Head Cook

Head Cook

The Head Cook is responsible for preparing the food that is sold by the pound or individual servings ensuring customer satisfaction and excellent service.

El cocinero profesional es responsable de preparar el alimento que es vendido por la libra o las porciones individuales que aseguran la satisfacción del cliente y el servicio excelente.

Essential Duties and Responsibilities

• Regularly plan menus and write up orders for department supervisor to place; order may be placed in conjunction with weekly sales flyer to promote certain products
• Routinely conduct inventory with department supervisor
• Upon arrival in the morning, light the gas ovens, check for gas leaks, turn on the extractor
• Prepare meat and vegetables for that day or the following day by marinating, soaking, cutting, etc., whatever is necessary for the recipe
• Typically by 9:30 a.m. some foods are cooked and ready to go out to display; next batch of food is complete by 11:30 a.m. in order to serve lunchtime customers
• Ensure all standards of cleanliness are maintained, including the use of gloves and hair net
• Ensure safety measures are taken upon oneself when preparing, handling or carrying hot food or hot trays of food
• Place food trays on display or replenish food into trays on display as needed
• Maintain awareness of floor conditions; ensure all safety measures are taken to protect customers, vendors and employees
• Organize and maintain organization in the pantry, coolers and freezers; typically pork, chicken, fish vegetables and long term items are placed in freezer; meat and short term items are placed in cooler
• Verify that display cases, coolers, refrigerators and freezers are at the proper temperature
• Maintain all requirements for a sanitary work area to keep food safe from contamination; adhere to department procedures with all aspects of federal, state, local and company health, safety and sanitation codes
• Keep work area clean, orderly, and free from safety hazards; Wash, sanitize, and store knives and other department utensils and equipment properly
• Use all equipment in the kitchen properly such as the stoves, ovens, fryers, steamers, etc., according to company guidelines; call for repairs when equipment malfunctions occur
• Sweep and/or mop floor as needed
• Report all accidents promptly according to company procedures
• Attend and participate in departmental and store meetings
• Punctuality and good attendance in compliance with company policies; ensure work responsibilities are covered during foreseeable absences
• Performs other work-related duties as required to accomplish the objectives of the position

Secondary Duties and Responsibilities

• Assist with training of newly hired or promoted cooks, possibly from other stores
• Wash dishes, knives, plates and other department utensils and equipment
• When working the end-of-day shift, prepare food for the next day when necessary; clean the kitchen area for use the next morning

Qualifications

Minimum Requirements - Education and/or Experience - Requisitos Mínimos - Educación y / o Experiencia

High school diploma or general education degree (GED) preferred; minimum 18 years of age, previous cooking experience, and current food safety training certificate required which must be renewed every three (3) years.

Diploma de escuela secundaria o grado de educación general (GED) preferido; Mínimo de 18 años de edad, experiencia previa en cocina y certificado de capacitación en seguridad alimentaria que debe ser renovado cada tres (3) años.

Competencies, Skills and/or Qualifications - Competencias, Habilidades y / o Calificaciones

• Ability to read and speak English and Spanish preferred
• Ability to understand and follow instructions in both English and Spanish preferred
• Ability to effectively present and receive information and respond to questions in one-on-one and small group situations with managers, customers (both internal and external) and the general public
• Excellent interpersonal skills
• Ability to use department equipment properly to accomplish essential duties of the position
• Possess adequate knife handling skills
• Takes responsibility for own actions
• Demonstrates organization, accuracy and thoroughness
• Ability to work hours and days scheduled, including holidays and weekends
• Basic math, numeral recognition
• Ability to apply common sense understanding to carry out instructions in written, oral or diagram form

Physical Demands

While performing the duties of this job, the employee is regularly required to:

• Stand in one place for extended periods of time
• Walk
• Use fingers and hands; substantial hand strength
• Reach with hands and arms; Use repetitive motion with hands and arms
• Talk and hear
• Use sense of smell
• Carry, lift and/or move necessary departmental supplies, food and equipment
• Close vision, have eye-hand coordination and peripheral vision

The employee is frequently required to:

• Stoop or bend at the waist
• Crouch or bend at the knees
• Twist back and neck

The employee is occasionally required to:

• Push and pull carts of necessary departmental supplies, food and equipment
• Kneel

The employee is rarely required to:

• Climb ladder
• Balance
• Sit