Lead Cook

SUN BEHAVIORAL HEALTH GROUP•Houston, TX

21d•Onsite

About The Position

Position Summary: Under the direct supervision of the Director of Dietary Services, the lead cook will prepare, season and cook food for hospital patients, staff and visitors. The lead cook is responsible for all food preparation and service. The lead cook works closely with the Dietary Director in ordering, menu planning and scheduling.

Requirements

Required: High school diploma or GED. CPR and CPI, which may be obtained during orientation
Required: Five years of experience in a food service line or restaurant setting

Nice To Haves

Preferred: Culinary degree
Preferred: Three years in a hospital dietary department. Previous experience in a behavioral health setting. Have management experience in food service for large events and with kitchen staff.

Responsibilities

Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menus.
Responsible for all food preparation and service
Responsible for training of new staff
Determines amount of foods needed to meet weekly menus and places order
Ensures meals are ready at specified times
Consults with Director regarding use of leftovers.
Consults Registered Dietitian on modified diets, as necessary.
Supervises Food Services Workers when washing, trimming or preparing food.
Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicers, etc.
Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines.
Cooks meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming.
Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders.
Tests foods being cooked to ensure proper cooking temperatures. Adjusts heat controls as necessary.
Tests foods being cooked for balanced seasoning and taste. Adjusts heat controls as necessary.
Improves flavor and texture of food by adding ingredients or seasonings.
Observes infection prevention and control practices at all times.
Maintains kitchen in a clean, neat and organized manner.
Performs all aspects of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errors.
Supports and maintains a culture of safety and quality
Work with the supervisor to ensure all food service staff are trained on fire suppression and other PPE protection as required by the staffs job duties
Assists Director in hiring and training of new staff.
Assists the Director of Dietary Services with addressing employee performance, and completing employee evaluations.
Perform other duties as assigned.