Lead Cook - $2,500 sign on bonus!

Lakeview Specialty Hosp•Waterford, WI

3d•Onsite

About The Position

To ensure the preparation of food for patients, residents and staff while maintaining high standard of quality food production and dining room service. Maintains infection control, sanitation and safety policies and procedures. Is responsible for leading/supervising/training kitchen department staff in coordination with the Director.

Requirements

Skill, Knowledge and Abilities: Must possess maturity and tact when dealing with others. Ability to work within the Dietary Team concept. Model organizational skills, service goals, and standards.
Education: Able to read and write in English. High school Diploma or G.E.D. or consideration of work history will be evaluated.
Licensure: SERV safe – manager Certification
Experience: Minimum of five (5) years’ experience as cook. Minimum of one (1) year of on-the-job training required for proficiency.

Responsibilities

To respect and deliver services to clients as needed and as Dietary Management has instructed.
To partner with Dietitian and assist in maintaining client dietary needs as prescribed by doctors’ orders
To monitor staff and maintain high sanitation standards as described by the Dietary Policy & Procedure Manual (DPPM)
To maintain food production sheet, cleaning logs, temperature logs & recipe binders, use standardized recipes.
To assist with inventory, storage, labeling, rotation and distribution of food and supplies
To assist in security systems set by Dietary Director
To supervise the preparation of all food products within standards established by the Menu System.
To provide supervisory, direction, and training to new employees and vocational clients. Act as lead for staff in coordination with Director.
To monitor quality assurance of all Dietary Products and Services
To adapt to change and situations as needed
To report unsafe working conditions to Dietary Director, maintenance, and Administration following the chain of command
To adhere to facility policies and procedures
To control cost by planning production based on cycle menu
To complete additional tasks as requested by the Dietary Director.