Lead Cook - FT - Varies

Sanford Health•Red Oak, IA

11d•$18 - $28

About The Position

The Lead Cook prepares, cooks, seasons, and portions food for patients or residents, staff, and visitors according to menus and dietary requirements. The role provides daily direction to cooks and other assigned areas to help ensure departmental standards and goals are met. The Lead Cook maintains food quality, appearance, taste, temperature, and sanitation standards; cleans cooking and serving areas; and labels and stores food and equipment appropriately. The role follows standardized recipes, production sheets, and Hazard Analysis and Critical Control Point (HACCP) guidelines, documenting required steps, temperatures, and outcomes. It involves working with internal customers in a changing culinary environment and requires strong communication, teamwork, and the ability to work independently when needed.

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 stand for most of the day and walk long distances throughout the facility.

Nice To Haves

High school diploma or equivalent.
Depending on location, at least two years of experience and previous leadership experience.
ServSafe certification, or ability to obtain it within a designated time frame where required.

Responsibilities

Prepare, cook, season, and portion food for patients or residents, staff, and visitors according to menus and dietary requirements.
Provide daily direction to cooks and other assigned areas to help meet departmental standards and goals.
Maintain food quality standards for appearance, taste, temperature, and sanitation.
Wash and clean cooking and serving areas to ensure sanitation and cleanliness.
Label and store food, equipment, and machinery appropriately.
Follow standardized recipes, HACCP guidelines, and production sheets for daily and weekly menus.
Document HACCP steps, temperatures, and outcomes.
Operate kitchen equipment and prepare food safely.