Culinary Team Lead

The Culinary Team Lead is responsible for the preparation and execution of the evening meal, evening, and weekend caterings, ensuring all food meets established standards of quality, freshness, and quantity. This position also supports the overall operations of the kitchen through food prep, inventory management, sanitation, and assistance with menu planning.

This position will have part-time hours beginning in July and full-time hours in August.

Key Responsibilities:

• Lead the production of dinner service, following the established menu and recipes.
• Plan and prepare ingredients and components for all food service for the next day as directed by the Director of Food Service.
• Maintain a consistent stock of desserts for lunch and dinner.
• Assist as needed with the setup of cold and hot food lines before meal services.
• Maintain the highest standard of quality within available resources.
• Open service lines and monitor food levels throughout the meal period, coordinating with the line runner to replenish as needed..
• Accurately record daily production numbers
• Clean and sanitize kitchen equipment and workstations used throughout the day. Participate in the scheduled deep cleaning tasks as time allows.
• Assist with menu planning, including special items, themed meals, and bonus offerings.
• Inventory management, including tracking the age of products in coolers, making informed decisions on when to freeze, use, or repurpose.
• Plan and execute the effective use of leftovers.
• Consistently follow all safety protocols and best practices in the kitchen environment.

Other Responsibilities

• Perform other duties as assigned.
• Times will vary according to catering and banquet schedules. Full time hours are Monday through Friday, 9:15 to 6:15 pm. Evenings and weekends according to catering schedules.
• This job description is not intended to be all-inclusive. The employee may perform other related duties to meet the ongoing needs of the college.

Knowledge and Skills

• Knowledge of the operations of various kitchen equipment
• Ability to recognize and maintain the highest standards about appearance and flavor of food served.
• Observing safety rules is an important part of each job in the kitchen
• Basic knowledge of Material Safety Data Sheets (MSDS) for all chemicals used in the kitchen.

Physical Requirements

• Requires occasional lifting of up to 50 lbs. throughout the day.
• Must be able to work on your feet for the entire length of the shift.
• Must be able to work in extreme conditions of hot and cold (coolers, freezers, and hot equipment).
• Must be able to work on potentially hazardous surfaces (i.e., wet floors).
• Work with and around hazardous chemical solutions, cleaning supplies

Education/Position Requirements

• Experience in planning and cooking meals for large groups.
• Completion of Randolph County Food Handlers Course

This position pays $16/hour with benefits.