Food Service: Lead Cook bei Westwood Public Schools

POSITION___________________________________________________________________________

Lead Cook

REPORTS TO________________________________________________________________________

Director of Food Service

NATURE AND SCOPE_________________________________________________________________

Westwood Public Schools is seeking a dynamic individual to lead our kitchen staff and oversee daily cafeteria operations in a public school setting, ensuring meals are prepared and served safely, efficiently, and in compliance with the National School Lunch Program guidelines. This role supports and directs food service staff, including Cooks and General Workers and coordinates work with Lunch Monitors. They will maintain food safety standards, manage inventory, and collaborate with the Food Service Director and/or Executive Chef to deliver high-quality meal service to students.

Work Week: Monday through Friday

Work Year: 182 days aligned to school calendar

Work Hours: 6-8 hours, depending on assignment, between 7AM and 3PM.

The entry pay rate is $19.98 to $24.44 based on experience and qualifications. 

Additional compensation such as paid holidays is specified in the employment contract.

Job Contact: 

Jeanne Destito

Interim Food Service Director

Email [email protected] 

Phone 781 326 7500 ext.4350

ESSENTIAL FUNCTIONS / RESPONSIBILITIES____________________________________________

Leadership, Direction and Communication

• Lead daily menu meetings with school and cafeteria staff, including Cooks, General Workers, and Lunch Monitors
• Coordinate staff schedules and assign tasks
• Assist in managing, directing, training and coaching kitchen staff who are supervised by the Director of Food Service and/or school Lunch Monitor staff who are supervised by the Principal
• Oversee preparation and service of meals according to planned menus
• Ensure meals are high quality, appealing, and meet the USDA nutritional guidelines
• Participate in recruitment efforts for new staff
• Demonstrate and model values of the department through day-to-day personal conduct

Food Safety and Sanitation

• Ensure that food is served in a sanitary and safe environment, including implementation of a Hazard Analysis Critical Control Point (HACCP) plan to avoid food related illness in students
• Monitor food temperatures, reheating, and holding procedures
• Oversee food labeling, storage, and rotation
• Maintain a clean, safe, and organized work environment
• Assist in healthy menu planning and ideas

Customer Service

• Ensure cafeteria staff consistently implement and expect high standards in the presentation and service of food
• Work to protect and support children with dietary restrictions 

Production Records and Inventory

• Maintain daily production records
• Report needs and conduct and document monthly inventory effectively to optimize supply levels 

• Assess kitchen equipment and facilities needs and communicate needs to the Director of Food Service

In addition to the functions above, the candidate must perform other duties, tasks, and responsibilities as assigned by the Superintendent or Director of Finance and Operations.

QUALIFICATIONS_____________________________________________________________________

Required

• Three years of hands-on experience in a school kitchen or comparable workplace
• Demonstrated leadership ability
• Verbal and written communication skills
• Recordkeeping and basic tabulation skills
• Experienced with computers to include Microsoft Office, email, etc.
• Valid Driver’s License

Preferred

• Five or more years of hands-on experience in a USDA school lunch program or similar workplace, such as a commercial kitchen
• High-volume production and catering experience
• Associates or Bachelors degree in culinary management
• Direct experience with point-of-sale systems
• ServeSafe Food Production Manager Certification or 8 hours of food safety training (must be obtained within 30 days upon hire) 
• Allergen Training (must be obtained within 30 days upon hire) 
• C.P.R training (must be obtained within 30 days upon hire) 

PHYSICAL REQUIREMENTS____________________________________________________________

• Work is generally performed indoors
• Ability to stand for nearly a full shift and to drive between locations
• Requires frequent operation of computers and similar technology for tracking of reports
• Work is often performed in kitchens with moderate levels of noise and requires ability to deliver instructions and communicate with a variety of employees and stakeholders

• Work requires dexterity and agility to navigate and use kitchen equipment used in institutional food service

• Occasionally may require standing, walking, sitting, bending, and reaching, as well as carrying and potentially lifting up to 50 pounds, as well as 15 pounds overhead

• Work requires sustained focus and discretion and errors could result in risk to safety of students or employees

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EQUAL OPPORTUNITY EMPLOYER_____________________________________________________

The Westwood Public Schools is committed to ensuring that applicants are recruited, hired, and promoted on the basis of qualifications, merit and ability to meet the job demands without regard to race, color, religion, gender, gender expression, age, national origin, disability, marital status, sexual orientation, or military status.