Head Cook

The Head Cook manages the kitchen operations, leads, and train the kitchen staff to meet the California Health Department and San Diego County Food Safety guidelines. Head Cook will prepare meals as outlined by the pre-approved menu while ensuring correct portion control and nutritional guidelines. Head Cook serves a variety of food cuisine including entrees, baked goods, salads, vegetables, and meats. Head Cook assists in distribution of meals to satellites as needed, sets up food counters with prepared foods and serves to customers. Leads kitchen operations to include adequate food storage, kitchen cleanup, food ordering, checking deliveries, and accurate inventory of food and supplies. Complete daily reports and paperwork.

1. Prepare menus in compliance with the Dietary Guidelines established by the U.S. Department of Agriculture and the California Department of Aging (CDA).
2. Has knowledge and ability to plan meals in accordance to guidance set by CDA, California Department of Health, Department of Aging and Independence Services (AIS) and conducts Quality Control of meals prepared.
3. Is able to prepare delicious, attractive, nutritious meals for approximately 150 to 200 seniors three days a week on a timely manner.
4. Has ability to train and supervise others in cooking techniques, quality, and kitchen operations.
5. Has a working knowledge of nutrition, portion control, food cost control, and working within a budget.
6. Assumes the responsibility associated with any expanded duties that may be delegated by supervisor.
7. Maintains accurate account of frozen meal inventory, food inventory, food orders, food temperatures, and cooling temperatures.
8. Maintains daily, weekly, monthly, annual cleaning schedule of kitchen operation area.
9. Participates in morning huddles with kitchen staff to direct the team in daily tasks, goals, and assignments for the day.
10. Able to maintain accountability and order of kitchen cleanliness. Ensures kitchen upkeep and safety by maintain neat and clean work areas.
11. Ensures mandated paperwork is completed at the end of day. Complete assigned daily reports in a timely manner.
12. Secures work areas at close of business day, obtains equipment temperatures, reports vandalism, theft, or suspicion of drug abuse by coworkers to supervisor as soon as possible.
13. Demonstrates adequate care and responsibility for equipment. Reports and/or repairs missing or damaged equipment and supplies.
14. Assist in the supervision, maintenance, and revision of all established department areas and ensures compliance, directives and policies relative to infection control, exposure control, food contamination, and safety issues.
15. Promotes abiding by Core Values, preparation of work schedules, assignment ofstaff, assists in appropriate education, training, and guidance of staff, and evaluation of work performance and productivity, making recommendations for staff actions.
16. Works in collaboration with other staff with in the department for positive customer service, and providing assistance to any other areas, as needed for smooth operations.
17. Ability to proficiently maneuver through all electronic applications used for job.
18. Performs any other job-related duties as needed, assigned and/or as requested.
19. Adheres to department’s policies and best practices, ensuring staff compliance to attendance and punctuality.

Requirements

Job Requirements:

Education Required (Minimum level of education): High School Diploma or GED equivalent.

Certifications/Licenses
Preferred: Food Safety Manager Certificate and Food HandlersCard

Experience Required (Minimum level of experience):

Preferred: 2 years working in the Food Cooking.

Required: 1 year working in kitchen as a lead or successful completion of Culinary School.

Verbal and Written Skills Required to perform the Job:

Bilingual (English/Spanish) preferred.

Good oral and written communication skills. Provides positive customer service skills.

Is an active listener and provides support and guidance to others.

Working Traits: Superb organizational ability and exceptionally analytical. Technical Knowledge and Skills Required to Perform the Job:

Knowledge of cooking techniques and basic understanding of nutrition and nutritional value meals.

Ability to work with portion control.

Ability to proficiently maneuver through all electronic applications used for job.

Equipment Used: Computers, Scanner, Telephones, Copy and Fax machines. Ability to utilize convention oven, mixers, food processor, blenders (hot/cold), dish washer machine, and steamers.

Working Conditions and Physical Requirements:

Prolonged, extensive, and considerable standing/Sitting/Walking/Lifting. Manual dexterity and mobility.
Always reaching, stooping bending, kneeling, crouching.

Good organizational skills and ability to remain focused and concentrate with noise around.

Ability to handle multiple job task functions simultaneously. Ability to work harmoniously with others as a team member.

May be required to work events, evenings, and/or weekends