Cook III/Supervisor (CBM)

About the role

The Missouri Department of Mental Health seeks a Cook III/Supervisor to join our team. This position is located at 1000 E. 24th St, KCMO 64108. Reporting to the Food Service Manager, the ideal candidate will have at least 2 years of experience cooking in a commercial or institutional environment.

Responsibilities

• Directs the operation of a small to moderate size facility kitchen, or serves as a shift supervisor in a large facility kitchen.
• Supervises and evaluates lower-level employees, Food Service Helpers, offenders, and/or other helpers; monitors performance and work habits to ensure promptness and efficiency.
• Prepares work schedules reflecting shifts, days, and hours of work.
• Plans menus as necessary and ensures adequate quantities of food items are on hand for preparation of meals.
• Participates in long-range planning and requisitioning of food items and equipment to ensure adequate supplies.
• Participates in skilled cooking and carving or preparing or directing preparation of meats, vegetables, desserts, salads, and rolls or similar bread items; instructs lower-level employees in measuring, mixing, seasoning, adjusting heat, garnishing, and serving of food items.
• Allocates required amounts of prepared food for distribution to outlying dining rooms.
• Supervises the cleaning of kitchens and equipment to maintain standards of safety and sanitation.
• Plans and supervises utilization of leftover food items.
• Exercises independence in the supervision of cooking activities; receives general direction from a Food Service Manager, Dietitian, or other designated administrative supervisor.

Qualifications

• No disciplinary action in the previous 12 months.
• One or more years of experience as a Food Service Worker (Cook II); and possession of a high school diploma/GED.
• Three or more years of commercial, industrial, or institutional cooking experience including one or more years in a supervisory capacity; and possession of a high school diploma or proof of high school equivalency.
• (Earned credit hours from an accredited college or university which included 15 earned credit hours in food preparation, Dietetics, Nutrition, Foods and Nutrition, Food Service Management, or a closely related area may substitute on a year-for-year basis for the required general experience at a rate of 30 earned credit hours for one year).
• ServSafe Certified or a Kansas City Health Dept. "Food Handler Permit" preferred.

Preferred Qualifications

• Have at least 2 years of experience cooking in a commercial or institutional environment.
• Work under minimal supervision, providing oversight at the direction of management.
• Orientate, train, assign and monitor the work and productivity of employees.
• Demonstrate the ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed.
• Focus on quality, service, and problem resolution to ensure patient satisfaction.
• Follow procedures and policies utilizing tools, equipment, and techniques to meet position requirements.
• Possess strong computer, time management and communication skills.
• Comprehensive knowledge of materials, methods, and equipment used in preparing food on a large scale, and the use and care of utensils and equipment.
• Intermediate knowledge of modern principles and practices of kitchen management.
• Intermediate knowledge of food values, nutrition, and special diets.
• Intermediate knowledge of food safety and sanitation regulations.
• Ability to supervise, plan, and coordinate the work of a large number of employees, offenders, and/or other helpers engaged in the various operations of food preparation and service.
• Ability to plan menus not requiring the application of professional dietetic principles.
• Ability to read and follow recipes.
• Ability to maintain standards of safety and sanitation.
• Ability to establish and maintain effective working relationships with employees, offenders, and others.
• Ability to communicate effectively.
• Ability to work long hours while standing and under conditions of high temperature.