The Head Institutional Cook is responsible for the supervision, training and oversight of work for cooks, food service workers, and/or inmate/youth workers who are performing or assisting in food preparation and cooking at a County facility. Incumbents are responsible for coordinating the preparation of meals to ensure adherence to scheduled mealtimes and for inspection of final food products in adherence with established quality standards and dietary guidelines.
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Job Type
Full-time
Career Level
Entry Level
Industry
Executive, Legislative, and Other General Government Support
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees