Dietary Manager - Head Cook

Description

Job Description

This position involves the preparing and serving meals for the facility according to cycle menus.

Provides immediate functional supervision to dietary workers or other participants and volunteers.  May provide technical supervision including training, instructing and directing less experienced or newly hired cooks. 

Requirements

Primary Responsibilities

• Prepares and serves meals, which include any or all of the following: main dishes, vegetables, breakfast and lunch items, and baked goods.  Preparation and serving of foods are in accordance with established procedures and practices of food preparation, food temperatures, freezing, thawing, food portioning tools and controls, and storage and delivery.

• Oversees assigned personnel in the preparation of meals in accordance with established procedures, to include, but not limited to: proper use of kitchen appliances including using food processors, meat slicers and grinders, knifes, ovens, rolling pins, steamers, fryers, and related appliances in a safe, secure manner, proper methods and procedures in preparing, cooking, serving, delivering, and storing foods; and proper cleaning procedures of kitchen facilities, equipment, utensils, and appliances.

• Determines proper amounts of food and baked goods to prepare based on menus and meal head counts.

• Serves and oversees the serving of meals for portion control.

• Inspects kitchen appliances and equipment for cleanliness and malfunctions.  Verifies appropriate temperatures of appliances are correct on a daily basis.  Advises higher level of authority if repairs are required.

• Cleans, maintains and services required equipment, appliances and tools used during performance of work assignments and maintains a clean, safe working environment.

• Performs related work as required.

• Maintains and oversees cost and inventory for all food and supply purchases.

 Statement of Skills, Knowledge & Abilities

• Methods, materials, and practices of institutional food preparation and service to include food temperatures, freezing, thawing, food portioning tools and controls and storage.

• Operation and servicing of institutional sized kitchen appliances, equipment and tools.

• Food preparation, dietary and nutritional documents.

• Safety hazards, practices, precautions and procedures related to institutional food preparation.

• County and State health and sanitation requirements applicable to institutional food preparation and services.

• Use and care of equipment, tools and materials used in food preparation.

• Safe and effective operation and servicing of appliances, equipment and tools used in food preparation.

• Preparing appropriate amounts and quality of foods and baked goods based on menus and meal head counts in an institutional, commercial or related facility.

• Effectively service, maintain and operate assigned appliances, equipment and tools in accordance with standard operating and safety procedures.

• Direct, instruct and train in the proper use and operation of appliances, equipment and tools and sharp, powered items to insure safe precautions are utilized.

• Fulfill physical requirements of work assignments requiring occasional to frequent moderate lifting of 25-50 pounds and operating appliances and equipment with exposure to extreme hot and cold temperatures.

• Establish and maintain effective working relationship with assigned personnel, associate personnel, residents and vendors.

• Understand and follow, quickly and accurately, oral and written instructions and perform arithmetical computations involving fractions, decimals and percentages.

Conditions of Employment

• CPR/ First Aid Certified

• Must obtain Crisis Prevention and Intervention (CPI) certification with 90 days of employment

• Successful candidate must submit to a TB test, or provide a copy of your latest test results in the last 12 months, and Urine analysis.

• Must possess a level one Fingerprint Clearance Card (application must be submitted within 20 days of employment)

• If in recovery, must have a minimum of six months sobriety prior to application.

• Drivers must have a clean 36-month vehicle record check

Working Conditions

• May be subject to call back and irregular schedules.

• Work is subject to utilizing and safe operation of institutional size kitchen appliances and equipment; microwave ovens; large, hot ovens; large, refrigeration/freezer section and other related kitchen appliance and equipment.

• Exposure to hot, scalding oil, grease and