DISTINGUISHING FEATURES OF THE CLASS:  This is responsible supervisory work involving responsibility for the planning, preparation and cooking of food on a large scale in a kitchen of the Office for Senior Resources. Additional responsibilities include managing inventory, training of Nutrition Services staff, collaborating on preparation of menus and recipes. Head Cook is distinguished from Cook by the level of supervision provided and the complexity of related duties. Work is performed under general supervision of the Nutrition Services Manager or the Director/Deputy Director of the Office for Senior Resources. Supervision is exercised over the work of a number of cooks and food service helpers who are instructed as to proper procedure and whose work is closely checked at all times.  Performs related work as required.

TYPICAL WORK ACTIVITIES:           (Illustrative only)

• Supervises and participates in the preparation and serving of food;
• Plans meals and requisitions food daily;
• Prepares soups and broths;
• Cooks meats and vegetables;
• Makes salads, pastries, and a variety of other foods;
• Supervises the work of cooks and food service helpers in the preparation of food, and the cleaning of tables, kitchen utensils, stoves and kitchens;
• Supervises the ordering, storage, usage and care of foods and supplies;
• Supervises and participates in cleaning of the kitchen, serving, storage and dining areas, and the care of equipment;
• Ensures that approved standards of sanitation, health and safety are maintained;
• Maintains inventory records of food and supplies received, as well as records of food and supplies used;
• Receives deliveries and reviews invoices against order for discrepancies;
• Determines food and supplies requirements, and submits related documentation i.e. requisition forms;
• Maintains records of daily food production;
• Monitors refrigeration and freezer temperatures;
• Plans and implements daily work tasks and schedules for assigned food service helpers;
• May review and collaborate in menu planning and recipe formulation, and make recommendations ensuring high quality, high food value, nutritious and appetizing food is prepared and offered;
• May transport food and supplies to and from various department kitchens and sites;
• Performs a variety of related activities as required.

Typical Work Activities are intended only as illustrations of possible types of work that might be appropriately assigned to an incumbent of this title. Work activities that do not appear above are not excluded as appropriate work assignments, as long as they can be reasonably understood to be within the logical limits of the job.

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS:  Comprehensive knowledge of the principles and practices of large quantity food preparation, sanitary food handling and storage; good knowledge of the fundamentals of nutrition and their application to the health of senior adults; good knowledge of modern cooking utensils, appliances and equipment; good knowledge of principles of food safety and sanitation; ability to supervise the work of others; good independent judgment and problem solving skills; ability to maintain records and make reports; ability to establish and maintain effective working relationships; ability to understand and carry out oral and written directions; resourcefulness; tact; good judgment.

MINIMUM QUALIFICATIONS:          Either

1. Associates degree or higher in a field or fields related to foods, nutrition and/or institution management and two (2) years of experience in the preparation of food in a school, restaurant, hospitality or other institutional setting; or
2. Graduation from high school or possession of a comparable diploma and three (3) years of experience in the preparation of food in a school, restaurant, hospitality or other institutional setting; or
3. An equivalent combination of experience in training as described in a) and b) above.

SPECIAL REQUIREMENT:

1. Possession of a valid, unrestricted, appropriate level driver’s license, and acceptable driving record are required at time of appointment and must be maintained throughout employment.
2. Certification as ServSave Manager prior to or upon appointment.

PLEASE NOTE: Your degree must have been awarded by a college or university accredited by a regional, national, or specialized agency recognized as an accrediting agency by the U.S. Department of Education/U.S. Secretary of Education.

9/23; 10/24

Pending Jurisdictional Classification