Cook| School | $. to . (hourly

Food Services

Pflaum Road Building

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

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.

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 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. We strive to provide, encourage, grow, and develop a talented workforce that better supports and represents the diversity of our student population. 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.

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.

Participate daily in food production, including cooking, baking, portioning, and meal preparation, following standardized recipes and production guidelines.

• 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.
• Safely operate, maintain, and sanitize standard large volume kitchen equipment.
• Report quality control issues, including expired or inconsistent food products to the Lead Cook.
• Prepare attractive, nutritious recipes by following recipes appropriate for K-12 operations.
• Accurately perform volume and weight measurements and conversions using Imperial and Metric units.
• Support Farm to School and the use of local products where possible.
• Assist the Lead Cook with production records, food safety documentation, and operational reporting.
• Record and verify food production data to ensure accuracy and regulatory compliance.
• Maintain required food safety and regulatory documentation, including HACCP logs, temperature records, corrective actions, and audit readiness.
• Assist Lead Cook with inventory as requested.
• Support district goals, initiatives, and policies through active participation and consistent compliance with procedures.
• 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.

Complete any and all district required training.

# 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 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

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.

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