Cook II Lead

St. Paul s Towers Retirement Community

Schedule:

Full-Time, 5am-1:30pm Friday-Tuesday (Wed/Thu off)

Pay Range: $24.00-$27.00

Summary:

Under the supervision of the Dietary Services Director or Executive Chef, the Lead Cook prepares culinary items for residents and executes the menu, ensuring a high level of performance, guest satisfaction and profitability. The Lead Cook is responsible for daily food preparation in the pantry, fry stations or other kitchen areas to support quality, appearance and overall dining experience.

• Provide quality customer service to residents, families, coworkers and vendors to ensure satisfaction.
• Comply with Standards of Service and assist in ensuring the same from all kitchen staff.
• Participate in actual food preparation, produce high quality food items with consistent taste and presentation, and expedite during peak meal periods as needed.
• Help control food cost by training kitchen staff on proper food preparation and handling, including managing leftovers.
• Ensure all kitchen staff adhere to uniform, grooming and appearance standards.
• Assist in developing standardized recipes and menu planning as directed by the Director of Dining Services and/or Executive Chef.
• Maintain appropriate quantities of food to meet menu requirements and ensure care and cleanliness of equipment and related work areas.
• Coordinate timing of preparation to meet service schedules and maintain efficient operation of the assigned area.
• Communicate effectively within the kitchen and respond to staff suggestions and concerns; resolve problems promptly.
• Establish goals for the kitchen with the Dietary Services Director or Executive Chef; anticipate and resolve problems; consider profit-oriented and cost-saving ideas.
• Adhere to health department sanitation and food handling guidelines; maintain high standards of cleanliness and safety; follow all federal, state and corporate policies.
• Supervise cooks, assistant cooks, and food service workers; may interview, hire, train, assign and direct work, appraise performance, reward and discipline employees, and address complaints as needed in accordance with organizational policies and applicable laws.
• Maintain effective working relationships with kitchen and dining room management, staff, residents and other departments.
• Conduct regular inspections of kitchen, dishwashing areas and coolers; promptly correct deficiencies found during inspection.
• Attend mandatory in-service meetings and comply with department and facilities policies and procedures.
• Know facility fire and disaster plans; follow established procedures during drills and emergencies.

• Essential:
  Food Handlers 27 certification from local health department

• Essential:
  High School diploma or GED

• Nonessential: 0 year; 2-4 years related experience and/or training
• 0 year; 3-6 months related experience and/or training

The actual compensation offered will depend on a wide range of factors including the candidate s knowledge, skills, experience, training, education, and licensure/certifications (as applicable).

Front Porch is an Equal Opportunity Employer. We support all aspects of diversity and provide equal employment opportunity to all employees and applicants without regard to race, color, religion, sex, marital status, national origin, age, sexual orientation, disability or status as a veteran in accordance with applicable nondiscrimination laws. Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen and Department of Justice Criminal background clearance.

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