Lead Cook - Full Time Various Shifts

Sanford Health•Mandan, ND

4d•Onsite

About The Position

The Lead Cook performs food preparation duties and provides daily direction to cooks and other assigned areas to ensure departmental standards and goals are met. The role prepares, cooks, seasons, and portions food for patients/residents, staff, and visitors, following menu and dietary requirements. It maintains food quality, sanitation, labeling, and storage standards, and prepares and serves food safely in a dynamic culinary environment. The Lead Cook follows standardized recipes and Hazard Analysis and Critical Control Point (HACCP) guidelines, documents required steps and temperatures, and follows production sheets for daily and weekly menus. The position works with internal customers and requires strong communication and teamwork, as well as the ability to work independently when needed. On-the-job training is provided.

Requirements

Ability to read, write, and follow oral and written directions.
Ability to perform basic math and measure ingredients appropriately.
Ability to read and understand recipes.
Understanding of food safety and sanitation processes.
Ability to work independently when necessary.
Ability to be on feet for most of the day and walk long distances throughout the facility.

Nice To Haves

High school diploma or equivalent preferred.
Depending on location, a minimum of two years of experience and previous leadership experience are preferred.
ServSafe certification may be required within a designated timeframe, depending on location.

Responsibilities

Perform assigned food preparation duties.
Provide daily direction to cooks and other assigned areas, ensuring departmental standards and goals are met.
Prepare, cook, season, portion, and serve food in accordance with menus and dietary requirements.
Maintain food quality standards for appearance, taste, temperature, and sanitation.
Wash and clean cooking and serving areas to maintain sanitation and cleanliness.
Maintain labeling and storage of food, equipment, and machinery.
Follow standardized recipes and HACCP guidelines when preparing, storing, and using food products.
Document HACCP steps, temperatures, and outcomes and follow production sheets for daily and weekly menus.
Operate kitchen equipment and tools as required.
Provide safe, high-quality food to patients/residents, coworkers, team members, and guests.