Food Service - Kitchen Lead

Job Description REPORTS TO: Food Service Manager FLSA STATUS: Non Exempt POSITION OBJECTIVES: To order, prepare and serve breakfast, snack, lunch and afterschool food; to complete and submit all necessary documentation related to the food service operation; to maintain a clean and safe working environment. JOB EXPECTATIONS: Work Year: 183 days; Work Hours: 35 hrs/wk Qualifications Education: High school diploma or equivalent is required. Experience: At least 2 years of kitchen experience; basic knife skills; ability to follow recipes. Knowledge of large‑quantity batch cooking is preferred. Math and Language: Must be able to read and interpret documents written in English; basic mathematical skills including weight and volume measurements, addition, subtraction, multiplication and division. Physical: Must be able to lift 50 lbs to chest height. Competencies Assume large amounts of responsibility. Communicate effectively and calmly during times of need or when further instructions are required. Appreciate the importance of feeding every student the highest quality food, regardless of age, race or temperament. Essential Duties and Responsibilities Food Production Follow recipes and cook from scratch using fresh ingredients. Prepare meals and snacks for students in accordance with menus. Prepare alternate cold lunch options in accordance with menus. Ensure the reimbursability of each meal or snack served. Prepare items using recipes that satisfy federal NSLP dietary requirements. Utilize the “Offer vs Serve” service model by providing a daily salad bar, available to all students regardless of their entree choice. Check and refresh bulk milk “bibs” daily. Complete comprehensive production records in accordance with state and federal requirements. Collect meal counts or supervise the collection of meal counts for state and federal reimbursement. Procurement Manage weekly ordering of product using online ordering platforms. Submit invoices bi‑weekly. Give preference to local product and document local spending for VT State “Local Food Incentive” grants. Follow safety standards for receiving and storing products. Food Safety Complete ServSafe Food Handler Certification within 30 days of hire. Follow all ServSafe recommendations daily. Follow all state and in‑house food safety guidelines, including submission of required state documentation (cooler/freezer temp logs, food temp logs, HACCAP logs). Wash all used dishes daily. Maintain a spotless, sanitized food preparation area. Technology Digitally record production records online using Titan software. Digitally record meal counts online using Titan POS. Enter PTO requests and timecard modifications online using Frontline software. Utilize Google Suite (Gmail, Docs, Drive). Customer Service Treat each student and staff member with respect at all times. Accommodate reasonable requests, especially for students. Communicate clearly during times of added stress. Supervisory Responsibilities Supervise School Cooks. Coordinate with principal/front office staff to ensure a cashier during each serving period. The cashier tallies meals and ensures reimbursability. Position Type Full‑Time Salary $18 to $25 per hour. Job Requirements Citizenship, residency or work visa required. Contact Information Loren Wear, Food Service Director Leland and Gray Union Middle/High Email: View email address on click.appcast.io #J-18808-Ljbffr Young World Physical Education