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Sample Job Description – Head Cook

Job Title

Head Cook 

Reports To

Nutrition Site Manager

Job Summary

Are you passionate about helping older adults in our community live healthier lives? Consider 

joining our team at [organization]! We provide nutritious meals and fun activities for older adults 

in [name of their city/community] on [weekdays/weekends or whatever]. [Organization] is 

currently hiring a Head Cook. The Head Cook is responsible for the daily preparation of food for 

participants, including the cooking of meals, and maintaining high standards of food quality, food 

production and portion control using the standardized menu. In charge of ordering and the 

inventory of food. Provides supervision to other kitchen staff and volunteers serving in the Senior 

Center Kitchen. The position will also help with the training of staff and volunteers. 

Duties and Responsibilities

● Responsible for the daily preparation of food based on production menu

● Maintain kitchen in a sanitary manner as required by Local Health Codes, including keeping 

all utensils and pots/pans properly stored when not in use and keeping all work areas clear 

and cleaned, including the floor

● Delegate to kitchen staff daily job assignments and cleaning tasks

● Serve prescribed portions for each meal to participants

● Take daily temperatures of meals and record them. Note any menu changes or 

substitutions

● Direct kitchen staff and volunteers in proper food preparation and handling, as well as 

delegation of daily tasks
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● Maintain inventory of foods and supplies

● Check deliveries of food and supplies for proper quantities and quality, and order such 

items as needed

● Store food safely and properly

● Inform Site Manager of any problems encountered related to the efficient and safe 

operation of the kitchen

● Assist Manager in training kitchen staff and volunteers in all nutrition site policies and 

procedures

● Perform other tasks that may be required by Site Manager 

Requirements

● Minimum of two years of experience in large quantity cooking in commercial kitchen

● Knowledge and understanding of public health, safety and proper food handling and 

sanitation standards and procedures

● Minimum of one year of experience with ordering and inventory

● Prior supervisory experience required

● Ability to break down and convert units of measure for ordering and cooking purposes

● Ability to write and speak English

● Ability to properly operate and maintain equipment for a commercial kitchen

● Excellent time management skills

● Attend any job-related meetings or trainings

● Ability to work as a team including staff and volunteers

● Ability to report to work on time and to maintain a good attendance record on a regular 

basis

● Good physical health and personal hygiene

Preferred Qualifications

● Ability to relate well with older adults

● Bilingual

● Good physical health and personal hygiene
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Work Environment 

While performing the duties of this job, the employee is regularly required to stand, bend, use 

manual dexterity, multi-task, and use mathematics to convert units and ensure the proper 

amount of food is prepared. The employee will often be required to do heavy lifting of up to 25 

pounds. The employee will use hands and arms in handling, installing, positioning, and moving 

materials and manipulating things. The employee is occasionally required to reach with hands 

and arms, do quick, repetitive motions with fingers, hands and wrists. Near vision or adequate 

glasses/contacts are required to see details at close range. 95% of work is performed in a 

commercial kitchen.

Salary Range 

• This position pays [$X-$X], based on experience

• This position comes with [XX] benefits

Source: Santa Clara County, CA job descriptions

This project was supported in part by grant number 90PPNU0002 from the Administration for Community Living, U.S. Department of 

Health and Human Services, Washington, D.C. 20201. Grantees undertaking projects with government sponsorship are encouraged to 

express freely their findings and conclusions. Points of view or opinions do not, therefore, necessarily represent official ACL policy.

Created in partnership with the National Association of Nutrition and Aging Services Programs. For more information on NANASP, visit 

nanasp.org.