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General Function

Works closely with the management team of a large dining facility to supervise and provide direction to staff in the job classifications of Senior Cook, Cook, Assistant Cook, Food Service Assistant, Building and Grounds Assistant, Building and Grounds Supervisor, and student staff. Monitors food preparation methods and
presentation of food to ensure that food is prepared and presented in an acceptable manner.

Characteristic Duties and Responsibilities—Essential Functions

• Provides guidance and training for the Senior Cook in their role as a supervisor in the cook’s area of the dining unit. Instructs Cooks and Assistant Cooks in proper use and care of institutional cooking and food preparation equipment.
• Completes production schedules for hot and cold food products for the late shift Cooks and Assistant Cooks.
• Operates standard institutional cooking and food preparation equipment in the preparation of food for serving.
• Prepares, cooks and coordinates the preparation of hot and cold menu items by following standard recipes, production specifications and scheduled serving times.
• Assigns duties and specific tasks to employees and assures that such tasks are completed in a timely manner. Assists in evaluating the performance of Assistant Cooks and Cooks.
• Instructs and trains employees in the performance of their duties; coordinates efficient work flow and instructs others in the proper use of equipment.
• Maintains records of work performed, time expended, food temperatures and ingredients used, etc.; performs basic mathematical calculations and records information as needed.
• Observes strict safety rules, sanitation standards and housekeeping practices.
• Maintains all food items at proper temperatures as instructed.
• Maintains surfaces, utensils, and equipment in a clean and serviceable condition.
• Responds to client requests for service, special diets, as well as other information in a friendly, professional and helpful manner.
• Performs other related duties as required or assigned

Reporting Relationships

Direction Received: Executive/General Manager, Corporate/Executive Chef, Assistant Manager, and Student Manager

Direction Given: Cook, Assistant Cook, Food Service Assistant, Building and Grounds Assistant, and Student staff

Minimum Requirements

• High School diploma or GED
• Three years’ cooking experience in HDRBS Food Service Department or four years’ experience in other food service operation or comparable training experience.
• Current ServSafe Manager Certification
• Successful completion of department's culinary trainings and supervisory sessions within 3 years of hire/promotion.

Knowledge, Skills, Abilities, and Worker Characteristics

• Ability to add, subtract, multiply and divide whole numbers, work with ratios, calculate fractions, decimals and percents
• Ability to read and write simple sentences
• Knowledge of basic food preparation techniques including sauteing, display cooking, deep frying, grilling and steaming
• Ability to weigh and measure ingredients
• Ability to properly use knives and standard kitchen equipment
• Ability to create garnishes
• Knowledge of storage and handling
• Ability to understand and follow directions
• Ability to communicate information so others will understand
• Knowledge of principles and processes for providing customer services; this includes meeting quality standards and evaluation of those standards
• Knowledge of business and management principles involved in strategic planning, resource allocation, production methods and coordination of people and resource
• Knowledge of principles and processes for providing customer and personal services
• Knowledge of techniques and equipment for handling food for consumption
• Ability to motivate, develop and direct people as they work
• Ability to monitor performance, teach others proper procedures
• Use deductive reasoning to apply general rules to specific problems to produce answers that make sense

Preferred Qualification

• ÍÃ×ÓÏÈÉú University Food Service operation experience preferred
• Twelve (12) months training beyond high school, or a certificate or Degree from a Culinary Arts Program
• Ability to taste, smell, and visually differentiate colors

Working Conditions

Constant standing. Frequent stooping, pushing, pulling, walking and simple grasping. Occasional bending, squatting, twisting, and use of motor skills that require firm grasping, and fine manipulation. Minimal sitting and climbing. Occasional lifting of up to 50 pounds. Minimal lifting of and carrying/transporting materials weighing up to 35 pounds. Minimal overhead lifting up to 25 pounds.

Somewhat disagreeable working conditions due to exposure to either high or low temperatures. Some element of personal risk due to hot surfaces, wet surfaces and cutting equipment.

Please note: The intent of this job description is to provide a representative summary of the types of duties and responsibilities that will be required of positions given this title and shall not be construed as a declaration of the specific duties and responsibilities of any particular positions. Employees may be requested to perform job-related tasks other than those specifically presented in this description. For jobs occupied by more than one employee, the identification of non-essential functions shall be determined from the individual’s position description.