Cook Supervisor

Virginia Information Technologies Agency•Roanoke, VA

2d•$35,000 - $55,000•Onsite

About The Position

This position is responsible for preparing meals according to menu, recipe, and census, ensuring proper food handling techniques and portion control. The Cook Supervisor will prepare special diets as needed, monitor dietary aides, and oversee food production, portion control, and pilferage. They will also monitor the Stock Clerk in the absence of the Food Service Operational Manager, provide training and counseling to staff, and support established dietary policies and procedures to enforce a safe and professional work environment. Additionally, this role involves monitoring daily food storage temperatures, properly labeling and storing leftovers, completing daily and weekly cleaning assignments, and maintaining high sanitation standards in the kitchen area. The Cook Supervisor will also complete paperwork for new residents in the absence of the Food Service Operations Manager, set standards for other dietary employees, and enter data into the program used to print daily meal tickets. A professional demeanor must be maintained at all times, and other duties as assigned within the department's mission will be performed.

Requirements

High School Diploma or equivalent.
Must be Serv Safe certified within one year of employment.

Nice To Haves

Previous supervisory experience a plus.
Three years experience in institutional food preparation or related field is desirable.
Computer Skills preferred.

Responsibilities

Prepare meals according to menu, recipe and census.
Prepare and serve resident’s meals using proper food handling techniques and portion control.
Prepares special diets as needed based on the guidelines of the modified menu and recipe.
Responsible for correct diet implementation.
Monitors dietary aides daily in all duties.
Responsible for food production/portion control and monitoring dietary employee portion control, pilferage of all prepared food items.
Monitors Stock Clerk in the absence of the Food Service Operational Manager.
Provides training, counseling (verbal/written) to staff as required.
Supports established dietary policies/procedures and enforces a safe professional work environment.
Monitor daily food storage temperatures.
Properly label and stores leftover food.
Completes daily and weekly cleaning assignment.
Monitors department safety and sanitation.
Responsible for always maintaining high degree of sanitation in kitchen area of the dietary department.
Complete paperwork for new residents in the absence of the Food Service Operations Manager.
Sets the standards and acts as the example by which other Dietary employees should comply or conform.
Must be able to enter data into the program used to print out daily meal tickets.
Monitor and maintain professional demeanor at all times supporting dietary.
Performs other duties as may be assigned that are within Dietary department’s mission and as situations warrant in meeting the overall needs of the facility.