Part-time Lead Cook

Purpose of the Lead Cook: Lead cook works with the Chef, other Cooks and kitchen employees, preparing or directing meal preparation. Responsible for provision of high quality meal service, compliance with menus, policies, procedures, and regulations in the safe handling of foods and utensils. Maintains a clean kitchen and follows safe food handling practices. Provides positive leadership for all culinary staff on shift. Qualifications: Experience and training in professional cooking, applicable certification. Maintain knowledge and understanding of geriatric dietary needs and concerns. Excellent cooking skills; good math skills to accurately adapt ingredient measurements for recipes. exemplary time management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. He should be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage. To get the best performances from staff, the lead cook needs good leadership and motivational skills. Minimum age 18 years. Must be able to pass the state mandated criminal background screening. Essential Functions:

• Meal service: Preparation of all foods and beverages for meals, within guidelines of menu, policy, procedure, and regulations. Assure meals are served on time, at the proper temperature
• Prepares and offers substitute items when residents decline a menu item. (as directed by the Chef)
• Properly completes required documentation of temperatures, foods used etc.
• Assures food is served properly, at the correct temperatures and in and appetizing manner.
• Monitors food / plates that are returned to the kitchen. Informs Chef if a particular food is not eaten by multiple residents. Informs Shift Supervisor if an individual resident is returning food uneaten.
• Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences.
• Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator)
• Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents’ achieving and maintaining adequate nutrition.
• Supervise and assist staff in the production of all menu items, using high-quality, and fresh, local ingredients whenever possible. Proper plating of food including use of garnish.
• Shift supervision of Utility Workers and Server/Prep assistants
• Immediately reports any malfunction in equipment or physical plant.
• Properly utilizes food, supplies, and equipment to assure minimal waste, damage or theft.
• Regulatory compliance with HFA rules, HPM policies and procedures, and SERVSAFE standards for cleanliness, maintenance and documentation.

• No wage cap
• Opportunity for advancement
• Perfect attendance bonus
• Flexible spending account (wage works account)
• Optional health, dental and vision insurance
• 90-day potential pay raise (dependent on performance)
• PTO based on hours worked & years of service
• 401K with company match up to 50% of your contribution of up to 6%
• Annual pay raise (dependent on performance)
• Paid orientation and training

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