Lead Cook | Full-Time

Harmony Senior Services•Simpsonville, SC

2d•Onsite

About The Position

The Lead Cook prepares and presents meals according to approved menus and standard recipes, accounting for the special dietary needs of residents. The role supports training of 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 Lead Cook maintains a clean and orderly work area, follows food safety and sanitation practices, monitors food and equipment conditions, and supports preparation and storage for upcoming meals. The position also requires familiarity with residents’ dietary needs and preferences, courtesy toward residents, visitors, and staff, and compliance with confidentiality policies. The role requires a flexible schedule that includes evenings, weekends, and holidays.

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 duties of other dietary positions.
Ability to read, write, and make simple calculations.
Ability to learn quickly and apply principles learned.
Ability to follow oral and written directions.
Experience in food preparation and cooking, and ability to estimate 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 necessary cooking activities.
Organized and able to work well with people as part of a team.
Willingness to work a flexible schedule that includes evenings, weekends, and holidays.

Nice To Haves

Senior-living fine-dining cooking experience.

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.
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.
Report incorrect refrigerator and freezer temperatures immediately and record temperatures twice daily.
Ensure leftover food is properly cooled, stored, identified, and dated.
Observe good safety practices and monitor and control portion sizes to minimize food waste.
Remove frozen food items for next-day or next-meal preparation and begin preparation for upcoming meals.
Make menu substitutions when items are unavailable, only with the Dining Services Director’s approval.
Supervise assigned duties to ensure the kitchen is ready for meal service; when working the evening shift, ensure the kitchen is clean and ready for the next day.
Take and record food temperatures three times daily.
Attend required in-services and staff meetings, and conduct in-services and training as directed by the Dining Services Director.
Become familiar with residents’ requests and diets, and remain alert to changes in dietary needs, likes, and dislikes.
Treat residents, visitors, and staff courteously and politely, and follow confidentiality policies regarding release of resident information.
Wear the designated uniform, including slip-resistant footwear, during working hours and maintain good personal hygiene.