Cook Supervisor

Plan and schedule the use of workers, equipment, facilities, materials and tools on a week to week or month to month basis. Establish deadlines, priorities, and work sequences, and plan work assignments.

Review work in progress and upon completion; determine required and adjust plans, assignments, methods, and menus as necessary to accomplish the mission as effectively and efficiently as possible.

Open and/or close dining facility and 'Grab and Go' locations ensuring all security measures/requirements are adhered to. Plan, coordinate, and times work assignments to assure that food items are prepared on time and are at the proper temperature.

Prepare and cook any or all food items in bulk quantities or individual servings for regular and/or modified diets required for morning, noon, evening, late meals, and/or special feedings.

Perform the duties of a journeyman cook as required. Receive work assignments from the Executive Chef or immediate supervisor in the form of a cook’s worksheet, menus, standardized recipes, meal schedules, and special work orders.

Who May Apply: US Citizens Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student; social).

You will receive credit for all qualifying experience, including volunteer experience. Your resume must clearly describe your relevant experience. There is no specific length of training or experience required.

However, you must be able to demonstrate, through experience shown in your written application materials that you possess the sufficient knowledge, skills, and abilities to successfully perform the work of this position without more than normal supervision.

Minimum Qualifications (Screen Out Element): Ability to do the work of Cook Supervisor without more than normal supervision. Ability to perform common cooking tasks, food preparation techniques, and provide supervision to employees. Ability to plan and organize work assignments for other employees and explain work requirements and procedures.

In addition, plan the coordination, preparation, and cooking process to produce an entire meal. Works under supervision of a work leader or journey-level employee who reviews work for completion. - Failure to meet this Screen out Element will result in an ineligible rating.

PHYSICAL EFFORTS: Performs work requiring continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. Frequently lifts or move objects weighing up to 50 pounds unassisted, and occasionally lifts or moves objects weighing, or over 50 pounds with the assistance of lifting devices or other workers.

WORKING CONDITIONS: The work is performed in kitchen areas, which are well lighted, but are often hot and noisy. Cooks are exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units.

There is danger of slipping on wet floors that have been recently mopped, or where food has been spilled. Subject to possible cuts from knives and burns from steam, hot foods, stoves, and hot grease and water.