Lead Line Cook

Covenant Living Communities and Services•Batavia, IL

2d•$19 - $26

About The Position

The Lead Line Cook prepares, portions, cooks, and presents hot and cold food items for breakfast, lunch, dinner, and special or catered events in a senior living or healthcare environment. The role uses advanced classical cooking techniques to produce small- and large-batch foods and follows standardized recipes to ensure appropriate quantities and consistent quality. The cook prepares meals for residents, including those requiring special diets, and maintains sanitation in accordance with organizational standards and applicable federal, state, and local regulations. The Lead Line Cook may direct, guide, and train other team members, including less experienced cooks. The role may also involve production and inventory data entry, inventory tasks, a la carte service, and operation of a grill station. Employees follow food safety and sanitation practices, company safety procedures, and applicable dress and kitchen uniform requirements. Work is primarily in a controlled, temperate environment, with possible exposure to heat or cold during outside activities. The position may require working some holidays and flexible hours.

Requirements

High school diploma.
Current Food Handler’s Permit.
State sanitation certificate.
Extensive working knowledge of a kitchen environment and advanced food preparation.
Effective verbal and written communication in English with residents and staff.
Ability to read and understand written instructions, follow safety practices, and independently read and follow recipes.
Proficiency in recipe production and multiple kitchen stations, including sauté, grill, salad, and fry.
Ability to use basic computer functions.
Dependability, attention to detail, organization, and follow-through.
Ability to work within standard policies and procedures with limited direct supervision and to handle varied tasks and functions.
Ability to remain calm in emergencies, set priorities, and manage time efficiently.
Patience and compassion toward senior adults and consideration for residents’ comfort, safety, security, and belongings.
Ability to work cooperatively with employees, residents, families, visitors, vendors, healthcare professionals, and the broader community.
Ability to maintain a neat work area and a well-groomed appearance consistent with organizational and state food-code standards, including dress code and kitchen uniform requirements.
Knowledge and understanding of food safety, sanitation, food preparation, and serving principles.
Ability to work some holidays and flexible hours.
Ability to lift or carry equipment or supplies weighing up to 50 pounds.
Ability to perform frequent stooping, bending, climbing, reaching, pulling, pushing, and extended walking or standing.
Ability to stand, sit, twist, bend, squat, kneel, or crouch while performing job duties; ability to stand for extended periods of up to eight hours.
Adequate sight and hearing to meet the responsibilities of the position.

Nice To Haves

Training in ServSafe is beneficial.

Responsibilities

Prepare and cook foods for the full line, including main entrees, for various meal periods and special or catered events.
Follow complex recipes and product directions to prepare, season, cook, taste, carve, plate, garnish, and serve soups, meats, vegetables, desserts, and other foods.
Select recipes according to the menu cycle and prepare bakery items and meals for customers with special dietary needs.
Receive, move, and lift foodstuffs and supplies; take inventory and, when applicable, enter inventory and production data using production software.
Read food orders or follow verbal instructions and prepare food accordingly; provide high-quality service to customers.
Operate kitchen equipment to measure and mix ingredients and to wash, peel, cut, shred, trim, and prepare produce, meat, poultry, or fish.
Taste products, read menus, estimate food requirements, check production, maintain records, and requisition supplies and equipment as needed.
Prepare foods according to production sheets and complete prep items according to prep sheets.
Take and record food temperatures and correct temperature discrepancies.
Attend allergy and foodborne illness training and apply food safety principles to food preparation and sanitation.
Clean and sanitize workstations and equipment in accordance with regulatory rules and procedures.
Assist with setups and break down and clean serving lines and other food areas.
Label and date food appropriately and store it properly.
Comply with company safety and risk management policies and procedures; participate in safety meetings, training, and hazard assessments.
Attend designated classroom and virtual training programs.
May provide work direction to team members and guide and assist in training less experienced cooks.
May prepare and serve a la carte food, operate a grill station, or produce batch goods using basic cooking techniques.