Cook Dishes, Food Handling Practices, Food Preparation, Food Services, Infection Control, Leadership, Nutrition Therapy, Policy Development, Presentation/Verbal Skills, Problem Solving Skills, Procedure Development, Procedure Implementation, Record Keeping, Restaurant, Sanitation, Team Player, Testing, Waitressing
Pay Rate: $22 (commensurate with experience)
Full-Time: 11:30am- 7:30pm Rotating Weekends and Holidays
Job Description
Practice your craft while enriching the lives of senior adults.
The Lead Cook prepares food in accordance with standardized recipes and therapeutic diets. Oversees all aspects of preparation, distribution, storage and sanitation, to assure that all food service staff adheres to established procedures. Follows established safety, security and sanitation precautions. Maintains production and temperature records accurately and consistently. Serves as Chef in the absence of the Executive Chef and the Sous Chef.
Primary Job Duties
- Oversees the selection of food from storage for the day and for advanced production, ensuring practices are within the guidelines of proper thawing and storage.
- Prepares for in accordance with standardized recipes and therapeutic diets in the correct amount for residents and staff being served.
- Plans and implements cooking procedures so that food will be ready for serving at the appropriate meal times.
- Oversees all aspects of preparation, distribution, storage and sanitation, to assure that all food service staff adheres to established procedures.
- Test all food to be served by tasting, piercing, smelling, appearance and random temperature checks.
- Prepares and distributes food in accordance with the residents prescribed diet order.
- Handles food and equipment in accordance with state and city sanitation guidelines, and to assure safety. Report potentially unsafe or unsanitary conditions to the Dining Services Director.
- Trains and supervises Assistant Cooks, Utility Aides, Servers, Dietary Aides, and engages in progressive discipline as needed.
- Ensures production records and waste records are done accurately on a daily basis.
- Follows correct food-handling practices to prevent food-borne illness.
- Follows established safety, security and sanitation precautions for Infection Control and Universal Precautions.
- Assist with daily scheduled cleaning duties in accordance with established policies and procedures.
- Receives and appropriately responds to oral and written communications and directions.
- Serves as the Chef in the absence of the Sous Chef.
- Assist with advance preparation for the next day menu as needed.
- Observe dietary employee compliance with break times and durations.
- Performs other duties as assigned by Dining Services Director.
Requirements:
- Culinary certificate or degree preferred
- Restaurant experience a plus
- Candidate must be a team player, have a positive outlook and excellent problem solving skills
- Solid leadership skills
- History of excellent attendance
- Maintains a neat, professional appearance