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Lead Cook Central Kitchen - Tustin Unified School District - Pioneer

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Tustin Unified School District - Pioneer

Lead Cook Central Kitchen
Closing Date:  March 30, 2018

Job Description:  Under the direction of the Cafeteria Supervisor I, plans, organizes, leads and participates in skilled food preparation and production work; trains and provides work direction to other nutrition service staff; assures facilities and equipment are in a clean and sanitary condition; prepares records and reports related to assigned activities.

Job Responsibility:  ESSENTIAL DUTIES:
  • Plans, organizes, leads and participates in skilled food preparation and production work; inspects and oversees the food preparation and serving areas to assure that appropriate health and sanitation standards are being met.
  • Oversees and participates in the cooking and baking of a variety of meals, meats, side dishes, desserts and other items in large quantities; coordinates the preparation of breakfasts and lunches; participates in portion control and the wrapping, arranging and storage of foods.
  • Oversees and participates in the preparation of salads, sandwiches and packaged foods for distribution; mixes, slices, grates and chops food items; prepares beverages.
  • May perform cashiering duties; collect, sort, count and mark lunch tickets; count and record daily cash receipts; total daily sales; prepare manual or automated daily cash, sales and ordering reports.
  • Estimates appropriate quantity of food items for cooking and baking; calculates, adjusts and extends recipes as needed; monitors temperatures of food to assure safety and quality standards are met.
  • Trains and provides work direction to other nutrition service staff; plans and assigns work; assigns, oversees, and monitors the performance of staff in production, preparation and serving activities; may review and monitor time cards.
  • Assures compliance with kitchen sanitation and safety procedures and regulations; maintains food quality standards including appearance and nutritional requirements; analyzes operations and recommends improvements.
  • Conducts periodic inventories; orders, receives, and stores food products, equipment and supplies as needed.
  • Operates and maintains a variety of standard and production kitchen equipment and arranges for repairs as needed.
  • Operates and maintains hand truck and other storage equipment.
  • Prepares and maintains a variety of records and reports related to assigned activities;
  • plans and oversees menus and supplies.

Job Requirement:  Knowledge of:
  • Principles and methods of quantity food service preparation, serving and storage.
  • Sanitation and safety practices related to handling, cooking, baking and serving food.
  • Methods of preparing and serving food in large quantities.
  • Menu planning techniques including food values, combinations and substitutions.
  • Methods of adjusting and extending recipes and proper substitutions.
  • Proper methods of storing food, equipment, materials and supplies.
  • Standard kitchen equipment utensils and measurements.
  • Operation and maintenance of nutrition service machines and production equipment
  • Storage and rotation of perishable food.
  • Basic math and cashiering skills.
  • Basic record keeping techniques.
  • Rules and regulations pertaining to health and safety in the cafeteria.
  • Principles and practices of training and providing work direction and guidance to others
  • Health regulations and safe working methods and procedures.
  • Proper lifting techniques.
  • District policies, rules and regulations.

Ability to:
  • Plan, organize, lead and participate in skilled food preparations and production work.
  • Prepare, cook, bake and serve a variety of foods in quantity at an assigned nutrition service facility.
  • Prepare and serve food in accordance with health and sanitation regulations.
  • Operate and maintain nutrition service machines and production equipment.
  • Prepare attractive, appetizing and nutritious meals for students and staff.
  • Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities.
  • Follow, adjust, and extend recipes.
  • Train and provide work direction to assigned staff.


Contact - Elizabeth Patino,

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California School Nutrition Association
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