Senior/Chief Cook

Pay rate: $20.62 hourly paid weekly

Paid benefits: time off, health and wellness and pension fund

Position Summary

The Chief Cook performs a wide variety of cooking tasks under minimal supervision and performs difficult and complex cooking and recording of information under management supervision. Performance is evaluated on compliance with instructions, accepted cooking practices, sanitation, HACCP requirements and quality and appearance of food served.

• Preparation and cooking of a full variety of meats, poultry, seafood, vegetables, soups, stew, broth, sauces, and gravies.
• Plans, prepares, and cooks for all meals, involving a full range of quality cooking procedures.
• Coordinates staff regarding production of meals and cleaning.
•  Passes pertinent information to management and other chief cooks at beginning/end of shifts.
• Sets up cafeteria lines prior to meal start times and ensures food is served at correct temperature, using the correct utensils for food portioning of individual servings.
• Ensures that all production procedures and guidelines are followed and are done in a timely manner.
• Uses food preparation and cooking equipment which may require disassembling, sanitizing, and reassembling. Assuring safety procedures are followed by self and staff.
• Ensures that proper sanitization and cleaning processes and procedures are followed and standards reached.
• Stores leftovers in accordance with quality control guidelines.
• Follows HACCP processes.
• Ensure 5-Star presentation standards are always met.
• Completes required reports in an accurate and timely manner.
• All other tasks as assigned.

QUALIFICATIONS

• Successful completion of high school, vocational school or equivalent.
• Three to five years of job related experience in a restaurant, cafeteria or comparable food service establishment.
• Prior supervisory experience is preferred.
• Must be able to demonstrate the ability to correctly interpret and follow recipes, including the correct use of products and weights and measures.
• Must be able to demonstrate a basic knowledge of HACCP procedures.

SKILLS          

• The ability to read and comprehend complex instructions, read and write short correspondence, and memos; communicate with staff, management and customers.
• Time management, organizational, and leadership skills.
• The ability to perform basic math, addition, subtraction, multiplication, and division.

PHYSICAL DEMANDS

• Employee is regularly required to stand, walk stoop, kneel, crouch, and taste and smell; use hands to manipulate or feel objects, tools, or controls; and reach with hands and arms.  The employee is required to communicate and delegate tasks to cooking staff.  The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds; team lifting over 30 pounds.

WORK ENVIRONMENT

• Employee is often exposed to wet/or humid conditions and extreme heat usually in excess of 90 degrees.  The noise level in the work environment is usually loud.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions within the work environment.