Lead Cook

PACS

1d•Onsite

About The Position

It is the responsibility of the cook to manage and operate the kitchen in the absence of the Dietary Supervisor. This role involves maintaining a safe, orderly, clean, and sanitary kitchen and cooking area, preparing tasteful meals in large quantities, and accurately following prepared menus and portion control guides. The Lead Cook is also responsible for preparing special diets, recording food temperatures, and preparing pureed foods. The position requires cooperation with personnel in all departments, assisting with meal service, and cleaning cooking areas and serving carts. Additionally, the Lead Cook reports resident care concerns and participates in the orientation and ongoing training of dietary staff. The role also involves ensuring food presentation is appealing to residents and adhering to cleaning schedules. In the absence of the Dietary Supervisor, this job has supervisory responsibilities, including planning/assisting in preparation and service of holiday and special meals/functions, training/mentoring Cooks, transmitting orders for appropriate food and supplies, and assisting in budget preparation for the Dining Department. The Lead Cook also provides on-call support for cooks and staffing coordination.

Requirements

High school diploma or equivalent.
Experience as a cook in a hospital or long term care facility for not less than one year.
Ability to read technical procedures.
Ability to read and follow recipes.
Ability to effectively present information and respond to questions from managers and employees.
Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
Ability to solve practical problems.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Must obtain and maintain ServSafe Certificate.
Must remain in good standing with the Department of Public Health.

Nice To Haves

Knowledge and experience with PCC preferred.

Responsibilities

Manage and operate the kitchen in the absence of the Dietary Supervisor.
Maintain kitchen and cooking area in a safe, orderly, clean and sanitary manner.
Prepare tasteful meals and cook a variety of foods in large quantities.
Follow prepared menus and portion control guides.
Prepare special diets accurately.
Record food temperatures for the meals.
Prepare pureed foods.
Work in cooperation and harmony with personnel in all departments.
Maintain quaternary solution in sanitizer buckets.
Assist with serving the different meals.
Clean cooking area and serving carts.
Report resident care concerns and potential issues to Administrator and/or Director of Nurses.
Participate in the orientation and on-going training of dietary staff.
Make the presentation of the food appealing to the residents.
Cooperate.
Willing to supervise and to work under supervision.
Make sure all cleaning schedules are followed.
Plans/assists in preparation and service of holiday and special meals/functions (in the absence of the Dietary Supervisor).
Trains/mentors Cooks (in the absence of the Dietary Supervisor).
Transmit order for appropriate food and supplies (in the absence of the Dietary Supervisor).
Assist in preparation/planning in Dining Department budget and submit to Executive Director for review, recommendations and approval (in the absence of the Dietary Supervisor).
Provides on-call support for cooks and staffing coordination (in the absence of the Dietary Supervisor).