Head Cook (37.5 Hour) - Valley View Café
About The Position
Connecticut Valley Hospital (CVH), under the umbrella of the State of Connecticut, Department of Mental Health and Addiction Services (DMHAS), is seeking a qualified individual for the position of Head Cook (PCN 122922) to join their team. The Head Cook plays a key leadership role in maintaining a structured, safe, and efficient kitchen environment. This position ensures high-quality food preparation, supports menu planning, and guides clients who are learning food service skills as part of their recovery journey. This role may also support the food operations of the greater Connecticut Valley Hospital campus. The Valley View Café (operating as Valley View To Go) is a purpose-driven, fast-casual restaurant located on the campus of the Connecticut Valley Hospital in Middletown, CT. It serves as a vital community hub that seamlessly blends affordable dining with psychiatric and addiction rehabilitation.
Requirements
- Three (3) years of experience in the preparation and cooking of food.
- One (1) year of the General Experience must have been in the preparation of food on a quantity basis.
- Considerable knowledge of and ability to apply cooking principles and techniques on a quantity basis
- Institutional cooking methods
- Knowledge of health and safety requirements in food service
- Interpersonal skills
- Oral and written communication skills
- Ability to prepare menus and keep records
- Utilize computer software
- Supervisory ability
Nice To Haves
- Experience performing short-order or fast-paced cooking in a café, diner, or similar food service environment.
- Experience with menu planning, including daily specials.
- Experience with credit and cash handling procedures and point-of-sale systems.
- Experience with food and supply ordering and maintaining inventory.
- Experience in roles requiring clear communication and consistent interaction with diverse groups, including staff, clients, and the public.
- Experience leading or supervising staff, trainees, or volunteers in a food service environment.
- Possess certification in food safety or sanitation (e.g., ServSafe® Food Handler or Manager).
Responsibilities
- Prepare and cook food for daily service using short-order and café‑style techniques
- Lead and oversee kitchen operations to maintain consistency, cleanliness, and safety
- Train and guide clients participating in supported vocational activities
- Coordinate daily and weekly menus, including specials
- Maintain inventory and manage food and supply ordering
- Operate point-of-sale systems and follow cash and credit handling procedures
- Assist with maintaining a supportive, respectful, and efficient work environment
- Collaborate with clinical and vocational staff as needed to support client skill development
- Plans kitchen workflow and determines priorities
- Schedules, assigns, oversees, and reviews work
- Establishes and maintains kitchen procedures
- Provides staff training and assistance
- Conducts or assists in conducting performance evaluations
- Acts as liaison with operating units, agencies, and outside officials regarding unit policies and procedures
- Inspects and requisitions food and supplies
- Supervises the cleaning of kitchen and other food service areas and of equipment
- May prepare reports and correspondence
- May plan menus and be responsible for serving of meals
- Performs the full range of duties as outlined in the Cook specification
Benefits
- Professional growth and development opportunities.
- A healthy work/life balance to all employees.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
