Lead Cook

Responsibilities

• Prepares, cooks, and serves food in accordance with the menu and food and nutrition standards, including presentation, taste, and texture.
• Samples food for quality assurance prior to service.
• Ensures foods are cooked and held at the appropriate temperatures.
• Records food temperatures throughout the cooking and holding process.
• Partners with supervisor to review menus and record necessary substitutions.
• Safeguards food supplies and prepares them as needed for upcoming meals.
• Notifies supervisor of needed supplies.
• Maintains a clean and safe work area, cleaning spills and assisting in daily or scheduled cleaning.
• Ensures proper storage, rotation, preparation, and labeling of food in accordance with Federal, State, and local guidelines and Prestige policy.
• Discards outdated food.
• Partners with dietary staff to ensure equipment is working properly and at the appropriate temperature.
• Records temperature of equipment throughout shift as needed.
• Reports faulty equipment immediately.
• Follows facility fire safety, infection control, and hazardous chemical practices and promptly reports any unsafe conditions.
• Partners with leadership team in planning and preparing for special meals, events, and parties as needed.
• Assists in storing incoming food and supplies as assigned.
• Partners with FNSM or DSM to order all necessary supplies for upcoming menus and events.
• Assists with the interviewing, scheduling, onboarding, and development of Cooks and Dietary Aides.
• Collaborates with FNSM or DSM to create and maintain schedules that accommodate requested days off, vacations and sick time while maintaining appropriate staffing levels to properly serve the needs of the residents.
• Provides on-call support for team member questions and staffing coordination.
• Attends and participates in training, in-services, and staff meetings.
• Performs other duties as assigned.

Qualifications

• Minimum of one - two years experience cooking in a restaurant or the dietary department of a hospital or similar health care environment.
• Must meet job-related health department or state regulations by holding required state certification or appropriate service license.
• Willingness to obtain Serve Safe certification.
• Proficiency in reading written menus and direction, comprehending verbal instructions, and writing at a level necessary to meet job expectations.