Lead Cook Supervisor

Goodwin House•Falls Church, VA

63d•$26 - $27

About The Position

Position is primarily responsible for supervision of kitchen operation and for preparing, supplying, and storing food items in accordance with standardized recipes, departmental procedures, sanitary, and safety guidelines. This position is paid $25.50/hr-$26.50/hr based on experience

Requirements

High School graduate or equivalent required.
Three years food service experience preferred; minimum of one year required.
At least three yeas supervisory experience preferred.
Holds current Serv Safe Food Service Sanitation Certificate.
Must be able to deal tactfully and effectively with staff, residents, and others.
Good communication skills required.
Must use discretion and independent judgment when performing job duties.

Responsibilities

Prepares/cooks food items according to standardized recipes and daily production schedules for bulk and individual service, placing in appropriate serving containers.
Performs tasting measures in accordance with departmental and health regulations to ensure appropriate preparation and temperature, freshness and tastefulness of all menu items.
Follows established procedures for handling leftover foods and ensures supplies are clearly labeled and dated prior to storage. Consults with Executive Chef to ensure leftovers are used appropriately or discarded with approval.
Follows established procedures for handling/storage leftover foods and ensures supplies are clearly labeled and dated prior to storage.
Safely operates all kitchen equipment and cutlery in the preparation of food, ensures equipment and utensils are cleaned according to sanitary guidelines, and monitors proper functioning of equipment.
In the absence of the Chef, the Cook Supervisor is the Leader of the Production and Utility Staff and ensures that proper preparation and cleanliness of the kitchen takes place.
Monitors safety and sanitation of all kitchen areas and equipment.
Consistently practices safe food handling in accordance with established health guidelines and ensures sanitary measures are followed.
Monitors and directs departmental activities including but not limited to meal service, food production, catering activities, tray service and merchandising. In the absence of the Executive Chef is responsible to ensure the efficient operation of kitchen operations.
Support/direct catering functions as necessary.
Interviews candidates for employment and makes hiring and termination decisions after consultation with Human Resources and DS Director.
Identifies unacceptable performance and behavior, takes appropriate action within authority, holds employees accountable, utilizes progressive disciplinary procedures when appropriate, and maintains documentation.