Head Cook
$41,808–$58,531 year
On-siteRoanoke, Virginia, United States
Job Summary
Develop menus and recipes, instruct staff on food preparation, and oversee production while ensuring quality, recipe accuracy, and compliance with VDH, JC, and Serv Safe guidelines. Inspect food products throughout the chain of production from receipt to customer, complete temperature and cleaning logs, and lead team meetings to deliver regulatory messaging and education. Assist with product management, participate in department activities including cost reduction and inspection readiness, and perform general food service tasks such as cashiering, tray assembly, delivery, and dishwashing. This Head Cook role requires a high school diploma or GED, three years of commercial or institutional food preparation experience, and a preference for a culinary degree.
Required Qualifications
- High School diploma or GED
- Effective interpersonal, communication and teamwork skills
- Demonstrated knowledge of culinary arts and current culinary techniques and trends
- Must successfully complete orientation and competency validation for position
- SERV-Safe Certification or equivalent certification from the Virginia Health Department
- Ability to obtain certification within year one in this position
- Must provide own transportation and travel to other Carilion work sites
- Must be able to work at other Carilion facilities to meet staffing needs
Desired Qualifications
- Culinary degree
- 3 years in commercial or institutional food preparation
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