Lead Cook (Dietary)

Overview

PURPOSE STATEMENT:

Routine food preparation and delivery services of cold or hot foods in the facility.

Responsibilities

ESSENTIAL FUNCTIONS:

• Direct the day to day tasks of other dietary department staff.
• Perform routine tasks related to clean up and sanitation of kitchen, dining or serving areas.
• Properly prepare, serve and store food in accordance with facility.
• Ensure compliance with state or federal regulations.
• Prepare foods according to standardized recipes and approved menu.
• Utilize service methods and food handling techniques to ensure quality.
• Understand and apply the sanitation procedures needed to provide a safe and healthy environment.
• Adhere to menu compliance, special diet compliance and report any dietary non-compliance, concern or complaint of patients to dietician, supervisor or manager.
• Guide or direct staff in food preparation and service.
• Assist in the orientation of new staff and provide ongoing training for dietary staff.

OTHER FUNCTIONS:

• Perform other functions and tasks as assigned.

Qualifications

EDUCATION/EXPERIENCE/SKILL REQUIREMENTS:

• High school diploma or equivalent required.
• Two or more years’ experience in food service role in preparing food for institutions, such as school, hospital or cafeteria preferred.

LICENSES/DESIGNATIONS/CERTIFICATIONS:

• ServSafe Certification or similar food safety certification, where required by the state, facility.

ADDITIONAL REGULATORY REQUIREMENTS:

While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when circumstances (e.g. emergencies, changes in workload, rush jobs or technological developments) dictate.

We are committed to providing equal  employment opportunities to all applicants for employment regardless of an individual’s characteristics protected by applicable state, federal and local laws

CRSTYN