Head Cook/Registered Dietician

1. The Head Cook manages the kitchen operations, leads, and train the kitchen staff to meet the California Health Department and San Diego County Food Safety guidelines.
2. Head Cook will prepare meals as outlined by the pre-approved menu while ensuring correct portion control and nutritional guidelines.
3. Head Cook serves a variety of food cuisine including entrees, baked goods, salads, vegetables, and meats.
4. Head Cook assists in distribution of meals to satellites as needed, sets up food counters with prepared foods and serves to customers.
5. Leads kitchen operations to include adequate food storage, kitchen cleanup, food ordering, checking.

Requirements

CERTIFICATIONS/LICENSES:

PREFERRED:

Food Safety Manager Certificate and Food Handlers Card.

EXPERIENCE REQUIRED (Minimum level of experience):

PREFERRED: 2 years working in the Food Cooking.

REQUIRED: 1 year working in kitchen as a lead or successful completion of Culinary School.

Bilingual (English/Spanish) preferred.

Benefits

Salary Range: $45,968 - $57,636