The Head Cook will oversee all aspects of the kitchen operations to include planning menus, ordering assigned food supplies, ensuring high food quality standards, preparing meals, and providing direction as needed to dining service employees. They will assure compliance with all safety and sanitation procedures in assigned areas, as well as adhere to any special dietary restriction.

 

The schedule is Full Time/Full Year, working from 6:00 a.m. to 2:00 p.m., Monday through Friday, with no shift differential.

 

Full-time Employee Benefits include: medical and dental insurances, retirement plans, paid time off, educational benefits for employees and dependents at Penn College and Penn State University, and more. For additional information, click here.

EDUCATION

• High School Diploma or GED or equivalent. Required
• Culinary Arts Degree. Preferred

LICENSES AND CERTIFICATIONS

• SAFE Serve Certification Or willingness to acquire. Required

EXPERIENCE

• Two (2) years experience in food preparation/cooking, preferably in an institutional setting, OR, equivalent combination of one-year related experience and one year training. Required
• Experience in coordinating and directing food production employees. Required

ABILITIES AND SKILLS

• Ability to read, write, and perform basic math. Required
• Ability to communicate effectively and perform tasks following written and/or verbal instructions. Required
• Ability to conform to prevailing conditions (e.g., staffing), which may vary from day to day. Required
• Familiarity with proper care of food service equipment, HACCP procedures, and safety/sanitation procedures. Required
• Ability to coordinate workload. Required
• Ability to prepare recipes for optimum eye appeal while maintaining nutritional value. Required
• Knowledge of food garnishing for use on serving line. Required
• Demonstrated knowledge of foundations and principles of food preparation. Required
• Ability to convert recipes and/or measurements efficiently. Required
• Ability to maintain high quality products during batch cooking. Required
• Familiarity with Made To Order stations. Required
• Familiarity of allergens and preparing allergen free menu items. Required
• Familiarity with, or ability to be trained on, Microsoft office and menu software programs). Preferred

 

• Menu
  • Follow menu cycle without exception unless authorized by management to deviate.
  • Develop balanced menus based on student preferences and any special dietary needs.
  • Create, edit, yield test, and cost new recipes and improve/revise current recipes, when required.
  • Consider food costs and identify areas for cost saving measures.
  • Create, plan, and execute menus for special events within the dining unit. Assist management with development of promotional event calendar.
  • Plan and execute menus/service to support campus-wide events (e.g., New Student Orientation, Open House, and Summer Camps).
• Food Preparation and Cooking
  • Coordinate preparation and serving of daily menu and special events, inspecting service lines throughout the day to ensure consistent quality and presentation.
  • Assure use of standardized recipes.
  • Maintain accurate records of food production, assisting with daily forecasting.
  • On a daily basis, inventory and order perishable items such as produce, meat, cheese, bread, and/or milk, as assigned by management.
  • Advise managers of any reduction to quality of purchased products.
  • Plan and prepare various menu items to include, but not limited to: main entrees, salads, soups, and side dishes. During peak service, may be required to assist front of house employees with food service.
  • Serve food on occasion for special buffets or carving stations on the front service lines.
  • Accommodate dietary requirements for students with allergens or special meal requests.
  • May be required to prepare menus for the Children's Learning Center, following established recipes to ensure all nutrition and portion requirements are meeting federal guidelines. Substitute menu items, with approval from the RD and the Manager, to meet special dietary needs or requests.
• Safety and Sanitation
  • Comply with all safety and sanitation procedures in performance of duties.
  • Perform general housekeeping functions including cleaning and sanitizing of food preparations areas and equipment, washing pots/pans, and assisting in the dishroom, as needed.
  • Assist in maintaining a safe work environment to prevent accidents/incidents in the kitchen.
• Other
  • In the absence of the Manager, monitor daily dining unit operations and/or monitor attendance of scheduled kitchen staff.
  • Ability to make change and maintain cash in safe/secure manner, open/close cash drawers, audit vaults, create deposits, and complete batch paperwork, or the ability to be trained.
  • Assist the manager with Dining Services reports such as production sheets, equipment inspections, etc.
  • Assist with training of new kitchen employees.
  • Direct the activities of Dining Service workers and Assistant Cooks relative to service, portioning, presentation, and preparation of food.
  • Upon request from Manager, provide input for performance appraisals of Dining Service workers and Assistant Cooks.
  • Provide the Marketing Assistant with information to create summer menus, menus signage, and portal announcements highlighting menu items, soups, and specials.
  • Monitor use of secured areas (i.e. storage areas, alarmed doors, etc.).
  • Summer duties may include cleaning and cashiering tasks in the absence of other staff.
  • Will be required to work snow closure days that may fall on scheduled work days.

ADDITIONAL RESPONSIBILITIES

• Food Preparation and Cooking
  • Occasionally verify deliveries made to Dining Services.
  • In conjunction with the Manager, prepare chef's tables to promote new ideas, demonstrate cooking, and provide food samples /educational.
• Other
  • Participate in the interview process for kitchen staff.

• Neat and clean grooming and hygiene habits.
• Ability to lift items up to approximately 50 lbs. (e.g., cases of food, produce, meat, etc.) utilizing proper lifting techniques.
• Ability to walk/stand for long periods of time.
• Exposure to high temperatures/noise and the ability to work in areas with variations in temperatures (freezers, walk-in coolers, high temperature equipment, etc.)
• Pushing and/or pulling a kitchen cart weighing 70 lbs. not to exceed 200 lbs. when fully loaded.

Based on minimum education and experience qualifications the hourly range is $18 to $23.

This is not a complete itemization of all facets of this position. This job description is not an employment agreement or contract. The College has the exclusive right to alter this job description at any time without prior notice.

Penn College is committed to equal opportunity and the diversity of its workforce.

 

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