Head Cook

PAY SCALE: – $13.00-$15.00 starting

SHIFT/HOURS:   Mon.–Fri, 6am-2pm, 7am -2pm as needed - maximum 40 hours per week. Flexibility is key. Some days may require an earlier start time.

PURPOSE

Perform any combination of duties: Prepare and cook all main dishes, prepare salads, baking, washing dishes, and maintain kitchen area in a clean and orderly fashion

GENERAL INFORMATION

Head Cook will oversee and supervise the kitchen and staff. Prepare a monthly menu prior to the 15th of each month, order all food and non-food items needed and grocery shopping at various stores.

 Reporting Structure: These positions report to the Head Cook and Senior Center Coordinator.  

This position involves: team work, dependability, reliability, repeated hand and arm  movements for extended periods of time; lifting and moving items weighing approximately 50 pounds; standing for extended periods of time; bending; stooping and working on wet slippery surfaces; and working around extreme heat and steam in the cooking area.

PRINCIPAL ACCOUNTABILITIES

·         Head Cook prepares all main course entrees.

  ·       Prepares salads, follow recipes, and other duties under the direction of the                Head Cook and other assigned recipe and duties under the direction of the                Head Cook.

·         Washes and peels vegetables and fruit using knife or peeling machine.

·         Maintains proper temperature, labeling and storage of food.

·         Assists in the cleaning of the kitchen and kitchen equipment after each meal.

·         Ability to use all kitchen equipment (mixers, slicers, steamer, ovens, grill, etc.)            and are kept clean, sanitary and in proper working condition.

·         Maintains standards of safety and sanitation in kitchen area.

·         Keeps records and prepares reports as required.

·         Assist in inventory maintenance and stock rotation.

·         Attends all training sessions as specified by the Nampa Senior Center                        Coordinator.

·         Washes pots, pans, dishes and trays.

·         Keeps work area clean.

·         Washes walls, refrigerator, shelves and helps with general kitchen clean-up.

·         Transfers supplies and equipment between storage and work areas.

·         Performs other related tasks/duties as assigned.

KNOWLEDGE SKILLS AND ABILITIES

·         Knowledge of commercial equipment, i.e. meat slicer, steam kettle, ovens &               mixers

·         Knowledge of appropriate kitchen procedures.

·         Knowledge of commercial dishwashing procedures.

·         Ability to follow oral and written instructions.

·         Ability to work independently.

·         Kitchen sanitation and methods of cleaning, care of kitchen equipment.

·         Occupational hazards and safety precautions.

Ability to:

·         Follow and adapt recipes for food preparation in large quantities

·         Plan food preparation and serving operation to meet a fixed schedule

·         Prepare required quantities with minimal waste

·         Follow oral and complex written instructions

·         Communicate effectively, both orally and in writing; ability to get along with                 others

·         Keep simple records

·         Multi task

MINIMUM QUALIFICATIONS

Combination of training and work experience that demonstrates the ability to fulfill the requirements of this position.

Knowledgeable of methods and materials used to prepare foods on a large scale; use and care of cooking utensils and equipment; sanitation and safety practices used in food handling and preparation.  Knowledge of food values, basic nutrition of special diets, supervisory practices.

Must document experience with performing large-scale quantity cooking; training others in food preparation and serving; following recipes and menus, calculating volume measurements used in cooking.

SPECIAL REQUIREMENTS:      

Must be able to obtain Idaho Food Handler’s Card and/or Professional Food Manager Certificate within 90 days of employment.