Cook Lead

Cottage Health•Santa Barbara, CA

24d

About The Position

The Cook Lead prepares food and supports kitchen operations using established cooking techniques, recipes, and food-safety practices. The role requires knowledge of knife handling, commercial kitchen equipment, equipment upkeep and energy practices, and institutional kitchen safety, sanitation, and cleaning. It also involves basic computer use, recipe arithmetic, and calculating food costs for recipe analysis. The Cook Lead demonstrates leadership and initiative, communicates effectively, and works well both independently and with others. A minimum of three years of cook experience and one year of lead cook or sous chef experience is required. A ServSafe Food Handler certification is required upon hire. A culinary arts associate degree or other college degree, ServSafe Manager Food Safety Certification, and a Certificate in Culinary Arts are preferred.

Requirements

At least three years of cook experience and one year of lead cook or sous chef experience.
ServSafe Food Handler certification upon hire.
Knowledge of cooking techniques, knife handling, and safety and sanitation guidelines.
Knowledge of commercial kitchen equipment operation, upkeep, and energy practices, as well as institutional kitchen safety, sanitation, and cleaning practices.
Basic computer skills, including Outlook, Microsoft Word, Excel, and PowerPoint.
Ability to perform simple arithmetic used in standardized recipes and calculate food costs for recipe analysis.
Excellent interpersonal skills.
Demonstrated leadership qualities and initiative.
Ability to communicate effectively orally and in writing, and to work effectively with others and independently.