PRINCIPAL COOK

State of careers Rhode Island

12h•Onsite

About The Position

GENERAL STATEMENT OF DUTIES: On an assigned shift, to be 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; to plan daily production assignments and to instruct and direct cooks and helpers in large food manufacturing, assembling and packaging in the Central Food Processing Plant. SUPERVISION RECEIVED: Works under the administrative supervision of a superior; receives technical assistance in menu preparation or food preparation from a dietitian who may review work in process or upon completion for conformance to food policies and given instructions. SUPERVISION EXERCISED: Plans, supervises and reviews the work of subordinates engaged in the preparation and cooking of food and in kitchen maintenance. ILLUSTRATIVE EXAMPLES OF WORK PERFORMED: On an assigned shift, to be responsible for planning and supervising the preparation and cooking of all food in the preparation and making of beverages in a state institution or public building kitchen providing meals daily to 500 or more persons; as required, to participate in the preparation and cooking of foods. To plan daily production assignments and to instruct and direct cooks and helpers in large food manufacturing, assembling and packaging in the Central Food Processing Plant. To estimate food needs in advance and to requisition kinds and amount of food necessary to comply with menu requirements. To supervise the receipt, storage, care and distribution of food supplies. To be responsible for the preparation of meals adhering to approved standardized recipes and a predetermined time schedule. To instruct and train subordinates in the proper preparation and cooking of foods. To inspect kitchens, cafeterias, refrigerators, storage rooms and kitchen equipment for cleanliness and freedom from pests and rodents. To consult with and work with a superior in the development and maintenance of an adequate dietary program. To do related work as required.

Requirements

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
Related capacities and abilities
Education: Such as may have been gained through: completion of eight school grades
Experience: Such as may have been gained through: 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.
Or, any combination of education and experience that shall be substantially equivalent to the above education and experience.
At the time of appointment must be physically qualified to perform assigned duties as evidenced by a physician’s certificate.

Responsibilities

On an assigned shift, to be responsible for planning and supervising the preparation and cooking of all food in the preparation and making of beverages in a state institution or public building kitchen providing meals daily to 500 or more persons; as required, to participate in the preparation and cooking of foods.
To plan daily production assignments and to instruct and direct cooks and helpers in large food manufacturing, assembling and packaging in the Central Food Processing Plant.
To estimate food needs in advance and to requisition kinds and amount of food necessary to comply with menu requirements.
To supervise the receipt, storage, care and distribution of food supplies.
To be responsible for the preparation of meals adhering to approved standardized recipes and a predetermined time schedule.
To instruct and train subordinates in the proper preparation and cooking of foods.
To inspect kitchens, cafeterias, refrigerators, storage rooms and kitchen equipment for cleanliness and freedom from pests and rodents.
To consult with and work with a superior in the development and maintenance of an adequate dietary program.
To do related work as required.

Benefits

For information regarding the benefits available to State of Rhode Island employees, please visit the Office of Employee Benefits' website at http://www.employeebenefits.ri.gov/.
Also, be advised that a new provision in RI General Law 35-6-1 was enacted requiring direct deposit for all employees. Specific to new hires, the law requires that all employees hired after September 30, 2014 participate in direct deposit. Accordingly, any employee hired after this date will be required to participate in the direct deposit system. At the time the employee is hired, the employee shall identify a financial institution that will serve as a personal depository agency for the employee.

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