Lead Cook

EXPERIENCED LEAD COOK POSITION

Full time 

Position Summary

The cook/aide is responsible for preparing palatable, nourishing, well-balanced meals to meet the daily nutritional and special dietary needs for patients and/or residents. This position is responsible for the cleanliness and sanitation of the cooking area and stoves; and for preparing, operating, and maintaining all cooking equipment. This position is also responsible for preparing meals for patients families, employees and guest within the facility.

Position Qualifications

Minimum Qualifications

• Ability to communicate effectively both verbally and in writing.
• Ability to work both independently and cooperatively with team.

• Ability to follow simple direction or instruction.

Education and/or Experience

• High school graduate or equivalency.

• Must have at least two years full menu cooking experience- healthcare setting preferred.

Essential Functions and Responsibilities

• To perform this job successfully, an individual must be able to perform each key function satisfactorily.
• Each category will be assessed on performance measurements of appropriateness, efficiency, effectiveness, and timeliness.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the key functions.

• Prepares, maintains and ensures high quality food for consumption in accordance with predesigned recipes based on appropriate patient dietary restrictions and/or cafeteria menu.

• Maintains and handles food with highest concern toward safe handling and sanitation.
• Check patient diet cards and prepare food accordingly.
• Cover, label and date all left over foods. Make plan for use of these foods.

Reviews menu daily to determine quantities of food and supply need for stock and reserve purposes.

• Reports and food substitutions, deviations or shortages to appropriate personnel
• Ensures equipment is in good working condition and work area is maintained in a clean and sanitized state. Report any malfunctions immediately.
• Monitors and documents food/equipment temperatures as appropriate
• Adapts to changing environment, e.g., staffing patterns and assignments. Required to work holidays and subject to adjusted patient census schedule.
• Take on additional tasks as needed and directed by the Dietary Supervisor, Dietitian, or Administration.