Norfolk Public Schools Norfolk, Massachusetts Vacancy #34
Title: Lead Cook/Kitchen Office Manager
Job Description: The lead cook/kitchen office manager prepares and serves nutritious meals to students and staff, operates cafeteria equipment, manages point-of-sale systems, and maintains strict sanitation standards, creating an environment of cleanliness and friendliness. The lead cook/kitchen office manager maintains operations of the kitchen.
Location: Freeman-Kennedy School Schedule: Seven (7) hours/day for 191 Days per Year Hours: 7:00am - 2:00pm
Qualifications: Ability to communicate effectively and respectfully. Ability to work independently with minimal supervision. Ability to work with students, staff and Administration. Has manual dexterity to handle knives and other pieces of kitchen equipment such as slicers, mixers, steamers, ovens and dishwashers. Demonstrated aptitude for successful fulfillment of assigned performance responsibilities Ability to read, follow, and adjust recipes. Ability to work with scales. Understanding of units of measurement (pound, cup, quart, etc.) Knowledge of USDA student portion allowance. Such alternatives to the above qualifications as the Director may find appropriate and acceptable. Food Service Manager Serve Safe Certification Required.
Authority: Report to the Director of Food Services
Work Year:Consistent with School Calendar
Essential Duties (Not Limited To): Twelve (12) hours of Professional Development is required. Removes frozen food items in time for proper thawing from freezer to refrigerator. Complies with Food Safe Regulations for cooking and storing food. Complies with Food Safe Regulations for sanitizing kitchen equipment. Manages all aspects of kitchen operations daily. Responsible for ordering milk and bread weekly. Responsible for providing grocery orders to the Food Service Supervisor. Performs prep work such as washing, peeling, cutting fruits and vegetables Weighs and measures designated ingredients. Cleans work areas, equipment and utensils. Provide exceptional customer service in a friendly, efficient way following outline steps of service. Performs cleaning duties in the dishroom, kitchen and serving area Stores foods in designated areas in accordance with wrapping, dating and food safety rotation procedures. Operates POS for meal and snack sales Processes accurate recordkeeping for payment(s) as needed. Replenishes condiments, beverages and general supplies while maintaining service area. Operates kitchen equipment such as, but not limited to ovens, slicers, steamers, stove tops, warmers and dishwashers. CORI and Fingerprinting: All appointments are conditional based on a satisfactory CORI and SAFIS Background Check per 603 CMR 51.00. Conforms to all safe food handling, storage and sanitation methods in accordance with guidelines. Performs other duties as assigned by the Director of Food Service.
Physical Job Requirements: Must be able to stand for long periods of time, reaching, bending and stooping. Must be able to handle variations of temperature, working in cold or hot environments. Must be able to lift up to 40 pounds. Salary Range: $23.58 (Step 1) - $24.53 (Step 3) - Pay commensurate with experience