Lead Cook | Full-Time

Harmony Senior Services•Simpsonville, SC

4d•Onsite

About The Position

The Lead Cook prepares meals according to approved menus and standard recipes, taking into account residents’ special dietary needs. The Lead Cook assists with training dietary staff and, when the Dining Services Director and Dining Services Supervisor are absent, supervises dietary staff to help ensure efficient kitchen operations and readiness for meal service. The role includes preparing and presenting menu items, maintaining a clean and orderly kitchen, monitoring food temperatures and storage, managing portion sizes, preparing food for upcoming meals, and reporting equipment or temperature issues. The Lead Cook must become familiar with residents’ dietary needs, preferences, and changes, and interact courteously with residents, visitors, and staff while following confidentiality policies.

Requirements

High school diploma or GED.
Experience as a cook; senior living fine-dining experience 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 quantities of food required.
Knowledge of sanitation and safety principles and requirements for handling food and equipment.
Ability to stand for long periods and withstand 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.
Must wear the designated uniform, including slip-resistant footwear, during working hours and maintain good personal hygiene.
Willingness to work a flexible schedule that includes evenings, weekends, and holidays.

Nice To Haves

Experience as a cook in senior living, preferably in fine dining.

Responsibilities

Prepare and present menu items according to standard recipes and approved menus, accounting for residents’ special dietary needs.
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 supervised and 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 and broken or chipped tableware and food trays to a supervisor, and remove those items from meal service.
Immediately report incorrect refrigerator and freezer temperatures to a supervisor and record temperatures twice daily.
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 from the freezer for the next day or meal and begin preparation for the next day’s meal.
Make menu substitutions when food items are unavailable only with the Dining Services Director’s approval.
Take and record food temperatures three times daily.
Become familiar with each resident’s specific requests and dietary needs; remain alert to changes in dietary needs, likes, and dislikes.
Treat residents, visitors, and staff courteously and politely.
Follow confidentiality policies regarding the release of resident information.
Conduct in-services and training as directed by the Dining Services Director.
Attend required in-services and staff meetings.