Head Cooks

Summary

Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

Duties

• Check the quality of raw or cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quantity and quality of received products.
• Order or requisition food or other supplies needed to ensure efficient operation.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Recruit and hire staff, such as cooks and other kitchen workers.
• Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
• Demonstrate new cooking techniques or equipment to staff.
• Meet with sales representatives to negotiate prices or order supplies.
• Arrange for equipment purchases or repairs.
• Record production or operational data on specified forms.
• Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.

Requirements

• Check quality of foods or supplies.
• Check quality of foods or supplies.
• Order materials, supplies, or equipment.
• Coordinate activities of food service staff.
• Inspect facilities, equipment or supplies to ensure conformance to standards.
• Create new recipes or food presentations.
• Train food preparation or food service personnel.
• Estimate supplies, ingredients, or staff requirements for food preparation activities.
• Plan menu options.
• Determine prices for menu items.
• Cook foods.
• Coordinate timing of food production activities.
• Perform human resources activities.
• Plan special events.
• Communicate with customers to resolve complaints or ensure satisfaction.
• Train food preparation or food service personnel.
• Order materials, supplies, or equipment.
• Schedule equipment maintenance.
• Record operational or production data.
• Coordinate timing of food production activities.
• Manage food service operations or parts of operations.
• Manage food service operations or parts of operations.

Nice To Haves

• ServeSafe Foodhandling Certificate

Benefits

Paid Holidays

Personal Time Off (PTO)