Lead Cook | Full-Time

Location: 345 Five Forks Road, Simpsonville, South Carolina 29681

About the role

The Lead Cook prepares meals according to approved menus and recipes, taking into account the special dietary needs of residents living in the community. The Lead Cook assists with training of dietary staff and in the absence of the Dining Services Director and Dining Services Supervisor, the lead cook supervises dietary staff to ensure efficient operation of the kitchen at all times.

Responsibilities

• Prepare and present menu items according to standard recipes
• Assist DSD with training and supervision of dietary staff
• Maintain a clean and orderly work area at all times, including floors
• Participate in weekly cleaning routines planned by Dining Services Director
• Report faulty equipment, broken or chipped tableware and food trays to supervisor, and remove these items from meal service
• Report incorrect refrigerator and freezer temperatures to supervisor immediately; must be recorded two times per day
• Ensure all leftover food is properly cooled, stored, identified and dated
• Observe good safety practices
• Monitor and control portion sizes to minimize food waste
• Remove frozen food items from freezer for next day (or meal) preparation, and begin preparation for next day meal
• Make appropriate menu substitutions when certain food items are not available (only with approval of Dining Services Director)
• Responsible for supervising all assigned duties to ensure kitchen is ready to provide meal service
• When working evening shift, responsible for ensuring kitchen area is clean and ready for next day operation
• Take and record food temperatures three (3) times daily
• Attend required in-service and staff meetings
• Become familiar with specific requests and diets of each resident; must be alert for changes in residents’ dietary needs, as well as likes and dislikes
• Be courteous and polite to all residents, visitors, and staff
• Follow confidentiality policies regarding release of resident information
• Supervise dietary staff in absence of Dining Services Director and Dining Services Supervisor
• Assist in training new dietary employees
• Conduct in-services and training at the direction of Dining Services Director
• Attend all required in-services and staff meetings

Requirements

• High School Diploma or GED
• Experience as a cook, preferably in senior living for fine dining
• Leadership experience
• Serv-Safe certified, or willing to complete certification within 60 days of hire
• Basic understanding of food service operations including familiarity with other dietary position duties
• Ability to read, write, and make simple calculations
• Ability to learn quickly and apply principles learned
• Ability to follow oral and written directions
• Experience in food preparation, cooking and in estimating quantities of food required
• Knowledge of principles and requirements of sanitation and safety in handling food and equipment
• Ability to stand for long periods of time and withstand temperature extremes, wet and/or humid conditions and noise
• Ability to lift 50 lbs on a regular basis or at least eight (8) times per shift
• Ability to carry heavy objects for 20 feet
• Ability to pull, push, grasp, and reach adequately to perform necessary cooking activities
• Organized and able to work well with people as part of a team
• Must be in designated uniform (including slip resistant footwear) during working hours and maintain good personal hygiene
• Willing to work a flexible schedule that includes evenings, weekends, and holidays

Benefits

• 401k
• Full-time and part-time benefits packages
• Training, development & career laddering
• Great work-life balance
• Flexible scheduling