$17.85-$23.18 Hourly / $1,338.59-$1,738.24 BiWeekly /
This class is accountable for acting as a working supervisor for food service employees engaged in the preparation and cooking of food.
This class is utilized as the chief food service employee in small institutions or programs; works under a food service employee of higher grade in larger institutions.
Receives general direction from a Director of Food Services, Supervising Chef or other employee of higher grade.
Leads Cooks, Assistant Cooks, Maintainers, patient/client workers or other lower level employees as assigned.
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.
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.