Fulton County, GA
Salary: $41,545.00 Annually
Location : FULTON COUNTY ATLANTA, GA
Job Type: FULL-TIME
Department: SENIOR SERVICES
Opening Date: 07/22/2025
Closing Date: 8/22/2025 11:59 PM Eastern
Pay Grade:: 10
UNCLASSIFIED POSITION LOCATED IN THE DEPARTMENT OF SENIOR SERVICES
Minimum Qualifications:
High School Diploma or GED required, supplemented by vocational or technical training in cooking or any equivalent combination of education, training, and experience which provides the requisite knowledge, skills, and abilities for this job.
Specific License or Certification Required: ServSafe Food Safety Certification issued through the National Restaurant Association.
Specific Knowledge, Skills, or Abilities :Must be able to demonstrate proficiency in performance of the essential functions and learn, comprehend, and apply all county or departmental policies, practices, and procedures necessary to function effectively in the position.
EXAMINATION:
The examination will consist of an evaluation of education and experience, accomplished by analysis of the application. Application must document that the applicant possesses the minimum knowledge, skills, education and experience as listed to be rated as qualified. If selected, an official, accredited college transcript is required, at time of employment, for all degrees/course work used to qualify for this position.
ALL APPLICATIONS MUST BE COMPLETED IN FULL BEFORE THEY ARE SUBMITTED. PLEASE REVIEW ALL APPLICATIONS FOR ACCURACY AND MAKE ALL CORRECTIONS BEFORE SUBMITTAL BECAUSE ERRORS CAN RESULT IN NOT MEETING THE MINIMUM QUALIFICATIONS. ADDITIONAL INFORMATION WILL NOT BE ACCEPTED AFTER APPLICATIONS ARE RECEIVED BY THE DEPARTMENT OF HUMAN RESOURCES MANAGEMENT.
Purpose of Classification:
The purpose of this classification is to perform operational duties related to supervising the provision of food services, including assigning, monitoring, and evaluating staff; tracking departmental expenditures; ensuring kitchens remain in compliance with health standards; preparing breakfasts, snacks, and lunches; and inventorying and ordering food and supplies. Head Cook is distinguished from Cook in that the former supervises assigned staff and tracks expenditures in addition to performing food preparation duties, whereas the latter does not track expenditures or supervise staff but performs basic food preparation duties. Incumbent in this class serves as a working supervisor and performs shift work as required.
Essential Functions:
The following duties are normal for this position. The omission of specific statements of the duties does not exclude them from the classification if the work is similar, related, or a logical assignment for this classification. Other duties may be required and assigned.
Supervises, directs, and evaluates assigned staff: develops and oversees employee work schedules to ensure adequate coverage and control; compiles and reviews timesheets; approves/processes employee concerns and problems and counsels or disciplines as appropriate; assists with or completes employee performance appraisals; directs work; acts as a liaison between employees and management; trains staff in operations, policies, and procedures.
Maintains functionality of kitchen: ensures assigned kitchens and cafeterias remain clean and in compliance with established safety and health standards; sanitizes and cleans surfaces in accordance with Fulton County policies and procedures using proper sanitizing, cleaning and degreasing solutions; cleans all equipment, utensils, pots, pans, dishes and trash cans; maintains cleanliness of kitchen, refrigerator, freezer and storeroom; reviews temperature logs; insures proper storage of food and supplies; maintains certificates and permits; displays certificates as required by law, oversees performance of all equipment; approves maintenance repair calls as needed, oversees and participates in daily opening and closing of kitchen including locking of protected equipment and/or areas.
Plans balanced menus for weekly meals and special events: orders food and supplies in compliance with budget constraints; maintains record of food and supplies in stock; insures adequate stock available for meal preparation; completes food usage reports, including determining numbers served and quantities of supplies used; matches packing slips with orders; verifies invoices.
Prepares and serves breakfasts, snacks, lunches, and special diet items: makes substitutions as needed: performs chopping, slicing, mixing, measuring and other prep tasks, cooks and warms food to proper internal temperatures according to safety guidelines; performs preparatory work for the next day; insures proper cooking techniques are followed; operates all equipment in accordance with safety procedures; inspects temperature of food warmer and steam tables during meal service; inspects quality and taste of food.
Maintains control of cash: operates cash register; receives payments; counts cash drawer at beginning and end of day or meal as required; records money received; completes income report.
Additional Functions:
Performs other related duties as required.
Performance Aptitudes:
Data Utilization : Requires the ability to determine, calculate, tabulate, or summarize data/information, following a prescribed plan requiring the exercise of some judgment. Includes performing subsequent actions in relation to these computational operations.
Human Interaction : Requires the ability to act as lead person or crew leader, providing guidance to a work unit, coordinating activities, and reviewing work of the unit.
Equipment, Machinery, Tools, and Materials Utilization : Requires the ability to start, stop, operate and monitor the functioning of equipment, machinery, tools, and/or materials used in performing essential functions.
Verbal Aptitude : Requires the ability to utilize a wide variety of reference and descriptive data and information.
Mathematical Aptitude : Requires the ability to perform addition, subtraction, multiplication, and division. May include counting, recording of counts, and basic measuring.
Functional Reasoning : Requires the ability to apply principles of influence systems, such as motivation, incentive, and leadership, and to exercise independent judgment to apply facts and principles for developing approaches and techniques to resolve problems.
Situational Reasoning : Requires the ability to exercise judgment, decisiveness and creativity in situations involving the evaluation of information against sensory, judgmental, or subjective criteria, as opposed to that which is clearly measurable or verifiable.
It is the policy of Fulton County that there will be equal opportunity for every citizen, employee and applicant, based upon merit without regard to race, color, religion, national origin, gender, age, genetics, disability or sexual orientation.
01
The answers you provide to the supplemental questions will be used to determine if you meet the minimum qualifications for this position. Your responses pertaining to specific work experience and education must be clearly shown in the areas for work history and education on your application. Your application must be completed in full before it is submitted. Please review all applications for accuracy and make all corrections before submittal because errors can result in not meeting the minimum qualifications. We do not accept additional information after your application has been received by the Department of Human Resources Management. Do you accept these conditions?
02
What is your highest level of education completed?
03
In what field of study related to this position do you possess an Associate's Degree, Bachelor's Degree, Master's Degree, or have earned college credits?
04
If you have received some college credits related to this position, but did not receive your degree, how many college credits did you earn?
05
How many years of commercial food service work experience do you possess?
06
How long have you worked as a lead worker or supervisor of employees?
07
Do you possess a ServSafe Food Safety certificate issued through the National Restaurant Association?
08
Do you have at least one (1) year of experience cooking, baking, or in culinary arts?
Required Question
Location : FULTON COUNTY ATLANTA, GA
Job Type: FULL-TIME
Department: SENIOR SERVICES
Opening Date: 07/22/2025
Closing Date: 8/22/2025 11:59 PM Eastern
Pay Grade:: 10
UNCLASSIFIED POSITION LOCATED IN THE DEPARTMENT OF SENIOR SERVICES
Minimum Qualifications:
High School Diploma or GED required, supplemented by vocational or technical training in cooking or any equivalent combination of education, training, and experience which provides the requisite knowledge, skills, and abilities for this job.
Specific License or Certification Required: ServSafe Food Safety Certification issued through the National Restaurant Association.
Specific Knowledge, Skills, or Abilities :Must be able to demonstrate proficiency in performance of the essential functions and learn, comprehend, and apply all county or departmental policies, practices, and procedures necessary to function effectively in the position.
EXAMINATION:
The examination will consist of an evaluation of education and experience, accomplished by analysis of the application. Application must document that the applicant possesses the minimum knowledge, skills, education and experience as listed to be rated as qualified. If selected, an official, accredited college transcript is required, at time of employment, for all degrees/course work used to qualify for this position.
ALL APPLICATIONS MUST BE COMPLETED IN FULL BEFORE THEY ARE SUBMITTED. PLEASE REVIEW ALL APPLICATIONS FOR ACCURACY AND MAKE ALL CORRECTIONS BEFORE SUBMITTAL BECAUSE ERRORS CAN RESULT IN NOT MEETING THE MINIMUM QUALIFICATIONS. ADDITIONAL INFORMATION WILL NOT BE ACCEPTED AFTER APPLICATIONS ARE RECEIVED BY THE DEPARTMENT OF HUMAN RESOURCES MANAGEMENT.
Purpose of Classification:
The purpose of this classification is to perform operational duties related to supervising the provision of food services, including assigning, monitoring, and evaluating staff; tracking departmental expenditures; ensuring kitchens remain in compliance with health standards; preparing breakfasts, snacks, and lunches; and inventorying and ordering food and supplies. Head Cook is distinguished from Cook in that the former supervises assigned staff and tracks expenditures in addition to performing food preparation duties, whereas the latter does not track expenditures or supervise staff but performs basic food preparation duties. Incumbent in this class serves as a working supervisor and performs shift work as required.
Essential Functions:
The following duties are normal for this position. The omission of specific statements of the duties does not exclude them from the classification if the work is similar, related, or a logical assignment for this classification. Other duties may be required and assigned.
Supervises, directs, and evaluates assigned staff: develops and oversees employee work schedules to ensure adequate coverage and control; compiles and reviews timesheets; approves/processes employee concerns and problems and counsels or disciplines as appropriate; assists with or completes employee performance appraisals; directs work; acts as a liaison between employees and management; trains staff in operations, policies, and procedures.
Maintains functionality of kitchen: ensures assigned kitchens and cafeterias remain clean and in compliance with established safety and health standards; sanitizes and cleans surfaces in accordance with Fulton County policies and procedures using proper sanitizing, cleaning and degreasing solutions; cleans all equipment, utensils, pots, pans, dishes and trash cans; maintains cleanliness of kitchen, refrigerator, freezer and storeroom; reviews temperature logs; insures proper storage of food and supplies; maintains certificates and permits; displays certificates as required by law, oversees performance of all equipment; approves maintenance repair calls as needed, oversees and participates in daily opening and closing of kitchen including locking of protected equipment and/or areas.
Plans balanced menus for weekly meals and special events: orders food and supplies in compliance with budget constraints; maintains record of food and supplies in stock; insures adequate stock available for meal preparation; completes food usage reports, including determining numbers served and quantities of supplies used; matches packing slips with orders; verifies invoices.
Prepares and serves breakfasts, snacks, lunches, and special diet items: makes substitutions as needed: performs chopping, slicing, mixing, measuring and other prep tasks, cooks and warms food to proper internal temperatures according to safety guidelines; performs preparatory work for the next day; insures proper cooking techniques are followed; operates all equipment in accordance with safety procedures; inspects temperature of food warmer and steam tables during meal service; inspects quality and taste of food.
Maintains control of cash: operates cash register; receives payments; counts cash drawer at beginning and end of day or meal as required; records money received; completes income report.
Additional Functions:
Performs other related duties as required.
Performance Aptitudes:
Data Utilization : Requires the ability to determine, calculate, tabulate, or summarize data/information, following a prescribed plan requiring the exercise of some judgment. Includes performing subsequent actions in relation to these computational operations.
Human Interaction : Requires the ability to act as lead person or crew leader, providing guidance to a work unit, coordinating activities, and reviewing work of the unit.
Equipment, Machinery, Tools, and Materials Utilization : Requires the ability to start, stop, operate and monitor the functioning of equipment, machinery, tools, and/or materials used in performing essential functions.
Verbal Aptitude : Requires the ability to utilize a wide variety of reference and descriptive data and information.
Mathematical Aptitude : Requires the ability to perform addition, subtraction, multiplication, and division. May include counting, recording of counts, and basic measuring.
Functional Reasoning : Requires the ability to apply principles of influence systems, such as motivation, incentive, and leadership, and to exercise independent judgment to apply facts and principles for developing approaches and techniques to resolve problems.
Situational Reasoning : Requires the ability to exercise judgment, decisiveness and creativity in situations involving the evaluation of information against sensory, judgmental, or subjective criteria, as opposed to that which is clearly measurable or verifiable.
It is the policy of Fulton County that there will be equal opportunity for every citizen, employee and applicant, based upon merit without regard to race, color, religion, national origin, gender, age, genetics, disability or sexual orientation.
01
The answers you provide to the supplemental questions will be used to determine if you meet the minimum qualifications for this position. Your responses pertaining to specific work experience and education must be clearly shown in the areas for work history and education on your application. Your application must be completed in full before it is submitted. Please review all applications for accuracy and make all corrections before submittal because errors can result in not meeting the minimum qualifications. We do not accept additional information after your application has been received by the Department of Human Resources Management. Do you accept these conditions?
- Yes
- No
02
What is your highest level of education completed?
- High School Diploma or G.E.D. Equivalent
- Some College
- Associate's Degree
- Bachelor's Degree
- Master's Degree
- I have completed a Vocational/Technical training program
- None of the Above
03
In what field of study related to this position do you possess an Associate's Degree, Bachelor's Degree, Master's Degree, or have earned college credits?
- Culinary Arts
- Nutrition
- Home Economics
- Food Science
- Baking & Pastry Arts Management
- None of the Above
04
If you have received some college credits related to this position, but did not receive your degree, how many college credits did you earn?
- 0 - 29 Semester Hours
- 30 - 59 Semester Hours
- 60 - 89 Semester Hours
- 90 -119 Semester Hours
- 0 - 44 Quarter Hours
- 45 - 89 Quarter Hours
- 90 - 134 Quarter Hours
- 135 - 179 Quarter Hours
- Does Not Apply
05
How many years of commercial food service work experience do you possess?
- 0 - 5 months
- 6 months - 1 year
- 1 year - 2 years
- 2 years - 3 years
- 3 years - 4 years
- 4 years or more
06
How long have you worked as a lead worker or supervisor of employees?
- 0 - 5 months
- 6 months - 1 year
- 1 year - 2 years
- 2 years - 3 years
- 3 years - 4 years
- 4 years or more
07
Do you possess a ServSafe Food Safety certificate issued through the National Restaurant Association?
- Yes
- No
08
Do you have at least one (1) year of experience cooking, baking, or in culinary arts?
- Yes
- No
Required Question