Lead Satellite Cook

Lead Satellite Cook Monday

• Friday, 7:00-2:30
• Oversees daily food preparation, and service utilizing kitchen equipment for large quantity food production.

Key Responsibilities

Maintains quality and quantity standards in food preparation and serving according to USDA, Federal, State, and local regulations. Ensures proper food temperatures for safety. Forecasts meal participation and plans production accordingly. Orders food and supplies for kitchen production responsibilities according to established standards (food, supplies, bread, and milk).

Assigns and directs the work of food service staff. Assumes responsibility for receiving, storing, handling, preparing, and serving of food according to established standards. Completes daily food production, usage records and monitors food inventories as the program requires. Sets up the serving line according to meal guidelines and serves breakfast and lunch.

Assists with the clean up of the kitchen. Develops operational knowledge of all equipment in the kitchen including but not limited to, steamer, ovens, dishwasher, etc. Assists with training food service staff and substitutes in food preparation, safety, sanitation, and the operation and maintenance of food service equipment.

Follows and enforces appropriate hygiene practices. Promotes a positive, cooperative teamwork environment with all kitchen staff. Is available for special event assignments as needed. Attends staff meetings, job-related training classes and workshops as requested. Performs other duties as assigned to provide for an efficient and effective kitchen operation.

Reports to Food Service Director Qualifications HS diploma, 1-2 years of experience in large-quantity food service or school cafeterias, ServSafe certified (or within 60 days of hire), and has the ability to stand for long hours and frequently lift up to 50 pounds safely. Starting wage is $22.10. Attachment(s): 25-27 Food Service Agreement