Head Cook, Keystone Dining Room

Pennsylvania College of Technology•Williamsport, PA

3d•$18 - $23•Onsite

About The Position

The Head Cook will oversee all aspects of the kitchen operations to include planning menus, ordering assigned food supplies, ensuring high food quality standards, preparing meals, and providing direction as needed to dining service employees. They will assure compliance with all safety and sanitation procedures in assigned areas, as well as adhere to any special dietary restriction. Schedule: Monday - Friday, 6:00 AM - 2:00 PM, summer hours may differ based on the needs of the department. Full-time employees enjoy a range of benefits, including: Medical, dental, and life insurance Retirement plan options with generous College contributions Paid leave and holidays Tuition benefits and educational support

Requirements

High School Diploma or GED or equivalent. Required
SAFE Serve Certification Or willingness to acquire. Required
Two (2) years experience in food preparation/cooking, preferably in an institutional setting, OR, equivalent combination of one year related experience and one year training. Required
Experience in coordinating and directing food production employees. Required
Ability to read, write, and perform basic math. Required
Ability to communicate effectively and perform tasks following written and/or verbal instructions. Required
Ability to conform to prevailing conditions (e.g., staffing), which may vary from day to day. Required
Familiarity with proper care of food service equipment, HACCP procedures, and safety/sanitation procedures. Required
Ability to coordinate workload. Required
Ability to prepare recipes for optimum eye appeal while maintaining nutritional value. Required
Knowledge of food garnishing for use on serving line. Required
Demonstrated knowledge of foundations and principles of food preparation. Required
Ability to convert recipes and/or measurements efficiently. Required
Ability to maintain high quality products during batch cooking. Required
Familiarity with Made To Order stations. Required
Familiarity of allergens and preparing allergen free menu items. Required

Nice To Haves

Culinary Arts Degree. Preferred
Familiarity with, or ability to be trained on, Microsoft office and menu software programs). Preferred

Responsibilities

Follow menu cycle without exception unless authorized by management to deviate.
Develop balanced menus based on student preferences and any special dietary needs.
Create, edit, yield test, and cost new recipes and improve/revise current recipes, when required.
Consider food costs and identify areas for cost saving measures.
Create, plan, and execute menus for special events within the dining unit. Assist management with development of promotional event calendar.
Plan and execute menus/service to support campus-wide events (e.g., New Student Orientation, Open House, and Summer Camps).
Coordinate preparation and serving of daily menu and special events, inspecting service lines throughout the day to ensure consistent quality and presentation.
Assure use of standardized recipes.
Maintain accurate records of food production, assisting with daily forecasting.
On a daily basis, inventory and order perishable items such as produce, meat, cheese, bread, and/or milk, as assigned by management.
Advise managers of any reduction to quality of purchased products.
Plan and prepare various menu items to include, but not limited to: main entrees, salads, soups, and side dishes. During peak service, may be required to assist front of house employees with food service.
Serve food on occasion for special buffets or carving stations on the front service lines.
Accommodate dietary requirements for students with allergens or special meal requests.
May be required to prepare menus for the Children's Learning Center, following established recipes to ensure all nutrition and portion requirements are meeting federal guidelines. Substitute menu items, with approval from the RD and the Manager, to meet special dietary needs or requests.
Comply with all safety and sanitation procedures in performance of duties.
Perform general housekeeping functions including cleaning and sanitizing of food preparations areas and equipment, washing pots/pans, and assisting in the dishroom, as needed.
Assist in maintaining a safe work environment to prevent accidents/incidents in the kitchen.
Ensure proper safety, cleaning/sanitation, and HACCP procedures are followed daily.
Report safety concerns or equipment malfunctions to supervisor immediately.
Ensure staff are meeting uniform standards/PPE and report discrepancies to supervisor
In the absence of the Manager, monitor daily dining unit operations and/or monitor attendance of scheduled kitchen staff.
Assist the manager with Dining Services reports such as production sheets, equipment inspections, etc.
Assist with training of new kitchen employees.
Direct the activities of Dining Service workers and Assistant Cooks relative to service, portioning, presentation, and preparation of food.
Upon request from Manager, provide input for performance appraisals of Dining Service workers and Assistant Cooks.
Provide the Marketing Assistant with information to create summer menus, menus signage, and portal announcements highlighting menu items, soups, and specials.
Monitor use of secured areas (i.e. storage areas, alarmed doors, etc.).
Summer duties may include cleaning and cashiering tasks in the absence of other staff.
Will be required to work snow closure days that may fall on scheduled work days.
Occasionally verify deliveries made to Dining Services.
Participate in the interview process for kitchen staff.