Position Summary:
The CRMS Food Service Department is responsible for planning and preparing high-quality, nutritious meals and snacks for the school’s residential and day student educational programs including special events.
The Lead Cook position is responsible for assisting the kitchen supervisor in the preparation of daily meals and food for special needs or events, often at times when the Director of Food Service or the kitchen supervisor is not on duty which requires operating and supervision of the kitchen and food service area including cleaning, sanitation, health and safety management as well as some staff supervision. Scheduled shifts are generally in the evening and on the weekend.
All CRMS employees are “educators” and are expected to maintain positive relationships with students, parents, faculty, and staff members.
Supervisory Relationship:
Position reports directly to the Director of Food Service.
Minimum Requirements to be considered for this position:
Three years of experience routinely performing several or all of the duties listed below under Job Responsibilities. Ability to obtain a Food Handler certification. Fluent verbal and written communication in English, some command of Spanish is preferred.
Employment conditional on satisfactory completion of a background check including criminal and motor vehicle. Motor vehicle record must satisfy the requirements of CRMS insurance.
FLSA Status:
This position is not exempt from overtime requirements under the Fair Labor Standards Act.
Physical Requirements:
Stand for extended periods; frequently walk, stand, or crouch on narrow, slippery surfaces; stoop, kneel, bend to pick up or move objects, boxes, crates, produce, meat; physical ability to routinely lift and carry objects weighing up to 50 pounds (occasionally greater than 50 pounds); physical ability to lift and carry objects weighing up to 100 pounds with assistance; sufficient manual dexterity and eye-hand coordination to use a variety of kitchen tools and equipment; corrected hearing and vision to normal range; verbal communication.
Job Responsibilities:
Specific duties may include, but are not limited to the following:
- Plan, prepare & serve daily meals, snacks, and any other special food requirements or events that should arise (with the assistance of several co-workers) for groups of up to 250
- Operate commercial kitchen equipment
- Supervise co-workers
- Receive food truck deliveries checking for correct items and quantities
- Ensure compliance with the Department of Health and Environment on all food establishment rules and regulations (e.g. sanitation, food temperature, etc.).
- Any other duties assigned
Note: Nothing in this job description restricts the ability of CRMS to assign, reassign, or eliminate duties and responsibilities of this job either orally or in writing. Tasks and responsibilities may be changed at any time due to reasons deemed appropriate by CRMS.
Typical Working Conditions:
Work is performed in a fast-paced commercial kitchen environment and occasionally in outdoor environments; some exposure to controlled and hazardous substances and chemicals; frequent contact with staff, students, and the public.
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