STATEMENT OF JOB:
The Lead Cook prepares meals according to approved menus and recipes, taking into account the special dietary needs of residents living in the community.
The Lead Cook assists with training of dietary staff and in the absence of the Dining Services Director and Dining Services Supervisor, the lead cook supervises dietary staff to ensure efficient operation of the kitchen at all times.
Responsibilities include but are not limited to:
Policies/Procedures/Administration
Prepare and present menu items according to standard recipes
Assist DSD with training and supervision of dietary staff
Maintain a clean and orderly work area at all times, including floors
Participate in weekly cleaning routines planned by Dining Services Director
Report faulty equipment, broken or chipped tableware and food trays to supervisor, and removes these items from meal service
Report incorrect refrigerator and freezer temperatures to supervisor immediately.
Must be recorded two times per day
Ensure all leftover food is properly cooled, stored, identified and dated
Observe good safety practices
Monitor and control portion sizes to minimize food waste
Remove frozen food items from freezer for next day (or meal) preparation, and begin preparation for next day meal
Make appropriate menu substitutions when certain food items are not available.
This is to be done only with approval of Dining Services Director
Responsible for supervising all assigned duties to ensure kitchen is ready to provide meal service
When working evening shift, responsible for ensuring kitchen area is clean and ready for next day operation
Take and record food temperatures three (3) times/daily
Attend required in-service and staff meetings
Complete all other duties as assigned
Residents:
Will become familiar with specific requests and diets of each resident.
Must be alert for changes in residents' dietary needs, as well as likes and dislikes
Must be courteous and polite to all residents, visitors, and staff
Follow confidentiality policies regarding release of resident information
Requirements:
Staff:
Supervises dietary staff in absence of Dining Services Director and Dining Services Supervisor
Assists in training new dietary employees
Conduct in-services and training at the direction of Dining Services Director
Attends all required in-services and staff meetings
Requirements:
Must have a High School Diploma or GED
Must have experience as a cook, preferably in senior living for fine dining
Must have Leadership experience
Must be Serv-Safe certified, or be willing to complete certification within 60 days of hire
Must have a basic understanding of food service operations including familiarity with other dietary position duties
Must possess the ability to read, write, and make simple calculations
Must be able to learn quickly and apply principles learned
Must be able to follow oral and written directions
Must be experienced in food preparation, cooking and in estimating quantities of food required
Knowledgeable of principles and requirements of sanitation and safety in handling food and equipment
Must be able to stand for long periods of time and withstand temperature extremes, wet and/or humid conditions and noise
Must be able to lift 50 lbs on a regular basis or at least eight (8) times per shift
Must be able to carry heavy objects for 20 feet
Must be able to pull, push, grasp, and reach adequately to perform necessary cooking activities
Must be organized and work well with people as part of a team
Must be in designated uniform (including slip resistant footwear) during working hours and maintain good personal hygiene
Must be willing to work a flexible schedule that includes evenings, weekends, and holidays
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