Head Cook (37.5 Hour)

 

The State of Connecticut, State Department of Education is currently seeking to fill a full time (37.5 hours per week, 10 months per year) Head Cook Position within The Connecticut Technical Education and Career System.  Located at Wright Technical Education and Career School in Stamford, CT,  this position will serve as the working supervisor of a busy high school kitchen serving nearly 600 meals daily while following all USDA requirements pertaining to the National School Lunch and School Breakfast Programs.  The hours are Monday - Friday, 6:00 a.m. - 2:00 p.m.

Interviews will be limited to candidates whose experience and training most closely meet the requirements of the position.If selected for an interview, applicants will be required to submit a copy of their last two service ratings, resume and three (3) professional references.

Inquiries regarding this recruitment should be directed to Nancy Flynn, nancy.flynn@ct.gov.

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.

Preference will be given to applicants with the following experience/training:

• One or more years of experience supervising the operation of a school kitchen that participates in the USDA National School Lunch Program.
• One or more years of experience in the completion of USDA required Production Records, and other required documentation.
• Possession of a degree or certificate in one of the following areas:  food service management, culinary arts, foods & nutrition, or other related field.
• Demonstrated competence in the use of email, basic electronic spreadsheets, Microsoft Word and the general organization of electronic documents.
• Considerable interpersonal skills, demonstrating a positive attitude and enthusiasm for the work, and the ability to work cooperatively with both students and staff. 

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.

AN AFFIRMATIVE ACTION/EQUAL OPPORTUNITY EMPLOYER

The State of Connecticut is an equal opportunity/affirmative action employer and strongly encourages the applications of women, minorities, and persons with disabilities.