What are the responsibilities and job description for the Chief Cook position at Grace Management INC?
Position: Chief Cook
Reports to the Dining Facility Manager
Position Summary
Chief Cook works under the direction of the Dining Facility Manager. The Chief Cook performs a wide variety of cooking tasks under general supervision and performs challenging and complex cooking techniques as required by recipe. Chief Cook is responsible for recording of HACCP based information under supervision.
Chief Cook assigns work load to subordinate cooks within the dining facility. The Chief Cook trains, assists, and monitors menu/recipe compliance and contract adherence as defined by Contract SOW. Performance is evaluated on compliance with instructions, accepted cooking practices, sanitation, HACCP requirements, food quality and appearance of food served.
LANGUAGE SKILLS
The ability to read and comprehend simple instructions, short correspondence, and memorandums. The ability to write simple correspondence. Ability to communicate with customer and management as required.
Math Skills
The ability to perform math skills such as addition, subtraction, multiplication, and division. Chief Cook must understand culinary weights and measures and can convert/adjust recipe based on production requirements.
DUTIES AND RESPONSIBILITIES
• Plans, delegates, trains, prepares food, involving the full range of quality cooking procedures in accordance with the appropriate guidelines.
• Preparation and cooking of a full variety of meats, poultry, seafood, vegetables, soups, stew, broth, sauces, and gravies.
• Directs set up of service lines and ensures food is served using the correct utensils and food portioning for individual servings.
• Ensures that all production procedures and guidelines are followed and are done in a timely manner.
• Stores leftovers in accordance with TSFC.
• Ensures that proper sanitization and cleaning processes and procedures are followed and standards adhered.
• Maintains sanitary condition of kitchen, work areas, utensils, and FPSE.
• Directs and instructs all cooks and food service workers assigned with food production activities.
• Ensures both GMI and client standard of customer service are always met.
• Ensures that safety and accident prevention standards are always adhered to.
• Always follows HACCP processes.
• Ensure that all GMI food presentation standards are always met.
• Required reports are completed in an accurate and timely manner, including HACCP, MCFMIS and inventory logs.
• Always complies with all GMI administrative requirements
• All other tasks as assigned
QUALIFICATIONS
• Successful completion of high school, vocational school or equivalent.
• Must successfully complete and pass the GMI Serve Safe and HACCP qualifications within 90 days of hire.
• Three to five years of job-related experience in a restaurant, cafeteria, or comparable food service establishment.
• Prior supervisory experience is preferred.
• Must be able to demonstrate the ability to correctly interpret and follow recipes, including the correct use of products and of weights and measures.
• Must be able to demonstrate a basic knowledge of HACCP procedures.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; use hands to manipulate or feel objects, tools, or controls; and reach with hands and arms. The employee frequently is required to communicate. The employee is frequently required to walk, stoop, kneel, or crouch, and taste or smell. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. However, while lifting amounts above 30 pounds a partner must be used. The employee is required to stand for approximately 80% of the time and will frequently be required to bend.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions within the work environment. While performing the duties of this job the employee is often exposed to wet/or humid conditions and extreme heat usually more than 90 degrees. The noise level in the work environment is usually loud.
I have read and understand my job description.
________________________ _________________________ __________
Printed Name Signature Date
Reports to the Dining Facility Manager
Position Summary
Chief Cook works under the direction of the Dining Facility Manager. The Chief Cook performs a wide variety of cooking tasks under general supervision and performs challenging and complex cooking techniques as required by recipe. Chief Cook is responsible for recording of HACCP based information under supervision.
Chief Cook assigns work load to subordinate cooks within the dining facility. The Chief Cook trains, assists, and monitors menu/recipe compliance and contract adherence as defined by Contract SOW. Performance is evaluated on compliance with instructions, accepted cooking practices, sanitation, HACCP requirements, food quality and appearance of food served.
LANGUAGE SKILLS
The ability to read and comprehend simple instructions, short correspondence, and memorandums. The ability to write simple correspondence. Ability to communicate with customer and management as required.
Math Skills
The ability to perform math skills such as addition, subtraction, multiplication, and division. Chief Cook must understand culinary weights and measures and can convert/adjust recipe based on production requirements.
DUTIES AND RESPONSIBILITIES
• Plans, delegates, trains, prepares food, involving the full range of quality cooking procedures in accordance with the appropriate guidelines.
• Preparation and cooking of a full variety of meats, poultry, seafood, vegetables, soups, stew, broth, sauces, and gravies.
• Directs set up of service lines and ensures food is served using the correct utensils and food portioning for individual servings.
• Ensures that all production procedures and guidelines are followed and are done in a timely manner.
• Stores leftovers in accordance with TSFC.
• Ensures that proper sanitization and cleaning processes and procedures are followed and standards adhered.
• Maintains sanitary condition of kitchen, work areas, utensils, and FPSE.
• Directs and instructs all cooks and food service workers assigned with food production activities.
• Ensures both GMI and client standard of customer service are always met.
• Ensures that safety and accident prevention standards are always adhered to.
• Always follows HACCP processes.
• Ensure that all GMI food presentation standards are always met.
• Required reports are completed in an accurate and timely manner, including HACCP, MCFMIS and inventory logs.
• Always complies with all GMI administrative requirements
• All other tasks as assigned
QUALIFICATIONS
• Successful completion of high school, vocational school or equivalent.
• Must successfully complete and pass the GMI Serve Safe and HACCP qualifications within 90 days of hire.
• Three to five years of job-related experience in a restaurant, cafeteria, or comparable food service establishment.
• Prior supervisory experience is preferred.
• Must be able to demonstrate the ability to correctly interpret and follow recipes, including the correct use of products and of weights and measures.
• Must be able to demonstrate a basic knowledge of HACCP procedures.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; use hands to manipulate or feel objects, tools, or controls; and reach with hands and arms. The employee frequently is required to communicate. The employee is frequently required to walk, stoop, kneel, or crouch, and taste or smell. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. However, while lifting amounts above 30 pounds a partner must be used. The employee is required to stand for approximately 80% of the time and will frequently be required to bend.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions within the work environment. While performing the duties of this job the employee is often exposed to wet/or humid conditions and extreme heat usually more than 90 degrees. The noise level in the work environment is usually loud.
I have read and understand my job description.
________________________ _________________________ __________
Printed Name Signature Date
Salary : $28
