North Oaks Communities -

Lead Cook - Full-Time 11 : 30pm-8 : 00pm

General Summary :

The Lead Cook is responsible for assisting the Sous Chef / Executive Chef in maintaining coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared and maintaining a positive, courteous work environment for staff and residents.

Essential Job Duties :

• Assist in developing menus and assures implementation of these menus.
• Maintains a high quality of food service programs for independent and Health Center resident’s dining rooms.
• Assist in ensuring the Food and Beverage department meets all standards in accordance with county, state, and federal health survey process.

Ensures Food and Beverage personnel are trained and carry out efforts in this process.

• Provides on-the-job training food preparation, quality, taste and overall presentation of all food production.
• Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, SDS information, infection control, universal precautions, and the Disaster Plan Manual.
• Assist in developing work assignments for all kitchen personnel, assigns special jobs and performs audits and spot checks work to ensure standards are met.
• Assist in food and supplies ordering / responsible for ordering in the absence of the Sous Chef / Executive Chef / Food and Beverage Director.
• Promotes team work within the department and between departments to ensure smooth operations and quality service to residents, co-workers and guests.
• Supervises production, sanitation and food service to independent residents and Health Center residents.
• Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations.
• Assists in the development and implementation of standardized recipes and menu specifications. Ensures that all recipes are being followed.
• Monitors temperature of meals and ensures that all HACCP standards are met.
• Ensures that each plate leaving the kitchen meets high presentation standards, is a quality product, and is properly portioned
• Responsible for closing and / or opening the kitchen to all local, federal and state regulations.
• Maintains order and consistency in the kitchen in the absence of the Executive Chef / Sous Chef / Food and Beverage Director.
• Informs the Executive Chef / Director of Food and Beverage of all activities and operational problems, making suggestions for improvement and corrections as needed.

Other Duties :

Assist Executive Chef / Food and Beverage Director in cost control measures.

Participate / cook on the line as needed.

Inspects equipment to determine repairs or maintenance needs.

Maintains acceptable standards of personal hygiene and complies with department dress code.

Attends in-service training and education sessions as assigned.

Performs specific work duties and responsibilities as assigned by supervisor.

• Observes all safety rules and regulations.
• HIPAA Compliance follows written policies and procedures to ensure confidentiality of protected health information.
• OIG Compliance follows written policies and procedures to comply with the federal and state laws and regulations.
• Interacts with residents and coworkers in a friendly and respectful manner.

Qualifications :

Excellent interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions.

Post Secondary Courses in Restaurant Management Nutrition or related field. Degree or Certificate from a culinary institute preferred.

Must be ServSafe Certified.

Compliance with North Oaks Influenza Policy is required for this position for all North Oaks employees. Please refer to the policy for details.

All North Oaks employees may access the North Oaks Influenza Policy via their Human Resources representative or Executive Director.

Physical Requirements / Working Conditions :

Moderate to heavy physical effort. Must be able to lift and carry up to 30 lbs. independently. May be exposed to very high and low temperatures from ovens, freezers, and refrigerators.

Must be able to walk and stand up to 85% of the day. Must be able to stoop, reach, and bend frequently. May be exposed to cleaning chemicals and offensive odors;

may need to operate the following equipment with or without reasonable accommodation : Robot Coupe, Tilt Skillet, Convection Oven, Soup Kettle, Heavy Duty Floor Mixer, Microwave Oven, Salamander Broiler, Steamer, and various carving and kitchen knives.

E-Verify Participant / EOE

Last updated : 2024-05-09