The Cook Lead assists the Chef/Manager in supervising the daily production of the patient food ensuring that a quality product is being served and appropriate production techniques are used.
The Cook Lead prepares daily work schedules (production sheets) for all the cooks; trains cooks; coordinates production activities; resolves problems as they arise from patients, clinicians, etc.
The Cook Lead ensures proper records are kept; ensures that staff are performing required duties as assigned; provides input to the employees' evaluations and assists in the selection process for new hires; and serves as weekend supervisor in rotation with other supervisors.
The Cook Lead prepares food in a safe and sanitary manner in accordance with all hospital, local, state and federal regulatory procedures. The Cook Lead follows production sheets and recipes to ensure diet compliance, portion control, food cost control, etc.
The Cook Lead keeps work area clean and sanitary at all times.
Licensure, Certification, or Registration Requirements for Hire:
ServSafe Certification preferred
Licensure, Certification, or Registration Requirements for continued employment:
ServSafe Certification preferred
Minimum of five (5) years cooking work experience in a healthcare setting
Two (2) years lead/supervisory experience
High School Diploma or equivalent
Professional culinary training
Independent action(s) required:
Conducts daily pre-production and service meetings.
Ensures that staff are serving food according to standards.
Conducts training and in-services for staff in assigned area.
Ensures all compliance documentation and paperwork is completed in a timely manner.
Checks employees out at the end of their shift. Ensures that staff is following all sanitation standards.
Reads recipes and production sheets to prepare foods according to standards.
Washes, slices, dices, etc. ingredients necessary for food preparation.
Measures of ingredients.
Sets temperatures and cook times of production equipment.
Determines doneness of food items.
Uses of proper portioning equipment to portion food.
Maintains food temperatures during preparation and holding.
Cleans and sanitizes work area.
Supervisory responsibilities (if applicable):
Day to day oversight of assigned work area/kitchen.
Assist with new staff training.
Assist with writing staff work schedules and daily production sheets.
Weekend management duty for assigned area on rotating weekends.
Additional position requirements:
Weekend, holiday, rotation required. Ability to work operational hours of department as assigned by manager/director.
Age Specific groups served: All
Physical Requirements (includes use of assistance devices as appropriate):
Physical: Lifting 20-50 lbs.
Other: describe - Pushing carts up to 50 lbs.
Activities: Prolonged standing, Frequent bending, Walking (distance), Reaching (overhead, extensive, repetitive), Repetitive motion: scooping, slicing
Mental/Sensory: Problem solving, Hearing, Write legibly, Reading, Logical thinking, Other: Basic addition, subtraction skills
Emotional: Steady pace, Able to handle multiple priorities, Noisy environment, Able to adapt to frequent change
Workday Day (United States of America)
EEO Employer/Disabled/Protected Veteran/41 CFR 60-1.4.