Head Cook (37.5 Hour)(10 month position)

This class is accountable for acting as a working supervisor for food service employees engaged in the preparation and cooking of food.

Plans kitchen workflow and determines priorities; schedules, assigns, oversees, and reviews work; establishes and maintains kitchen procedures; provides staff training and assistance; conducts or assists in conducting performance evaluations; acts as liaison with operating units, agencies, and outside officials regarding unit policies and procedures; may make recommendations on policies or standards; may prepare reports and correspondence; inspects and requisitions food and supplies; supervises the cleaning of kitchen and other food service areas and of equipment; may plan menus and be responsible for serving of meals; performs the full range of duties as outlined in the Cook specification; performs related duties as required.

Considerable knowledge of and ability to apply cooking principles and techniques on a quantity basis; considerable knowledge of institutional cooking methods; knowledge of health and safety requirements in food service; interpersonal skills; oral and written communication skills; ability to prepare menus and keep records; ability to utilize computer software; some supervisory ability.

Three (3) years of experience in the preparation and cooking of food.

One (1) year of the General Experience must have been in the preparation of food on a quantity basis.
Note: For State Employees the Special Experience will be interpreted at or above the level of Cook.

1. Food service experience in a school environment or in a setting with an adolescent population.

2. The preferred candidate has also obtained certification in the safe preparation and service of food or other appropriate documentation attesting to the applicant’s knowledge of health and safety requirements in  food service. 

Applicants will be required to present the certificate verifying such training if selected for an interview.

1. Incumbents in this class must have adequate physical strength, stamina, physical agility and visual and auditory acuity, and must maintain such physical fitness as to be able to perform the duties.
2. Incumbents must be free from communicable diseases.
3. A physical examination may be required.

Incumbents in this class may be required to lift moderate to heavy weights; may be exposed to risk of injury from equipment and utensils used in the kitchen and from patients/clients.