Lead Cook, Long Term Care (LTC)
About The Position
The Lead Cook performs all duties in food preparation as assigned and provides daily direction to cooks and other assigned areas, ensuring all departmental standards and goals are met. This role involves preparing, cooking, seasoning, and portioning food for patients/residents, staff, and visitors of the designated facility, adhering to menu and dietary requirements. The Lead Cook is responsible for maintaining food quality standards (appearance, taste, temperature, sanitation), performing washing and cleaning duties in cooking and serving areas, and ensuring proper labeling and storage of food, equipment, and machinery. The position requires working with internal customers, demonstrating strong communication and teamwork skills, and the ability to thrive in a dynamic culinary environment. The Lead Cook must follow standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines for food preparation, storage, and use, including documenting HACCP steps, temperatures, and outcomes. The role also involves operating various kitchen equipment and working independently when necessary.
Requirements
- High school diploma or equivalent preferred
- Ability to read, write and follow oral and written directions
- Ability to perform basic math
- Possesses an understanding of food safety and sanitation processes
- Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes
- Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital
Nice To Haves
- Minimum of two years experience (depending upon location applying for)
- Previous leadership experience (depending upon location applying for)
- Serv Safe certification (may be required to obtain within a designated time frame, depending upon location of hire)
Responsibilities
- Performs all duties in food preparation as assigned
- Provides daily direction to cooks and other assigned areas ensuring all departmental standards and goals are met
- Prepares, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within guidelines of menu and dietary requirements
- Adheres to food quality standards of appearance, taste, temperature and sanitation
- Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas
- Maintains labeling and storage of food, equipment, and machinery
- Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests
- Works with many internal customers, requiring above average communication as well as excellent team work skills
- Displays ability to cook, function and thrive in a dynamic and changing culinary environment
- Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products
- Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus
- Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers
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What This Job Offers
Job Type
Part-time
Career Level
Mid Level
Education Level
High school or GED
Number of Employees
5,001-10,000 employees
