West River Modified Union Education District
Kitchen Lead - Job Description
JOB TITLE: Kitchen Lead - Townshend Elementary School
REPORTS TO: Food Service Manager
APPROVED BY: Superintendent of Schools

QUALIFICATIONS

Education

• A high school diploma or equivalent is required for this position

Experience

• At least 5 years of kitchen experience is required
• Moderate knife skills and the ability to follow recipes is required
• Knowledge of large-quantity batch cooking is preferred

Math and Language

• Must be able to read and interpret documents written in English

• Basic mathematical skills are required including but not limited to:

• • Weight and volume measurements and conversions
• Addition, subtraction, multiplication and division

Physical

• Must be able to lift 50 lbs to chest height

Competencies

• This position requires assuming large amounts of responsibility
• This position requires the ability to effectively and calmly communicate during times of need, or when further instructions are required
• This position requires an appreciation for the importance of feeding every student the highest quality food possible, regardless of age, race, or temperament

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food Production
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• Follow recipes & cook from scratch using fresh ingredients

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• Produce meals for other schools in the district

• Prepare meals and snacks for students in conjunction with menus provided
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• Produce and co-ordinate snacks, Including Fresh Fruit and Vegetable Program (FFVP) for other schools in the district.

• Prepare alternate cold lunch options in conjunction with menus provided
• Ensure the reimbursability of each meal or snack served
• Prepare items using recipes that satisfy federal NSLP dietary requirements
• Utilize the “Offer vs Serve” service model by providing a daily salad bar, available to all students regardless of their entree choice.
• Check and refresh bulk milk ‘bibs’ on a daily basis
• Complete comprehensive production records in accordance with state and federal requirements
• Collect meal counts, or supervise the collection of meal counts for state and federal reimbursement
• Procurement
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• Order products using online ordering platforms

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• Manage weekly dairy order

• Submit Invoices bi-weekly
• Give preference to local product, and and document local spending for VT State ‘Local Food Incentive’ grants
• Follow safety standards for receiving and storing products
• Complete Monthly Inventory
• Food Safety
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• Complete ServSafe Food Handler Certification within 30 days of hire

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• Follow all ServSafe recommendations on a daily basis

• Follow all state and in-house food safety guidelines, including submission of all necessary state documentation
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• Cooler/Freezer Temp Logs

• Food Temp Logs
• HACCAP logs
• Wash all used dishes daily
• Maintain a spotless, sanitized food preparation area
• Technology
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• Digitally record production records online using Titan software

• Digitally record meal counts online using Titan POS
• Enter PTO requests and timecard modifications online using Frontline software
• Utilize Google Suite (Gmail, Docs, Drive)
• Customer Service
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• Treat each student and staff member with respect at all times

• Go out of your way to accommodate reasonable requests, especially for students
• Communicate clearly during times of added stress
  * Any and all other duties as assigned

SUPERVISORY RESPONSIBILITIES

The Kitchen Lead is responsible for the basic supervision of School Cooks.
The Kitchen is responsible for coordinating with the principal/front office staff in ensuring that there is a ‘cashier’ during each serving period. The cashier is responsible for tallying meals and ensuring the reimbursability of each meal.