What are the responsibilities and job description for the Head Cook position at State of New York?
Under the supervision of a Nutrition Services Administrator or Dietitian, oversees the operations of a large kitchen; supervises and directs the activities of a large kitchen staff including cooks; and may personally perform food preparation and cooking activities on occasion. This class is characterized by the assignment to assign a kitchen staff to shifts; determine the amount of food to be prepared to meet menu requirements, order and inventory food supplies; inspect kitchen and pantry areas to ensure that proper preparation, utilization, cooking and sanitation procedures are observed and provide training to kitchen staff; maintain operational records, prepare accident reports and work repair orders. May also be responsible to meet specific accreditation standards.
Minimum Qualifications for Non-Competitive Appointment: five years of experience in large scale cooking, two years of which must have included regular supervision of subordinate employees or working incarcerated individuals.
Substitution: an associate degree or higher in culinary arts or food service may substitute for two years of general cooking experience.
Qualifications:
This title is non-competitive. No examination is necessary. However, you must still meet the minimum qualifications of the position.Minimum Qualifications for Non-Competitive Appointment: five years of experience in large scale cooking, two years of which must have included regular supervision of subordinate employees or working incarcerated individuals.
Substitution: an associate degree or higher in culinary arts or food service may substitute for two years of general cooking experience.