Lead Cook – Harbor High School (6:45 a.m. - 1:15 p.m.)

Lead Cook - Harbor High School (6:45 a.m. - 1:15 p.m.) JobID: 18877 Position Type: Non-Certified Student Support Services/Food ServicesDate Posted: 10/29/2026Location: Harbor High SchoolDistrict: Huron Valley Schools Additional Information: Show/HidePOSITION DESCRIPTION The Lead Cook is responsible for preparing and serving nutritious and attractive meals. They assist with meal production as directed. The Lead Cook is responsible for maintaining and applying all safety, sanitation and cleanliness standards and practices in all food service areas as required by federal, state, local and district regulations and policies. They assist with daily dishwashing and equipment maintenance. The Lead Cook is responsible for operating the point of sale system. They coordinate and implement sales promotions, and assist in the coordination of events and activities. Position Type: Food Service/General Worker Location: Harbor High SchoolSalary: Per contract ($18.75 up to $21.00)Reports To: Kitchen Manager Status: School Year 2026 - 2027Hours: 6:45 a.m. to 1:15 p.m., hours may be adjusted based on school needsStart Date: ASAPDate Posted: 10/29/2026Date Closed: Internal - 11/4/2026 External - Until filledQualifications:To qualify for this position an individual must perform each essential duty satisfactorily, including the ability to work independently of continuous supervision. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Must have successfully completed the ServSafe Certification ClassMust participate in Food & Nutrition Professional Development classesMust be knowledgeable of USDA meal patterns required for school breakfast and lunch.Willing to take Statewide Training ClassesMust establish good working relationships with all district employeesWhile performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl.The employee may or must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distant vision and the ability to adjust focus.The ability to travel to other buildings is required. The position requires the individual to sometimes work irregular or extended work hours and meet multiple demands from several people. Essential Duties & Responsibilities: Have knowledge of and maintain food safety practices and apply all state, local, and district regulations and policiesCompile and maintain all appropriate records for federal, state, local health department regulations and reportsOperate and maintain kitchen equipmentMust order, receive, stock, inventory, and transport food and supplies when necessaryOperation of computerized point of sale systemAssist in revenue collection, including deposits, and student record keepingMonitor reimbursable meal qualification at point of serviceMeet and service the needs of students in a timely fashion and maintain a pleasant and welcoming workplace for school staffMust have the ability to communicate effectively and appropriately with staff and managementKnowledge of the HVS Employee Handbook, and HVFSMCC Hand Book, including the Uniform PolicyOther duties as assigned by Director and/or designate. Supervisory Responsibilities:None. Assist in the training and support of substitute employees.CERTIFICATES, LICENSES, REGISTRATIONSSuccessful completion of Serv Safe Certification Training (required); currently are or become certifiedEDUCATION and/or EXPERIENCE: High School diploma and/or related experience.LANGUAGE, MATHEMATICAL AND REASONING SKILLS: Ability to speak and write effectively. Ability to apply mathematical concepts to practical situations. Ability to carry out instructions furnished in written or oral format and deal with problems involving several concrete variables in standardized situations.PHYSICAL DEMANDS: The physical demands described here 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.While performing the duties of this job, the employee is regularly required to sit, talk, or hear. The employee is occasionally required to stand, walk and reach with hands or arms. Specific vision abilities required by this job include close vision and ability to adjust and focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.The noise level in the work environment is usually quiet.METHOD OF APPLICATIONContact the Food Service Department at 248-684-8033 or 248-684-8054.Applications accepted on-line only at www.hvs.orgInquiries should be addressed to:Jeanna KlebbaAdministrative Assistant to Human Resources 2368 South Milford Rd., Highland, MI 48357248.684.8217 (TELEPHONE) • 248.684.8266 (FAX)E-MAIL: jeanna.klebba@hvs.org Jeanette Wenger, Chief Human Resource Officer and Title VI OfficerIn compliance with Title VI of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, Title II, the Age Discrimination Act of 1975, and the Americans with Disability Act of 1990, it is the policy of the Huron Valley School district that no person shall, on the basis of race, color, religion, national origin or ancestry, sex, age, disability, height, weight, or marital status be excluded from participation in, be denied benefits of, or be subjected to discrimination during any program or activity or in employment.