Job Descriptions

Head Cook

OPEN DATE: March 4, 2022

CLOSING DATE: Until position is filled

As HEAD COOK, you will:

  • Lead kitchen personnel in preparing meals (Breakfast, Lunch, and Snack) according to USDA and TDA regulations for CACFP, SFSP and National School Lunch, School Breakfast and After School Snack programs.

  • Prepare weekly and/or monthly menus.

  • Adhere to planned menu for the purpose of conserving food costs, meeting program guidelines and ensuring high quality meals and food safety.

  • Assist with production of value-added meals according to production plans for meal size and quantity.

  • Assure that documentation is maintained for meals including production records, label database other information needed for proper documentation.

  • Instruct and engage culinary trainees and volunteers when so delegated.

  • Preparing catering event meals (as needed) for internal and external events and fundraisers.

  • Comply with nutrition and sanitation regulations and safety standards

  • Asked to perform other duties as assigned

Requirements & Skills:

  • High School Diploma

  • Formal culinary training preferred

  • Proven experience as Head Chef

  • 2-3 years (minimum) cooking experience required

  • Exceptional proven ability of kitchen management

  • Ability in dividing responsibilities and monitoring progress

  • Outstanding communication and leadership skills

  • Bilingual, English and Spanish

  • Up-to-date with culinary trends and optimized kitchen processes

  • Good understanding of useful computer programs (MS Office) preferred

  • Credentials in health and safety training, preferred but not required

  • Degree in culinary science or related certificate, preferred but not required

  • Driving license required

 How to Apply: