Summer School (8 weeks)/Pflaum - Cook Lead - 1.0/40 hpw

Pflaum Road Building

25.21 - 25.21 Shift: 5am - 1pm

Why You Should Work with MMSD!

The Madison Metropolitan School District (MMSD) is committed to being anti-racist, culturally responsive, and inclusive. We are seeking highly motivated and energetic applicants for openings for the 2021-22 school year The Madison Metropolitan School District actively seeks and encourages women and candidates of color to apply.

Becoming a Model School District

We have a simple but bold vision - to ensure that every school is a thriving school, that prepares every student to graduate from high school ready for college, career and community.

To achieve this vision, we seek talent at all levels, in all positions, who are committed to being anti-racist, culturally responsive, and inclusive. We welcome applicants who will actively contribute to our ongoing commitment to making MMSD a thriving, welcoming environment for all students, families and staff.

We firmly believe and are here to create a work environment that is challenging and rewarding, while supporting employees in their career path. We strive to provide, encourage, grow and develop a talented workforce that better supports and represents the diversity of our student population.

Essential Duties

The Lead Cook, under the direction of the Food & Nutrition Coordinator, located at the MMSD central production facility, is responsible for leading and directing the preparation, cooking and/or baking of school meals according to standardized recipes and production guidelines while adhering to food safety, food handling and sanitation procedures. The Lead Cook is responsible for recipe development and maintenance for all meal programs that Food & Nutrition provide that are tasteful and appealing to students and adhere to USDA nutritional requirements. MMSD serves approximately 18,000 meals per day which includes breakfast, lunch, after school snack and dinner for all grade levels.

• Lead and direct department team members by scheduling and assigning daily work assignments and oversees the completion of tasks within scheduled hours

• Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc.
• Training and development of staff in culinary skills to prepare staff for advancement and continuous improvement
• Cook and prepare a variety of food according to production guidelines and standardized recipes
• Record food temperatures, production, and waste on required documentation
• Knowledge of food products, identification and acceptable level of food quality and appearance
• Must know methods of food preparation, cooking times, and portion sizes to insure food is prepared in the prescribed manner, following food safety procedures for all equipment and tasks
• Works in combination with the kitchen leads to ensure that proper portioning and yields are obtained to meet food cost requirements
• Attend and actively participate in staff meetings to meet department objectives.
• Required trainings and certifications must be completed in a timely manner
• Actively participates in daily food production tasks for a significant part of each work day, including training, monitoring production, evaluating products and meal prep

Qualifications: Licensing and KSA requirements, Competencies

• Strong human relation skills with the ability to clearly and effectively communicate assignments and expectations to department staff. Verbal and written communications should be courteous and respectful at all times. Communications should foster staff development, pride in work, and high morale in the department.
• Plan, organize, set priorities and exercise sound independent judgment within areas of responsibility
• Maximize opportunities to utilize Farm 2 School and other local products in our programs where appropriate
• Operate standard and large volume kitchen machines and equipment safely and efficiently
• Must be able to demonstrate strong food cost control techniques to meet targeted goals within the department
• Ability to develop recipes and flavor profiles that will be successful in our K12 operations using menu innovation to increase customer satisfaction and participation
• Ability to problem solve and work in stressful situations to obtain desired outcomes
• Must be able to read and understand how to breakdown a recipe to meet federal requirements
• Must have a basic knowledge of computer skills that include word processing, email, etc.
• Culinary training or degree from an accredited organization in Culinary Arts, Hotel and Restaurant Management or related major and at least 3 years' of progressively responsible experience in food preparation, menu planning and food service or an equivalent combination of training and experience
• Two (2) years of experience in volume cooking (approximately 1000 meals) with K12, college or similar feeding and experience overseeing staff numbers in excess of 5 is desired.
• Current Serve Safe Food Manager Certification
• Must have reliable transportation to work each day
• Experience working cross-culturally and/or commitment to work toward one's own cultural competence, i.e. valuing difference/diversity, recognizing personal limitations in one's own skills and expertise, and having the desire to learn in these areas.

Ability to exert very moderate physical effort in sedentary to light work, typically involving some combination of stooping, kneeling, crouching, climbing, crawling, lifting, carrying, pushing and pulling. Ability to stand for extended periods, walk fast paced during shifts. Lift/carry 10 lbs or less constantly; lift/carry 11-20 lbs frequently; lift/carry 21-50 lbs occasionally; and lift/carry 51-100 lbs rarely.

Ability to recognize and identify degrees of similarities or differences between characteristics of colors, shapes, sounds, odors and textures associated with job-related objects, materials and tasks. Ability to sustain prolonged visual concentration.

Ability to operate a variety of office and facilities food production industrial equipment including computer, telephone, calculator, large scale food production mixers, ovens, conveyor belt, packaging equipment machinery, refrigeration and freezer units.

Ability to work under generally safe and comfortable conditions where exposure to site environmental factors such temperature variations or extremes, odors, noise, machinery, and/or electrical currents may cause discomfort and pose a limited risk of injury.