Kenwood High School - Lead Production Worker

About the role

Prepares a variety of menu items using standardized recipes. Responsible for the daily production of entrees, sauces, gravies, and vegetables. Performs other duties as assigned.

Responsibilities

• Daily production of entrees, sauces, gravies, and vegetables.
• Coordinates preparing multiple food items at once.
• Prepares a variety of menu items using standardized recipes.
• Adjusts quantity as needed using batch cooking techniques.
• Sets up serving lines and steam tables.
• Operates food service equipment, such as: range, oven, steamer, kettle, food processor, and slicer.
• Stores food and supplies according to procedures.
• Adheres to Hazard Analysis and Critical Control Point (HACCP) procedures, including temperature control of food products during preparation, service, holding, and transporting.
• Uses established production records to minimize leftovers and reduce waste.
• Cleans and sanitizes daily, adhering to all sanitation standards and procedures for the production area.
• Ensures overall food quality of products served.
• Assists manager in directing and instructing kitchen personnel.
• Assists in placing food orders, including dairy, bakery, produce, ice cream, and snacks.

Requirements

• High school diploma or equivalent required.
• One (1) year experience in food service; commercial cooking experience preferred.
• BCPS food service experience preferred.
• Certified Food Service Manager-Level I certification (must obtain within 90 days of hire if not already certified).
• Basic knowledge of School Nutrition and Accountability Program point-of-sale systems.
• Knowledge of food preparation, service, and storage.
• Knowledge of appropriate sanitation and safety standards.
• Skill in reading and interpreting recipes and determining appropriate quantities.
• Ability to use food service equipment.
• Ability to establish and maintain effective working relationships.
• Ability to direct the work of others.
• Ability to communicate effectively both orally and in writing.
• Ability to lift up to 50 pounds, bend, kneel, and stand for three (3) hours or more consecutively.
• Ability to withstand extreme temperatures (hot and cold).
• Annual completion of continuing education/training in accordance with U.S. Department of Agriculture Professional Standards for school nutrition employees.

Pay

$16.42 - $24.72 per hour. This position may also be eligible for shift differential and longevity as per the AFSCME Master Agreement and Memorandum of Understanding.

Schedule

6:30 AM - 1:30 PM, 6.5 hours per day (0.8125 FTE). FLSA Status: Non-Exempt.

Benefits

• Comprehensive benefits program including medical, dental, and vision plans.
• Life insurance, flexible spending accounts, and disability coverage.
• 403(b) and 457 retirement plans.
• Paid sick leave, holidays, personal business days, and bereavement leave.
• Flexible leave options such as FMLA, sick bank, and board-approved leaves.
• Eligibility for the Baltimore County Employees' Retirement System.