CHEF LEAD

Richland County School District One Chef Lead

Under occasional supervision of the Registered Dietitian, is responsible for providing assistance in menu development, overseeing the culinary function and culinary training for the department, assisting with staff development training infood presentation for all staff.

Essential Job Functions:

• Evaluates, assesses and makes recommendations to the daily kitchen production activities.
• Completes external control sheets for all meals, ensuring foods are prepared according to recipes.
• Provides leadershipand guidance on line setup and presentation.
• Monitors kitchen sanitation and ensures compliance with applicable regulations such as health, food safety, and hygiene codes and standards.
• Completes daily usage work reports and provides assistance as needed.
• Collaborates with and provides recommendations to the Registered Dietitian to design and develop an innovative, appealing, and nutritious menu.
• Provides on-the-job-training to include, but not limited to, HACCP guidelines for food safety, recipe compliance, quantity food production, quality food production, marketing and promotion, customer service.
• Manages the identification, breakdown and loading of all satellite meals by ensuring all foods are properly rationed, ensuring all outgoing foods are temperature checked and recorded per HACCP guidelines, and checking production schedule for menu compliance.
• Oversees the day-to-day cleaning and inspection of equipment and utensils, reporting maintenance needs to the Schools Supervisor, and providing assistance, as needed, in inventory procedures.
• Receives, reviews, prepares and/or submits various records and reports including production records, revenue reports, invoices, cook worksheets, supply order sheets, etc.
• Creates appropriate analysis reports to illustrate effectiveness of efforts on customer participation, satisfaction, sales, etc.
• Operates a variety of equipment such as a telephone, braising pan, ovens, steamers, dishwasher, fryers, mixers, meat slicer, pallet jack, fork lift, thermometer, conveyor belt, power soak sink, trash compactor, icemaker, scales, kitchen utensils, knives, etc.
• Interacts and communicates with various individuals such as the central office, principals, teachers, students, peers, community, parents, vendors, maintenance staff, and subordinates.

Additional Job Functions:

• Performs related duties as required.

Minimum Training and Experience:

• Requires a high school diploma with a minimum of three to five years experience as a professional chef or cook in a large scale operation supplemented by one to two years experience in a satellite feeding environment, or any equivalent combination of education, training and experience that provides the required knowledge, skills and abilities.
• Must possess a valid state driver's license.

Preferred Training and Experience:

• Culinary Arts degree and/or Culinary Certification preferred.
• More than five years experience as a professional chef or cook preferred.
• At least two years of culinary managerial experience preferred.

Minimum Qualifications or Standards Required to Perform Essential Job Functions:

Physical Requirements:

• Must be physically able to operate a variety of machines and equipment including a computer, adding machine, kitchen appliances and utensils, etc.
• Must be able to exert up to twenty pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Physical demands are in excess of those for sedentary work; must be able to remain on feet for extended periods of time, stoop, kneel, push, pull, etc.
• Must be able to lift and/or carry weights of up to fifty pounds.

Data Conception:

• Requires the ability to compare and/or judge the readily observable functional, structural or compositional characteristics (whether similar to or divergent from obvious standards) of data, people or things.

Interpersonal Communications:

• Requires the ability of speaking and/or signaling people to convey or exchange information. Includes training employees, giving assignments and/or directions to subordinates and receiving assignments and/or directions from supervisor.

Language Ability:

• Requires ability to read a variety of policy and procedure manuals, food manuals, recipes, reports, etc.
• Requires the ability to prepare menus, records, memos, reports, etc. with proper format, punctuation, spelling and grammar, using all parts of speech.
• Requires the ability to speak with and before others with clarity, voice control and confidence.

Intelligence:

• Requires the ability to apply rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists; to interpret a variety of instructions furnished in written, oral, diagrammatic or schedule form.
• Requires the ability to apply influence systems in leading a staff; to learn and understand principles and techniques; to make routine independent judgments in absence of supervision; to acquire knowledge of topics related to primary occupation.
• Must have the ability to comprehend and interpret received information.

Verbal Aptitude:

• Requires the ability to record and deliver information, to explain procedures, to follow and give verbal and written instructions; to teach employees.
• Must be able to communicate effectively and efficiently with persons of varying educational backgrounds.

Numerical Aptitude:

• Requires the ability to add and subtract totals, to multiply and divide, to determine percentages and decimals and to determine time and weight.

Form/Spatial Aptitude:

• Requires the ability to inspect items for proper length, width and shape; identify harmonious or contrasting combinations as in cooking; and visually read various information.

Motor Coordination:

• Requires the ability to coordinate hands and eyes using office and kitchen machinery; to operate motor vehicles.

Manual Dexterity:

• Requires the ability to handle a variety of items, keyboards, office equipment, control knobs, buttons, switches, catches, knives, kitchen utensils, etc.
• Must have moderate levels of eye/hand/foot coordination.

Color Discrimination:

• Requires the ability to differentiate colors and shades of color.

Interpersonal Temperament:

• Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress when confronted with emergency situations or tight deadlines.

Physical Communications:

• Requires the ability to talk and/or hear: (talking: expressing or exchanging ideas by means of spoken words; hearing: perceiving nature of sounds by ear).