Summary:
The Lead Cook is responsible for maintaining all phases of the kitchen operation under the direction of the Executive Chef/Director of Dining Services and Sous Chef. The Lead Cook will assist with receiving food and supplies as needed including inspecting and assuring quality of each item and assist with menu planning. The lead cook will work the line to ensure all resident meals are created and presented based on the diet guidelines.
Essential Position Functions:
- Performs all aspects of meal preparation, cooking and presentation.
- Prepares all food items as directed in a sanitary and timely manner. Keeps cooking stations stocked, uses a batch cooking method for all food items with documented time/temperature logs.
- Follows recipes, portion controls and presentation specifications as set by the executive chef.
- Restocks all items as needed throughout the shift and completes an order sheet to maintain the appropriate level of supplies and inventory.
- Cleans and maintains station while practicing exceptional safety, sanitation and organizational skills.
- Has understanding and knowledge of how to properly use and maintain all equipment.
- Assists with cleaning, sanitation, organization of kitchen, coolers, freezers and all storage areas as assigned.
- Assists with washing pots and pans. May occasionally assist dishwasher.
- Is willing and able to assist with daily lineup meetings.
- Follows all local, state and government guidelines related to food safety, sanitation and personal protection equipment (PPE) requirements.
- Ability to work calmly and effectively under pressure.
- Ability to work in a team environment and take direction.
- Attends on going education and training as set by management team.
- Performs additional responsibilities as requested by management team.
- Provide kitchen training in conjunction with the Executive Chef/Director of Dining Services, Executive Sous Chef.
- Ensure all services to residents are conducted in a highly professional and efficient manner.
- Ensure a safe working environment and attitude on the part of all team members in areas of responsibility. Education/Experience:
Culinary degree preferred. Minimum of 1 year previous lead line cook experience or 2 years of cook experience. Basic understanding of professional cooking and knife skills. Understanding and knowledge of safety, sanitation and food handling procedures. Professional communication skills including verbal and listening skills. Be self-motivated, organized and able to problem solve situations.