Lead Cook

Ridgeview Health Center is looking for a Full Time Lead Cook

Schedule:

Thursday-Mondays (Tuesday and Wednesday off) 1030a-7p

The Cook Supervisor assists in the proper preparation of the planned menu and helps supervise all kitchen employees. In the absence of the Chef de Cuisine or Sous Chef the Kitchen Supervisor will assume responsibility for the kitchen.

• Helps supervise the kitchen staff in all aspects of daily assignments, as required. Informs the Chef de Cuisine of all activities and operational problems, making suggestions for improvement and corrections as needed.
• Assists in daily shift change walk-through of kitchen staff. Ensures that each plate leaving the kitchen meets high presentation standards, is a quality product and is properly portioned.
• Assists with food orders, production sheets and related material. Assists the Chef de Cuisine and Sous Chef in executing all catered and special functions.
• Supervises staff daily ensuring they are working safely and following all safety procedures and policies. Provides coaching in safety procedures and conducts safety training on a regular basis.
• Ensuring meal periods and breaks are taken in a timely manner.
• Manage the temperature control logs, cooling logs, ROP, HACCP policies and procedures.
• Coaches, counsels and conducts disciplinary action with staff when appropriate.
• Responsible for preparing and serving all food items per standardized recipes to include, but not limited to: soups, stocks, sauces, boils, braises, short order and roasts items as well as fries, steams, grills, bakes, sautés and short order cook.
• Assist in restocking, rotation of supplies and food safety.
• Plans food production to coordinate with meal serving hours and determines amount and type of food and supplies required for daily menus. Ensures that excellence, quality, temperature, and appearance of food are preserved.
• Responsible for preparing & serving meals in accordance with physician prescribed order, if applicable preparation of therapeutic meals to include but not limited to, puree, mechanically and chopped & IDDSI modify diets.
• Adheres to local, state, and federal regulations for sanitation and infection control standards.
• Performs other duties as required and assigned by Chefs and/or Director.

• Minimum of one year experience as Lead Line Cook in a hotel, restaurant, or club with fine dining
• Health care food & beverage experience preferred
• Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet
• Formal culinary education strongly preferred
• Ability to plan and organize work, to interpret instructions, recipes, specifications and standards

• This position is essential to the safety of our residents and staff; and to the operation and function of the community. Employee may be recalled to report to work for an emergency, unusual occurrence, resident care need, visit from regulatory/governing agencies or any other event deemed necessary by the Executive Director, Administrator, and designee.