The Head Cook performs job duties in a commercial/institutional kitchen environment located in Rota, Commonwealth of the Northern Marianas Islands (CNMI). The kitchen is operated by the petitioner (employer), Kalayaan, Inc. The work environment includes designated areas for food preparation, cooking, plating, storage, and sanitation, including dry storage rooms, walk-in refrigerators/freezers, cooking lines, and dishwashing stations. This position requires working in a fast-paced institutional kitchen setting with frequent exposure to heat, steam, commercial cooking equipment, and bulk food products. The Head Cook washes pots, pans, dishes, utensils, and other kitchen equipment used during food preparation and service. These tasks are performed as part of maintaining sanitation and kitchen operation requirements in an institutional catering environment, thus ensuring that the kitchen remains clean, organized, and compliant with health and safety standards, particularly during peak production periods for meal services. In performing the assigned duties, the Head Cook uses commercial stoves, ranges, ovens, fryers, rice cookers, dishwashing machines, an industrial sink, knives, cutting boards, pots, pans, along with approved sanitizing solutions, cleaning agents, scrubbers, drying racks, brushes, and protective equipment to maintain overall kitchen cleanliness and operational efficiency. The Head Cook provides guidance and hands-on training as needed to food service workers who assist in food preparation and meal service. This includes instruction in institutional food preparation methods, bulk cooking techniques, portion control, menu compliance, and proper meal presentation in accordance with established nutritional and contractual guidelines. The type of food service workers the Head Cook will train as needed are the line cooks, assistant cooks, kitchen helpers, and food preparation workers who assist in preparing and serving meals to ensure consistent food quality, operational efficiency, and compliance with health and safety requirements.
Job Details: Under the direct supervision of the Executive Chef, prepare and cook large quantities of food for schools and other large venue settings. Essential Tasks and Responsibilities (a) Clean, cut, and cook meat, fish, or poultry, bake bread, rolls and other pastries in large quantities following menus in compliance with applicable food safety standards. (b) Work directly with the Executive Chef in preparing menus that are varied, nutritionally balanced, and appetizing, considering special dietary or nutritional restrictions, number of portions to be served, and taking advantage of foods in season and local availability. (c ) Wash pots, pans, dishes, utensils, and other kitchen equipment. Inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness, functional operation, and compliance with industry standards. Inventory and requisition, as needed, food supplies, kitchen equipment, and appliances. (d) Compile and maintain daily records of food and ingredients use and consumption. (e) Provide guidance and training, as needed, to one or more food service workers who assist in preparing and serving meals.
