Cook Supervisor

Job Description

Make a Difference with DHSS
Our mission at the Department of Health and Social Services (DHSS) is to improve the quality of life of Delaware citizens by promoting health and well-being, fostering self-sufficiency, and protecting vulnerable populations. We prioritize personal and family independence by assisting individuals and families in a variety of life areas.
We offer numerous career opportunities and are dedicated to attracting and retaining highly talented individuals who are ready to make a difference in their community today. DHSS is a great place to kick-start your profession.
For more information, please visit https://dhss.delaware.gov/dhss/ today!

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.