Lead Cook

Status: Full-Time, Non-Exempt | Payrate: $22.00/Hour | Schedule: Monday - Friday 6:30 a.m. - 2:30 p.m.

Introduction: The Lead Cook is responsible for supervising all food preparation and serving activities and ensuring that high standards of hygiene and cleanliness are maintained at the Brundage Lane Navigation Center. The Lead Cook’s responsibilities include preparing entrées, overseeing portion controls, and ensuring that food items are stored at the correct temperatures. The Lead Cook is also responsible for the training and supervision of Line Cooks and other kitchen staff.

Responsibilities

• Preparation of meals in large community living facility, to include entrees, soups, salads, sauces, desserts and snacks.
• Supervising the work of Line Cooks and other kitchen staff to ensure that all given tasks are completed in a timely manner.
• Ensuring that all cooking stations are adequately stocked with the necessary meal ingredients and cooking equipment.
• Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations before, during and after each shift.
• Adhering to standard food rotation practices to reduce food wastage and minimize the risk of contamination.
• Assessing the quality of delivered food supplies to ensure that it meets restaurant standards.
• Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts

Qualifications: A successful candidate in this role will have proven culinary experience, demonstrate clear organization and communication skills. They will meet the following requirements:

• Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiar with industry’s best practices.
• Knowledge of health and safety rules in a kitchen.
• A team player with good communication skills.
• Patient with an ability to stay positive under pressure.
• Ability to stand for long periods of time.
• The ability to lift, pull, or push items weighing up to 25lbs up to 5 feet.
• The ability to read fine print on labels including ingredients and expiration dates.
• Must be able to follow both oral and written direction.
• Patience and compassion to serve in a client facing role. Culinary school diploma is preferred, but not necessary.