Lead Cook - FT

Larkin Community Hospital•South Miami, FL

19d•Onsite

About The Position

This position is for a full-time Lead Cook. The role involves a strong understanding of basic food preparation techniques, including receiving, storage, preparation, and holding of food items, as well as the utilization of leftovers. The cook must demonstrate familiarity with dietary restrictions and modified diets. Responsibilities include preparing schedules and completing performance appraisals for cooks and utility aides in the absence of the lead cook. The position requires working knowledge of food service sanitation and the use of accepted techniques in handling, preparation, and service of food items to patients, employees, and guests. Sanitation inspections of the foodservice department are also part of the role. The cook must maintain and demonstrate knowledge of Food Service department policies and procedures, assist the lead cook in supervising cooks to ensure proper production, and inform cooks of recipe or procedure changes. Additionally, the role requires the ability to perform simple calculations, adjust standardized recipes, and consistently follow them accurately. Consultation with the lead cook, supervisor, or dietitian is expected for any preparation/production uncertainties.

Requirements

Basic food preparation techniques
Receiving, storage, preparation, and holding of food items
Utilization of leftovers
Familiarity with dietary restrictions and modified diets
Working knowledge of food service sanitation
Accepted techniques in handling, preparation, and service of food items
Knowledge of Food Service department policies and procedures
Ability to perform simple calculations
Ability to adjust standardized recipes
Ability to consistently follow standardized recipes accurately

Responsibilities

Knows basic food preparation techniques; including receiving, storage, preparation, and holding of food items and utilization of leftovers.
Demonstrates familiarity with dietary restrictions and modified diets.
Prepares cooks and utility aides schedule in the absence of the lead cook.
Completes cooks and utility aides performance appraisals and competencies in the absence of the lead cook.
Demonstrates working knowledge of food service sanitation; uses accepted techniques in handling, preparation, and service of food items to patients, employees and guests.
Performs sanitation inspections of the foodservice department.
Maintains and demonstrates knowledge of Food Service department policies and procedures.
Assists the lead cook in the supervision of cooks in order to ensure proper production.
Informs cooks of recipe or procedure changes.
Demonstrates the ability to perform simple calculations and to adjust standardized recipes.
Consistently follows standardized recipes accurately.
Consults with lead cook, supervisor, or dietitian on matters of preparation/production uncertainty.