Cook Lead

Legacy Health•Silverton, OR

19d•$23 - $32

About The Position

Coordinates the day-to-day operations of staff at a designated site and/or department while also performing Cook duties. The Cook Lead coordinates workflow, solves problems, and creates staff schedules. Cook duties include preparing hot foods for patients, cafeteria service, and catering, and assisting with hot-food service. The role maintains food quality and safety, supports timely service and patient satisfaction, and follows department recipes, standards, cleaning procedures, and applicable sanitation requirements.

Requirements

Ability to read English.
Experience or education in quantity food preparation.
Current applicable County Food Handler’s Card.

Nice To Haves

Basic familiarity with computers preferred.

Responsibilities

Oversee daily staff workload, assignments, workflow, and problem solving; assist staff as needed based on volume.
Facilitate communication among staff, customers, and management, and collaborate with other areas, site coordinators, departments, and customers to solve problems.
Be responsible for employee performance during a given shift and escalate larger performance issues to a Supervisor or Manager as appropriate.
Create staff schedules, arrange coverage for vacations and sick days, and adjust staff hours to patient and retail volumes while keeping the department within budget.
Oversee purchasing and supply maintenance in the specified area, ensuring patient nutritional needs are met.
Secure the department upon closing and make bank deposits from evening sales.
Maintain food quality by following department recipes and standards.
Prepare hot foods for patients according to the tally, for cafeteria service based on the day of the week, house count, and other menu items, and for catering as directed.
Ensure foods are served at correct temperatures and serve patient trayline meals in a way that supports patient satisfaction and nutritional well-being.
Arrange foods in hot wells for efficient service; serve foods according to menus and in correct portions; arrange food neatly on plates and garnish it.
Maintain a clean, sanitary, orderly work area and comply with department and inspecting-agency sanitation and personal hygiene requirements.
Keep the work area neat during the shift, follow the written cleaning schedule, and use department procedures to complete cleaning tasks.
Maintain departmental workflow to provide timely, quality service.
Be punctual for scheduled shifts and keep unscheduled absences to a minimum.
Maintain an educational level that fosters safety, productivity, and effective patient care; attend hospital-required in-services and department meetings or read and sign meeting minutes.
Follow production sheets and recipes while meeting the department budget.