New Job Head Cook In Connecticut

Head Cook
Head Cook

Head Cook

Company : State of Connecticut - State Department of Education
Salary : $49,023 - $63,658 a year
Location : Connecticut

Full Description

Do you enjoy preparing high quality meals for students? If so, read below & apply today!

The State of Connecticut, Department of Education (SDE)- Connecticut Technical Education and Career System (CTECS) is now accepting applications for an exciting Head Cook role at Henry Abbott Technical High School in Danbury. This opportunity is full-time (37.5 hours/week), 10 months/year, 6:30am-2:30pm. It is CTECS mission to provide a world-class, unique and rigorous learning environment for high school students and adult learners that:

  • Ensures both student academic success and career technical education mastery, as well as promotes enthusiasm for lifelong learning.
  • Prepares students for post-secondary education, including apprenticeships and immediate productive employment.
  • Engages regional, state, national and international employers and industries in a vibrant collaboration to respond to current, emerging and changing global workforce needs and expectations.
  • Pursues and participates in global partnerships that provide CTECS students with international exposure and experience.
Discover the Opportunity to:
  • Serve as the working supervisor of a busy high school kitchen serving nearly 600 meals daily while following all USDA requirements pertaining to the National School Lunch and School Breakfast Programs.
  • Plan kitchen workflow and determines priorities.
  • Schedule, assign, oversee, and review work.
  • Establish and maintain kitchen procedures.
  • Provide staff training and assistance.
  • Conduct or assist in conducting performance evaluations.
  • Act as liaison with operating units, agencies, and outside officials regarding unit policies and procedures.
  • May make recommendations on policies or standards.
  • May prepare reports and correspondence.
  • Inspect and requisition food and supplies.
  • Supervise the cleaning of kitchen and other food service areas and of equipment.
  • See other examples of duties below.

Selection Plan

All State employees shall follow the guidelines as listed in Executive Orders 13F (3a) and
13G (3a).

To Apply:

  • In order to be considered for this job opening, you must meet the Minimum Qualifications as listed on the job opening. You must specify your qualifications on your application. The minimum experience and training requirements must be met by the close date on the job opening, unless otherwise specified.
  • Please select the location(s) listed above on your application. Failure to indicate the location(s) listed above may result in not being considered for vacancies in that specific location. Ensure that your application is complete before submitting it. You will not be able to make revisions once your application is submitted into the JobAps system.
Important Information After You Apply:

  • This posting may require completion of additional referral questions (RQs). You can access these RQs via an email that will be sent to you after the posting's closing date or by visiting your JobAps Personal Status Board (Certification Questionnaires section). Your responses to these RQs must be submitted by the question's expiration date. Please regularly check your email and JobAps Personal Status Board for notifications. Please check your SPAM and/or Junk folders on a daily basis in the event an email provider places auto-notification emails in a user's spam.
  • Note: At any point during the recruitment process, applicants may be required to submit additional documentation which support their qualification(s) for this position. These documents may include: a cover letter, resume, performance reviews, attendance records, supervisory references, licensure, etc., at the discretion of the hiring agency. Applicants must meet the minimum qualifications as indicated to apply for this position.
  • Interviews will be limited to candidates whose experience and training most closely meet the requirements of the position. The immediate vacancy is listed above, however, applications to this recruitment may be used for future vacancies in this job class.
Connect With Us:

  • Due to the large volume of applications received, we are unable to provide confirmation of receipt or status during the recruitment process Updates will be available through your JobAps portal account.
  • Should you have any questions about this recruitment please contact [email protected] (860) 937-6362.


This class is accountable for acting as a working supervisor for food service employees engaged in the preparation and cooking of food.


Plans kitchen workflow and determines priorities; schedules, assigns, oversees, and reviews work; establishes and maintains kitchen procedures; provides staff training and assistance; conducts or assists in conducting performance evaluations; acts as liaison with operating units, agencies, and outside officials regarding unit policies and procedures; may make recommendations on policies or standards; may prepare reports and correspondence; inspects and requisitions food and supplies; supervises the cleaning of kitchen and other food service areas and of equipment; may plan menus and be responsible for serving of meals; performs the full range of duties as outlined in the Cook specification; performs related duties as required.


Considerable knowledge of and ability to apply cooking principles and techniques on a quantity basis; considerable knowledge of institutional cooking methods; knowledge of health and safety requirements in food service; interpersonal skills; oral and written communication skills; ability to prepare menus and keep records; ability to utilize computer software; some supervisory ability.


Three (3) years of experience in the preparation and cooking of food.


One (1) year of the General Experience must have been in the preparation of food on a quantity basis.
Note: For State Employees the Special Experience will be interpreted at or above the level of Cook.


  • Experience with large volume food production in a school cafeteria setting.
  • Experience performing supervisory tasks to include, ordering inventory and completion of production records.
  • Degree or Certification in Food Service Management, Culinary Arts, Foods & Nutrition, or another related field.
  • Experience utilizing Microsoft Office Suite including Outlook, Word, and Excel.


1. Incumbents in this class must have adequate physical strength, stamina, physical agility and visual and auditory acuity, and must maintain such physical fitness as to be able to perform the duties.
2. Incumbents must be free from communicable diseases.
3. A physical examination may be required.


Incumbents in this class may be required to lift moderate to heavy weights; may be exposed to risk of injury from equipment and utensils used in the kitchen and from patients/clients.