Job DescriptionJOB TITLE:- Head CookSTATUS: Full TimeFLSA STATUS: Non-ExemptCUSTOMARY HOURS: M-F, 8 hours/dayHOURS/WEEK: 40DIVISION: Program and ServicesDEPARTMENT: Support Services (Dietary)DIRECT SUPERVISOR: Nutrition Services ManagerDIRECTLY SUPERVISES: Cook, Food Service Aide
- MissionMarillac St. Vincent Family Services strengthens and amplifies the voices of marginalized communities in the Vincentian spirit of service-through education and programs tailored to foster thriving families and sustainable communities in Chicago.
- Core ValuesOur employees commit themselves as individuals to live out the core values of integrity, excellence, creativity, advocacy, respect and empowerment in our daily work, as we serve the needs of others.
- Integrity - Acting with transparency, humility and honesty.
- Excellence - Providing quality care with compassion.
- Creativity - Being continuously resourceful and inventive.
- Advocacy - Supporting the cause of those who lack resources for a reasonable quality of life.
- Respect - Recognizing our own value and upholding the dignity and value of all people.
- Empowerment - Providing skills and resources to achieve full human development.
Team Behaviors:
Versatility– Understanding and appreciating different and opposing perspectives on an issue; adapting one’s approach as the requirements of the situation change; an eagerness for positive action; self-control; active listening.
A collaborative work model– Cooperatively working and sharing responsibility; contributing to the group effort; realizing a sense of commitment and ownership in the success of the organization’s goals.
Mutual accountability –Holds others accountable with their roles; provides and receives feedback and takes constructive action.
Client/customer advocate –Identifies opportunities to improve quality of services; presents one’s self professionally.
Protects confidentiality & privacy– Respects and protects information about all staff and clients.
General Summary:
The Head Cook is responsible for planning, preparing, and serving nutritious meals and snacks in accordance with USDA Child and Adult Care Food Program (CACFP) guidelines and program performance standards. The Head Cook will supervise kitchen staff and manage kitchen operations, ensure food safety, and maintain cleanliness, contributing to the overall health and well-being of children enrolled in the program.
Duties & Responsibilities:- Manage and supervise kitchen staff, interns, and volunteers.
- Overseeing food preparation, including cooking, garnishing, and monitor the preparation steps completed by the cook staff.
- Leads self and others by demonstrating the ability to pivot and respond to unpredictable, disruptive, and ambiguous situations.
- Coach, mentor, and develop a team of kitchen staff and volunteers, fostering a positive work environment and promoting professional growth.
- Develop menus that meet nutritional requirements and accommodate children’s dietary needs, including allergies and cultural preferences.
- Prepare daily meals and snacks in a timely manner accordance with menu for the number of meals to be served to children and food substitution for children with special dietary needs.
- Maintain portion control and minimize food waste.
- Oversee daily kitchen operations, including food inventory, ordering, and storage. Use First-In, First-Out (FIFO) method is a stock rotation system that ensures items are used in the order they were received.
- Place orders weekly (Food, Milk, Bread and/or Fruit) with current vendors used by the agency.
- Prepare preliminary cooking steps for following day’s meal production. Including monitoring the logs of food temperatures and prepare any food restricted items for children. Also, the head cook will assist with kitchen staff with breakfast, lunch and snack preparation as needed.
- Keep accurate records of meals served, inventory, and food expenses for CACFP reporting.
- Assist with the delivery of food carts to and from classrooms as needed.
- Document special dietary needs and meal modifications.
- Ensure proper food handling and sanitation practices in compliance with local, state, and federal regulations.
- Maintain kitchen equipment and report maintenance issues.
- Monitor the cleaning and sanitizing process of the kitchen in accordance with the responsibilities of the kitchen staff to ensure:
- The cooking, Prep Cook areas, the coolers, and freezers are neat and organized.
- Clean walk-in shelves using the checklist weekly.
