Head Cook

Head Cook

Position Type:

Food Service Department

Date Posted:

3/4/2026

Location:

Food Service Department

Closing Date:

03/17/2026

 Additional Information:
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POSITION (S):
Head Cook

Under direction, supervises and coordinates activities of cooks and other food service personnel in preparing and cooking foods in large quantities; does other related duties as required.

REQUIREMENTS:
Four (4) years of experience as a cook involved in the preparation of a variety of food in large quantities in the kitchen of a club, hotel, restaurant, hospital, or other institution, and which shall have included one (1) year of supervisory experience in a position embracing the responsibility for all phases of kitchen management. KNOWLEDGE & ABILITIES:
Knowledge of materials, methods, equipment, and procedures used in preparing food in large quantities. Knowledge of food quality standards and methods for maintaining them in large quantity food preparation and service operations. Ability to supervise a staff of cooks and food service personnel engaged in preparing meals for large numbers of persons. Ability to assume responsibility for the interpretation of menus and preparation of meals for large numbers.

Ability to plan work, make appropriate assignments, and properly utilize personnel, equipment, and supplies. Ability to prepare reports. Ability to keep records. Ability to utilize various types of electronic and/or manual recording and information systems used by the agency, office, or related units. Ability to read, write, speak, understand, and communicate in English sufficiently to perform duties of this position.

American Sign Language or Braille may also be considered as acceptable forms of communication. Persons with mental or physical disabilities are eligible as long as they can perform essential functions of the job after reasonable accommodation is made to their known limitations. If the accommodation cannot be made because it would cause the employer undue hardship, such persons may not be eligible.

EXAMPLES OF WORK:
May assist in the construction of menus and planning of meals. Observes methods of food preparation, cooking, and sizes of portions, and ensures that menus are followed and proper quality and established standards are maintained in the preparation of food. Assigns and instructs cooks and other food service personnel and supervises the performance of their work. Ensures that sanitary food handling practices are followed.

Coordinates assignments of cooks to ensure economical and timely food preparation. Supervises the cutting of meats, baking, dessert and vegetable preparation, and may personally cut meats, bake, and prepare and cook food. May supervise or personally perform distribution of food towards, cottages, and dining areas and may be assigned to assist in serving food. Ensures that proper standards of sanitation, housekeeping, and safety are maintained within food preparation, cooking, and service areas at all times and instructs assigned personnel in proper practices and procedures.

Prepares requisitions for food and other kitchen equipment and supplies and ensures that these are properly stored, distributed, prepared, recorded, and used. Assumes responsibility for the security of supplies, equipment, and property and reports any unusual occurrences immediately to proper authority, and acts for the unit head or assistant unit head in their absence. Makes simple reports and keeps records of work assignments and hours worked of assigned personnel.

Supervises work operations and/or functional programs and has responsibility for effectively recommending the hiring, firing, promoting, demoting, and/or disciplining of employees. Will be required to learn to utilize various types of electronic and/or manual recording and information systems used by the agency, office, or related units.

SALARY/STIPEND:
As Per Contractual Agreement

LOCATION:

Food Service Department

STARTING DATE:
To Be Determined