Lead Cook (9112)

Scheduled/Hours: 40 hours per week

This position is responsible for 

Plans, prepares, cooks and serves nutritional meals and snacks in accordance with established guidelines and schedules; ensures all meals are prepared and served in a safe and presentable manner; cleans kitchen facilities, equipment, and appliances; maintains inventory of kitchen supplies and food in a neat and orderly manner; assigns, instructs and monitors work of other Cooks and Kitchen Assistants.

 Key Responsibilities

Cleans, cooks, and prepares a variety of foods and beverages utilizing kitchen equipment, utensils, and supplies in accordance with acceptable and economical cooking methods.

• Maintains a high degree of cleanliness in the kitchen and dining room; ensures that all meals are prepared in a safe manner; ensures all kitchen personnel practice proper personal hygiene; ensures compliance with health regulations.
• Maintains proper supply and orderliness of kitchen stock inventory in order to meet the needs of the kitchen; orders, receives, and processes food purchases; verifies that invoices are accurate and submits for further processing.
• Assigns, instructs, and monitors work of other Cooks and Kitchen Assistants; ensures meals are prepared as planned.

Physical Requirements and Working Conditions:

• Ability to meet attendance requirements
• Ability to read, write, and communicate the English language.
• Ability to cook, taste, and smell food.
• Duties are usually performed by frequent walking and/or standing, kneeling, or squatting relieved by lesser periods of sitting.
• Work is performed in a normal kitchen environment where there may be limited physical discomforts associated with working around hot stoves/ovens and/or cold freezers.

Employee Benefits

• Health
• Aflac Policies
• PTO
• Holiday Pay
• 403B Plan

WHAT WE ARE LOOKING FOR IN YOU:

• High School diploma or equivalent, and
• Three years’ experience cooking food for large groups with some experience coordinating the work of other kitchen staff, or
• Any equivalent combination of training and experience which provides the required knowledge, skills, and abilities

Licenses and Certifications:

• Ability to obtain and maintain a Safe Serve Certification upon hire, if required
• Ability to obtain and maintain a Food Service Manager Certificate upon hire, if required

Knowledge, Skills, and Abilities:

• Knowledge of proper cooking methods and procedures.
• Knowledge of meal planning techniques.
• Knowledge of acceptable food storage and cleaning techniques.
• Ability to assign, instruct, train, and monitor the work of other kitchen staff.
• Ability to cook nutritional, tasteful, and safe food for large groups in a timely manner.

Equal Opportunity Employer /Veterans/Disabled