Lead Cook - Full Time

POSITION SUMMARY

The Lead Cook is responsible for supervising kitchen staff, and planning and executing menus.

RESPONSIBILITIES

Include but are not limited to the following:

• Plan and prepare meals that meet the nutritional requirements and preferences of residents, including accommodating special diets.
• Supervise kitchen staff, including scheduling, training, and supervising day-to-day activities to ensure efficient operation.
• Ensure cleanliness and sanitation of the kitchen to meet health and safety standards.
• Order and manage inventory of food supplies and kitchen equipment, maintaining budget constraints.
• Develop menus that offer variety and align with seasonal and dietary considerations.
• Coordinate with Resident Care staff to fully understand residents’ dietary restrictions and preferences.
• Implement and adhere to health and safety protocols to prevent foodborne illnesses.
• Engage with residents to receive feedback on meals and make necessary adjustments to meal plans.
• Lead by example in maintaining a positive and professional kitchen environment.
• Handle administrative tasks such as budget management, reporting and compliance with regulatory requirements.
• Adhere to all health and safety guidelines, including proper food handling techniques and kitchen hygiene, to prevent cross-contamination and ensure food safety.
• Address any issues or concerns related to meal service promptly and effectively.
• Provide support during special events or functions, such as holiday meals or catered events.
• Supervisory Responsibility: Yes.

QUALIFICATIONS

• Education & Experience:
  • Must possess a minimum of a high school diploma or equivalent.
  • Prior experience in similar facility or food service.
• Knowledge, Skills & Abilities:
  • Having positive and effective communication skills with residents and culinary team.
  • Culinary skills to prepare a variety of appealing and nutritious meals. 
  • Time management skills for efficient food preparation and delivery.
  • Skills in using kitchen equipment safely and efficiently.
  • Familiarity with safety protocols and infection control measures.
  • Understanding of health and sanitation regulations and accreditation standards for food services in healthcare settings.
  • Skills in menu planning that cater to the diverse needs and preferences of the facilities residents.
  • Ability to implement and monitor hygiene and safety protocols to prevent foodborne illnesses.
  • Capability to train and mentor kitchen staff on culinary techniques and the specific needs of the residents.
  • Ability to handle feedback from residents and adjust services to improve satisfaction and compliance with dietary needs.
  • Demonstrated leadership experience, such as supervisory or team lead roles.
  • Capability to remain calm and compassionate in challenging situations.