What are the responsibilities and job description for the Lead Cook position at CKF Addiction Treatment?
Lead Cook
Reports To:
Vice President of Operations
Required Qualifications:
- High school diploma or GED
- One year of cooking and kitchen management experience
Preferred Qualifications:
- Two to three years of cooking and kitchen management experience
- ServSafe Certification
- One year of experience with inventory control, purchasing, and/or cost management practices
Knowledge, Skills, Abilities:
- Strong leadership skills
- Excellent interpersonal and customer service skills
- Excellent organizational skills and attention to detail
- Ability to function well in a high-paced and at time stressful environment
- Effective oral and written communication skills
- Ability to interact effectively and professionally with employees and patients
- Ability to prioritize tasks and delegate when appropriate
- Ability to always maintain confidentiality and professionalism
- Knowledge of food safety, sanitation, and infection control regulations
Position Summary:
Oversee the day-to-day operations of a SUD residential kitchen, including food preparation, inventory, and menu planning. This role ensures food quality and safety and oversees kitchen staff.
Essential Job Functions:
- Manage the ordering, receipt and compliance of USDA commodities and food bank donations.
- Prepare menus to ensure nutritional adequacy and quality, submit for approval.
- Order food supplies and manage inventory logs and maintain records in compliance with required standards, Kansas Food Bank, and State Food Commodities programs.
- Assist with Kansas Food Code compliance, enforce health, safety, and sanitation codes.
- Maintain kitchen and storage facility and keep prepared for site visits.
- Oversee delivery truck orders, pick up and deliver supplies and food.
- Oversee and train kitchen staff.
- Wash and clean tools, surfaces in the overall kitchen space and dining area.
- Restock paper items and dry goods.
- Store food in proper containers with labels in designated areas.
- Serve meals utilizing PPE, ensure proper plating, and serve on time as scheduled.
- Comply with all CKF policies and procedures and related clinical licensure standards.
- Other duties as assigned
Physical Requirements:
Based on an 8-hour day
- Sit – Occasionally .25 – 5.5 hrs daily
- Stand – Frequently 2.5 – 5.5 hrs daily
- Lift/Carry 10-50 lbs. – Frequently 2.5 – 8 hrs daily
- Walk – Continuously 5.5 – 8 hrs daily
- Drive – Occasionally .25 – 5.5 hrs daily
- Reach Above – Continuously 5.5 – 8 hrs daily
- Bend/Stoop – Continuously 5.5 – 8 hrs daily
- Use of hands – Pushing/Pulling – Continuously 5.5 – 8 hrs daily
- Use of hands – Fine Manipulation - Continuously 5.5 – 8 hrs daily
- Stress Level - Medium
PHI Access Level:
Level 1 – This position has limited access to patient medical information for purposes of preparing meals for special dietary requirements, no access to employee medical information.
Work Environment:
On-Site: Kitchen environment with moderate noise level.
Benefits:
Competitive benefits with partial employer paid contributions for health insurance and up to 4% for retirement plans.
FLSA Classification:
Hourly non-exempt
Department:
Cook
Schedule:
M-F; 8am – 4pm 40 hours
Location / Category:
On site; Salina – Main; Some travel required
Salary : $17 - $23