Hours: Monday-Friday 6am-2:30pm

The Lead Cook is a culinary professional who assists the Director of Food Service (DoFS) in managing

kitchen operations and preparing food. The Lead Cook will oversee food preparation, train kitchen staff,

and may assist with menu planning and inventory management. The Sous Chef is the second in

command and often leads the team in the absence of the DoFS.

Supervisory Responsibilities: None. Reports to Director of Food Services.

Duties/Responsibilities:

? Cooks and otherwise prepares foods according to recipes.

? Ensures all deadlines are met in food production based on orders.

? Cleans work areas, equipment and utensils. Utilizes approved food recipes and production

standards to ensure proper quality, serving temperatures and standard portion control.

? Serves the students and staff in a friendly manner

? Resolves food service concerns.

? Assures compliance with all sanitation, safety, and production requirements.

? Assumes responsibility for the kitchen in the absence of the Food Service Director.

? Responsible for ensuring proper presentation, portion control, and maintenance of proper serving

temperatures – follows HACCP standards.

? Maintains sanitation and orderliness of all equipment, supplies and utensils within the work area.

? Keeps display equipment clean and free of debris during meal service.

? Cleans equipment in a timely fashion.

? Cleans the workstation thoroughly before leaving the area for other assignments.

? Demonstrates a complete understanding of daily menu items and explains the same to the

community accurately.

? Consistently exhibits the ability to keep up with peak hours and does so calmly, accurately and

efficiently.

Education and Experience:

? Associate’s Degree (A.A.) or equivalent from a two-year college or technical school; one-year

related experience and/or training; or equivalent combination of education and experience.

? Food Service Manager Serv Safe

? Ability to read and comprehend simple instructions, recipes, temperature logs, and safety rules.

Physical Demands & Activities:

Sitting- 0%

Standing- 67-100%

Walking- 67-100%

Driving- 0%

Bending- 67-100%

Stopping- 67-100%

Squatting- 34-66%

Kneeling- up to 33%

Pushing/pulling- 67-100%

Twisting- 34-66%

Reaching over shoulder (torso level)- 34-66%

Reaching over shoulder (below knees)- 34-66%

Climbing stairs- 34-66%

Climbing ladders- up to 33%

Climbing scaffolds, etc- 0%

Lifting/carrying - up to 10 pounds- 34-66%

Lifting/carrying - up to 25 pounds- 34-66%

Lifting/carrying - up to 50 pounds- up to 33%

Lifting/carrying - up to 100 pounds- 0%

Moving self in different positions to accomplish tasks in various environments including tight and confined spaces. - Occasionally

Remaining in a stationary position, often standing or sitting for prolonged periods. - Constantly

Moving about to accomplish tasks or moving from one worksite to another. - Constantly

Communicating with others to exchange information. - Occasionally

Repeating motions that may include the wrists, hands and/or fingers. - Constantly

Operating machinery and/or power tools. - Occasionally

Operating motor vehicles or heavy equipment. - Never

Assessing the accuracy, neatness, and thoroughness of the work assigned. - Constantly

Environmental Conditions:

Low temperatures- occasionally

High temperatures- occasionally

Outdoor elements- occasionally

Noisy environments- occasionally

Hazardous conditions- never

Poor ventilation- occasionally

Small and/or enclosed spaces- occasionally