School Cook, Lead - (SY 2025-2026), Site Group 4

Below is specific information for you to consider about this position.

 

Job Title: School Cook, Lead - (SY 2025-2026), Site Group 4  and Requisition ID number: 104186

Close Date:  No established closing date;  open until filled

Organizational Unit:  CWS, Site Group 4 (10001115) 

Site:  Citywide School Support (0002) 

FTE:  1.0000 or 8 hours/day; 52 wks; this is based on full-time equivalency with 1.0 being full-time

Union:  Food Service(27) 

Functional Area:  Food Service 

 

A resume and cover letter are mandatory to apply for this position.

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The tentative work schedule is 6:30 AM - 3 PM.

 

SUMMARY

Under general supervision, manages MPS kitchen operations, coordinates food production, and ensures safety, sanitation, and security; provides leadership and training to kitchen employees. 

 

ESSENTIAL FUNCTIONS -- Essential functions, as defined under the Americans with Disabilities Act, may include any of the following representative duties, knowledge, and skills.  This list is ILLUSTRATIVE ONLY, and is not a comprehensive listing of all functions and duties performed by incumbents of this class. Employees are required to be in attendance and prepared to begin work at their assigned work location on the specified days and hours. Factors such as regular attendance at the job are not routinely listed in job descriptions, but are an essential function. Essential duties and responsibilities may include, but are not limited to, the following:

 

• Assists in managing a day-to-day operation of the kitchen, coordinates food production schedules and ensure highest level of food quality, taste, and presentation.
• Participates in actual food preparation, produces food with consistently high quality, taste and presentation.
• Ensures that recipes are followed, measured and adjusted accurately to achieve quality products and correct yield.
• Controls food costs by assisting in training kitchen staff on the proper methods of food preparation and handling.
• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
• Establishes goals for the kitchen, anticipates and resolves problems concerning all facets of the kitchen, anticipates trends, enacts cost saving ideas and activities.
• Trains kitchen staff on all new menus and recipes.
• Maintains effective communication within the kitchen; holds responsibility for staff suggestions and concerns and works to resolve problems.
• Conducts regular inspections of the entire kitchen area and coolers and promptly acts to correct deficiencies found during inspection.
• Provides an environment conducive to protecting the well-being of the school population through high levels of sanitation standards.
• Ensures all meals served meet current nutritional guidelines and meal pattern requirements.
• Assists Coordinator Senior with placing all food and supply orders in accordance with purchasing guidelines.
• Uses information from food production records, menu notes and Food Buying Guide to forecast product need for production.
• Oversees the proper use and care of all foodservice equipment.
• Serves as person in charge and leads all site managerial functions in the absence of the Coordinator Senior.
• Follows HACCP, USDA federal, state, and local sanitary guidelines while receiving, delivering and storing food and products.
•  Follows department procedures for proper use and care of equipment; adheres to OSHA and local physical safety requirements.
• Demonstrates courteous and cooperative behavior when interacting with students, clients, visitors, and