Food Service Kitchen Lead - Lake Zurich School Nutrition

SUMMARY: The Lead is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: * Service daily hot lunch line to ensure compliance with portioning, plate presentation and quality guidelines. * Determine time and sequence of cooking operations to meet meal serving deadlines (e.g., breakfast, lunch, satellite). Batch cooking is required. Do not cook product for entire day service at once. * Prepare and submit food and paper orders according to menu and production logs * Perform temperature checks during meal period to ensure food is being served hot. Log results in temperature log. * Follows assigned break schedules. * Follow sanitation requirements according to state, federal or local safe food handling and as prescribed by manager. * Assist in implementation and follow-up of sanitation cleaning schedule for all kitchen areas and equipment. * Prepare and update Production records and temperature logs. When applicable, assist with production required / assigned throughout kitchen. * Complies with all requirements of the mandated food handling certification requirements * Attend weekly kitchen meetings held by head chef or manager. * Follows all Whitsons policies & procedures at all times ADDITIONAL DUTIES AND RESPONSIBILITIES: * Ensure compliance with all portioning, plate presentations and quality guidelines. * Maintain a sanitary and attractive work area at all times. Clean as you go. * Stock enough supplies at your station to last the entire day. * Menu signage is to be neat, clean, colorful and complete. * Set up attractive display plates for each menu daily. * Must adhere to all Whitsons policies * Perform additional duties as assigned. Education: * Associates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience. OR * High School diploma or GED AND at least Five (5) years experience in school nutrition programs. Certifications: * ServSafe Mandatory- Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances. Computer Skills: * Proficiency in all Microsoft Office applications is required. * Must be able to communicate electronically through use of email and other similar computer platforms. * Able to learn new programs easily and quickly. Other Qualifications, Experience: * 3 years' experience in Food Service Management as a Manager/Director required. * Minimum 1 year experience in K-12 programs required. Strong interest in school nutrition program development. * Culinary background is required - Must have a passion and an interest in food * Working knowledge of cooking procedures and recipe adherence and scaling. * Must have demonstrated experience developing talent and managing multiple priorities * Must be able to use "critical thinking" skills in order to resolve problems or would result in improving program overall. * Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff. * Must possess excellent time management and organizational skills * Bilingual Spanish is highly desirable. Required Competencies: * Communication * Effectively write, present and transfer ideas and information for the advancement of individual and company performance. * Customer Focus * Act in the best interest of the customer, both internal and external. * Innovation * Create new ideas, processes or products which when implemented lead to positive effective change. * Organization Leadership * Apply strategic thinking, prioritization and decision-making to drive results. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear * Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. * Be standing on feet majority of the workday in addition to walking back and forth. * Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. * Specific vision abilities required by this job include close vision and the ability to adjust focus. * Position may require extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-district travel. Must be able to drive his/her own vehicle to other work sites. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled