A head cook job description includes managing kitchen operations, and overseeing food preparation to ensure quality and safety. Key responsibilities involve menu planning, creating recipes, managing inventory and orders, training staff, and maintaining a clean, sanitary kitchen environment in compliance with all health and safety regulations.
Core responsibilities
Staff and kitchen management: Supervise and direct all kitchen staff, including hiring, training, and scheduling.
Menu and recipe development: Plan menus, design new recipes, and ensure the quality and presentation of all dishes.
Food and supply management: Monitor food freshness, manage inventory, and order supplies from vendors.
Quality and safety compliance: Enforce strict food safety, hygiene, and sanitation standards for all kitchen activities.
Budget and cost control: Manage the kitchen budget to control costs without compromising quality.
Additional duties
Inspect supplies, equipment, and work areas for cleanliness and functionality.
Collaborate with other departments, such as management or front-of-house staff.
Ensure that food preparation and cooking processes are efficient and meet deadlines.
Must have Suffolk county food managers certification
