Lead Cook

Education & Training Resources LLC•Excelsior Springs, MO

18h•Onsite

About The Position

Oversees the cafeteria during assigned shift; prepares and oversees the preparation of meals. This job description is not intended to be all-inclusive. Employee may perform other related duties as needed to meet the ongoing needs of the organization.

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 MS Word, Excel and Outlook, etc..
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.
Ensures 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.
Ensures 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 or unsanitary conditions in the kitchen/dining area.
Ensures leftover foods are properly covered and stored.
Directs work of students who are assigned to serving line.