schedules; providing an interpreter; or making the work environment readily accessible to individuals with disabilities. August 13, 2026

Physical Demands:

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. The employee is often required to sit and stoop, kneel, crouch, or crawl and stand for long periods of time. The employee must be able to work for extended periods of time in walk in cooler and freezer environments. The employee must occasionally lift and/or move up to 30 pounds without assistance. Employee must be able to push/pull 100 lbs. without assistance. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and