FOOD PRODUCTION- HEAD COOK

FOOD PRODUCTION- HEAD COOKJob Posting ID: 346 Location(s): FOOD SERVICE Employment Type: Full Time Job Type: HOURLY Posted Date: 04/28/2026 Deadline: Until Filled Pay: $12.25 - $18.38 Food Production- Head CookPrimary Purpose:Work under moderate supervision to prepare large quantities of food according to the Central Kitchen Production Schedule. Maintain high standards of quality in food production, sanitation, and safety practices. Works closely with Central Kitchen manager to prepare entrées for the entire district. Qualifications:Education/Certification:None specified Special Knowledge/Skills:Ability to read and follow large volume recipesAbility to read and understand HACCP Plan in food preparation.Ability to understand written and verbal food preparation and safety instructionsWorking knowledge of kitchen equipment and food production proceduresAbility to operate large and small kitchen equipment and toolsAbility to perform basic math Experience:1 year of large-volume institutional food preparation Major Responsibilities and Duties:Food Preparation and Serving Prepare quality food according to a planned menu of tested and uniform recipes.Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.Safety and SanitationOperate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.Keep garbage collection containers and areas neat and sanitary.Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.Maintain personal appearance and hygiene.OtherHandle and record cashier functions accurately.Help record food requisitions and order necessary supplies.Maintain daily food preparation records.Promote teamwork and interaction with fellow staff members.Complete annual continuing education requirements.Supervisory Responsibilities:NoneMental Demands/Physical Demands/Environmental Factors: Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cartPosture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reachingLiftingFrequent moderate lifting and carrying (15-44 pounds)Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfacesMental Demands: Work with frequent interruptions; maintain emotional control under stress