LEAD COOK

POSITION SUMMARY The lead cook is responsible for the preparation of meals for patients and facility staff in accordance with approved menu cycles and production sheets, providing assistance to the morning cook for lunch service preparation; assists the Dietary Director with ordering supplies, preparing meals and taking monthly inventory; and assuming responsibility for assuring smooth operations in the kitchen.

Education/Experience: Three (3) years experience in quantity cooking is desired, a basic knowledge of modified diets, knowledge and training in food service sanitation, experience utilizing industrial kitchen equipment and utensils and some prior kitchen supervisory experience preferred. Current ServSafe Certification preferred.

PRIMARY RESPONSIBILITIES Comply with facility and departmental policies and procedures regarding food service offered. Follow menus and recipes as provided by the Dietary Director. Prepare meals according to the menu cycle and daily production sheet, providing attention to attractive and tasteful meals. Accurately prepare food for modified diets, consulting with Dietician as required. Complete and prepare meals in a timely manner as prescribed by posted meal times. Coordinate tray services for lunch and dinner. Follow the posted cleaning schedule and ensure a clean work area and dining room at all times. Document refrigeration temperatures. Adhere to standards for food temperatures during cooking, serving and storage of leftovers. Assist in keeping walk-in freezer and storerooms orderly. Properly date and label all opened food items. Maintain portion control and avoid over production. Comply with established guidelines for sanitation and safety. Provide support to the Dietary Director with the development of menus, inventory reviews. Provide leadership during shift to the food service staff. Interact with patients in the serving line, offering assistance in the selection of a nutritionally balanced meal. Support and encourage harmonious working relationships within the department, as well as with all employees in the facility. Assist the Dietary Director with menu planning. Report any equipment malfunction immediately to the Dietary Director. Responsible inspecting the kitchen for cleanliness. Follow posted delivery schedule ensuring deliveries are put away in a timely manner. Adhere to facility, department, corporate, personnel and standard policies and procedures. Attend all mandatory facility in-services and staff development activities as scheduled. Adhere to facility standards concerning conduct, dress, attendance and punctuality. Support facility-wide quality/performance improvement goals and objectives. Maintain confidentiality of facility employees’ and patient information. Note: The essential job functions of this position are not limited to the duties listed above. Specific Standards of the Care of Culturally/Spiritually Diverse Patients Recognize that everyone is uniquely multicultural (belonging to many subgroups, which define the person’s belief system, behavior, language work ethic, etc.). Maintain a non-judgmental attitude toward the food preferences and notions of cleanliness of other groups and willingness to accommodate whenever possible. Show an awareness of differences in communication styles and cultural and spiritual values and work ethics. Show an ability to refrain from assuming that everyone is “just like me” or judging others by one’s own codes of behaviors. Demonstrate an awareness of one’s own values, beliefs, stereotypes and bias and how they dictate attitudes and behavior. Show an understanding of how cultural rules of behavior impacts how we perceive others and how they perceive us. Demonstrate a willingness to modify behavior accordingly. KNOWLEDGE, SKILLS, AND ABILITIES THIS SECTION DESCRIBES WHAT KNOWLEDGE, SKILLS AND ABILITIES AN EMPLOYEE IN THIS POSITION SHOULD CURRENTLY POSSESS. THIS LIST MAY NOT BE