Lead Cook

POSITION SUMMARY
The Lead Cook is responsible for supervising all food preparation, serving activities, and
ensuring that high standards of hygiene and cleanliness are maintained. The Lead Cook’s
responsibilities include preparing entrées, overseeing portion controls, and ensuring that food
items are stored at the correct temperatures. The Lead Cook is also responsible for the training
and supervision of Line Cooks and other kitchen staff. The lead cook will report to the Culinary
Director.
ESSENTIAL DUTIES AND RESPONSIBILITIES
In addition to all components of the above position summary the following “Essential Duties and
Responsibilities” are essential to successful performance in this position.
• Lead food preparation, cooking, and presentation, ensuring meals are of exceptional
quality, taste, and presentation (i.e., garnishes and color on the plate).
• Create and execute menus that accommodate residents' dietary requirements, allergies,
and preferences.
• Supervise daily operations for the kitchen including meal preparation, purchasing, cost
control, sanitation, safety, and staff training.
• Ensures proper sanitation and storage of kitchen and cooking utensils and storing the
equipment at the end of shifts.
• Oversee kitchen operations, including food storage, inventory management, and proper
usage of kitchen equipment.
• Collaborate with dietary and nutrition teams to design menus that balance nutritional
requirements and residents' preferences.
• Adhere to standard food rotation practices to reduce food wastage and minimize the risk
of contamination.
• Maintain accurate temperatures and records of food production, inventory, and waste
management.
• Assist in budget management by optimizing ingredient usage and minimizing food waste.
• Engage with residents to gather feedback, accommodate special requests, and foster a
positive dining environment.
• Supervise kitchen staff, providing guidance, training, and support to maintain efficient
workflow and teamwork.
• Foster a welcoming and hospitable atmosphere in the dining area, ensuring resident
satisfaction.
• Continuously explore creative culinary ideas to enhance the dining experience and cater
to diverse tastes.
• Cover shifts resulting from call-offs.
• Access the quality of delivered food supplies to ensure that it meets restaurant standards.
• Performs other related duties as assigned.
EDUCATION/EXPERIENCE/CREDENTIALS
• At least 18 years of age.
• Required Health Screening, TB Clearance, and Criminal Record Clearance.
• Any special licenses, certifications, and certificates (First Aid/ CPR Certified)
• Special skills needed to meet client needs [California Code of Regulations Sections:
85065(f)/87411(g)]
• Valid Food Handlers Certification or must be willing to obtain within 30 days of hire.
• Relevant experience or training, which may be demonstrated via a degree or certificate,
completion of apprenticeship, or other experience necessary to become trained as a
highly skilled professional cook.
• At least two years of culinary managerial experience required.
• Business experience preferred.
• Supervisory experience preferred.
KNOWLEDGE, SKILLS, AND ABILITIES
To perform this position successfully, you must be able to perform each essential duty and
responsibility satisfactorily. Reasonable accommodation may be made to enable individuals
with disabilities to perform their essential duties and responsibilities. The requirements listed
below are representative of the knowledge, skill, and/or ability required.
• Proven cooking experience, including experience as a Line Chef, Restaurant Cook or
Prep Cook.
• Excellent understanding of various cooking methods, ingredients, equipment, and
procedures.
• Ability to execute tasks in a timely fashion.
• Familiar with industry’s best practices.
• Knowledge of health and safety rules in a kitchen.
• A team player with good communication skills.
• Ability to stay positive under pressure.
• Ability to stand for long periods of time.
• Ability to read fine print on labels including ingredients and expiration dates.
• Ability to follow both oral and written directions.
• Proven ability to have patience and compassion to serve in a client facing role.
SUPERVISORY RESPONSIBILITIES
• Responsibly supervises all Culinary Services staff including scheduling, assignment and
provide clear and precise direction as needed.
PHYSICAL REQUIRMENTS
• Prolonged periods standing and preparing and cooking food.
• Must be able to lift up to 25 pounds at times.
• Must be able to work in a kitchen environment that may involve exposure to extreme heat
or cold.
Pay scale $22.00-$24.50 /per hour