Perry Hall HS - Lead Production Worker (cook)

About the role

This position involves preparing a variety of menu items using standardized recipes, coordinating the preparation of multiple food items, operating food service equipment, and maintaining food quality.

Responsibilities

• Responsible for the daily production of entrees, sauces, gravies, and vegetables.
• Cooks and serves a range of menu items following standardized recipes.
• Coordinates the preparation of multiple food items simultaneously.
• Operates various food service equipment, including ranges, ovens, steamers, kettles, food processors, and slicers.
• Ensures adherence to HACCP procedures, such as temperature control of food products.
• Uses production records to minimize leftovers and reduce waste.
• Cleans and sanitizes the kitchen daily.
• Assists in directing and instructing kitchen personnel.
• Performs other duties as assigned.

Qualifications

• High school diploma or equivalent.
• One year of experience in food service.
• Commercial cooking experience preferred.
• BCPS food service experience preferred.
• Must obtain Certified Food Service Manager-Level I certification within 90 days of hire.

Skills

• Knowledge of food preparation, service, and storage.
• Ability to read and interpret recipes.
• Ability to use food service equipment.
• Effective communication skills.
• Physical stamina to lift up to 50 pounds and stand for extended periods.

Benefits

• Comprehensive benefits package including medical, dental, vision, life insurance, and retirement plans.
• Shift differential and longevity benefits available.

Pay

$16.42 - $24.72 per hour, non-exempt.

Schedule

6:30 AM - 1:30 PM, 6.5 hours per day, 0.8125 FTE.