The Cole County Senior Center is accepting applications for a Head Cook. Our ideal candidate will have a solid culinary foundation and be familiar with web based applications and Microsoft products.

JOB SUMMARY:

The Head Cook is responsible for the preparation, service, and clean-up of meals. This role involves overseeing kitchen staff and communicating needs to the Nutrition Program Manager.

JOB DESCRIPTION: HEAD COOK

A. Report for work dressed appropriately according to the company’s professional or cook dress code.
B. Prepare meals according to the day’s menu and production sheets, adjusting for any anticipated changes in the number of diners. Be responsible for all food production while complying with all state and company policies and procedures. Use standardized recipes and techniques, ensuring that all temperature checks are conducted and properly documented.
C. Serve meals efficiently and cheerfully, adhering to the published menu and standardized portion sizes or required portions for special diets as indicated on the production sheet.
D. Meet with participants at each meal by visiting every table in the dining room to assess their satisfaction with the meal. Interact positively and maintain a cooperative, helpful attitude towards participants, visitors, staff, and others.
E. Supervise the opening and closing of the kitchen, ensuring the dining room, serving line, dishroom, coffee bar storage rooms, and kitchen are clean. Make sure all equipment is turned off, doors are locked, trash is emptied, and lights are turned off.
F. Supervise the cleaning of the dining room, serving line, dish room, coffee bar, and kitchen after meals.
G. Possess a working knowledge of applicable sanitation codes and adhere to sanitation rules and regulations in food preparation, storage, and cleanliness in kitchen and dining areas.
H. Maintain cleanliness, organization, and sanitation of the kitchen, refrigerators, freezers, storage areas, and dining rooms according to company and health department standards.

I. Manage catering service operations for special events.

• Knowledge of sanitation practices

A. Manage and control the food service operation to ensure quality. Ensure participant satisfaction and a quality dining experience.
B. Assist in the orientation, training, and supervision of cooks, volunteers, and aides.
C. Meet daily with the manager to discuss any problems or concerns regarding the dining service department, including employee issues.
D. Control and inventory all food stocks and small wares. Advise the manager of needed items and assist with ordering within budget guidelines.
E. Order food based on budget, menu, inventory, and projected meal count.
F. Maintain an inventory of all equipment and small wares, ensuring they are in working order.
G. Inform the manager of any equipment malfunctions or necessary repairs.
H. Keep expenditures within budget limits.
I. Complete required daily, weekly and monthly reports for the center.
J. Hold current certification according to local and/or state requirements for Food Service Managers.
K. Participate in seminars, workshops, and other training programs.
L. Observe and protect participants’ and clients’ rights, including their rights to confidentiality, privacy, and dignity.
M. Practice safety procedures and comply with established reporting protocols for accidents and injuries.
N. Perform any other related duties as assigned.
Aging Best requires a background check. Aging Best participates in E-Verify and candidates offered a position must provide to forms of identification.
Job Type: Full-time
Pay: $21.00 - $23.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 8 hour shift

Shift availability:

• Day Shift (Required)

Ability to Commute:

• Jefferson City, MO 65101 (Required)

Work Location: In perso