Lead Cook

Education & Training Resources LLC•Excelsior Springs, MO

3h•Onsite

About The Position

The Lead Cook oversees the cafeteria during assigned shifts, preparing and supervising meal preparation. This role ensures food quantities are prepared according to menus and student/employee numbers, adhering to local, state, and national food safety regulations. Responsibilities include setting up serving lines, assisting with meal service, monitoring food temperatures, maintaining inventory, assisting with reports, and cleaning kitchen and dining areas. The Lead Cook also directs the work of students assigned to the serving line.

Requirements

Demonstrated ability to plan, direct, or supervise the food preparation or cooking activities.
Proven knowledge of all aspects of food handling, preparation, cooking and good nutrition.
Knowledge of quantity food production and service techniques, food safety/sanitation compliance regulations and procedures.
Proven ability to plan, organize and establish priorities for action.
Excellent customer service skills; strong communication skills, both written and verbal.
Ability to multi-task and adapt to a fast-changing environment.
Proficient in the use of computer software such as MSWord, Excel and Outlook, etc.
High School Diploma or GED.
2 years of work related experience in a cafeteria/food service setting.
Must be serve-safe certified or have the ability to be certified.
Must possess a valid driver’s license with an acceptable driving record.

Responsibilities

Prepares quantities of food according to the menu and number of students/employees, in accordance with local, state, and national food safety regulations.
Insures that serving lines are set up at the proper time for the meal period and food service staff are at their designated area and prepared for the meal.
Assists in the preparation and service of daily meals.
Adheres to all state guidelines concerning food safety and proper food handling procedures, and cleans assigned areas.
Insures meals are wholesome and appetizing.
Monitors the food service line during each meal and conducts temperature checks of each food item.
Maintains inventory of foodstuffs and requests additional food as necessary.
Assists in preparing weekly and monthly food service reports.
Assists in cleaning and maintaining kitchen and dining areas.
Maintains daily record of food temperatures and issues (HACCP).
Reports unsafe of unsanitary conditions in the kitchen/dining area.
Insures leftover foods are properly covered and stored.
Directs work of students who are assigned to serving line.