Lead Cook

Harmony Senior Services•Yorktown, VA

About The Position

The Lead Cook prepares meals according to approved menus and recipes while accommodating residents’ special dietary needs. The role assists with training dietary staff and, when the Dining Services Director and Dining Services Supervisor are absent, supervises dietary staff to support efficient kitchen operations. The Lead Cook helps ensure the kitchen is ready for meal service and, when working the evening shift, clean and prepared for the next day. The position includes food preparation and cooking, food and equipment safety, sanitation, temperature monitoring, appropriate storage and labeling of leftovers, portion control, and approved menu substitutions. The Lead Cook should become familiar with residents’ dietary requests and preferences, remain alert to changes in dietary needs, and interact courteously with residents, visitors, and staff while following confidentiality policies. The role requires standing for extended periods and working in conditions that may include temperature extremes, wet or humid areas, and noise. The employee must wear the designated uniform, including slip-resistant footwear, and maintain good personal hygiene. A flexible schedule including evenings, weekends, and holidays is required.

Requirements

High school diploma or GED.
Experience as a cook; senior-living experience, particularly in fine dining, is preferred.
Leadership experience.
Serv-Safe certification, or willingness to complete certification within 60 days of hire.
Basic understanding of food service operations, including familiarity with the duties of other dietary positions.
Ability to read, write, and make simple calculations.
Ability to learn quickly and apply learned principles.
Ability to follow oral and written directions.
Experience in food preparation and cooking, including estimating required food quantities.
Knowledge of sanitation and safety principles for handling food and equipment.
Ability to stand for long periods and tolerate temperature extremes, wet and/or humid conditions, and noise.
Ability to lift 50 pounds regularly, or at least eight times per shift, and carry heavy objects for 20 feet.
Ability to pull, push, grasp, and reach adequately to perform cooking activities.
Ability to stay organized and work well with people as part of a team.
Willingness to work a flexible schedule that includes evenings, weekends, and holidays.
Must wear the designated uniform, including slip-resistant footwear, during work hours and maintain good personal hygiene.

Nice To Haves

Cook experience in senior living, preferably fine dining.

Responsibilities

Prepare and present menu items according to standard recipes and approved menus, taking residents’ dietary needs into account.
Assist the Dining Services Director with training and supervision of dietary staff.
Supervise dietary staff in the absence of the Dining Services Director and Dining Services Supervisor.
Ensure assigned duties are completed so the kitchen is ready to provide meal service.
When working the evening shift, ensure the kitchen is clean and ready for the next day’s operation.
Maintain a clean and orderly work area, including floors, and participate in weekly cleaning routines planned by the Dining Services Director.
Report faulty equipment, broken or chipped tableware, and food trays to a supervisor and remove affected items from meal service.
Report incorrect refrigerator and freezer temperatures to a supervisor immediately and ensure temperatures are recorded twice per day.
Ensure leftover food is properly cooled, stored, identified, and dated.
Observe good safety practices and monitor portion sizes to minimize food waste.
Remove frozen food items for next-day or next-meal preparation and begin preparing for the next day’s meal.
Make menu substitutions when items are unavailable, but only with approval from the Dining Services Director.
Take and record food temperatures three times daily.
Become familiar with residents’ specific dietary requests, needs, likes, and dislikes, and remain alert to changes in dietary needs.
Treat residents, visitors, and staff courteously and politely, and follow confidentiality policies for resident information.
Conduct in-services and training as directed by the Dining Services Director.
Attend required in-services and staff meetings.