Lead Cook

40 hours - 10a-6:30p with every other weekend

POSITION TITLE:           Lead Cook

DEPARTMENT:              Dining Services

CLASSIFICATION:   Non-Exempt

JOB OVERVIEW:

The lead cook may work anywhere on the property where food is prepared.  The lead cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods:  to include Breakfast, Lunch, Dinner, and Special/Catered Events.  The general responsibilities of the position include those listed below, but other responsibilities of the position may be identified.  These responsibilities may differ depending on business necessities and customer requirements. 

GENERAL RESPONSIBILITIES:

• May prepare food and serve customers at an a la carte station.
• Responsible for adherence to sanitation guidelines an assurance of state and local food safety and sanitation standards
• Assists with the creation of menus, making use of inventory/supplies on hand and adhering to budgetary guidelines
• Assists in training new employees
• Places orders with food suppliers/vendors
• Interacts with customers/residents to get feedback, answer questions, and solve problems
• Assists with putting deliveries away and stocking kitchen with supplies.
• Assists in scheduling of cooks and utility staff in health care.
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• Provides the highest quality of service to customers at all times.
• Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
• Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques.
• Attends all allergy and foodborne illness in-service and training.
• Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
• May assist with the supervision of kitchen personnel.
• Selects recipes per menu cycle, prepares meals for customers requiring special diets.
• May serve as a chef manager in their absence guiding and assisting in the training of less experienced cooks.

• Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers.
• Advanced knife skills required.
• Conducts regular safety committee meetings
• Assists in safety trainings and hazard assessments
• May have oversight over the production staff and assign tasks.
• May use production software to enter pre- and post-production data.
• My take inventory, and/or enter inventory into the production.
• May perform other duties and responsibilities as assigned.

JOB QUALIFICATIONS:

Experience/Knowledge:

• High School diploma, GED, or equivalent experience preferred.
• 4 or more years of related work experience 

Skills/Aptitude: 

• Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
• Ability to maintain a positive attitude.
• Ability to communicate with co-workers and other departments with professionalism and respect.
• Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and residents.
• Ability to use a computer.
• Requires complete knowledge of kitchen equipment.
• Must be able to read and follow a recipe unsupervised.
• Involved with the more complex requirements of the position.
• Applies advanced cooking skills.
• Adapts procedures, processes, tools, equipment and techniques to meet the requirements of the position.
• Substantial working knowledge of food preparation.
• Ability to provide clear directions and respond to employees.
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License/Qualifications: 

Education:  Graduate of culinary arts program preferred or equivalent work experience.

Certifications:  ServeSafe certified, renewed every 5 years

Experience:  Three to four years of experience in large volume cooking

General Qualifications:

• Willingness to be open to learning and growing.
• Maturity of judgment and behavior.
• Maintains high standards for work areas and appearance.
• Maintains a positive attitude.
• Ability to work a flexible schedule is helpful.
• Must comply with any dress code requirements.
• Must be able to work evenings, weekends, and some holidays.
• Attends work and shows up for scheduled shift on time with satisfactory regularity.

Physical Requirements: 

 ·       Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses.

·       Significant walking or other means of mobility.

·       Ability to work in a standing position for long periods of time (up to 8 hours).

·       Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds.

Working Conditions: 

• Generally, in an indoor setting; however, may supervise outside activities and events.
• Varying schedule to include evenings, holidays, weekends and extended hours as business dictates.
• While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities.  The noise level in the work environment is usually moderate to loud.