Broome - Head Cook - Valley Ridge location
The Head Cook will manage, supervise, and provide oversight to the kitchen operations at the Valley Ridge CIT, which includes five houses with individual kitchens. The Head Cook will also manage, supervise, and provide oversight to the onsite Cafeteria Work for Pay mentoring program. As of February 26, 2022, all OPWDD employees assigned to this location must be fully vaccinated against COVID-19.
Primary Duties and Responsibilities
o Schedules the preparation and cooking of meals o Determines types and amount of food to be prepared for each meal according to menus and special instructions or events o Arranges cooking schedule for various types of food so that all are ready at the specified time o Schedules necessary staff to prepare and cook meals o Inspects food preparation and cooking areas to insure sanitary conditions are observed o Maintains records of food temperatures to insure that prepared foods are safe and palatable o Inspects dish, pot and pan cleaning procedures to insure utensils are sanitized after each use o Inspects food for deterioration and discards all tainted food o Insures all refuse is removed promptly and properly to proper areas o Inventories food on a periodic basis and recommends changes in menu so that food is used before spoiling o Supervises and provides training to all members of staff o Assigns staff to various shifts o Provides oral and written instructions regarding the food to be prepared, the manner in which it is to be prepared and any special requirements o Inspects food preparation and cooking procedures to insure that sanitary conditions are observed and all food is utilized o Demonstrates proper preparation and cooking procedures o Arranges for special food service training where available PREFERRED REQUIREMENTS:
o Working knowledge of recipes, methods and procedures used in the preparation and cooking of large quantities of food o Working knowledge of employing, regulatory and accrediting agencies; sanitary requirements concerning food preparation, cooking and storage o Working knowledge of methods and procedures for the storage of food and leftover food o Working knowledge of the operation, cleaning and care of utensils, equipment and kitchen areas o Working knowledge of portion control requirements of agency dietary regulations o Basic knowledge of comparative nutritional values of foods within a food group o Basic knowledge of food requisitioning procedures and policies o Ability to understand and follow written and oral instructions o Ability to use and manipulate kitchen utensils and equipment o Ability to communicate instructions, information and advice effectively to fellow workers o Ability to conduct in-service training for staff o Ability to determine amount of food to prepare to meet menu and dietary requirements
Job Function
The Head Cook will manage, supervise, and provide oversight to the kitchen operations at the Valley Ridge CIT, which includes five houses with individual kitchens. The Head Cook will also manage, supervise, and provide oversight to the onsite Cafeteria Work for Pay mentoring program. As of February 26, 2022, all OPWDD employees assigned to this location must be fully vaccinated against COVID-19.
Primary Duties and Responsibilities
o Schedules the preparation and cooking of meals o Determines types and amount of food to be prepared for each meal according to menus and special instructions or events o Arranges cooking schedule for various types of food so that all are ready at the specified time o Schedules necessary staff to prepare and cook meals o Inspects food preparation and cooking areas to insure sanitary conditions are observed o Maintains records of food temperatures to insure that prepared foods are safe and palatable o Inspects dish, pot and pan cleaning procedures to insure utensils are sanitized after each use o Inspects food for deterioration and discards all tainted food o Insures all refuse is removed promptly and properly to proper areas o Inventories food on a periodic basis and recommends changes in menu so that food is used before spoiling o Supervises and provides training to all members of staff o Assigns staff to various shifts o Provides oral and written instructions regarding the food to be prepared, the manner in which it is to be prepared and any special requirements o Inspects food preparation and cooking procedures to insure that sanitary conditions are observed and all food is utilized o Demonstrates proper preparation and cooking procedures o Arranges for special food service training where available PREFERRED REQUIREMENTS:
o Working knowledge of recipes, methods and procedures used in the preparation and cooking of large quantities of food o Working knowledge of employing, regulatory and accrediting agencies; sanitary requirements concerning food preparation, cooking and storage o Working knowledge of methods and procedures for the storage of food and leftover food o Working knowledge of the operation, cleaning and care of utensils, equipment and kitchen areas o Working knowledge of portion control requirements of agency dietary regulations o Basic knowledge of comparative nutritional values of foods within a food group o Basic knowledge of food requisitioning procedures and policies o Ability to understand and follow written and oral instructions o Ability to use and manipulate kitchen utensils and equipment o Ability to communicate instructions, information and advice effectively to fellow workers o Ability to conduct in-service training for staff o Ability to determine amount of food to prepare to meet menu and dietary requirements
Salary Range:
From $56355 to $68269 Annually
Minimum Qualification
Five years of experience in large scale cooking, two years of which must have included regular supervision of subordinate employees. As of February 26, 2022, all OPWDD employees assigned to this location must be fully vaccinated against COVID-19.Estimated Salary: $20 to $28 per hour based on qualifications.
Primary Duties and Responsibilities
o Schedules the preparation and cooking of meals o Determines types and amount of food to be prepared for each meal according to menus and special instructions or events o Arranges cooking schedule for various types of food so that all are ready at the specified time o Schedules necessary staff to prepare and cook meals o Inspects food preparation and cooking areas to insure sanitary conditions are observed o Maintains records of food temperatures to insure that prepared foods are safe and palatable o Inspects dish, pot and pan cleaning procedures to insure utensils are sanitized after each use o Inspects food for deterioration and discards all tainted food o Insures all refuse is removed promptly and properly to proper areas o Inventories food on a periodic basis and recommends changes in menu so that food is used before spoiling o Supervises and provides training to all members of staff o Assigns staff to various shifts o Provides oral and written instructions regarding the food to be prepared, the manner in which it is to be prepared and any special requirements o Inspects food preparation and cooking procedures to insure that sanitary conditions are observed and all food is utilized o Demonstrates proper preparation and cooking procedures o Arranges for special food service training where available PREFERRED REQUIREMENTS:
o Working knowledge of recipes, methods and procedures used in the preparation and cooking of large quantities of food o Working knowledge of employing, regulatory and accrediting agencies; sanitary requirements concerning food preparation, cooking and storage o Working knowledge of methods and procedures for the storage of food and leftover food o Working knowledge of the operation, cleaning and care of utensils, equipment and kitchen areas o Working knowledge of portion control requirements of agency dietary regulations o Basic knowledge of comparative nutritional values of foods within a food group o Basic knowledge of food requisitioning procedures and policies o Ability to understand and follow written and oral instructions o Ability to use and manipulate kitchen utensils and equipment o Ability to communicate instructions, information and advice effectively to fellow workers o Ability to conduct in-service training for staff o Ability to determine amount of food to prepare to meet menu and dietary requirements
Job Function
The Head Cook will manage, supervise, and provide oversight to the kitchen operations at the Valley Ridge CIT, which includes five houses with individual kitchens. The Head Cook will also manage, supervise, and provide oversight to the onsite Cafeteria Work for Pay mentoring program. As of February 26, 2022, all OPWDD employees assigned to this location must be fully vaccinated against COVID-19.
Primary Duties and Responsibilities
o Schedules the preparation and cooking of meals o Determines types and amount of food to be prepared for each meal according to menus and special instructions or events o Arranges cooking schedule for various types of food so that all are ready at the specified time o Schedules necessary staff to prepare and cook meals o Inspects food preparation and cooking areas to insure sanitary conditions are observed o Maintains records of food temperatures to insure that prepared foods are safe and palatable o Inspects dish, pot and pan cleaning procedures to insure utensils are sanitized after each use o Inspects food for deterioration and discards all tainted food o Insures all refuse is removed promptly and properly to proper areas o Inventories food on a periodic basis and recommends changes in menu so that food is used before spoiling o Supervises and provides training to all members of staff o Assigns staff to various shifts o Provides oral and written instructions regarding the food to be prepared, the manner in which it is to be prepared and any special requirements o Inspects food preparation and cooking procedures to insure that sanitary conditions are observed and all food is utilized o Demonstrates proper preparation and cooking procedures o Arranges for special food service training where available PREFERRED REQUIREMENTS:
o Working knowledge of recipes, methods and procedures used in the preparation and cooking of large quantities of food o Working knowledge of employing, regulatory and accrediting agencies; sanitary requirements concerning food preparation, cooking and storage o Working knowledge of methods and procedures for the storage of food and leftover food o Working knowledge of the operation, cleaning and care of utensils, equipment and kitchen areas o Working knowledge of portion control requirements of agency dietary regulations o Basic knowledge of comparative nutritional values of foods within a food group o Basic knowledge of food requisitioning procedures and policies o Ability to understand and follow written and oral instructions o Ability to use and manipulate kitchen utensils and equipment o Ability to communicate instructions, information and advice effectively to fellow workers o Ability to conduct in-service training for staff o Ability to determine amount of food to prepare to meet menu and dietary requirements
Salary Range:
From $56355 to $68269 Annually
Minimum Qualification
Five years of experience in large scale cooking, two years of which must have included regular supervision of subordinate employees. As of February 26, 2022, all OPWDD employees assigned to this location must be fully vaccinated against COVID-19.Estimated Salary: $20 to $28 per hour based on qualifications.
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