Cook Supervisor

Description

SUMMARY: A full-time 40-hour chef/cook provides leadership and direction and support to the staff.

This position is full-time, working Sunday and Monday from 6 am to 2:30 pm and Thursday, Friday, and Saturday from 11 am to 7:30 pm.

RESPONSIBILITIES: Prepares a wide variety of meals made with fresh meats, fish, and produce. The cook supervisor is well-versed in preparation styles, including roasting, baking, sautéing, frying, etc.

Requirements

EDUCATION AND EXPERIENCE

• High school or equivalent.
• One year of cooking experience.
• One year of supervisory experience.
• Must learn and comply with, Cooking Methods, Quality Standards, Kitchen Rules, Recipes, Policies and Procedures, Handling, Storage, Labeling, and Rotation of all products properly and in accordance with Serve Safe guidelines.
• You must maintain clean and sanitary work and service areas.
• Assist other kitchen staff as situations and needs arise.
• Act as Dining Services Manager in their absence and supervise dietary aides and all staff serving in the Dining Room.
• SERV Safe Certification required.
• Rotating holidays and alternating weekends required.

FUNCTIONAL REQUIREMENTS:

• Standing: 80% of the time
• Walking: 80% of the time
• Balancing: 34% to 66% of the time
• Stooping: 34% to 66% of the time
• Kneeling: 34% to 66% of the time.
• Crouching: 34% to 66% of the time.
• Climbing: 10% to 20% of the time
• Pushing: 10-20 pounds, 34% to 66% of the time
• Pulling: 10-20 pounds, 34% to 66% of the time
• Lifting/carrying: 25-50 pounds, 34% to 66% of the time
• Reaching/working overhead: 34% to 66% of the time