Head Cook

Posting Information

Job Summary / Basic Function This is a hands on food production position with some supervision responsibilities The Head Cook must have the ability to work

all stations in the kitchen and assume leadership of the kitchen in the absence of the Chef. The Head Cook is directly responsible for all production on the shift in absence of the Chef.

The Head Cook must be capable of supervising the kitchen staff and production of food in absence of the Chef. When the Chef is present the head cook works as an active cook.

Activities include quality food preparation, recipe validation, production of banquets on and off premise, staff direction, sanitation and safety.

Duties Include

• Must be able to work any station or shift in the kitchen.
• Take total responsibility and properly execute special functions independently

when assigned.

• Produce and present all foods as assigned in tasty eye appealing manner.
• Have ability to assume total responsibility for his / her shift in absence of the chef.
• Work well with all other college employees.
• Be able to accurately convert recipe amounts as needed, follow standardized recipes as provided.
• Follow all ServeSafe standards and follow all HACCP procedures.
• This position is designated as emergency response personnel . Emergency response personnel are required to report to work when the college is delayed or closed.

They may also be called in at any time of the day to respond to weather and / or other types of emergencies as needed.

Preferred Qualifications

• High school diploma or GED required. Vocational, technical or associate certification / degree in culinary preferred. OR
• Prior experience may be substituted for education. A minimum of 4 years volume cooking experience and 2 years’ of supervisory experiencing as an institutional cook
• Must be ServeSafe certified or obtain certification within 1 year of hire.

A valid Driver's Licence is required. Employees (operators) must have been in possession of a valid operator’s license for not less than three (3) years and the license must have been in good standing without interruption during that time period.

No Successful candidate will also be required to complete ACT 153 Clearance No This position is considered "Emergency Staff.

As such they may be required to report to work even when the college is closed or is operating under a delayed start. Yes Physical Demands This position requires the employee to stand for prolong periods of time, bend, twist and stoop.

Employee must have the ability to lift 50 pounds as needed. Ability to use hands and fingers to manipulate equipment, knives and food products.

Must be able to see-including color distinction, smell and taste. Work Schedule Advertised Work Schedule Various days, primarily 9 a.m. 6 p.m.

The Head Cook will be required to work other shifts starting as early as 6 a.m. and as late as 10 p.m., as business and personnel needs dictate.

As part of the 90 day orientation period, the Head Cook will work approximately 30 days in a day time slot as a cook from 6 a.

m.-3 p.m. and 30 days in a night time slot as a cook, ranging from 11 a.m. 8 : 30 p.m.

The remainder of the orientation period will be spent performing actual Head Cook duties, in the primary Head Cook time slot.

Number of hours / day Number of hours / week Proposed Start Date Posting Detail Information Posting Date 09 / 09 / 2024 Open Until Filled Yes Closing Date Application Review Begin Date Is this a Temporary Position?

No Full-Time / Part-Time Full Time If Full-Time, please specify 12 month full-time (52 weeks) If Part-Time, please specify Not Applicable EEO / Diversity Statement The College is committed to building a representative and diverse faculty, administrative staff, and student body.

We encourage applications from all qualified persons.