Cook Supervisor

Cook Supervisor - State of Delaware

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The Cook Supervisor is responsible for all the food ordering for the department. You will oversee the preparation of daily meals for the Food and Nutrition Services Department, ensuring that the cooks are following the production cycles, recipes, and Delaware Food Code at all times. Duties will also include monitoring for quality control daily, completing production sheets, and documenting pull tallies and food temperatures for daily menus. You will ensure compliance with safety/sanitation in the department warehouse, storeroom, and kitchen to comply with the Delaware Food Code. As a supervisor, you will manage 6 cooks, 2 senior cooks, and 2 Supply, Storage, Distribution Technicians in the warehouse.

Essential Functions are fundamental, core functions common to all positions in the class series and are not intended to be an exhaustive list of all job duties for any one position in the class.  Since class specifications are descriptive and not restrictive, incumbents can complete job duties of similar kind not specifically listed here.

• Applies food service principles, practices and methods governing food preparation activities such as food handling, proper storage and temperature control, cleaning of kitchen equipment and utensils to comply with safety and sanitary standards.
• Complies with applicable state and federal rules and regulations.
• Operates various commercial kitchen equipment such as dishwashers, ovens, toasters, meat slicers, choppers, deep fryers, food processors, steam pots, blenders, and mixers.
• Prepares and cooks a variety of food items by baking, frying, and broiling, gathering and measuring ingredients according to standardized menus/recipes and dietetic guidelines.
• May prepare requisitions for food items and other needed supplies.
• Attends Department approved training programs.

Job Requirements
Applicants must have education, training and/or experience demonstrating competence in each of the following areas:

1. Three years experience in institutional or commercial cooking and baking.
2. Three years experience in proper safety, storage and sanitation standards for food items.
3. Six months experience in record keeping.
4. Knowledge of inventory control such as ordering, receiving, tracking, storing and handling inventory; disbursing materials, supplies and equipment.
5. Knowledge of staff supervision acquired through course work, academic training, training provided through an employer, or performing as a lead worker overseeing the work of others; OR supervising staff which may include planning, assigning, reviewing, and evaluating the work of others; OR supervising through subordinate supervisors a group of professional, technical, and clerical employees.