Head Cook

 Note: Deadline for applying  January 14, 2018.

Head Cook - Fremont

Summary:  Oversees and trains food service staff on kitchen production, food safety, cross contamination, allergens, thermometer calibration, and portion control procedures. Prepares, packages, and delivers meals; maintains sanitary environment for preparation, and storage.

Hours 5 am to 1 pm, may vary.

General Information
Location  765 South Buchanan Street
Fremont, OH 43420
United States
Base Pay  $13.40 / Hour
Employee Type  Yearly Full Time
Minimum Experience  2 Years
Required Degree  High School
Contact Information

Essential Duties and Responsibilities: 

  1. Ensure compliance with state and local sanitation regulations.
  2. Train cooks and other kitchen staff on kitchen production, food safety, cross contamination, allergens, thermometer calibration, and portion control procedures.
  3. Oversee and direct the work of kitchen staff. Report safety issues, concerns, or injuries to the Nutrition Coordinator immediately.
  4. Use standard recipes and approved menus to prepare and cook meals.
  5. Responsible for the taste, quality and quantity of food.
  6. Prepare and package bulk meals within specified time schedule using approved portion control.
  7. Conduct weekly pre-order inventories and complete weekly supply order check list for hot menu items.
  8. Ensure proper maintenance of equipment and facilities.
  9. Perform pre-preparation of following day’s meals; calculate food amounts to be prepared.
  10. Prepare and submit required production records, temperature log and daily prep sheet.
  11. Maintain cook’s area, monitor and assist in the completion of daily, weekly, monthly sanitation of equipment and facilities following program procedures and procedures established by the Health Department.
  12. Deliver meals in specified timeframe to bulk catering clients and return empties; and respond to congregate pick up errors.
  13. Prepare and refill steam table for production line ensuring temperature, quality and quantity standards are met.
  14. Rotate with other staff to cover weekend and holiday service and fill in as needed to cover kitchen staff absences.
  15. Other duties and responsibilities as directed by supervisor.





Required High school diploma or general equivalency diploma (GED) and ability to obtain Food Protection and ServSafe Certification within three months and SeaFood HACCP Certification within one year.


Required a minimum of two years experience of bulk food preparation and service.

Additional Requirements:

  1. Initial and periodic Motor Vehicle Records checks, maintain a valid driver’s license, and maintain a safe driving record.
  2. Must have insured, dependable transportation available for daily use.
  3. Must submit to initial and/or periodic state and/or federal criminal checks.
  4. Must submit to initial and periodic drug and alcohol testing.