PRINCIPAL COOK

State of careers Rhode Island

20h•Onsite

About The Position

On an assigned shift, the Principal Cook is responsible for planning, supervising, preparing and cooking of all food and the preparation and making of beverages in a kitchen providing meals daily to 500 or more persons. This role involves planning daily production assignments and instructing and directing cooks and helpers in large food manufacturing, assembling and packaging in the Central Food Processing Plant. The Principal Cook works under the administrative supervision of a superior and receives technical assistance in menu or food preparation from a dietitian, who may review work in process or upon completion for conformance to food policies and instructions. The position involves planning, supervising, and reviewing the work of subordinates engaged in food preparation, cooking, and kitchen maintenance. Specific duties include participating in the preparation and cooking of foods as required, estimating food needs in advance, and requisitioning necessary food types and amounts to meet menu requirements. The Principal Cook supervises the receipt, storage, care, and distribution of food supplies, ensuring meals are prepared adhering to approved standardized recipes and a predetermined time schedule. This role also involves instructing and training subordinates in proper food preparation and cooking, inspecting kitchens, cafeterias, refrigerators, storage rooms, and kitchen equipment for cleanliness and freedom from pests and rodents, and consulting with a superior in the development and maintenance of an adequate dietary program. Related work is also required.

Requirements

Proof of immunity against Measles, Mumps and Rubella (MMR).
Proof of immunity against Varicella (Chickenpox).
Proof of immunity against Tetanus, Diphtheria and Pertussis (Tdap).
Hepatitis B titers.
Tuberculin Skin Test (TST).
A thorough knowledge of food and beverage preparation.
A working knowledge of kitchen management.
Skill in the various branches of cookery involving the preparation of meats, fish, vegetables, soups, salads, beverages and desserts in large quantities.
The ability to plan, lay out, and supervise the work of others engaged in preparing and cooking food to be served daily to at least 500 persons.
The ability to operate a food production department in the Central Food Processing Plant.
Completion of eight school grades.
Employment in a responsible supervisory capacity as a cook engaged in the preparation of foods of all kinds in large quantities in an institution, hospital, hotel or large restaurant.
Physically qualified to perform assigned duties as evidenced by a physician’s certificate at the time of appointment.

Responsibilities

Plan, supervise, prepare, and cook all food and beverages in a kitchen serving 500 or more persons daily.
Plan daily production assignments and instruct/direct cooks and helpers in large food manufacturing, assembling, and packaging in the Central Food Processing Plant.
Participate in food preparation and cooking as required.
Estimate food needs in advance and requisition necessary food supplies.
Supervise the receipt, storage, care, and distribution of food supplies.
Ensure meals are prepared according to approved standardized recipes and a predetermined time schedule.
Instruct and train subordinates in proper food preparation and cooking.
Inspect kitchens, cafeterias, refrigerators, storage rooms, and kitchen equipment for cleanliness and pest control.
Consult with a superior in the development and maintenance of an adequate dietary program.
Perform related work as required.