Lead Cook - FT

Sanford Health•Beatrice, NE

9d•$18 - $28•Onsite

About The Position

Sanford Health is seeking an experienced cook for a Long-Term Care (LTC) setting who will also serve as a positive team leader dedicated to serving elders in the community. The role involves leading and supervising evening shift workers, following directions, and adapting to change. The Lead Cook performs all food preparation duties, provides daily direction to cooks and other assigned staff, and prepares, cooks, seasons, and portions food for patients/residents, staff, and visitors according to menu and dietary requirements. This position requires adherence to food quality standards, sanitation guidelines, and proper food storage. The Lead Cook is responsible for preparing and serving the highest quality and safest food possible, requiring excellent communication and teamwork skills to work with various internal customers in a dynamic culinary environment. The role involves following standardized recipes and HACCP guidelines for food preparation, storage, and use, and documenting HACCP steps, temperatures, and outcomes. The Lead Cook will operate various kitchen equipment and must be able to work independently, understand food safety and sanitation processes, and possess basic math skills for measuring and reading recipes. The position requires the ability to be on feet for the majority of the day and walk significant distances within the hospital.

Requirements

High school diploma or equivalent preferred.
Possesses ability to read, write and follow oral and written directions.
Ability to perform basic math.
On-the-job training will be provided.
Serv Safe may be required to obtain within a designated time frame depending upon location of hire.

Nice To Haves

Experienced cook in LTC setting.
Positive team leader.
Ability to lead/supervise evening shift workers.
Flexibility.
Adaptability to change.
A minimum of two years experience and previous leadership experience preferred, depending upon location applying for.

Responsibilities

Performs all duties in food preparation as assigned.
Provides daily direction to cooks and other assigned areas ensuring all departmental standards and goals are met.
Prepares, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within guidelines of menu and dietary requirements.
Adheres to food quality standards of appearance, taste, temperature and sanitation.
Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas.
Maintains labeling and storage of food, equipment, and machinery.
Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests.
Works with many internal customers, requiring above average communication as well as excellent team work skills.
Displays ability to cook, function and thrive in a dynamic and changing culinary environment.
Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products.
Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus.
Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers.
Possesses ability to work independently when necessary.
Possesses an understanding of food safety and sanitation processes.
Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes.
Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital.