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Head Cook - Dining & Health Services

POSITION SUMMARY:
The Head Cook follows a menu to prepare and cook meats, soups, salads, vegetables and other foods. The Head Cook cooks food according to proper preparation methods in a cafeteria/institution setting.
Requirements
POSITION REQUIREMENTS:
Essential:
Must have basic math, reading and writing abilities.
Must be able to follow oral and written instructions.
Job requires accepting responsibility for the planning of menu activity.
Job requires employee to make judgments (ordering, scheduling).
Job requires employee to define problems such as over or under production.
Must be able to measure accurately and have sufficient dexterity to handle food and equipment efficiently and safely.
Must be able to lift a minimum of 30 pounds with minimal effort following required safety guidelines.
Must be able to bend or stoop frequently at many intervals during the day.
Must be able to twist and rotate 180 degrees during each day.
Must be able to see near and far.
Must be able to tolerate sudden and extreme changes in temperatures.
Must be able to follow the Health Standards of the foodservice industry.
Job requires employee to count or weigh items; add, subtract, multiply and divide; measure numbers, proportions and quantities of food products.
Must be able to stand for at least 8 hours a day.
Must be able to walk on concrete surface.
Must be able to reach short distances into the ovens to retrieve cooked products.
Job will require working under stress when confronted with emergency situations which working with speed is essential.
Marginal:
Two (2) years of experience in volume cooking.
Knowledge of and experience in practicing proper safety standards in handling food and equipment.
Must be able to move hands skillfully in the cooking of products.
POSITION RELATIONSHIPS:
The Cook is directly supervised by the Food Service Director or Supervisor on duty.
PRIMARY RESPONSIBILITIES/DUTIES:
The position functions and duties described below may not be the only requirements of the position. It may be necessary to follow other instructions or perform other related duties required by Valley Services Inc.
Follows all company and client policies, rules and regulations.
Arrives to work on time. In case of emergency report directly to your Manager in advance of regular scheduled starting time.
Reports any problems immediately to the Manager or Supervisor on duty.
Reads and follows company/client safety policies and procedures.
Reviews menus, prepares and cooks items following standard recipes completing the cooking by serving time.
Ensure that food items are garnished as specified by production work sheets and/or Manager.
Checks temperatures of food items and logs before serving.
Covers, dates, and stores leftover foods, after line is served.
Reviews menu for following day production by making a list of frozen items to be pulled.
Pulls frozen menu items needed for following day production.
Ensures that items needed to prepare meals are in stock and that supplies and goods are rotated accordingly.
Maintains cooking area and equipment in a clean, sanitary, neat and orderly manner.
Handles food, equipment and utensils in accordance with sanitary and safety regulations.
Ensures that all areas are clean before leaving each day.
Maintains workplace professionalism.
Valley Services Inc. is an Equal Opportunity Employer


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