La Plata County

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Head Cook

at La Plata County

Pay: up to $912329.60/year
Salary : $16.87 Hourly $1,349.60 Biweekly $35,089.60 Annually
Posted: 1/29/2020
Job Status: Full Time
Job Reference #: 2685708
Keywords:

Job Description

Overall Job Objective

Job Title:Head Cook
Salary:$16.87 Hourly
$1,349.60 Biweekly
$35,089.60 Annually
Job Type:Full Time
Location: La Plata County, Durango, Colorado
 
Performs skilled food service and supervisory work in an institutional setting involving the preparation of large volumes and varieties of food; supervises kitchen workers in the preparation and serving of a variety of food; prepares dietary and food supply records and reports.
 Essential Job Functions:
Essential functions may include any of the following tasks, knowledge, skills and other characteristics.  The list that follows is not intended as a comprehensive list; it is intended to provide a representative summary of the major duties and responsibilities. Incumbent(s) may not be required to perform all duties listed, and may be required to perform additional, position-specific tasks. Reasonable accommodations, as defined under the American with Disabilities Act, will be made when possible

Supervises and participates in the preparation, cooking, and serving of food; interviews and hires staff; plans, schedules and assigns work to staff; establishes priorities; instructs and trains in correct methods; checks and approves work; reviews and evaluates employee performance.

Coordinates cooking activities in order to have meals ready to serve at scheduled times; participates and leads in skilled cooking activities as needed.

Plans work schedules; ensures that personnel are properly uniformed and maintains proper standard of personal cleanliness and kitchen sanitation.

Follows standard recipes for food preparation; tests cooked foods to determine if properly cooked and seasoned.

Monitors facilities to ensure safety and sanitation of the environment and prepares reports regarding the same.

Identifies and works to avoid potentiality litigious situations regarding food service.

Operates in accordance with all applicable state, county, and federal health codes.

Evaluates cooking methods, times and temperatures to avoid over or under production.

Evaluates the cost of convenience foods versus cost of labor involved in food preparation.

Orders groceries and supply items to ensure needs of the Food Services Unit are met; orders perishable items, fresh fruits, vegetables, meats, dairy products, and bread items for delivery.

Coordinates and receives storing and handling of food deliveries; reviews invoices for accuracy; stores items properly to prevent spoilage; rotates food items for freshness.

Conducts monthly inventory duties to include counting all items stocked at both facilities.

Processes and files all invoices according to the month purchased; updates current prices with previous ones and notes changes in inventory sheets.

Coordinates, evaluates and plans menus; reviews inventories, purchasing practices, delivery schedules, prices, previous menus and recipes, foodstuffs supplied by USDA.

Plans menus by considering color, texture, flavor, size, temperature and shape of food, religious and special diets required for specific inmates.

Monitors menu for variety to ensure food items and food combinations are not repeated too often. Adjusts menus giving consideration to foods in season and plentiful and foods that are considered a "good buy"; modifies menus to reduce sugar, fats and salt.

Calculates menus according to nutrition guidelines, and plans and prepare quantities that will serve meal requirements; records calculations on production record sheets and documents quantities of food prepared for the number of students and staff.

Monitors costs of recipes and menus to ensure compliance with the food budget.

Supervises and assists in cleaning of work areas and equipment.

Performs other related duties as assigned.

Regular and predictable attendance is required.

MATERIAL AND EQUIPMENT USED:

Oven and Steam Table

Mixer                                       

Grill

Food Processor                                               

Fryer                                        

Slicer               

Dishwasher                                          

Stove                                      

Can Opener

Various Kitchen Utensils                                   

Knives                                     

Toaster

 Minimum Qualifications Required:
Education and Experience:

High School diploma or GED; and,

Three years experience in institutional or large volume cooking; or,

Any combination of education, training and experience which provides the required knowledge, skills, and abilities to perform the essential functions of the job.

Licenses and Certifications:
 
Food Handler's Certification.

First Aid and CPR Certification.
 Knowledge, Skills and Abilities:
Knowledge of:

The preparation and handling of foods under strict sanitary conditions.

Foods and seasonings.

Cuts of meat and their cooking characteristics.

Materials, methods, and equipment used in preparing food on a large scale.

The care and cleaning of kitchen and cafeteria equipment.

Health, sanitary, and safety practices involved in food preparation.

Recordkeeping, report preparation, filing methods and records management techniques.

Standard business arithmetic, including percentages and decimals.

Administration of staff and activities, either directly or through subordinate supervision.

Skill in:

Skill in the use and care of kitchen utensils and equipment.

Using tact, discretion, initiative and independent judgment within established guidelines.

Organizing work, setting priorities, meeting critical deadlines, and following up assignments with a minimum of direction.

Using mathematics.

Communicating clearly and effectively, orally and in writing.

Planning, organizing, assigning, directing, reviewing and evaluating the work of staff.

Selecting and motivating staff and providing for their training and professional development.

Ability to:

Ability to schedule and coordinate a variety of kitchen and cafeteria activities.

Ability to test quality of food by taste and smell.

Ability to calculate, plan and prepare menus.

Ability to present food in an attractive and palatable manner.

Ability to prepare and maintain accurate and complete records.

Ability to establish and maintain effective working relations with a variety of individuals.

Ability to read and interpret documents such as safety rules, operation and maintenance instructions, procedure manuals, and so forth.
 

Non-Discrimination and Affirmative Action Statement

La Plata County prohibits discrimination against or harassment of any person employed or seeking employment with La Plata County on the basis of race, color, religion, sex (including pregnancy), age, national origin, disability, veteran status, political affiliation, sexual orientation, gender identity, marital status or genetic information.

La Plata County is an affirmative action/equal opportunity employer.  La Plata County takes affirmative action to assure equal employment opportunity for protected classes, persons with disabilities and for covered veterans.  Covered veterans include: special disabled veterans, recently separated veterans, Vietnam era veterans, or any other veterans who served on active duty during a war or in a campaign or expedition for which a campaign badge was authorized.

Inquiries regarding La Plata County's equal employment opportunity policies may be directed to:

Director of Human Resources

1060 Main Avenue, Suite 106

Durango, CO 81301

Tel:  (970)382-6361

Fax:  (970)375-7985

Email: HR@co.laplata.co.us