Head Cook - NYS Veterans Home at Oxford

Description

Duties Description

Head Cook: under the supervision of a Nutrition Services Administrator or

Dietitian, oversees the operations of a large kitchen; supervises and directs the

activities of a large kitchen staff including Cooks; and may personally perform food

preparation and cooking activities on occasion. You are expected to assign a kitchen staff to shifts; determine the amount of food to be prepared to meet menu requirements; order and inventory food supplies; inspect kitchen and pantry areas to ensure that proper preparation, utilization, cooking and sanitation procedures are observed and provide training to kitchen staff; maintain operational records; prepare accident reports and work repair orders. Depending on the setting, they may also have responsibility to meet specific accreditation standards.

May perform all of the same duties and functions as a Cook. Schedules the preparation and cooking of meals in a large kitchen of a State facility.

• Determines types and amount of food to be prepared for each meal according to
  
  

menus and special instructions or events.

• Requisitions or arranges for delivery of required ingredients from central
  
  

warehouses, suppliers or storage areas.

• Arranges cooking schedule for various types of food so that all are ready at the
  
  

specified time.

• Schedules necessary kitchen staff to prepare and cook meals.
  
  

Ensures that sanitation standards are upheld in food preparation, food service, and

storage areas.

• Inspects food preparation and cooking areas to ensure sanitary conditions are
  
  

observed

• Maintains records of food temperatures to ensure that prepared foods are safe
  
  

and palatable.

• Inspects storage areas for evidence of vermin, insects and mold and arranges for their eradication if present.
• Oversees dish washing procedures to ensure dish ware, utensils, and trays are
  
  

properly cleaned and sanitized after each meal.

• Oversees cleaning and sanitizing of kitchen and storage areas to ensure sanitary conditions are met.
• Trains employees on equipment and arranges maintenance when necessary.
• Inspects food for deterioration and discards all tainted food.
• Ensures all refuse is removed promptly and properly to designated areas.
• Maintains control over food inventory.
• Monitors emergency food levels and expiration dates for the need to rotate
  
  

emergency food before it expires.

• Supervises work activity in the ingredient rooms.
• Coordinates repairs and needs with other departments under supervisor’s
  
  

direction. May assist with obtaining quotes for new equipment, repairs, and

preventative maintenance plans.

Supervises a large kitchen staff of subordinate Cooks and Food Service Worker 1, 2, and 3’s

• Participates in the interviewing, hiring, and training of subordinate staff.
• Assigns kitchen staff to various shifts.
• Provides instructions regarding the food to be prepared, the method of
  
  

preparation, and any special requirements.

• Inspects food preparation and cooking procedures to ensure that sanitary
  
  

conditions are observed and all food is utilized.

• Evaluates work performance and suggests corrective measures.
• Arranges for special food service training; supervises and provides training to
  
  

kitchen staff.

Qualifications

Minimum Qualifications

Non-competitive: five years of experience in large scale cooking, two years of which

must have included regular supervision of subordinate employees. An associate degree or higher in culinary arts or food service

may substitute for two years of general cooking experience.

Additional Comments

We are a 242 bed, state of the art, Skilled Long-Term Care Nursing Facility providing care to the Veterans and their Dependents in our community.