TITLE: Kitchen Lead
SUMMARY: Reporting to the Director of Nutrition Services, the Kitchen Lead is responsible for the daily operation, organization, and oversight of the assigned school kitchen. This position leads food production, directs kitchen staff in daily tasks, and ensures efficient meal service. The Kitchen Lead is responsible for maintaining compliance with all district, state, and federal school nutrition requirements, including food safety, meal pattern standards, and required documentation. This role ensures meals are prepared and served safely, efficiently, and in alignment with established menus and program expectations.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Oversees the daily operation of the assigned school kitchen, including food production, service, and end-of-day closeout. Prepares and serves meals in accordance with planned menus, standardized recipes, and established portion sizes while ensuring food quality, presentation, and portion control standards are consistently met. Directs and supports kitchen staff in daily tasks, including assigning work and monitoring workflow to ensure efficient kitchen operations. Adjusts production quantities based on participation and site needs to ensure adequate meal availability while minimizing waste. Ensures all meals meet USDA meal pattern requirements and are served as reimbursable meals in compliance with program regulations, including accurate point-of-service meal counts. Maintains all required production records, temperature logs, and related documentation accurately and in a timely manner. Follows and enforces all food safety and sanitation standards, including HACCP procedures, to ensure a safe and compliant kitchen environment. Implements and enforces procedures related to food allergies and special dietary needs to ensure safe meal service for all students. Monitors on-site inventory levels and maintains appropriate stock to support menu execution. Prepares and submits food and supply orders for the assigned site in alignment with menus, inventory levels, and established purchasing procedures. Receives and properly stores deliveries as needed, ensuring adherence to first-in, first-out (FIFO) procedures. Maintains cleanliness and organization of kitchen, storage areas, and equipment; reports maintenance or repair needs to the Director of Nutrition Services. Supports and reinforces training of kitchen staff to ensure consistency in food preparation, food safety, and operational procedures. Communicates regularly with the Director of Nutrition Services and Food Service Operations Manager regarding kitchen operations, ordering needs, and program concerns. Interacts with staff and students in a professional manner. Assists with catering or special events as needed. May be required to work at other school sites as needed. Performs other duties as assigned by the Director of Nutrition Services.
MINIMUM QUALIFICATIONS:
Education and Experience
High School Diploma or equivalent. Previous school lunch food preparation and service experience strongly preferred. ServSafe certification required. Hazard Analysis Critical Control Point (HACCP) training required.
Knowledge, Skills, and Abilities
Knowledge of large-scale meal production, quality food preparation, sanitation, use and care of institutional equipment and utensils; procedures used in ordering, receiving, storing, and inventorying of food and supplies; and health and safety rules and regulations pertaining to school food service operations.
Knowledge of local, state, and federal regulations related to school nutrition programs, including meal pattern requirements and food safety standards.
Skills include managing and coordinating the day-to-day operation of an assigned school kitchen; directing workflow and supporting staff; maintaining organized systems; operating computer equipment and software; and effective communication.
Ability to ensure compliance with district, state, and federal requirements; oversee meal production and service in a high-volume environment; maintain accurate production and inventory practices; support and reinforce staff training; comprehend and explain rules, regulations, policies and procedures; and working independently with minimal supervision.
PHYSICAL DEMANDS: While performing the duties of this job, light to moderate physical effort is required; frequently required to move/transport heavy objects up to 50 lbs.; remain in a stationary position for extended periods; and position oneself to access equipment or inventory. Accommodations may be made for individuals with disabilities to perform the functions.
WORK ENVIRONMENT: The job is generally performed indoors with infrequent exposure to outdoor weather. The noise level is usually moderate to loud but occasionally high depending upon student population, and kitchen equipment.
The essential duties and responsibilities listed are intended only as an illustration of the type of work that may be performed. The omission of specific statements of duties does not exclude them from the position if work is similar, related, or a logical assignment of the position.