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Food Service Store Lead and Cook
Oak Creek, WI
Job Description
Food Service Store Lead and CookSalary: $17.88 - $20.00 HourlyJob Type: Part-Time 43 WeekJob Number: Closing: 5/11/2021Location: Oak Creek, WIDivision: Retention & CompletionDescription This is a 43 week Academic Year position at the Oak Creek Campus. This position will require both Culinary and basic level Supervisory skills and experience. The candidate will be the Lead on site, leading the day-to-day operations of the Oak Creek Campus food service unit. The successful candidate will be skilled in cooking and scratch food preparation, and have experience in effectively leading co-workers with respect, while maintaining successful operations of a retail food service unit.Along with the duties outlined, the candidate will be responsible for completing daily cash deposits; weekly food ordering; monthly inventory counts; and providing subordinate staff with direction, assuring all tasks are complete and reporting to the Food Service Coordinator any concerns. Under the direction of Food Services leadership, performs food service duties throughout District including set-up, transfer and maintenance of food and beverage; plans, coordinates, and performs large-scale food preparation to minimize loss and waste within established budgets; and ensures distribution of food for catering, buffet and table service; cashiering and kitchen equipment maintenance. Directs or prepares food in compliance with applicable sanitation, health and personal hygiene standards and established food production programs and procedures. Supervision received is general in nature using established procedures and general objectives. Characteristic Duties and Responsibilities Duties with a circle () before the number are essential functions as defined by Americans with Disabilities Act (ADA).Performs and coordinates large volume of food prep including cleaning, peeling, cutting vegetables, mixing ingredients, sandwich preparation and food display.Assists in the planning of menus within budget requirements including generating new menu ideas to grow sales.Projects monthly and weekly food inventory orders for food service units; processes vendor invoices in timely manner while controlling discrepancies.Completes inventories and requisitions including the appropriate amounts of food and supplies as projected by supply and demand.Determines estimating food quantities to be ordered and prepared for a designated or varied number of customers.Operates cash register, cash handling, separate account charges and related duties on a regular basis.Coordinates and designates tasks for staff.Evaluates and maintains sanitary conditions in the food service area.Plans and coordinates the utilization of leftover foods, including refrigeration and storage.Replaces and rotates stock regularly on a daily basis.Maintains kitchen equipment cleanliness.Relays orders and messages as required.Addresses students, faculty and staff concerns and complaints and performs problem resolution.Anticipates needs to produce recipes and order inventory to meet demand requirements.Coaches and trains fellow staff in kitchen and serving areas to apply proper equipment use, procedures, techniques while providing constructive feedback to enhance learning opportunities in food preparation and sanitation practices. Performs other related duties as required for the efficient operations of the division.Qualifications Requires a high school diploma or G.E.D. equivalency, and three (3) years of experience in quantity food preparation, one (1) of which must have been in area of specialization; or any equivalent combination of experience and training which provides the necessary knowledge, skills, and abilities to include the following:Required License/Certification: Serve Safe certification within six months of hire Preferred Education: Associate's degree in Culinary Arts1. Considerable knowledge of equipment, materials, and methods used in large scale food preparation.2. Considerable knowledge of area of specialty.3. Knowledge of personal hygiene and sanitation standards and ability to maintain these standards.4. Ability to assign and coordinate work of assigned food service personnel.5. Ability to establish and maintain effective working relationships with staff, teachers, students, and the general public.6. Ability to follow oral and written instructions.7. Ability to work independently.COMPETENCIESCultivates innovationOptimizes work processesEnsures accountabilityCollaboratesInterpersonal savvyCommunicates effectivelyInstills trustCustomer focusAction orientedValues differencesSelf-developmentCompassionKNOWLEDGE, SKILLS, AND ABILITIESKnowledge of the use of a variety of commercial kitchen equipment.Advanced knowledge and understanding of knife cuts, cooking techniques, sauce making, and vegetable preparation.Knowledge and understanding of large volume food production standards as well as the ability to produce small quantity fine dining options.Knowledge of personal hygiene and sanitation standards and the ability to maintain these standards.Skilled at basic math functions and applications as it applies to culinary math and recipe scaling.Ability to work in a fast paced environment.Ability to understand and follow oral and written instructions and make independent decisions when required.Ability to lift, push, pull or carry objects.Ability to utilize excellent customer services skills in order to establish and maintain effective working relationships with MATC staff, faculty, students, representatives from outside agencies, business community and the general public.Ability to communicate effectively through both oral and written means representing degree of professionalism expected of leadership.Self-starter with the ability to work independently, and as a team member.Ability to access and disseminate information using computers and proficient knowledge of Microsoft Office Suite.Ability to multi-task, work independently and manage time efficiently.Ability to assign, coordinate and direct work of assigned food service personnel ensuring task completion and informs management of discrepancies and resolution. PHYSICAL DEMANDSPhysical Demands: Ability to lift up to 50 lbs., carry, and push up to 50 lbs. and ability pull up to 50 lbs. Ability to climb stairs and a ladder and maintain balance. Ability to stoop, kneel, crouch, reach, hear and speak. Sitting/Standing/Walking: 0% of time spent sitting, 75% of time standing, and 25% of time walking.Supervisory Responsibilities None.To apply, visit https://www.governmentjobs.com/careers/matc/jobs/3062774/food-service-store-lead-and-cookCopyright 2017 Jobelephant.com Inc. All rights reserved.Posted by the FREE value-added recruitment advertising agency jeid-e8127196f846e04b8c7aa4b35f0b6b6c
Job Summary
Company
Milwaukee Area Technical College
Start Date
As soon as possible
Employment Term and Type
Regular, Part Time
Required Education
High School or Equivalent
Required Experience
3 years
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