FitCity Center Head Cook

General Purpose

Under the direct supervision of the FitCity Programs Coordinator/Kitchen Manager, the Head Cook is responsible for the preparation, service and cleanup of 60+ congregate meals. The Head Cook also serves as the primary kitchen point of contact in the absence of the Kitchen Manager, helping oversee kitchen flow, supporting staff and ensuring meals are prepared and served on time and according to quality standards.

Essential Functions

• Assists with planning and preparation of regularly scheduled meals as well as banquet meals for special events.
• Provides day‑to‑day leadership in the kitchen and supports smooth workflow to ensure meals are ready and served on time.
• Serves as the primary kitchen contact when the Kitchen Manager is not present.
• Answers questions and helps address concerns related to recipes, cooking methods, meal portions and kitchen procedures.
• Food preparation to include mixing, baking, and cooking using the stove, oven, large mixers and other various kitchen equipment.
• Prepares well‑balanced menus for upcoming months, making special considerations for the needs and preferences of the clientele, and prepares grocery lists.
• Helps ensure consistent quality, portioning and presentation of meals.
• Serves meals.
• Maintains clean and sanitized equipment, counters and floors; regularly deep‑cleans kitchen equipment.
• Monitors food and supply inventory to ensure adequate stock; assists with ordering and receiving supplies and verifies deliveries.
• Ensures compliance with state and local health department regulations, including proper food storage and temperature controls.
• Reports maintenance or safety hazards promptly to the Kitchen Manager.
• Provides assistance to volunteers or part‑time staff in food service operations.
• Assists with maintaining daily meal‑count records and simple logs for cleaning, inventory, or temperature checks.
• Interacts courteously and respectfully with staff, senior patrons and volunteers.
• Other related duties as assigned.
• Must be able to meet attendance and punctuality requirements for this position.
• Must abide by all city policies and procedures.

Qualifications

• High school diploma or equivalent.
• Coursework or certification in culinary arts, nutrition, or food service management preferred.
• Previous experience working in an industrial or commercial kitchen setting strongly preferred.
• Food handling experience preferred.
• Prior lead‑cook or kitchen‑leadership experience, or ability to guide others in a kitchen setting, is strongly preferred.
• Flexible schedule and willingness to work extra during special events (approximately 10‑15 hours per week).
• Team‑oriented, good communication skills and ability to work well with other employees.
• Compassionate, sensitive to the needs of senior citizens.
• Must obtain a food‑handlers permit.

Licenses and Certifications

• Food‑handlers permit or ability to obtain it within 30 days of hire.
• Valid Utah state driver’s license.
• Current CPR and First Aid certification required, or ability to obtain within 3 months of hire.

Working Conditions & Physical Demands

• Ability to stand for extended periods while preparing and serving meals.
• Must be able to bend, stoop, reach, and lift up to 35 lb regularly.
• Work is primarily in a commercial kitchen environment with exposure to heat, cold, sharp utensils, and cleaning chemicals.
• Some evening or weekend work may be required for special events.
• Applicant will be required to submit to a criminal background check and drug test.