Child Nutrition Inspiration Head Cook

Job Description

TITLE: HEAD COOK

Qualifications

• Knowledge, Abilities, and Skills: Knowledge of large volume food preparation and basic nutrition. Knowledge of sanitation and safety techniques and knowledge of effective supervision and training techniques.
• Ability to supervise and direct subordinates; to plan, organize and prepare large volumes of food; to lift up to 50 pounds.
• Skill to operate a variety of kitchen equipment.
• Education: Must be Serv Safe certified within appropriate amount of time. Must be willing to take continuing education (Track courses for Food Service personnel) when offered.
• Experience: Two years minimum of commercial or institutional food preparation; or an equivalent combination of education and experience.
  
  

REPORTS TO: Kitchen Manager

SUPERVISES: Kitchen Staff (in absence of kitchen manager)

Performance Responsibilities

Prepares large volumes of food and acts as lead cook over food service personnel in school food service.

The incumbent will exercise limited supervision and direction over food service personnel and the quantity and quality of high volume food preparation in a large food service operation adhering to time and temperatures of foods as required.

This position receives menus and production sheets from dietary personnel and is responsible for the preparation of these food items on a daily basis. The incumbent is free to decide work sequences, assignments and quality control techniques. Decisions such as performance appraisals, disciplinary actions, dietary questions or personnel actions are referred to the manager.

The incumbent has daily contact with venders delivering supplies; and daily contact with the supervisor to receive menu.

Floors often become greasy and slippery. Incumbents work with boiling hot foods and liquids, which may require heavy lifting on slippery floors. Hot grills, broilers and ovens may be used daily. Potentially harmful chemicals, such as oven cleaner and de-limer may be used. Lifting on a daily basis of up to 50 pounds.

Specific Responsibilities

• Prepares, seasons and cooks meats, vegetables, gravies, desserts and panning foods for baking. Makes cold sandwiches and butters bread.
• Operates ovens, mixers, braiser, kettle, slicer and other equipment.
• Determines amount of food needed for daily preparation.
• Supervises employees in absence of manager. Helps train new staff as needed.
• Takes food temperatures before and during serving times and records them.
• Help manager as needed with putting delivered food items away or pulling food for the next days’ meals.
• Operates ovens, mixers, steam tables, slicers and other kitchen appliances to prepare food for students, staff and guests.
• Assembles and mixes ingredients according to recipes and production sheets to prepare meals.
• Supervises by helping to train new employees or students; assigning work and collecting and reviewing daily sheets to ensure effective recording and efficient completion of kitchen functions.
• Ensures kitchen is clean (especially at south end) and that all equipment, including the milk cooler, are cleaned at the end of the day.
• Inspects food for taste, appearance and quantity to ensure control of all food prepared.
• Helps supervises and inspects the cleaning of work areas, equipment and assigned areas of responsibility to ensure proper sanitation of all food preparation and storage areas.
• Performs other duties as assigned or requested.
• Regular attendance is required.
  
  

Term Of Employment

EVALUATION: Performance can be measured by the taste, quantity, eye appeal and timeliness of the food prepared; by the efficient use of time and labor; by efficient inventory control and by the cleanliness of the work area.