Head Cook

Job posted: 5-3-22

Calvary Foodservice provides for a variety of menu functions. The Head Cook would lead in the preparation of all foods for three key areas:
  • School & Daycare Lunch Menu
  • Sunday Bistro Café
  • Catered Events for Internal Functions at Calvary Church

Main Job Tasks and Responsibilities
  • The Head Cook will be involved in all food preparation.
  • Supervise and train kitchen staff in the preparation, cooking, garnishing and presentation of food.
  • Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Coordinate with Foodservice Manager the planning and purchasing of all food products.
  • Inspect & Receive deliveries from food suppliers and verify the quantity and quality of delivered products.
  • Manage the opening and closing of the kitchen.
  • Work in a safe manner around kitchen equipment and maintain equipment.
  • Responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.

Key Competencies
  • Familiar with quantity cooking for catering events
  • Short Order Cooking Skills using a Char-Broiler, Griddle and Deep Fryer
  • Strong attention to detail and ability to multi-task
  • Effective verbal communication skills with customers and co-workers
  • Organization skills
  • Positive encouraging attitude
  • Knowledge of Principles of Cooking
  • Knowledge of Food Safety Practices
  • Knowledge of Food Sanitation (including prevention of foodborne illnesses, etc.)
  • Knowledge of Food Service Commercial Kitchen Equipment and Tools
  • Knowledge of Product Rotation and Shelf Life
  • Knowledge of Government Food Regulations
  • Knowledge of Occupational Safety and Health Rules and Regulations (e.g., OSHA)
  • Christian Character and strong personal relationship with God

Education and Experience
  • High school diploma or equivalent
  • Culinary Arts Certificate or Equivalent Experience
  • Experience is a variety of Foodservice Operations

Number of people supervised: 1-3

Physical Requirements
The physical demands described here are representative of those that must be met by an employee 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 regularly required to stand; use hands to finger, handle, or feel and talk or hear, walk and reach with hands and arms. The employee must regularly lift and/or move up to 30 pounds.