Sous Chef - Wilcox (QSS# 8657)

About the District

Santa Clara Unified School District (SCUSD) serves over 15,000 TK-12 students, in addition to students in Preschool through Adult School. Neighborhoods in the Cities of Santa Clara, Sunnyvale, San Jose, and Cupertino comprise the District's 56 square-mile area. SCUSD’s core values embody five elements that support students: Excellence and Continuous Improvement, Equity and Social Justice, Student Voice and Empowerment, Communication, Empathy, Respect, and Collaboration.

About the Role

Under the direction of a Nutrition Services Manager, you will direct and participate in large-quantity cooking activities in the production of food; lead personnel and activities to ensure proper compliance with standardized recipes, menus, and meal requirements; lead daily production in appropriate quantities; and assist with the development of recipes as directed.

Responsibilities

• Direct and participate in large-quantity food preparation and cooking.
• Lead personnel to ensure compliance with standardized recipes, menus, and meal requirements.
• Oversee daily production to meet appropriate quantities.
• Assist with the development of recipes as directed.
• Maintain sanitation and safety practices related to handling, cooking, baking, and serving food.
• Apply basic computer knowledge for financial recordkeeping and banking procedures.

Requirements

• Any combination equivalent to a high school diploma and three years of experience with increasing responsibility in large-quantity food preparation, including at least one year in a leadership capacity.
• Ability to stand and walk for extended periods of time.
• Moderate lifting up to 55 pounds.
• Dexterity of hands and fingers to operate kitchen equipment.
• Ability to carry, push, or pull food trays and carts.
• Ability to see to ensure proper quantities of food.
• Ability to bend at the waist and reach overhead, above the shoulders, and horizontally.

Qualifications

• Knowledge of principles and methods of quantity food service preparation, serving, and storage.
• Knowledge of preparation and production of food as specified by menus, recipes, and production records.
• Culinary certificate preferred.
• Acquisition and maintenance of ServSafe certification required.