The Cook Lead assists the Chef/Manager in supervising the daily production of the patient food ensuring that a quality product is being served and appropriate production techniques are used. The Cook Lead prepares daily work schedules (production sheets) for all the cooks; trains cooks; coordinates production activities; resolves problems as they arise from patients, clinicians, etc. The Cook Lead ensures proper records are kept; ensures that staff are performing required duties as assigned; provides input to the employees’ evaluations and assists in the selection process for new hires; and serves as weekend supervisor in rotation with other supervisors. The Cook Lead prepares food in a safe and sanitary manner in accordance with all hospital, local, state and federal regulatory procedures. The Cook Lead follows production sheets and recipes to ensure diet compliance, portion control, food cost control, etc. The Cook Lead keeps work area clean and sanitary at all times. Licensure, Certification, or Registration Requirements for Hire: ServSafe Certification preferred Licensure, Certification, or Registration Requirements for continued employment: ServSafe Certification preferred Experience REQUIRED: Minimum of five (5) years cooking work experience in a healthcare setting Experience PREFERRED: Two (2) years lead/supervisory experience Education/training REQUIRED: High School Diploma or equivalent Education/training PREFERRED: Professional culinary training Independent action(s) required: Conducts daily pre-production and service meetings. Ensures that staff are serving food according to standards. Conducts training and in-services for staff in assigned area. Ensures all compliance documentation and paperwork is completed in a timely manner. Checks employees out at the end of their shift. Ensures that staff is following all sanitation standards. Reads recipes and production sheets to prepare foods according to standards. Washes, slices, dices, etc. ingredients necessary for food preparation. Measures of ingredients. Sets temperatures and cook times of production equipment. Determines doneness of food items. Uses of proper portioning equipment to portion food. Maintains food temperatures during preparation and holding. Cleans and sanitizes work area. Supervisory responsibilities (if applicable): Day to day oversight of assigned work area/kitchen. Assist with new staff training. Assist with writing staff work schedules and daily production sheets. Weekend management duty for assigned area on rotating weekends. Additional position requirements: Weekend, holiday, rotation required. Ability to work operational hours of department as assigned by manager/director. Age Specific groups served: All Physical Requirements (includes use of assistance devices as appropriate): Physical: Lifting 20-50 lbs. Other: describe - Pushing carts up to 50 lbs. Activities: Prolonged standing, Frequent bending, Walking (distance), Reaching (overhead, extensive, repetitive), Repetitive motion: scooping, slicing Mental/Sensory: Problem solving, Hearing, Write legibly, Reading, Logical thinking, Other: Basic addition, subtraction skills Emotional: Steady pace, Able to handle multiple priorities, Noisy environment, Able to adapt to frequent change Workday Day (United States of America) EEO Employer/Disabled/Protected Veteran/41 CFR 60-1.4. Who We Are Inventing better care, day by day by discovery Sound outrageous? It absolutely is. Sound impossible? That’s never stopped us before. Sound like hard work, intense research, collaboration with experts around the world, sheer brainpower meets unrelenting willpower? That’s. Exactly. Right. We’ll do whatever it takes to offer the best in care and empower the best in quality of life. And it’s an approach that works — whether it’s a patient who undergoes a new, life-saving procedure or a clinical researcher who finds promise in a new cancer treatment, exciting new medicine is happening at VCU Health. We have it all: • One college and four health sciences schools • An academic medical center • A Level I trauma center • One of only two NCI-designated cancer centers in Virginia • The region’s only full-service children’s hospital • More than 800 physicians in 200 specialties • With a community health center, dedicated research teams, facilities and valued partners in every field Our medical teams are top notch. And we’re not too shy to boast of internationally known physicians, some recognized as the best in the country, top-ranked local specialists and all-around all-stars at every level. From our very first years to our most recent advancements, we are driven to learn more, dig deeper, teach passionately and never rest in order to be a true leader in discovering what’s possible in health and recovery. We are a comprehensive system of care and a pioneer of health. Read VCU Health Year In Review for more about our accomplishments.