Lead Cook

About the Role:

The Lead Cook at Oxford Springs Durant plays a pivotal role in delivering high-quality, nutritious meals tailored to the specific dietary needs of residents within a health care services environment. This position requires overseeing daily kitchen operations to ensure food safety, quality, and timely service while adhering to health regulations and organizational standards. The Lead Cook will collaborate closely with dietary staff and health care professionals to accommodate special diets and preferences, enhancing the overall well-being and satisfaction of residents. Additionally, this role involves mentoring and guiding kitchen staff to maintain a cohesive and efficient team. Ultimately, the Lead Cook ensures that every meal served contributes positively to the health and comfort of those in our care facility.

Minimum Qualifications:

• High school diploma or equivalent.
• Proven experience as a cook, preferably in a health care or institutional setting.
• Knowledge of food safety standards and sanitation regulations.
• Ability to follow dietary guidelines and prepare meals for special diets.
• Strong organizational and leadership skills.

Preferred Qualifications:

• Certification in food safety (e.g., ServSafe or equivalent).
• Experience working in a health care facility or senior living community.
• Formal culinary training or certification.
• Basic knowledge of nutrition and dietary requirements for various health conditions.
• Experience with inventory management and cost control.

Responsibilities:

• Plan, prepare, and cook meals in accordance with established dietary guidelines and resident preferences.
• Supervise and coordinate the activities of kitchen staff to maintain a clean, safe, and efficient work environment.
• Ensure compliance with all food safety and sanitation regulations, including proper storage and handling of ingredients.
• Collaborate with dietitians and health care providers to accommodate special dietary needs and restrictions.
• Manage inventory, order supplies, and monitor food costs to maintain budgetary guidelines.
• Train new kitchen staff and provide ongoing support and performance feedback.
• Maintain accurate records of food preparation, inventory, and kitchen maintenance activities.

Skills:

The Lead Cook utilizes culinary skills daily to prepare nutritious and appealing meals that meet specific dietary requirements, ensuring resident satisfaction and health. Leadership and communication skills are essential for effectively managing kitchen staff, coordinating tasks, and fostering a collaborative work environment. Attention to detail and organizational skills are critical for maintaining compliance with food safety standards and managing inventory efficiently. Problem-solving skills help address any kitchen challenges promptly, such as accommodating last-minute dietary changes or supply shortages. Additionally, the ability to work closely with health care professionals ensures that meals support the overall care plans of residents.

SAU