Lead Cook

St. Luke's Health System•Boise, ID

25d

About The Position

At St. Luke’s, we pride ourselves on fostering a workplace culture that values diversity, promotes collaboration, and prioritizes employee well-being. Our commitment to excellence in patient care extends to creating an environment where our team can thrive both personally and professionally. With opportunities for growth, competitive benefits, and a supportive community of colleagues, St. Luke’s is truly a great place to work. What You Can Expect: The Cook prepares food in accordance with culinary techniques, standardized recipes and quantities. Prepares and cooks foods according to recipe standards utilizing advanced culinary techniques including knowledge of specialized diets. Prepares food ensuring that strict safety standards are followed. Determines food quantities and requirements needed and plans maximum utilization of ingredients, food and leftovers. Plans, pulls and preps ingredients. Adheres to all food hygiene and health and safety requirements in order to meet regulatory and company standards. Orders and stocks inventory for the department. Reviews menus and customer orders to determine type and quantities of food to be prepared. Plan menus and estimate required food quantities, labor and overhead costs. Leads the work of kitchen assistants in preparing, cooking and storing food, and in maintaining kitchen and storage facilities in sanitary condition. Leads and mentors others acting as first point of escalation. Participates in interview, training and onboarding process as needed. Participates in performance improvement initiatives as needed. Handles complex issues using advanced knowledge of procedures and policies. Refers only the most complex issues to higher-level staff. Performs other duties and responsibilities as assigned.

Requirements

4 years relevant experience
Must have one of the following licenses or certifications: Experior Food Safety Certification, National Registry of Food Safety Professionals Certification (NRFSP), Food Handlers Certification, Certified Foodservice Professional Program (CFPP), Certified Dietary Manager (CDM), ServSafe Food Safety Certification or National Restaurant Association Certification (NRA)

Responsibilities

Prepares food in accordance with culinary techniques, standardized recipes and quantities.
Prepares and cooks foods according to recipe standards utilizing advanced culinary techniques including knowledge of specialized diets.
Prepares food ensuring that strict safety standards are followed.
Determines food quantities and requirements needed and plans maximum utilization of ingredients, food and leftovers.
Plans, pulls and preps ingredients.
Adheres to all food hygiene and health and safety requirements in order to meet regulatory and company standards.
Orders and stocks inventory for the department.
Reviews menus and customer orders to determine type and quantities of food to be prepared.
Plan menus and estimate required food quantities, labor and overhead costs.
Leads the work of kitchen assistants in preparing, cooking and storing food, and in maintaining kitchen and storage facilities in sanitary condition.
Leads and mentors others acting as first point of escalation.
Participates in interview, training and onboarding process as needed.
Participates in performance improvement initiatives as needed.
Handles complex issues using advanced knowledge of procedures and policies.
Refers only the most complex issues to higher-level staff.
Performs other duties and responsibilities as assigned.