Lead Cook

TARGET RANGE SCHOOL DISTRICT

POSITION DESCRIPTION

JOB TITLE: Lead Cook

PAY: $18.26 - $19.61 (depending on experience)

PAY CYCLE: monthly

SUMMARY:

The Lead Cook is responsible for the production of assigned recipes to fulfill menus at Target Range School during the school year, approximately 190 days. Target Range School Kitchen offers breakfast and lunch every school day. The Lead Cook is the primary cook with assistance from the Food Service Director and Assistant Cook/Baker. In the absence of the Food Service Director, as the Lead Cook, you would assume a supervisory role to ensure that food service operations continue to run smoothly and that the school's food service facilities remain well-managed.

The ideal candidate has the following:

• Possesses High School Diploma or its equivalent
• Previous experience as a cook or baker in commercial kitchen environment
• ServeSafe Certification
• Ability to learn Federal and State nutrition requirements
• Arrives to work on time and with proper attire to work safely
• Is comfortable working around children and in a close team environment
• Demonstrates initiative to communicate and fulfill the needs of the kitchen
• Must be able to pass a Pre-employment Physical Screen and Federal Background Check

Training provided:

• ServeSafe certification
• 6 hours (Minimum) of professional development annually- $250 budget towards
• Participation in Montana annual school food service conference

JOB RESPONSIBILITIES (including but not limited to):

• Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods.
• Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine necessary ingredients.
• Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance,
  and nutritional requirements.
• Monitor temperatures of food to assure safety and quality standards are met.
• Serve food according to established guidelines and replenish serving containers as needed.
• Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean
  refrigerators and storerooms as required.
• Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored.
• Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, dishwasher, electric warmer, range, oven, pressure cooker, point of sale, and
  other cafeteria equipment as required.
• Manages assigned prep and cooking tasks according to the timeline of the menu.
• Works with all available resources such as Food Service Director, Assistant Cooks dietetic interns, Food Corps, etc to create and edit recipes that adhere to NSLP guidelines.
• Keeps production record and accurately reports to Food Service Director
• Seeks awareness of all District priorities, the Board of Trustees policies and State of Montana employee codes
• Assists with dishwashing when necessary

Additional Responsibilities in the Absence of the Food Services Director

• Take charge of the kitchen team and provide clear instructions, task assignments, and priorities to ensure efficient meal preparation and service.
• Foster a positive and collaborative work environment among kitchen staff.
• Oversee the preparation and execution of meals according to established menus and recipes, ensuring they meet nutritional standards and are presented appealingly.
• Organize and manage kitchen workflow to ensure that meals are prepared, cooked, and served on time.
• Coordinate with kitchen staff to streamline operations and maintain a smooth service.
• Ensure that meal services continue smoothly to meet the needs of students and staff, maintaining the reputation of the school's food services.

PHYSICAL DEMANDS: The work environment an employee encounters while performing the essential functions of the job include: standing for long periods of time, sitting,
walking, bending, lifting and/or carrying up to 50 lbs occasionally and 35 lbs frequently at and above waist level. The employee will frequently bend or twist at the neck and waist. The
employee will experience constant and repetitive use of hands wrists and arms while performing the duties of this position. The employee will be required to reach with hands and arms and
stoop, kneel, crouch and crawl. Employee must have adequate range of motion in upper extremities, manual dexterity to operate foods service equipment, use cooking utensils and
tools. Specific vision abilities required by this position include close vision, depth perception and peripheral vision.

MENTAL MOTOR DEMANDS: While performing the duties of this job, the employee performs routine work. Memory, reasoning and exercising judgment are used/required on the job. The
employee must be able to work effectively with children in a school setting.

WORK ENVIRONMENT: The work environment an employee encounters while performing the essential functions of the job may include a frequently noisy work area with changing dynamics;
stressful conditions when dealing with time-constraints or providing assistance to substitute food service personnel. The employee may encounter a face paced work environment, and frequent
repetitive motions, The employee has a greater than average risk of getting a minor injury such as a cut or burn while performing the duties of this job.

The physical demands, work-environment characteristics, and mental/motor demands described within this job description 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.

TERMS OF EMPLOYMENT:

Pre-Employment screening includes physical and federal background check.

Employed for prescribed term, salary, benefits and other working conditions to be determined by District Policy, Federal and State Law as well as appropriate funding from state, federal, and/or passage of levies.

Revised 10/2026