Lead Cook

Lifepoint Health•Madison, NJ

3h•Onsite

About The Position

The Lead Cook will provide assistance to the Nutrition Services Manager in kitchen oversight for menu development, inventory control, sanitation and training of cooks and dietary aides. The Lead Cook will also function as a cook and will prepare, season and cook food for hospital patients, staff and visitors. Lifepoint Health is a leader in community-based care, driven by a mission of Making Communities Healthier. The company operates a diversified healthcare delivery network across 29 states, including 63 community hospital campuses, 32 rehabilitation and behavioral health hospitals, and over 170 additional sites of care. Lifepoint Health is committed to creating an inclusive workforce that offers opportunities for meaningful careers and makes a difference in communities.

Requirements

Previous experience in food service and cooking is required.
Ability to communicate verbally and in writing.

Nice To Haves

High School Diploma or GED preferred.
Prior healthcare experience preferred but not required.

Responsibilities

Be fluent in healthcare kitchen sanitation, following all guidelines, and share this knowledge with team. Act as a role model. Hold team accountable for sanitation.
Always practice appropriate hand hygiene and glove usage. Have no bare hand contact with ready to eat food. Act as a role model. Hold team accountable for hand hygiene.
Act as first resource for questions. Maintain steady flow of appropriate communication both upward and downward.
Participate in onboarding and training of new dietary staff and completion of required competencies.
Provide training to cooks and dietary aides as needed. This includes planning ahead as well as the execution of day to day tasks.
Provide direction when menu substitutions or changes are required. Develop dietary team to be able to make decisions without needing assistance.
Provide feedback to manager and/or director regarding staff issues or concerns.
Assist in deciding how to rearrange kitchen staff schedule in order to best meet our patient needs for census and make decisions regarding staffing during call offs.
Complete physical inventory. Place orders for food, equipment and supplies.
Maintain storage area; clean, organize and ensure that all items are labeled and dated appropriately. Put away food orders.
Monitor department to ensure that standards for cleanliness and sanitation are maintained
Have an understanding of how inventory effects budget. Know what budget is and where spending is in relation to budget and census.
Assist in the development of department policies, procedures, job descriptions and work routines.
Provide work direction to cooks and dietary aides.
Plan catering events, assign work to aides and cooks and assist with completion.
Stay abreast of food recalls by subscribing to Federal Food Recall sites.
Notify Plant Operations when equipment repairs are necessary.
Oversee snack delivery system to nursing. Work with dietitian when changes are necessary.
Reconcile cash register daily.
Ensure that staff complete daily as assigned on the Daily Checklist
Audit nourishment rooms.
Perform Cook, Dietary Aide duties on weekends and holidays and as staffing requires.
Assist in menu development and recipe standardization.