WASHOUGAL HIGH SCHOOL

7 hour per day (6:30 am - 2:00 pm)
5 days per week
Student attendance days
60 day probation for new hires
Rate of pay: $24.19 - $27.77
The Washougal School District is committed to attracting, developing, and retaining a highly qualified workforce that appreciates the diversity of our community and is committed to practices that are responsive to the needs of all students and families. The Washougal School District desires inclusive schools and classrooms that celebrate the diversity of our school and community. We welcome candidates representing the diversity of the world.

SKILLS, KNOWLEDGE AND ABILITIES

SKILLS are required to perform multiple, non-technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skills required to satisfactorily perform the functions of the job includes: adhering to safety practices; preparing and maintaining accurate records; utilizing industrial grade food service equipment; and using pertinent software applications. Demonstrated strong leadership and patience are essential. Team and goal oriented
KNOWLEDGE is required to perform basic math including calculations using fractions, percents, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and understand complex, multi-step written and oral instructions. Specific knowledge required to satisfactorily perform the functions of the job includes: methods of quantity cooking; health standards and hazards; food safe handling procedures; meal planning and food purchasing; and managing a high volume food preparation operation.
ABILITY is required to schedule activities; collate data; and consider a number of factors when using equipment. Flexibility is required to work with others; work with data utilizing defined and similar processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals; work with similar types of data; and utilize job-related equipment. In working with others, problem solving is required to identify issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific abilities required to satisfactorily perform the functions of the job includes: setting priorities: working around children; establishing and maintaining effective working relationships and working as part of a team.

PURPOSE STATEMENT:

The Lead Cook is responsible for leading kitchen staff and operations, creating efficiencies, producing meals and serving students while maintaining and promoting a positive culture.
This position reports to the Sous Chef and is evaluated by the building principal in collaboration with the Sous Chef.

ESSENTIAL FUNCTIONS/PRIMARY DUTIES:

• Works to develop a cohesive unit that achieves and maintains high customer satisfaction.
• Responsible for the successful management of their kitchen.
• Assists in streamlining the work of all kitchen staff, including cooks.
• Responsible for the maintenance of multiple areas of the kitchen
• Conducts physical inventories for inventory management including verifying stock and identifying losses.
• Utilizes knowledge of daily meal participation to prepare meals with minimal waste.
• Track participation and collect data as required.
• Inspects food items and/or supplies received to meet mandated nutritional requirements, projected meal requirements, and minimize waste.
• Leads and guides culinary services personnel to optimize their performance in a safe and efficient manner and maximize the efficiency of the workforce and/or meeting shift requirements.
• Maintains accurate records to meet state, federal and/or administrative requirements.
• Works with the Cook/Cashier to prepare a variety of documents (e.g. meal counts, inventory reports, etc.)used for planning purposes by the Sous Chef and Office Manager.
• Monitors kitchen/equipment operations and functions for efficiencies and is responsible for maintaining equipment in safe working order.
• Orders equipment and supplies for weekly use in the cafeteria (e.g. standard items stocked in warehouse, consumable supplies, bread, milk, etc.).
• Prepares food and beverage items while meeting mandated nutritional and projected meal requirements for consumption at site or for transporting to other school locations.
• Stocks food, condiments and supplies maintaining adequate quantities and security of items.
• Tests prepared food for flavor, appearance and temperature to ensure the items are acceptable and ready to serve.
• Arranges food and beverage items (e.g. displaying, stocking racks, etc.) to make them available to students and staff.
• Serves food meeting mandated nutritional requirements.

SECONDARY DUTIES:

• Shares responsibility for kitchen cleaning including: utensils, dishes, trays, floors, equipment, and the storage of food preparation areas to maintain sanitary conditions and meet health and safety requirements.
• Responds to inquiries of students and staff to provide information and/or direction regarding the selection and price of meal items.
• Other relevant duties as assigned within reasonable scope of the position