Head Cook

The purpose of this position 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.

• 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 Henry 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; ensures 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; ensures 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, lunches, desserts, 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; ensures 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 and operates cash register; receives payments; counts cash drawer at beginning and end of day or meal as required; records money received; completes income report.
• Operates a personal computer to enter, retrieve, review, or modify data, utilizing word processing, spreadsheet, database, presentation, Internet, e-mail, or other software; and operates general office or other equipment as necessary to complete essential functions.
• Communicates with County City officials, supervisor, other employees, clients, third party service contractors, laborers, the public, and other individuals as needed to coordinate work activities, review status of work, exchange information, or resolve problems.
• Performs other related duties as assigned.

Education and Experience:

High School Diploma or GED required, supplemented by vocational or technical training in cooking, baking, culinary arts, or a related field; or any equivalent combination of education, training and experience which provides the requisite knowledge, skills, and abilities for this job.

Requires a High School diploma or equivalent and related experience in cooking, baking, culinary arts or a related field, or equivalent combination of education and experience.

Licenses or Certifications:

Must possess and maintain a valid Georgia drivers license. ServSafe Food Safety Certification issued through the National Restaurant Association is required.

Special Requirements:

None.

Knowledge, Skills, and Abilities:

• Knowledge of local government operations, Senior Services related programs, policies and plans, and modern office practices and procedures.
• Knowledge of Microsoft Word, Excel, PowerPoint, and other similar programs.
• Skill in the use of cooking equipment related to the essential functions of the job.
• Skill in effective communication, both verbally and in writing.
• Ability to meet and deal with employees and the public in an effective and courteous manner.
• Ability to get along with others, and work effectively with the public and co-workers.
• Ability to work flexible hours, including evening meetings.
• Ability to multi-task and work within deadlines.
• Ability to deal with confidential and sensitive matters.
• Ability to work with and process payments for accounts within the budget and department.
• Ability to use computers for data entry, word processing, and accounting purposes.
• Ability to operate a copying machine.

PHYSICAL DEMANDS

The work is medium work which requires exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Requires mental acuity including the ability to make rational decisions through sound logic and deductive processes, the ability to express ideas by means of the spoken word and have close visual acuity.

WORK ENVIRONMENT

Work is performed in a relatively safe, and secure work environment.

Henry County is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, the County will provide reasonable accommodations to qualified individuals with disabilities to perform the primary job functions described in this job description. Henry County encourages both prospective and current employees to discuss potential accommodations with the employer. Henry County will comply with all applicable federal regulations and Henry County's insurance requirements governing workplace anti-drug and alcohol programs. Henry County employees shall be subject to the provisions of the Drug-Free Workplace Act of 1988.