Lead Cook

Education: Culinary Certifications preferred; significant work experience will be considered in lieu of certifications.

Experience: One year food production experience in a retirement or hospitality environment; staff management skills a plus; able to use sanitizers, cleaners, and chemicals; strong verbal communication skills; excellent customer service skills; ability to handle multiple tasks and effectively motivate team members.

Licensing/ Serv-Safe Certification within 6 months of hire; Basic First Aid and CPR

Certification: training within 60 days from date of hire. Obtain Dementia Certification within 60 days from date of hire.

Must pass Level 2 background screening through the Florida Clearinghouse (Learn more: https://info.flclearinghouse.com) The Lead Cook's immediate supervisor is the Dining Services Director. This position will supervise the Prep Cook, Dishwasher, and Dining Services Associates if those positions are in effect and if the Dining Services Director is not available.

Working Environment I Physical Duties

• Commercial kitchen with full scope of equipment, cooking utensils, walk-in cooler/freezer, and dry storage area primarily.
• Assisted living community dining room and common areas secondarily.
• Demonstrate compliance to the Safe Operations Program through appropriate attitude, awareness, and actions.
• Requires extensive use of arms, hands, fingers, legs, and back.
• Frequently reach, mix, push, or pull with arms and hands.
• Frequently stand or walk for 0-3 hours at one time throughout an 8-hour day.
• Occasionally sit for 0-2 hours at one time throughout an 8-hour day.
• Frequently stoop, bend, kneel, climb, talk, see, and hear.
• Frequently be exposed to hot water, stem, appropriate sanitizers, and cleaning solutions.
• Frequently lift and/or carry 0-20 lbs. up to 30 yards unassisted.
• Occasionally life and/or carry up to 50 lbs. up to 30 yards unassisted.
• May be required to support/assist a resident's full body weight.