25-26 - Pflaum - Lead Cook - 1.0 FTE - Madison, WI

Pflaum - Lead Cook - 1.0 FTE · Food Services · Pflaum Road Building · Starting Compensation: $29.65 · Employment Type: Non-Exempt · Initial Deadline for Internal Applicants: Thursday, February 26, 2026 · Hours of Employment: Monday - Friday, 6:00 AM to 2:00 PM · The schedule for ...

Job description

Pflaum - Lead Cook - 1.0 FTE

Food Services

Pflaum Road Building

Starting Compensation: $29.65

Employment Type: Non-Exempt

Initial Deadline for Internal Applicants: Thursday, February 26, 2026

Hours of Employment: Monday - Friday, 6:00 AM to 2:00 PM

The schedule for this position aligns with MMSD's 10-month Academic Calendar from September to June, with summers off.

MMSD is seeking highly motivated and energetic applicants for openings for the school year. Applicants should have a good attitude, willingness to learn, and passion for impactful work and learning.

Why You Should Work with MMSD

The Madison Metropolitan School District (MMSD) is the second-largest school district in Wisconsin. We have a simple but bold vision — to ensure that every school is a thriving school, that prepares every student to graduate from high school ready for college, career, and community. We welcome applicants who will actively contribute to our ongoing commitment to making MMSD a thriving, welcoming environment for all students, families, and staff.

In addition, we have a great compensation package. Visit our benefits page and compensation page for more information.

Becoming a Model School District

The Madison Metropolitan School District is committed to being anti-racist, culturally responsive, and inclusive. We have a simple but bold vision — to ensure that every school is a thriving school, fostering the growth of every student so they graduate from high school ready for college, career and community.

Our strategy is captured in our strategic framework, and centers on three major goals: that all children achieve academically, that our schools are places where children and adults thrive, and that our Black youth excel at school. To achieve this vision, we seek to retain staff in all positions, who are committed to being anti-racist, culturally responsive, and inclusive. Staff who will actively contribute to our ongoing commitment to making MMSD a thriving, welcoming environment for all students, families and staff.

We firmly believe in and are here to create a work environment that is challenging and rewarding, while supporting employees in their career path. We strive to provide, encourage, grow, and develop a talented workforce that better supports and represents the diversity of our student population. We know this vision doesn't come to life without dynamic leaders and support staff in every school.

About Our District

The Madison Metropolitan School District is the second largest school district in Wisconsin. The district serves a beautifully diverse population of more than 25,000 students. More than half are students of color. Almost half come from low income households. Nearly one third are English Language Learners, and more than 100 languages are represented in our schools. Madison schools are committed to making this district a place where every child thrives.

Purpose of Position:

Under general supervision of the Chef Manager, the Lead Cook, will direct and create a high quality environment for staff and students participating in the preparation, cooking and/or baking of school meals according to standardized recipes and production guidelines while adhering to food safety, food handling and sanitation procedures. The Lead Cook is responsible for assisting in recipe development and maintenance for all meal programs that Food & Nutrition provide that are tasteful and appealing to students and adhere to USDA nutritional requirements. Madison Metropolitan School District (MMSD) serves approximately 18,000 meals per day which includes breakfast, lunch, after school snack and dinner for all grade levels.

This position will have a high degree of integrity, sustain a culture of continuous improvement, and be committed to creating and maintaining an inclusive work environment while having a growth mindset to a multi-faceted operation while having a focus on creating a positive work culture.

Supervisory Responsibilities:

Lead and oversee daily operations by prioritizing, scheduling, delegating, and monitoring the work of assigned staff within scheduled hours. This position does not have formal supervisory duties.

Essential Duties and Responsibilities:

• Food Production and Safety and Operations (50%)

• Participate daily in food production, including cooking, baking, portioning, and meal preparation, following standardized recipes and production guidelines.

• Maintain and promote food safety and sanitation practices.
• Safely operate, maintain, and sanitize standard large volume kitchen equipment.
• Ensure food quality and safety through Hazard Analysis Critical Control Point (HACCP) procedures and compliance with MMSD, United States Department of Agriculture (USDA), Department of Public Instruction (DPI), Occupational Safety and Health Administration (OSHA), and Dane County Public Health.
• Inspect and report quality control issues, including expired or inconsistent food products.
• Prepare attractive, nutritious recipes by following, adjusting and scaling recipes appropriate for K-12 operations.
• Accurately perform volume and weight measurements and conversions using Imperial and Metric units.
• Support Farm to School and the use of local products where possible.

B. Documentation, Compliance and Confidentiality (15%)

• Complete and oversee required production, safety, and operational records on a daily, weekly, monthly, and annual basis. .
• Record, review, and verify food production data to ensure accuracy, timeliness, and compliance.
• Maintain required food safety and regulatory documentation, including HACCP logs, temperature records, corrective actions, and audit readiness.
• Document inventory usage, production yields, and waste to support cost control and menu planning.
• Protect the confidentiality of student, staff, and district information.

C. Professional Conduct and Cultural Competence (10%)

• Demonstrate professional, respectful, and effective communication with staff, students, clients, and visitors to foster a positive and inclusive work environment.
• Support district goals, initiatives, and policies through active participation and consistent compliance with procedures.
• Work cross-culturally and commit to working toward one's own cultural competence, i.e. valuing difference/diversity, recognizing personal limitations in one's own skills and expertise, and having the desire to learn in these areas.
• Clearly communicate expectations, instructions and feedback to promote teamwork, accountability, and high morale.
• Plan, organize and prioritize work; exercise sound independent judgment, including under pressure or in stressful situations.
• Resolve problems and conflicts fairly and appropriately at the operational level.
• Communicate clearly in one-on-one and group settings using appropriate vocabulary and grammar to obtain information, explain procedures, and influence outcomes.

D. Training and Development Management (20%)

• Research food service topics using approved resources and software.
• Train, coach and develop staff in culinary skills, food safety and sanitation, recipe use, equipment operation and other job duties to ensure continuous improvement and advancement opportunities.
• Create, update and maintain training manuals and materials.
• Participate in staff meetings and support departmental objectives through active collaboration.
• Manage and schedule staff to meet program demands.

E. Other Duties as Assigned 5%

• Performs other duties as assigned by executive leadership or their representatives or designees.
• Attend district and school functions that support MMSD's strategic framework, initiatives, and core values.
• Complete any and all district required training.
• Build collaborative relationships with business partners.

Knowledge, Skills, and Abilities Required to Perform Essential Job Functions:

• Ability to establish and maintain effective working relationships across all levels of the organization using tact, patience, and professionalism.
• Follow principles and practices that promote and advance anti-racism, diversity, equity, and inclusion
• Ability to operate and safely use office and large-scale food production equipment, including computers, packaging equipment, mixers, ovens, conveyors, refrigeration and freezer units, utensils, and measurement systems
• Ability to lead and support staff in daily food production operations, ensuring work is completed safely, efficiently, and in compliance with established standards
• Knowledge of safe lifting techniques and workplace safety practices
• Knowledge of food products, identification, storage methods, quality standards, and environmentally responsible, resource-efficient food preparation practices
• Knowledge of proper food handling, preparation, cooking, baking, portioning, storage, transportation, and standardized production techniques, including prescribed cooking times and portion sizes
• Ability to apply food cost control principles to support budget goals.
• Ability to use computer applications such as Microsoft Office, Google Suite, email, and other required software, and to learn new systems as needed
• Strong verbal and written communication skills, including listening, giving and receiving directions, explaining policies and procedures, and working effectively with diverse groups
• Strong mathematical skills, including fractions, decimals, conversions, and Imperial and Metric measurement standards
• Comprehensive knowledge of food safety, sanitation, HACCP principles, critical control points (CCPs), and applicable federal, state, and local regulatory requirements.
• Ability to plan, prioritize, and complete work accurately and on schedule, adjusting to changing workloads and deadlines.
• Ability to work independently with minimal supervision while collaborating effectively with others.
• Assess and prioritize multiple tasks, projects and demands.

Required Qualifications:

• Culinary training or degree from an accredited organization in Culinary Arts, Hotel and Restaurant Management or related major is preferred.
• A minimum of 2 years of experience in food preparation, menu planning and food service or an equivalent combination of training and experience
• Experience in high-volume food production (1,000+ meals daily) in K–12, college, or similar institutional food service settings, including supervision of five or more employees, is desired. A minimum of two years of related experience is preferred
• Experience as a Sous Chef in a high volume restaurant or institutional setting. Two years of experience is preferred.

License or Certifications Requirements:

• Serve Safe Managers Certification or MMSD pre-approved equivalent or the ability to obtain the certification within 6 months

Physical Requirements:

Ability to work under generally safe and comfortable conditions where exposure to environmental factors is minimal and poses little to no risk of injury. This position requires walking and standing for extended periods of time; reaching above, below, and at shoulder level; and occasional lifting of up to 25 pounds. Duties include pushing and pulling carts, handling hot and cold food items, and performing repetitive hand and arm motions. Manual dexterity and sufficient visual, auditory, and tactile abilities are required to safely operate commercial kitchen equipment, including steam-jacketed kettles, slicers, mixers, ovens, and other large food production equipment, to read gauges and controls, and to follow established safety procedures. The position may require being stationary for extended periods of time

Ability to perform work in a variety of indoor and outdoor environments throughout the year, including in inclement weather, spaces without air conditioning, and areas where temperatures may be uncomfortable or fluctuate rapidly.

Working Conditions:

• Work may require travel to different locations within the district and to off-site meetings.
• Work includes regular exposure to commercial kitchen conditions such as heat, noise, wet floors, moving equipment and food production hazards, as well as periodic work in refrigerated and freezer environments.

Disclaimer: This position description is subject to change at any time. The above job description does not limit the duties and responsibilities listed above as they are intended to describe the general nature and level of work being performed. They are not to be construed as an exhaustive list of all responsibilities, duties and skills required. Employees in this position may be required to perform additional job-related tasks as directed by the supervisor.

The Madison Metropolitan School District is an Equal Opportunity Employer. We continue to seek a diverse and talented workforce. We encourage veterans, women, people of color, LGBTQIA+, and people with disabilities to apply. Qualified applicants are considered for employment without regard to age, race, color, religion, sex, national origin, sexual orientation, disability, or veteran status. In compliance with the Americans with Disabilities Act, the District will provide reasonable accommodations to qualified individuals with disabilities.