Head Cook (Bilingual) #SWWR

The Head Cook is responsible for food preparation for the clients during his/her shift. The Head Cook will also be responsible for supervising all kitchen staff.

Essential Functions:

- Supervise all kitchen staff and ensure effective operations in the kitchen amongst employees.

- Prepare quality food for clients.

- Assistance in menu preparation to ensure compliance with specified standards and recommendations by the American Dietetic Association, funding source, State licensing, NSLP and Southwest Key guidelines.

- Maintain a clean, safe and hazard-free dining room and kitchen facility.

- Ensure the kitchen is in compliance with health department standards.

- Assist in maintaining inventory for food purchases and equipment including monitoring monthly waste control.

- Enter menus into NSLP data base.

Other Functions:

• Wash pots, pans, dishes, utensils, and other cooking equipment.
• Apportion and serve food to facility residents.

Able to react to change productively and handle other essential tasks as assigned.

Qualifications and Requirements:

• Three (3) to five (5) years experience in food service preparation within a residential, institutional or educational, or large restaurant setting.
• Experience in managing other employees.
• Food handler’s permit.
• Cleared Tuberculosis test results.
• Cleared background check from appropriate entity.
• (English/Spanish)
• Cleared drug test results (this one is for Texas programs only).
• Must be at least 21 years of age at the time of hire.

Job Type: Full-time

Pay: $62,296.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Night shift

Weekly day range:

• Weekend availability

Experience:

• Food preparation in restaurant: 2 years (Required)
• supervising: 1 year (Required)

License/Certification:

• Culinary certification (Required)

Work Location: In person