Culinary Lead

The Culinary Lead oversees the planning, preparing, and serving of meals. The Culinary Lead supervises all food service assistants, both paid and volunteer, and cross-trains employees in all kitchen positions. The Culinary Lead will collaborate with the kitchen staff and Center Lead to create a positive work environment that supports the organization’s mission, vision and values.   This is a safety sensitive position. 

PRE-EMPLOYMENT DRUG TESTING AND BACKGROUND CHECKS ARE REQUIRED FOR THIS SAFETY SENSITIVE POSITION. SENIORAGE COMPLIES WITH THE FEDERAL DRUG-FREE WORKPLACE ACT OF 1988.

EDUCATION, TRAINING AND EXPERIENCE REQUIREMENTS

• GED or High School diploma required.
• Two years experience cooking in a restaurant, school or large group.
• Food Service Supervisory experience preferred.
• Work experience may be substituted for education.
• Must possess a valid driver's license and have a good driving record.
• Food handlers certificate required; must be obtained within first 90 days of employment.
• ServSafe certificate required in applicable counties; must be obtained within the first year of employment.

KNOWLEDGE, SKILLS AND ABILITIES

• Excellent people skills and professionalism.
• Skill in completing multiple tasks at once.
• Ability to use good judgment and decision-making skills.
• Ability to pay close attention to detail.
• Ability to follow and verbal and written instruction.
• Ability to work in a fast-paced, team environment with frequent interruptions.
• Demonstrated understanding of safe technique skills for food preparation.
• Demonstrated understanding of proper procedure for kitchen operation, sanitation procedures and cleaning equipment.
• Ability to calibrate a thermometer.
• Ability to prepare and maintain accurate records.
• Ability to understand basic math.
• Proven ability to supervise others.
• Willingness to learn required computer skills to support operations and reporting.

Normal working conditions in a kitchen/dining environment, may be exposed to hazardous conditions such as possible slippery floors, extreme temperatures, hot and cold products, and sharp objects.

PRE-EMPLOYMENT DRUG TESTING AND BACKGROUND CHECKS ARE REQUIRED FOR THIS SAFETY SENSITIVE POSITION. SENIORAGE COMPLIES WITH THE FEDERAL DRUG-FREE WORKPLACE ACT OF 1988.

PHYSICAL CONTEXT AND WORK ENVIRONMENT

Physical Requirements/Percentage of Work Time Spent on Activity:

75-100%:

• Seeing:  Must be able to see well enough to read recipes, directions and use computer.
• Hearing: Must be able to hear well enough to communicate with customers, vendors and employees.
• Standing/Walking: Must be able to move about department.
• Grasping/Feeling: Must be able to type and use equipment and electronic devices.
• Motor Coordination:  Must be able to accurately gauge lengths of time and distance and have the ability to maintain focus.

50-74%

• Lifting/Pulling/Pushing:  Must be able to lift food items/products/boxes.
• Travel:  Must be able to travel to various location as needed.
• Drive:  Must be able to drive to various location as needed.

25-49%

• Climbing/Stooping/Kneeling:  Must be able to stoop or kneel to pick up items from the floor.

0-24%

• Sitting:  Must be able to sit for long periods of time.