The Head Cook:
• Monitors specification guidelines for all food and supplies to ensure highest quality at the best price.
• Oversees quality and quantity of food and preparation process, ensures that food is properly cooked, and put out in a timely manner.
• Responsible for supply management by maintaining optimum level of food inventory and supplies based on budget guidelines.
• Responsible for the accurate preparation, utilization, timely completion, and filing of all required production records.
• Develops and implements sanitation schedules for production areas.
• Writes schedules, assists with payroll and performance appraisals for direct reports (cooks, prep cooks & dishwashers) as well as hiring and counseling staff with Culinary Services Director.
Requirements:
• Culinary degree or equivalent experience.
• Five years of experience in institutional food preparation and service and two years supervisory experience required.
• Has working knowledge of Title 22, Division 6, Chapter 8
• Possess a current Serve Safe Certification and First Aid Certification
Skills and Attributes:
• Good written and verbal communication and organization skills.
• Excellent interpersonal skills, and a team player.
• Strives to provide a high quality and professional interaction with residents, volunteers, and staff.
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Essential Functions:
Plans, directs and trains the activities of back of house team in accordance with health and safety regulations to meet licensing guidelines for nutrition and portion size. Supervises the service of three meals a day, plus snacks and nourishments for all residents.
Prepares appropriate special diets to meet resident’s needs. Prepares and coordinates food for special event and activities.
Orders supplies and procures all food such as raw food, dairy products, meat, bakery items, and all other consumables used in the kitchen. Check-in procedure for food receipts, maintains weekly inventory of food supplies at established levels to meet budget objectives and routinely assesses quality of purchases.
Monitors the accurate and timely completion and filing of all required production records and other documentation required for food storage and handling.
Trains staff to function within appropriate guidelines and to adhere to standards and licensing requirement.
Monitors sanitation schedules for production areas, equipment, and general kitchen area.
Monitors safety program to ensure proper working conditions and use of equipment. Trains staff in the use and management of equipment and supplies in the kitchen.
Provides supervision to the food service department including hiring, training, and evaluation of kitchen and dining room staff.
Participates as a manager in general operations functions, fills in for CSD as needed at meetings and activities.
Overview:
The Head Cook: Plans, directs and trains the activities of back of house team in accordance with health and safety regulations. Directs the cooks in cooking of all menu items as well as being hands on in the process. Responds to resident nutritional needs, preferences and complaints regarding menu items. Understands all food service requirements and diet needs. Detects and corrects situations before problems arise. Orders all supplies within budget and ensures they are properly received upon delivery. Takes inventories. Writes schedules, assists with payroll and performance appraisals for direct reports (cooks, prep cooks & dishwashers) as well as hiring and counseling staff with CSD. Assists with administrative duties as assigned
