Ridgely Middle School, Lead Production Worker

About the Role

Prepares a variety of menu items using standardized recipes and is responsible for the daily production of entrees, sauces, gravies, and vegetables.

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 and takes initiative to minimize leftovers and reduce waste.
• Cleans and sanitizes daily, adhering to all sanitation standards for the production area.
• Ensures overall food quality of products served.
• Assists manager in directing and instructing kitchen personnel.
• Assists in placing food orders that may include dairy, bakery, produce, ice cream, and snacks.
• Performs other duties as assigned.

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 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.
• Ability to lift up to 50 pounds, bend, kneel, and stand for three (3) hours or more consecutively.
• Ability to withstand extreme temperatures of hot and cold.
• Citizenship, residency, or work VISA in the United States required.
• Annual completion of continuing education/training in accordance with U.S. Department of Agriculture Professional Standards for School Nutrition Employees.

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 days, 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.

Pay

Hourly base pay scale: $15.45 - $42.80 (for employees represented by AFSCME, effective July 1, 2026). This position may also be eligible for shift differential and longevity pay per the AFSCME Master Agreement.

Schedule

0.8125 FTE (6.5 hours per day, 7:00 AM - 2:00 PM with a 30-minute break).