Food Service Kitchen Lead

Location

Redwood City, CA | United States

Job description

RCSD takes pride in our dedicated workforce and strong connection with our students, families, and community. Our highly dedicated and skilled team of professionals provides a safe and supportive, inspirational and rigorous, joyful and inclusive environment for all learners. We are looking to build our workforce with a staff who share this vision and want to instill passion in learning emphasizing student strengths and gifts for all learners: all abilities, all ethnicities and cultural identities, LGBTQ+ youth, and multilingual learners. 

CLASS TITLE: FOOD SERVICE KITCHEN LEAD 

BASIC FUNCTION:

Assist in the preparation of cooking and distributing food items; provide complete and accurate documentation and audit trail for meals served; maintain facilities in a sanitary condition and supervise and/or assist assigned food service personnel in food preparation.

REPRESENTATIVE DUTIES:

ESSENTIAL DUTIES:

Assist in preparation, cooking, distribution, and packaging of food items at the assigned elementary school sites; assist in the preparation and service of breakfast, lunch, snacks, and supper meals; prepare foods in accordance with prepared menus and recipes; perform extensions of recipes, as needed.

Estimate food preparation amounts and adjusts recipes, if required for the purpose of meeting projected meal requirements and minimizing waste.

Evaluate prepared foods for flavor, appearance, and temperature for the purpose of providing items that will be accepted by students and/or staff.

Inspect food items, work areas, etc. (e.g. personal hygiene, proper food temperatures, etc.) to prevent cross contamination of food borne illnesses.

Oversee preparation of food for transporting to other sites.

Maintain inventory of dry storage, refrigerated, and frozen food, condiments, etc. for the purpose of ensuring availability of items. Order food and supplies from vendors and Central Warehouse for the purpose of ensuring the availability of product for serving students and staff.

Oversee kitchen staff and working environment to ensure safe, efficient, and sanitary working conditions.

Supervise documentation and/or reports (e.g. daily meal counts, Production Records, Transport Production Records, inventory, etc.) for the purpose of providing an up-to-date reference and audit trail for compliance.

Receive food items and/or supplies for the purpose of verifying quantity and specifications of orders and/or complying with mandated health requirements.

Use proper body mechanics and cleaning procedures for the purpose of preventing accidental injuries to self and others.

Pick up and deliver food and/or supplies when food shortages occur for the purpose of ensuring the availability of items as required.

Assist other personnel for the purpose of supporting them in the completion of their work activities.

Respond to inquiries of students, staff, and the public for the purpose of providing information and/or direction to others.

OTHER DUTIES:

Perform related duties as assigned.

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:

Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: quantity cooking methods; pertinent codes, policies, regulations and/or laws; food safety and sanitation requirements; and basic kitchen utensils and equipment.

Specific skill-based competencies required to satisfactorily perform the functions of the job include: operate equipment used in school cafeteria, maintain accurate records; provide customer services; and use pertinent software applications.

Basic computer skills using the internet, email, Microsoft Word and Excel, or other software.

ABILITY TO:

Perform basic math, including calculations using fractions, percent, and/or ratios, and cash handling skills; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and analyze situations to define issues and draw conclusions.

Perform multiple, technical tasks with a need to periodically upgrade skills in order to meet changing job conditions.

Perform a variety of activities in support of food service operations including preparation, cooking, baking, storage, and service of food items, in accordance with health and sanitation guidelines.

Prepare and cook a variety of items for breakfast and lunch.

Follow, adjust, and extend recipes. (Recipe changes need management approval.)

Assist in the preparation and cooking of meals and food items for breakfast, lunch, snack, and supper service.

Serve food to students and staff according to established procedures.

Operate standard kitchen equipment safely and efficiently.

Assure that food items are prepared, served, and stored properly.

Follow health and sanitation requirements.

Maintain food service equipment and areas in a clean and sanitary condition.

Make change quickly and accurately.

Communicate effectively both orally and in writing.

Work cooperatively with others.

Meet schedules and time lines.

Maintain routine records related to work performed.

Observe health and safety regulations.

Lift objects up to 50 pounds using proper lifting techniques.

Observe legal and defensive driving practices.

WORKING CONDITIONS:

ENVIRONMENT:

Indoor and outdoor work environment.

Driving a vehicle to conduct work.

Regular exposure to fumes, dust, and odors.

Subject to heat from ovens.

PHYSICAL DEMANDS:

Dexterity of hands and fingers to operate a variety of kitchen equipment.

Repetitive hand, arm, and body movements.

Hearing and speaking to exchange information.

Seeing to read a variety of materials and monitor food quality and quantity.

Sitting or standing for extended periods of time.

Lifting, carrying, pushing, and pulling heavy objects as assigned by the position.

Reaching overhead, above the shoulders, and horizontally.

Bending at the waist, kneeling, and crouching.

Walking.

HAZARDS:

Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Heat from ovens. Traffic hazards.

EDUCATION AND EXPERIENCE:

Graduation from high school. Plus, any combination equivalent to: sufficient training and experience to demonstrate the knowledge and abilities listed above, experience in preparing, cooking, baking, and serving food in large quantities. Two years of increasingly responsible experience.

LICENSES AND OTHER REQUIREMENTS:

A Food Production Manager Certificate is required (ServSafe).

Valid California driver’s license, evidence of appropriate automobile insurance based on DMV regulations and insurable by the District liability insurance carrier.

AN EQUAL OPPORTUNITY EMPLOYER:

The Redwood City School District (RCSD) is an equal-opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. RCSD makes hiring decisions based solely on qualifications, merit, and business needs at the time.

The Redwood City School District seeks to employ individuals who represent the rich diversity of cultures, language groups, and abilities of its surrounding communities.

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