Chief Cook

About the role

Supervises and coordinates activities of personnel in the Food Service department. Directs and participates in the preparation and serving of meals, determines timing and sequence of operations required to meet serving times, inspects serving tools and equipment for cleanliness, and ensures proper storage of food. Plans or assists in planning meals and taking inventory of stores and equipment.

Responsibilities

• Establish and maintain high standards in food handling, serving, cleaning, and sanitation.
• Establish and follow standard operating procedures to maintain consistency of services performed.
• Make recommendations to the Project Manager / Executive Chef for changes in service, personnel, equipment, and/or controls to improve customer service.
• Evaluate all assignees' work activities to develop informative data for management decision-making, increased efficiency, and/or reduced cost.
• Supervise the orientation and training of all food service personnel to maximize productivity and work potential, enabling promotion from within as needed.
• Keep immediate superior informed of all problems or unusual matters of significance and take necessary corrective action or suggest alternatives.
• Evaluate work performance of assigned personnel for individual counseling to improve performance or commendation.
• Develop and recommend operational objectives.
• Conduct or oversee facility inspections.
• Oversee the requisitioning of equipment and supplies.
• Monitor performance of subcontractors and consultants to ensure compliance with contractual obligations.
• Maintain a positive working relationship with key base personnel and contracting officers.
• Assist with prepping and cooking large quantities of food as needed.
• Ensure all HACCP procedures are followed and all HACCP/Temp forms are filled out correctly.
• Perform other responsibilities as assigned.

Qualifications

Education, Experience, Certifications:

• High school diploma or General Educational Development (GED) required.
• At least five (5) years’ experience, with at least two (2) years in a supervisory role of a similar project and three (3) years general experience preferred.
• HACCP Certification preferred.
• Basic food service knowledge required.

Knowledge, Skills, And Abilities:

• Strong interest in training and coaching.
• Ability to fill in for any kitchen position.
• Commitment to quality service and food and beverage knowledge.
• Understanding of proper use and maintenance of major kitchen equipment, including stoves and refrigeration.

Physical Demands

The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is required to stand; reach with hands and arms; and talk and hear.
• Occasionally required to walk and sit.
• May occasionally lift or move products and supplies, up to 50 pounds.
• Specific vision abilities required include close vision, distance vision, depth perception, and ability to adjust focus.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

• The noise level in the work environment is usually moderate.

Benefits

For benefit-eligible employees, the following may be included:

• Health coverage for you and your family through Medical, Dental, and Vision plans.
• Financial protection with 100% company-paid Disability, Life, Accidental Death & Dismemberment insurance.
• A 403(b)-Retirement plan with dollar-for-dollar company matching up to 3% of your contribution.
• Tax advantages through Flexible Spending and Health Savings accounts for healthcare and dependent care expenses.
• Employee Assistance Program, Wellness Program, and Tuition Assistance.
• Generous paid time-off program with benefits increasing based on tenure.