KITCHEN LEAD - KEARSARGE SCHOOL NUTRITION
Whitsons Culinary Group
- North Sutton, NH
- Permanent
- Full-time
- 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
- 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.
- High school graduate or equivalent.
- Must complete all Whitsons and government required training as necessary
- Servsafe certification
- Ability to speak and read English in order to understand and perform job assignments.
- Must be proficient in recipe procedures and cooking techniques.
- 1 year professional culinary experience required
- Always present a positive and professional image.
- 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.
- The work is performed primarily in the kitchen and on the serving line
- Standing most of the work day is required.
- Work requires movement in and out of store rooms, near ovens and freezers
- The noise level in the work environment is moderate to loud.
- Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment.