Head Cook Jobs

Minimum Qualifications:
Education: High School Diploma or GED required, supplemented by vocational or technical training in cooking or any equivalent combination of education, training, and experience which provides the requisite knowledge, skills, and abilities for this job.
Specific License or Certification Required: ServSafe Food Safety Certification issued through the National Restaurant Association.
Specific Knowledge, Skills, or Abilities: Must be able to demonstrate proficiency in performance of the essential functions and learn, comprehend, and apply all county or departmental policies, practices, and procedures necessary to function effectively in the position.

Purpose of Classification:
The purpose of this classification is to perform operational duties related to supervising the provision of food services, including assigning, monitoring, and evaluating staff; tracking departmental expenditures; ensuring kitchens remain in compliance with health standards; preparing breakfasts, snacks, and lunches; and inventorying and ordering food and supplies. Head Cook is distinguished from Cook in that the former supervises assigned staff and tracks expenditures in addition to performing food preparation duties, whereas the latter does not track expenditures or supervise staff but performs basic food preparation duties. Incumbent in this class serves as a working supervisor and performs shift work as required.
Essential Functions:
The following duties are normal for this position. The omission of specific statements of the duties does not exclude them from the classification if the work is similar, related, or a logical assignment for this classification. Other duties may be required and assigned.
Supervises, directs, and evaluates assigned staff: develops and oversees employee work schedules to ensure adequate coverage and control; compiles and reviews timesheets; approves/processes employee concerns and problems and counsels or disciplines as appropriate; assists with or completes employee performance appraisals; directs work; acts as a liaison between employees and management; trains staff in operations, policies, and procedures.
Maintains functionality of kitchen: ensures assigned kitchens and cafeterias remain clean and in compliance with established safety and health standards; sanitizes and cleans surfaces in accordance with Fulton County policies and procedures using proper sanitizing, cleaning and degreasing solutions; cleans all equipment, utensils, pots, pans, dishes and trash cans; maintains cleanliness of kitchen, refrigerator, freezer and storeroom; reviews temperature logs; insures proper storage of food and supplies; maintains certificates and permits; displays certificates as required by law, oversees performance of all equipment; approves maintenance repair calls as needed, oversees and participates in daily opening and closing of kitchen including locking of protected equipment and/or areas.
Plans balanced menus for weekly meals and special events: orders food and supplies in compliance with budget constraints; maintains record of food and supplies in stock; insures adequate stock available for meal preparation; completes food usage reports, including determining numbers served and quantities of supplies used; matches packing slips with orders; verifies invoices;
Prepares and serves breakfasts, snacks, lunches, and special diet items: makes substitutions as needed: performs chopping, slicing, mixing, measuring and other prep tasks, cooks and warms food to proper internal temperatures according to safety guidelines; performs preparatory work for the next day; insures proper cooking techniques are followed; operates all equipment in accordance with safety procedures; inspects temperature of food warmer and steam tables during meal service; inspects quality and taste of food.
Maintains control of cash: operates cash register; receives payments; counts cash drawer at beginning and end of day or meal as required; records money received; completes income report.
Additional Functions:
Performs other related duties as required.

Performance Aptitudes:
Data Utilization: Requires the ability to determine, calculate, tabulate, or summarize data/information, following a prescribed plan requiring the exercise of some judgment. Includes performing subsequent actions in relation to these computational operations.
Human Interaction: Requires the ability to act as lead person or crew leader, providing guidance to a work unit, coordinating activities, and reviewing work of the unit.
Equipment, Machinery, Tools, and Materials Utilization: Requires the ability to start, stop, operate and monitor the functioning of equipment, machinery, tools, and/or materials used in performing essential functions.
Verbal Aptitude: Requires the ability to utilize a wide variety of reference and descriptive data and information.
Mathematical Aptitude: Requires the ability to perform addition, subtraction, multiplication, and division. May include counting, recording of counts, and basic measuring.
Functional Reasoning: Requires the ability to apply principles of influence systems, such as motivation, incentive, and leadership, and to exercise independent judgment to apply facts and principles for developing approaches and techniques to resolve problems.
Situational Reasoning: Requires the ability to exercise judgment, decisiveness and creativity in situations involving the evaluation of information against sensory, judgmental, or subjective criteria, as opposed to that which is clearly measurable or verifiable.