Lead Cook

Responsibilities and Duties

• Prepares, seasons, and cooks soups, meats, vegetables, desserts, sauces, stews, casseroles and other food stuffs for consumption in the dining room and the Health Care Center.
• Reads menu to estimate food requirements and procures it from storage, freezer, or refrigerator.
• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles.
• Mixes ingredients according to recipe.
• Bakes, roasts, broils and steams meats, fish, vegetables and other foods.
• Observes and tests food being cooked by tasting, smelling and piercing with a fork to determine that it is cooked and properly seasoned.
• Carves meat, portions food on serving plates, adds gravies, sauces and garnishes servings to fill orders.
• Prepare and cook meals for residents requiring special diets.
• Ensures food items are prepared for residents in the Health Care Center in accordance with the food code worksheet.

Marginal Duties

• Washes, peels, cuts and shreds vegetables and fruits to prepare them for use.
• Cut, trim and bone meat prior to cooking.
• Bake bread, rolls, cakes and pastry.
• Provide assistance on the line such as tray set-up, salad preparation, etc.
• Maintains work area in a neat and orderly manner.