Cook II Lead

Summary

The role of Lead Cook at St. Paul's Towers involves preparing culinary delights for residents, ensuring high levels of performance, guest satisfaction, and profitability. The position requires efficient customer service, compliance with standards of service, and participation in food preparation and training.

Responsibilities

• Provides quality customer service to residents, families, co-workers, and vendors.
• Complies with Standards of Service and assists in ensuring the same from all kitchen employees.
• Participates in actual food preparation, ensuring consistent high-quality, taste, and presentation during peak meal periods.
• Controls food cost by training kitchen staff on proper methods of food preparation and handling, and training employees on leftover food items.
• Affirms kitchen employees' adherence to uniform, grooming, and appearance standards.
• Assists in developing standardized recipes and menu planning.
• Ensures appropriate quantities of food are prepared to meet menu requirements.
• Ensures care and cleanliness of equipment and work areas.
• Ensures timely preparation to meet service schedules.
• Demonstrates alertness to maintain efficient kitchen operations.
• Performs duties safely and efficiently.
• Wears safety equipment as required and reports safety hazards and accidents to supervisor.
• Establishes and enacts goals for the kitchen, resolves problems, and enacts profit-oriented and cost-saving ideas.
• Maintains adherence to health department sanitation and food handling guidelines.
• Maintains effective communication within the kitchen, responds to staff suggestions and concerns, and resolves problems.
• Maintains effective working relationships with kitchen and dining room management, staff, residents, and other departments.
• Conducts regular inspections of kitchen and dishwashing areas, coolers, and acts promptly to correct deficiencies.
• Maintains high standards of cleanliness.
• Follows highest standards of cleanliness and adheres to federal, state, and corporate policies, health codes, and guidelines.
• Directly and/or indirectly supervises cooks, assistant cooks, and food service workers.
• Carries out supervisory responsibilities according to the organization's policies and applicable laws.

Qualifications

• Essential Education: High School diploma or GED.
• Essential Experience: 2-4 years related experience and/or training.
• Nonessential Experience: 3-6 months related experience and/or training.

Skills

• Food Handlers’ certification from local health department.

Benefits

Benefits include competitive pay, comprehensive medical, dental, and vision plans, generous PTO, a 403(b) savings plan with company matching, flexible spending accounts, health savings account, employee assistance program, and an employee discount program. Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen, and criminal background clearance.

Pay

Pay Range: $26.00 - $28.00 per hour.

Schedule

Morning Shift: Friday - Tuesday, 5:00 AM - 1:30 PM.