Institutional Cook: Lead Menu Prep & Kitchen Operations

Harboroaks; South Carolina; Sur place; USD 32 000 - 42 000; Plein temps

Résumé du poste

Harboroaks is seeking a cook to implement menus and coordinate food preparation and meal service in institutional settings.

Responsibilities include directing kitchen staff, maintaining cleanliness, managing inventory, and collaborating with food service leadership or a dietitian to ensure nutritious, appealing menus while meeting policies and regulatory requirements.

Qualifications

• High school diploma or equivalent preferred.
• Additional education or training in the culinary field preferred.
• Two or more years’ experience in food service role in preparing food for institutions, such as school, hospital or cafeteria preferred.

Responsabilités

• Cook and prepare food according to approved menus.
• Direct activities of workers who assist in preparing and serving meals.
• Clean and inspect equipment, kitchen appliances and work areas to ensure cleanliness and functional operation.
• Take inventory of supplies and equipment.
• Work with Food Service leadership or Dietitian to ensure menus are varied, nutritionally balanced and appetizing.
• Perform and coordinate food production, cleaning, maintenance, and inventory control activities.
• Ensure compliance with established policies and procedures, quality standards, cost parameters, and appropriate regulatory requirements.
• Perform other functions and tasks as assigned.

Connaissances

Food preparation

Menu coordination

Team leadership

Food safety

Inventory management

Formation

High school diploma or equivalent

Culinary education/training

Description du poste

Overview

PURPOSE STATEMENT:

Under general direction, implement menus and coordinate food preparation and serve meals.

Responsibilities

ESSENTIAL FUNCTIONS:

· Cook and prepare food according to approved menus.

· Direct activities of workers who assist in preparing and serving meals.

· Clean and inspect equipment, kitchen appliances and work areas to ensure cleanliness and functional operation.

· Take inventory of supplies and equipment.

· Work with Food Service leadership or Dietitian to ensure menus are varied, nutritionally balanced and appetizing.

· Perform and coordinate food production, cleaning, maintenance, and inventory control activities.

· Ensure compliance with established policies and procedures, quality standards, cost parameters, and appropriate regulatory requirements.

OTHER FUNCTIONS:

· Perform other functions and tasks as assigned.

Qualifications

EDUCATION/EXPERIENCE/SKILL REQUIREMENTS:

· High school diploma or equivalent preferred.

· Additional education or training in the culinary field preferred.

· Two or more years’ experience in food service role in preparing food for institutions, such as school, hospital or cafeteria preferred.

LICENSES/DESIGNATIONS/CERTIFICATIONS:

· ServSafe Certification or similar food safety certification, where required by the state, facility.

While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when circumstances (e.g. emergencies, changes in workload, rush jobs or technological developments) dictate.

We are committed toprovidingequalemploymentopportunitiestoall applicantsforemploymentregardlessofanindividual’scharacteristicsprotected byapplicable state,federalandlocallaws.

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