Landsdowne Middle School - Lead Production Worker (Cook)

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

• Responsible for the 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 quantities as needed (increase/decrease)
• Follows batch cooking techniques
• Sets up serving lines and steam tables
• Operates all food service equipment: 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 during preparation, service, holding, and transporting
• Uses established production records and takes initiative to minimize leftovers and reduce waste
• Cleans and sanitizes daily and adheres to all sanitation standards
• Adheres to all sanitation procedures for the production area
• Responsible for overall food quality of products served
• Assists manager in directing and instructing kitchen personnel
• Assists in placing food orders (dairy, bakery, produce, ice cream, snacks)

Qualifications

Minimum Qualifications

• High school diploma or appropriate equivalent required
• One (1) year experience in the field of food service
• Commercial cooking experience preferred
• BCPS food service experience preferred
• Other combinations of applicable education, training, and experience which provide the knowledge, skills, and abilities necessary to perform effectively may be considered

Licenses and Certifications

• Certified Food Service Manager-Level I certification (must obtain within 90 days of hire if not already possessed)
• Required license and certification must be maintained throughout employment

Knowledge, Skills, and Abilities

• 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 to prepare and serve
• 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

Physical and Environmental Conditions

The work is performed in a kitchen and cafeteria environment. Duties require the ability to lift up to 50 pounds, bend and kneel on a regular basis, and stand for three (3) hours or more consecutively. Also requires the ability to withstand extreme temperatures of hot and cold.

Conditions of Employment

• Annual completion of continuing education/training in accordance with the U.S. Department of Agriculture Professional Standards for school nutrition employees

Pay

• Grade: Grade 03 AFSCME Pay Scale
• Hours: 7:00 AM – 2:00 PM (6.5 hours / 0.8125 FTE)
• Salary: $16.42 – $24.72 per hour
• FLSA Status: Non-Exempt
• May be eligible for shift differential and longevity per the AFSCME Master Agreement and Memorandum of Understanding

Benefits

• Comprehensive benefits program for eligible employees including medical, dental, vision, life insurance, flexible spending accounts, disability coverage, and 403(b)/457 plans
• Sick leave, paid holidays, personal business, and bereavement days
• Flexible leave options: FMLA, sick bank, and board-approved leaves
• Benefits and retirement orientation for all new hires
• Eligible for the Baltimore County Employees' Retirement System

Schedule

7:00 AM – 2:00 PM (6.5 hours per day, 0.8125 FTE)