Lead Food Service Worker

Company Description

Wonderful College Prep Academy is a charter network in California's Central Valley committed to providing a world-class education for all students. The Academy's mission is to graduate students prepared to earn a college degree and to put them on a promising career path for life. We believe this begins with a nurturing, engaging, community-centered school environment where students develop a strong and well-rounded academic foundation. Ultimately, this will prepare generations of leaders in the Central Valley who are critical thinkers and life-long learners. 

The Academy's first school opened in Delano in 2009, serving students from across the Central Valley in grades 6-12. In 2016, we moved to our new, state-of-the-art college prep campus in Delano, and in the Fall of 2017, added an elementary school in Delano and opened a second charter school in Lost Hills. In Delano, we serve over 1,800 students in grades TK-12, while in Lost Hills, we serve over 400 students in grades TK-12. 

We seek thoughtful, inclusive, skilled communicators and creative problem solvers who value continuous learning and who are excited to serve our students and families. Now is the time to join a team making enduring change within the Central Valley of California and beyond! 

Click here to learn more about the Wonderful Company's other great philanthropic partnerships. 

Job Description

Reporting to the Senior Manager of Nutrition Services, employees in this classification carry out a daily review of menus with Harvest Hall leadership, determine work priorities within menu guidelines, assign specific daily duties to pantry workers and prep cooks, and instruct them in the proper methods of food preparation. Food preparation consists of portioning, washing, peeling, slicing, and mixing vegetables and meats to meet specifications. Arranges food for daily service. Assemble foods to meet the appropriate time requirements. Prepare a variety of hot foods such as soups, stews, sauces, and casseroles. Work from standardized recipes and receive general instructions, but are responsible for the correct portioning, seasoning, and timing of the items prepared. Working under the direction of the Nutrition Services Manager, the lead cook is responsible for preparing any menu item from prepared recipes, responsible for quality and temperature control for the food they prepare, and must use independent judgment during meal preparation. Cooks may substitute menu selections within guidelines set by Harvest Hall leadership. 

Essential Duties & Responsibilities: 

• Prepares a variety of meats, seafood, poultry, vegetables, salads, and other food items for cooking in broilers, sautés, ovens, grills, steamers, steam kettles, combi ovens, and a variety of other kitchen equipment. 
• Assumes 100% responsibility for the quality of products served in conjunction with the Nutrition Services Manager. 
• Work with the Nutrition Services Manager to understand and prepare new items on the menu. 
• Store and record leftovers and discuss use with the Nutrition Services Manager. 
• Knows and complies consistently with our standardized recipes, portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures. 
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. 
• Portion food products before cooking according to standardized portion sizes and recipe specifications. 
• Maintain a clean and sanitary workstation area, including service lines, shelves, grills, broilers, convection ovens, flat top range, and refrigeration equipment. 
• Prepare items for broiling, grilling, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating. 
• Follows proper plate presentation and garnish setup for all dishes. 
• Assists in food prep assignments during off-peak periods as needed. 
• Transmit work instructions and specifications received from Harvest Hall leadership to other workers. 
• Motivate employees to meet quality and quantity standards. 
• Inspect the work of others for conformance with specifications. 
• Assist supervisors or other employees in solving task-related problems. 
• Advise Harvest Hall leadership of work progress, problems, and other significant information. 
• Collaborate with Storekeeper to order supplies from appropriate vendors as needed to maintain adequate inventory levels. 
• Supports Nutrition Services leadership with catering and special events, including cultural celebrations, community gatherings, and student-centered tastings.
• Monitors and enforces safe food handling practices, PPE use, and emergency response protocols.
• Required to abide by all health co