Lead Cook

Overview

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

• Prepare and present menu items according to standard recipes
• Assist Dining Services Director (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 the 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 and record twice daily
• 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 items from the freezer for next day preparation and begin preparation for next day meals
• Make appropriate menu substitutions when certain items are not available, with approval of the Dining Services Director
• Supervise all assigned duties to ensure kitchen is ready to provide meal service, including evening shift cleanliness
• Take and record food temperatures three times daily
• Attend required in-service and staff meetings
• Become familiar with residents’ specific requests and diets; monitor changes in dietary needs, 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 the Dining Services Director and Dining Services Supervisor
• Assist in training new dietary employees; conduct in-services and training as directed by the Dining Services Director
• Attend all required in-services and staff meetings

• High School Diploma or GED
• Experience as a cook, preferably in senior living for fine dining
• Leadership experience
• Serv-Safe certification, or willingness 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 perform simple calculations
• Ability to learn quickly and apply principles learned; follow oral and written directions
• Experience in food preparation, cooking and estimating quantities of food
• Knowledge of sanitation and safety principles in handling food and equipment
• Ability to stand for long periods and withstand temperature extremes, wet/humid conditions and noise
• Ability to lift 50 lbs regularly or at least eight times per shift
• Ability to carry heavy objects for 20 feet
• Ability to pull, push, grasp, and reach adequately for cooking activities
• Organized and able to work well with a team
• Uniform compliance (including slip-resistant footwear) during working hours and good personal hygiene
• Willingness to work a flexible schedule that includes evenings, weekends, and holidays

• 401k + Full-time & Part-time Benefits Packages
• Employee Referral Bonus + Incentives (free meals, movie tickets, dining, automotive deals, retail discounts, finance/legal, consulting, electronics, and more)
• Training, Development & Career Laddering
• Great work-life balance
• Flexible Scheduling
• Telehealth + Flex Spending + Health Savings Account Options