The average salary of a(n) Head Cook in Charlotte, North Carolina is $52,733.
Supervises, coordinates, and participates in activities of workers engaged in preparing, cooking, and serving food in an institution or other eating establishment. Plans and writes nutritious and balanced menus for all meals. Directs the preparation of food and serving of food. Arranges and directs the appropriate storage of food and supplies. Maintains safety standards throughout all food preparation and storage areas. Monitors and maintains the inventory of food, equipment, and supplies, and requisitions. Inspects all food and required kitchen equipment and supplies. Maintains quality standards and quantity demands. Plans and schedules work for the group, ensuring proper distribution of assignments and adequate manning, space, and facilities for subsequent performance of duties. Monitors and assists in daily clean-up of equipment, kitchen, service, and dining areas. Coordinates and directs efficient waste control program. Supervises and participates in the training of cooks and other kitchen personnel in their duties and responsibilities. Maintains necessary records related to meals served, inventory, and costs of kitchen or cafeteria operation. Utilizes computerized nutrition analysis and menu planning software. Schedules maintenance and repairs for kitchen equipment. Plans and conducts meetings with subordinates to ensure compliance with established preparation and sanitation practices, to implement new policies, and to keep employees abreast of current changes and standards. Keeps abreast of new trends and methods of food preparation in the food service industry. Performs and implements various personnel actions including, but not limited to, hiring, performance appraisals, promotions, disciplinary actions, transfers, and vacation schedules. Less
Supervises, coordinates, and participates in activities of workers engaged in preparing, cooking, and serving food in an institution or other eating establishment. Plans and writes nutritious and balanced menus for all meals. Directs the preparation of food and serving of... More