Title:

Head Cook

Department:

Senior Center

Reports To:

Head Cook/Center Director

Part Time

Overall Responsibility:

Prepares meals in compliance with State and Federal regulations. Maintains accurate records of meals served and supplies consumed. Must maintain a high standard of cleanliness and hygiene in the work area. Must be able to communicate effectively both verbally and in writing. Must be able to maintain amicable working relations with staff members. Creatively varies menus within allowable budget and dietary constraints.

Key Tasks and Responsibilities:

1. 1. Supervises other cooks in meal preparation and serving.
   2. Operate all kitchen equipment safely.
   3. Maintain appropriate inventory of food and supplies.

• Maintains running cost estimate of cost per meal.

1. 1. Interpret written menus and meal plans.
   2. Order, Unload and store food and supplies.

• Prepare monthly menus.

1. 1. Clean and sanitize kitchen and equipment after every meal.
   2. Help organize and maintain the kitchen to assure compliance with all relevant sanitation codes.
   3. Help with laundry (including loading/unloading machines, folding and putting away finished wash).
   4. Help with quarterly inventory of all food supplies.

•  Other duties as assigned.

• Is able to perform the function of kitchen staff personnel on an emergency replacement basis.

Skills and Attributes: 

• • Knowledgeable in kitchen routines and meal preparation
  • Ability to follow directions and work without direct supervision
  • Ability to interpret and amend recipes

• Ability to work well with people

• Ability to keep accurate records and create reports

Experience Requirement:

• • Experience in institutional food service preferred
  • Position requires a high school diploma or G.E.D. equivalent
  • Must have experience baking

• Previous experience with supervision preferred

• • Experience working with seniors preferred

• Must have valid Utah Driver’s License for mobile meal delivery

• Must be able to successfully complete and maintain Food Safety Managers certification.

Physical Effort/Environment:

• Work is performed indoors in a clean climate controlled area.
• When talking one must convey detailed or important instructions or ideas accurately, loudly, or quickly
• Able to hear average or normal conversations and receive ordinary information
• Average, ordinary visual acuity necessary when operating equipment
• Must be able to lift 50 lbs on a regular basis.