Cook Coordinator

Responsibilities

• Serve as a lead worker to back of house staff in food service operations, including preparing and closing the back of house, assigning workstations, rotations, cleaning duties, and scheduling breaks.
• Assists with providing employee training and assessing ability and knowledge of staff.
• Oversee kitchen staff's day-to-day performance to ensure quality of food meets or exceeds accepted standards.
• Cook and work alongside staff to ensure quality and efficiency goals are met.
• Maintain kitchen cleanliness and safety in food service areas.
• Oversee proper food handling and sanitation procedures for kitchen staff.
• Make recommendations to supervisor regarding the needs of the operation (inventory, equipment maintenance, staffing needs, etc.).
• Order supplies and equipment as directed and keep an accurate inventory.

Requirements

• One (1) year experience as a cook in a large restaurant, or equivalent experience in large volume cooking and food preparation.
• Lead worker skills sufficient to oversee day-to-day operations, motivate team members, delegate tasks, and monitor team performance.
• Menu planning and recipe development skills sufficient to assist the Executive Chef with creating items in line with chef specialties and restaurant concepts.
• Knowledge of quantity food preparation, cooking, presentation, and serving.
• Knowledge of kitchen equipment, materials, and methods used in large scale food preparation, clean-up, and storage.
• Knowledge of health and safety regulations pertaining to food preparation, storage, and cleaning in a public food service setting.
• Knowledge of safety and accident prevention measures sufficient to identify safety hazards, make necessary repairs, and/or alert appropriate personnel.
• Ability to understand and follow oral and written instructions.
• Organizational and interpersonal skills sufficient to work as a productive member of a team.
• Conflict resolution/human relation skills sufficient to negotiate, resolve issues, read situations, and settle disputes equitably by finding common ground and cooperation.
• Customer service and communication skills sufficient to effectively communicate complex information to a wide variety of audiences and meet expectations and requirements of staff and customers.
• Time management skills sufficient to make decisions and meet deadlines sometimes with incomplete information, under tight deadlines, and pressure by unforeseeable events and/or emergencies.

Qualifications

• Certificate of Culinary Arts or formal culinary education.
• Current Food Safety certification.
• Experience directing the work of others in a large food service setting.
• Experience working with inventory.
• Experience working with food and supply vendors.
• Experience creating production plans.
• Knowledge of park rules, policies, facilities, and other local points of interest.
• First Aid and CPR training.

Skills

• Leadership and management skills.
• Food safety and hygiene practices.
• Inventory management.
• Customer service and communication skills.
• Time management and organization.

Benefits

• Paid vacation and sick leave.
• 12 paid holidays each year.
• Low-cost medical, dental, vision, and prescription drug plans.
• Fertility care, including IVF.
• Dental and orthodontic care for adults and children.
• 6 weeks paid leave for parents of newborn or newly adopted children.
• Pension plan that provides income when you retire (after working at least three years).
• Employer paid life insurance to provide support for your family in the event of death.
• Short-term and long-term disability insurance that can provide income if you are unable to work due to illness or injury.
• Tax-free expense accounts for health, dental, and dependent care.
• Employee Assistance Program (EAP) for work/life support.
• Common sources of stress can be addressed through the EAP: mental health, relationship challenges (personal and work), grief and loss, finances, and legal issues.
• Daily Living/Convenience Services: Chore services, home repair, trip planning, child/elder care.
• Programs, resources and benefits eligibility varies based on type of employment, agency, funding availability, union/collective bargaining agreement, location, and length of service with the State of Minnesota.