Lead Line Cook

Covenant Living•Batavia, IL

About The Position

The Lead Line Cook prepares, portions, cooks, and presents hot and cold foods for breakfast, lunch, dinner, and special or catered events in a senior living or healthcare environment. The role produces small- to large-batch items using advanced and classical cooking techniques, follows standardized and complex recipes, and prepares meals for residents, including those requiring special diets. The Lead Line Cook maintains food quality and sanitation standards and may direct and train less experienced cooks. The position also involves preparing food for the full line, including main entrees; operating kitchen equipment and stations; planning production and requisitioning supplies; receiving and handling inventory; recording production and food temperatures; and plating food to order. The employee cleans and sanitizes work areas and equipment, stores and labels food appropriately, and follows applicable company and regulatory requirements for food safety, sanitation, and workplace safety. The role requires effective communication with residents and staff, dependable and organized work, and the ability to work with limited direct supervision. The employee must be considerate of residents’ comfort, safety, and belongings and show patience and compassion toward senior adults. Work may include some holidays and flexible hours. Physical demands include lifting or carrying up to 50 pounds, frequent movement and bending, and standing or walking for extended periods, including up to eight hours. The work is primarily in a controlled, temperate environment, with possible exposure to heat or cold during outside activities.

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 read and follow recipes without supervision.
Proficiency in recipe production and multiple 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 handle various tasks and functions.
Ability to react calmly in emergency situations and establish priorities while managing time efficiently.
Patience and compassion toward senior adults and consideration for residents’ comfort, safety, security, and belongings.
Ability to work well with employees, residents, families, visitors, vendors, healthcare professionals, and the community.
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, and pushing, and to walk or stand for extended periods, including up to eight hours.
Ability to stand, sit, twist, bend, squat, kneel, or crouch when performing job duties; adequate sight and hearing to meet job responsibilities.
Ability to work primarily in a controlled, temperate environment and tolerate possible heat or cold during outside activities.
Ability to maintain a neat work area and a well-groomed appearance and comply with organizational and state food-code dress and kitchen-uniform requirements.

Nice To Haves

ServSafe training is beneficial.

Responsibilities

Prepare, portion, cook, and present foods for breakfast, lunch, dinner, and special or catered events.
Prepare and cook foods for the full line, including main entrees, soups, meats, vegetables, desserts, bakery items, and other menu items.
Follow complex recipes and product directions to prepare, season, cook, taste, carve, and serve food.
Prepare meals for customers requiring special diets and follow applicable dietary instructions.
Use kitchen equipment and multiple cooking stations, which may include sauté, grill, salad, and fry stations; may operate a grill or serve customers at an à la carte station.
Select recipes for menu cycles, estimate food requirements, check production, maintain records, and requisition supplies and equipment.
Receive, move, and lift inventory and supplies; take inventory or enter inventory and production data into software when required.
Prepare foods according to production sheets and prep sheets; take and record temperatures and correct temperature discrepancies.
Plate food as ordered, with attention to appearance and garnish.
Apply food safety and sanitation principles, attend allergy and foodborne-illness training, and maintain required food temperatures.
Clean and sanitize work stations and equipment; assist with setups 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.
May provide work direction and assist with training less experienced cooks.
Provide high-quality service and treat residents, staff, families, visitors, vendors, and other professionals cordially and considerately.