Lead Cook

Job Profile Summary

This role focuses on activities related to the support services functions, such as dietary and food services, environmental services, general facilities, repair and maintenance, parking, sterilization and transportation to ensure all required support activities are completed in a timely manner and meet the organization's quality standards and expectations. In addition, this role focuses on performing the following Dietary & Food Services duties: Prepares and serves meals based on general or special diets. Responsibilities also include operating and maintaining kitchens, cafeterias, and counters across entity locations. Manages food inventories, schedules vendor deliveries, food preparation, and menu planning while adhering to regulatory guidelines. An organizational related support or service (administrative or clerical) role or a role that focuses on support of daily business activities (e.g., technical, clinical, non-clinical) operating in a “hands on” environment. The majority of time is spent in the delivery of support services or activities, typically under supervision. An experienced level role that requires basic knowledge of job procedures and tools obtained through work experience and may require vocational or technical education. Works under moderate supervision, problems are typically of a routine nature, but may at times require interpretation or deviation from standard procedures, and communicates information that requires some explanation or interpretation.

Job Overview

Under general supervision, this position prepares meals for staff and visitors using the Hospital's standards of accuracy, quantity, appearance and quality. This position is responsible to accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods (Breakfast, Lunch, Dinner and Special/Catered Events) in all areas of food production (Patient, Retail and Catering). This position will support the activities of workers and/or service employees engaged in food operations in the production area/ kitchen.

Job Description

Duties and Responsibilities: The duties and responsibilities listedbelow are intended to describe the general nature of work and are not intended to be an all-inclusive list. Other duties and responsibilities may be assigned.

1.Followings the menu prepares and cooks food for all regular and modified diet meals assuring quantity, quality and timeliness of the meals according to designated recipes and daily production sheets.

2.Practices accepted HACCP food a production and food handling principles. Utilizes hairnet, gloves, apron, etc. to optimize infection control and cleanliness per regulations.

3.Reviews menus and prepares any food items that can be prepared in advance and stores appropriately.

4.Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other food items for consumption in eating establishments.

5.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.

6.Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.

7.Opens and closes kitchen. Ensures the uninterrupted supply of food to the service area, planning and preparing ahead for menu substitutions as necessary in consultation with department leadership.

8.Monitors quality of food, alerting Manager of foods which appear substandard or spoiled.

9.Ensures proper storage of frozen and refrigerated food items, including labeling dating and marking of all prepared items according to department and HACCP standards.

10.Assures food is properly stored after each meal and consults with leadership on the use of leftovers, substitutions, and the next day's menu.

11.Cleans and/or oversees cleaning and sanitation of work area, kitchen, supply rooms, freezers, and food preparation equipment.

12.Maintains collaborative, team relationships with peers and colleagues in order to effectively contribute to the working groups achievement of goals, and to help foster a positive work environment

13.Reports problems concerning spoiled or unattractive food, defective supplies and other unusual conditions such as unsafe equipment or any other unsafe conditions.

14.May perform a variety of routine manual tasks, such as loading and unloading and storing groceries, floor sweeping, cleaning.

15.May produce food and serve customers at an a la carte or may operate a grill station.

16.Assists in monitoring employee productivity and provides suggestions for increased service or productivity.

17.Responsible for the supervision of day-to-day activities of subordinates and assigns responsibility for specific work or functional activities as directed by on-site management.

18.Reports all accidents and injuries in a timely manner.

19.Maintains key control of operations and responsible for activities to ensure opening, closing and daily procedures are completed.

20.Serves as working lead coordinating activities of workers or service employees engaged in production kitchen.

Physical Requirements:

1. Standing and walking for 95% of the day, straining and lifting approximately 30lbs., pushing loaded carts (approximately 400lbs.).

2. Requires manual dexterity to handle money, work cash register, preparing food,

3. Exposure to infectious diseases due to interacting with sick patients

4. Possible exposure hazardous chemicals due to cleaning and sanitation.

5. Exposure to heat, cold, steam, chemicals and hot equipment.

6. Frequent exposure to garbage and trash.

Skills & Abilities:

1. Ability to read, write, and adjust recipes, measure ingredients, and cook large quantities of food as well as individual portions.

2. Understanding of HAACP food safety standards including sanitary food handling principles to minimize potential for food borne illness.

3. Interpersonal skills necessary to interact with patients, patient care team and employees.

4. Familiarity with therapeutic diets

5. Ability to operate simple mechanical devices such as coffee urn, dish machine, slicer, trash compactor.

6. Ability to use a knife for slicing, cutting, dicing.