Chief Cook

Pay Rate: $24.91/hour plus an additional $5.09/hour for health and welfare benefits Make an impact by joining ServiceSource, a champion for people with disabilities. Explore new opportunities! ServiceSource is an organization of talented people who drive innovation, embrace change, and strengthen communities .

Job Summary

Supervises and coordinates activities of personnel in the Food Service department and performs one or both of the following duties: directs and participates in the preparation and serving of meals; determining timing and sequence of operations required to meet serving times: inspects serving tools and equipment for cleanliness and proper storage of food, plan or assist in planning of meals and taking inventory of stores and equipment. Primary Duties Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions . These duties and responsibilities will be rated on the Annual Performance Review.

Establish and maintain high standards in food handling, serving, cleaning, and sanitation. Establish and follow standard operation procedures to maintain consistency of services performed. Direct and participate in the preparation and serving of meals; determine timing and sequence of operations required to meet serving lines: inspect galley and equipment for cleanliness and proper storage of food, may plan or assist in planning meals and taking inventory of stores and equipment. Make recommendations to the Project Manager / Executive Chef for changes in service, personnel, equipment and/or controls which will improve services to the customer.

Supervise the orientation and training of all food service personnel to maximize productivity and their work potential and permit promotion from within as the needs of the operation and company may require. Additional Responsibilities Keep immediate superior fully informed of all problems or unusual matters of significance promptly and take necessary corrective action where appropriate or suggest alternative courses of action. Evaluate on a continuing basis the work performance of assigned personnel as the basis for individual counseling to improve work performance or commendation where justified. Responsible for the development and recommendation of operational objectives.

Conduct or oversee facility inspections. Oversee the requisitioning of equipment and supplies. Monitor performance of subcontractors and consultants to ensure compliance with contractual obligations. Maintain a positive working relationship with key base personnel and contracting officers. Assist team at times with prepping and cooking large quantities of food. Make sure all HACCP procedures are being followed and all HACCP/Temp forms are filled out correctly. Perform other responsibilities as assigned.

Qualifications

Education, Experience, Certifications High school diploma or General Educational Development (GED) required. At least five (5) years’ experience, with at least two…

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