Lead Food Service Worker bei The Wonderful Company

Wonderful College Prep Academy is a charter network in California's Central Valley committed to providing a world-class education for all students. The Academy's mission is to graduate students prepared to earn a college degree and to put them on a promising career path for life. We believe this begins with a nurturing, engaging, community-centered school environment where students develop a strong and well-rounded academic foundation. Ultimately, this will prepare generations of leaders in the Central Valley who are critical thinkers and life-long learners. 

The Academy's first school opened in Delano in 2009, serving students from across the Central Valley in grades 6-12. In 2016, we moved to our new, state-of-the-art college prep campus in Delano, and in the Fall of 2017, added an elementary school in Delano and opened a second charter school in Lost Hills. In Delano, we serve over 1,800 students in grades TK-12, while in Lost Hills, we serve over 400 students in grades TK-12. 

We seek thoughtful, inclusive, skilled communicators and creative problem solvers who value continuous learning and who are excited to serve our students and families. Now is the time to join a team making enduring change within the Central Valley of California and beyond! 

Click here to learn more about the Wonderful Company's other great philanthropic partnerships. 

Reporting to the Senior Manager of Nutrition Services, employees in this classification carry out a daily review of menus with Harvest Hall leadership, determine work priorities within menu guidelines, assign specific daily duties to pantry workers and prep cooks, and instruct them in the proper methods of food preparation. Food preparation consists of portioning, washing, peeling, slicing, and mixing vegetables and meats to meet specifications. Arranges food for daily service. Assemble foods to meet the appropriate time requirements. Prepare a variety of hot foods such as soups, stews, sauces, and casseroles. Work from standardized recipes and receive general instructions, but are responsible for the correct portioning, seasoning, and timing of the items prepared. Working under the direction of the Nutrition Services Manager, the lead cook is responsible for preparing any menu item from prepared recipes, responsible for quality and temperature control for the food they prepare, and must use independent judgment during meal preparation. Cooks may substitute menu selections within guidelines set by Harvest Hall leadership. 

Essential Duties & Responsibilities: 

• Prepares a variety of meats, seafood, poultry, vegetables, salads, and other food items for cooking in broilers, sautés, ovens, grills, steamers, steam kettles, combi ovens, and a variety of other kitchen equipment. 
• Assumes 100% responsibility for the quality of products served in conjunction with the Nutrition Services Manager. 
• Work with the Nutrition Services Manager to understand and prepare new items on the menu. 
• Store and record leftovers and discuss use with the Nutrition Services Manager. 
• Knows and complies consistently with our standardized recipes, portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures. 
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. 
• Portion food products before cooking according to standardized portion sizes and recipe specifications. 
• Maintain a clean and sanitary workstation area, including service lines, shelves, grills, broilers, convection ovens, flat top range, and refrigeration equipment. 
• Prepare items for broiling, grilling, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating. 
• Follows proper plate presentation and garnish setup for all dishes. 
• Assists in food prep assignments during off-peak periods as needed. 
• Transmit work instructions and specifications received from Harvest Hall leadership to other workers. 
• Motivate employees to meet quality and quantity standards. 
• Inspect the work of others for conformance with specifications. 
• Assist supervisors or other employees in solving task-related problems. 
• Advise Harvest Hall leadership of work progress, problems, and other significant information. 
• Collaborate with Storekeeper to order supplies from appropriate vendors as needed to maintain adequate inventory levels. 
• Supports Nutrition Services leadership with catering and special events, including cultural celebrations, community gatherings, and student-centered tastings.
• Monitors and enforces safe food handling practices, PPE use, and emergency response protocols.
• Required to abide by all health codes mandated by the health department.
• Must adhere to department policies & procedures. 
• Other duties as assigned

• A minimum of 4 years of experience in kitchen preparation and cooking, with an understanding of proper food handling and safety, knowledge of safety and sanitation standards, and culinary fundamentals (i.e., knife skills, HACCP, several methods of cooking, PPE, etc.  
• Previous experience in pantry work and cooking food in commercial kitchens. 
• Must have prior catering experience. 

English Proficiency Requirements: 

• Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring (i.e., MSDS sheets), and communicate effectively with customers (staff, visitors, students) by listening and speaking clearly to them.
• Must be able to read and understand recipes, production sheets, and equipment usage information. 

Physical Requirements 

• Walking: The ability to exert a reasonably paced mobility from one point to another within a generally accepted time frame. Must be able to recognize the conditions of the environment. Must have the ability to stand and walk for an extended period. 
• Bending: Must have the ability to move and control one's torso so items can be picked up from a lower surface level. 
• Reaching: The ability to stretch the body and extend arms to place or secure objects and commodities at a distance above, to the side of, or below the normal standing level. 
• Lifting: Must have the ability to lift up to 50 lbs. Must be able to use body parts, usually arms and hands (shoulders and back), to elevate an object or commodity above its previous surface level. 
• Repetitive Movement: Ability to use body parts on a regular and continuing basis to repeat the same motions for a reasonable period without resting. 
• Stooping: Ability to flex legs at the knee and move the upper body forward. Subject to wet floors, temperature extremes, and excessive noise. Ability to stand for prolonged periods. 

Additional Requirements: 

• Flexibility with schedule and work assignments based on retail unit environment 
• Compliance with safety and sanitation standards and work rules 
• Regular and consistent attendance 
• Ability to work as a team member in a diverse workforce 
• Respectful and professional behavior 
• Ability to work independently and as a cooperative team member. 
• Must be service-oriented, courteous, and professional. 
• Knowledge of proper use & care of dining service equipment. 
• Ability to interact effectively with students and co-workers. 
• Demonstrates helpfulness and respectfulness, is approachable and team-oriented, builds strong working relationships, is diplomatic, creates a positive work environment, is responsible, honest, resolves conflicts appropriately, and is flexible. 
• Demonstrate customer service skills. 
• Demonstrated ability to understand and implement written and verbal directions to meet production, safety, sanitation, and health standards. 
• Must be able to coordinate and direct other workers. 
• Must be able to organize time and material in pressure situations. 
• Ability to work in the kitchen in a hot climate with stoves, ovens, and grills. 
• Ensures compliance with USDA meal patterns, helps maintain accurate production records, temperature logs, sanitation prep lists, and waste management policies.  

Pay Range: $20.00 - $23.00/hour. Final compensation will be dependent upon skills & experience.

Compensation: 

• Wonderful College Prep Academy offers highly competitive compensation, commensurate with experience. 
• Full-time staff benefits include medical coverage, dental, vision, and life insurance at no cost to the employee. We also offer an optional 403b, with company match, as a supplement to STRS retirement pension. In addition, employees have free access to the Wonderful Wellness Center and gym. 

Quality of Life in the Central Valley: 

Framed by the Sierra Nevada to the east and the Coast Ranges to the west, California's Central Valley is one of the world's most productive agricultural regions and the base of The Wonderful Company's agricultural operations. This vast area enjoys a moderate climate and offers residents a high quality of life, low cost of living, and a host of diverse cultural and recreational activities. From wine tasting and hiking to rafting, fishing, skiing, and surfing -- all within a two-hour drive -- the family-friendly Central Valley has much to offer. 

Wonderful College Prep Academy is proud to be an Equal Opportunity employer. We do not discriminate based upon race, religion, color, national origin, sex, sexual orientation, gender, gender identity, gender expression, transgender status, sexual stereotypes, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. 

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