Nutrition Lead

TITLE:   Kitchen Lead 

PERFORMANCE PROFILE SOURCE: Hawthorne Boys & Girls Club of Mason Valley 

DEPARTMENTS: Kitchen 

REPORTS TO: Director of Operations/ Site Director 

STATUS: Exempt 

PRIMARY OBJECTIVE OF POSITION:

Kitchen lead perform various kitchen tasks. Their duties and responsibilities include scheduling cooking, assigning meal for each day of the week that the club is open by filling out the mineral county Boys & Girls Club food menus. Kitchen lead is responsible for the preparation of meal which includes ingredients, helping other staff with unloading food items from delivery trucks, and washing and drying the utensils, dishes, and cookware. Also includes cleaning: Tables, kitchen countertop and flooring and the hallway. Kitchen lead will be responsible for filling out the daily meal count form and submitting them to the Yerington office. 

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 

• Kitchen lead is responsible for ordering food for the Club members and organizing their menu for the month. 
• Scheduling meals and preparation of meals for the day.
• Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.
• Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
• Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
• Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
• Assisting with the unloading of delivered food supplies.
• Organizing and correctly storing food supplies.
• Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.
• Stirring and heating soups and sauces as well
• Kitchen Staff are responsible for keeping the area cleaned and trash need to be taken out at the end of each shift. 

OTHER RESPONSIBILITIES:

May perform other duties in the club and assumes additional responsibilities as directed by the supervisor/Leadership.

DESIRED MINIMUM QUALIFICATIONS:

TOOLS AND EQUIPMENT USED 

Cutting and chopping boards, chef knives, pans and pots, pounders, and marinade equipment, measuring cups, stove, oven, dishwasher and more.