HEAD COOK

About the role

This position supervises the provision of food services, including staff management, budget tracking, health compliance, meal preparation, and inventory control.

Responsibilities

• Supervises, directs, and evaluates assigned staff; develops and oversees employee work schedules; compiles and reviews timesheets; approves/processes employee concerns and problems; counsels or disciplines as appropriate; assists with or completes employee performance appraisals; trains staff in operations, policies, and procedures.
• Maintains kitchen functionality and compliance with safety and health standards; sanitizes and cleans surfaces, equipment, utensils, and storage areas; reviews temperature logs; ensures proper food storage; maintains certificates and permits; oversees equipment performance and approves maintenance repairs; participates in daily opening and closing of the kitchen.
• Plans balanced menus for weekly meals and special events; orders food and supplies within budget constraints; maintains inventory records; completes food usage reports; verifies invoices and matches packing slips with orders.
• Prepares and serves breakfasts, lunches, desserts, and special diet items; performs food prep tasks such as chopping, slicing, and mixing; ensures proper cooking techniques and food temperatures; inspects food quality and taste during service.
• Maintains cash control and operates a cash register; receives payments; counts and records cash drawer; completes income reports.
• Operates computers and office equipment to enter, retrieve, or modify data using word processing, spreadsheet, database, or presentation software.
• Communicates with officials, staff, clients, contractors, and the public to coordinate activities, exchange information, or resolve problems.
• Performs other related duties as assigned.

Requirements

• High School Diploma or GED required, supplemented by vocational or technical training in cooking, baking, culinary arts, or a related field; or equivalent combination of education and experience.
• Valid Georgia driver’s license.
• ServSafe Food Safety Certification issued through the National Restaurant Association.

Skills

• Knowledge of local government operations, senior services programs, policies, and modern office practices.
• Proficiency in Microsoft Word, Excel, PowerPoint, and similar programs.
• Skill in operating cooking equipment and effective verbal and written communication.
• Ability to work flexible hours, multi-task, meet deadlines, and handle confidential matters.
• Ability to interact courteously with employees, the public, and co-workers.
• Ability to process payments, use computers for data entry, word processing, and accounting, and operate office equipment.

Physical Demands

The work is medium work requiring exerting up to 50 pounds of force occasionally, up to 30 pounds frequently, and up to 10 pounds constantly. Requires mental acuity for decision-making, verbal expression, and close visual acuity.

Work Environment

Work is performed in a relatively safe and secure environment within a kitchen and office setting.