LEAD COOK

POSITION SUMMARY

The lead cook is responsible for the preparation of meals for patients and facility staff in accordance with approved menu cycles and production sheets, providing assistance to the morning cook for lunch service preparation; assists the Dietary Director with ordering supplies, preparing meals and taking monthly inventory; and assuming responsibility for assuring smooth operations in the kitchen.

QUALIFICATIONS

Education/Experience: Three (3) years experience in quantity cooking is desired, a basic knowledge of modified diets, knowledge and training in food service sanitation, experience utilizing industrial kitchen equipment and utensils and some prior kitchen supervisory experience preferred. Current ServSafe Certification preferred.

PRIMARY RESPONSIBILITIES

1. Comply with facility and departmental policies and procedures regarding food service offered.
2. Follow menus and recipes as provided by the Dietary Director.
3. Prepare meals according to the menu cycle and daily production sheet, providing attention to attractive and tasteful meals.
4. Accurately prepare food for modified diets, consulting with Dietician as required.
5. Complete and prepare meals in a timely manner as prescribed by posted meal times.
6. Coordinate tray services for lunch and dinner.
7. Follow the posted cleaning schedule and ensure a clean work area and dining room at all times.
8. Document refrigeration temperatures.
9. Adhere to standards for food temperatures during cooking, serving and storage of leftovers.
10. Assist in keeping walk-in freezer and storerooms orderly. Properly date and label all opened food items.
11. Maintain portion control and avoid over production.
12. Comply with established guidelines for sanitation and safety.
13. Provide support to the Dietary Director with the development of menus, inventory reviews.
14. Provide leadership during shift to the food service staff.
15. Interact with patients in the serving line, offering assistance in the selection of a nutritionally balanced meal.
16. Support and encourage harmonious working relationships within the department, as well as with all employees in the facility.
17. Assist the Dietary Director with menu planning.
18. Report any equipment malfunction immediately to the Dietary Director.
19. Responsible inspecting the kitchen for cleanliness.
20. Follow posted delivery schedule ensuring deliveries are put away in a timely manner.
21. Adhere to facility, department, corporate, personnel and standard policies and procedures.
22. Attend all mandatory facility in-services and staff development activities as scheduled.
23. Adhere to facility standards concerning conduct, dress, attendance and punctuality.
24. Support facility-wide    quality/performance improvement goals and objectives.
25. Maintain confidentiality of facility employees’ and patient information.

Note:  The essential job functions of this position are not limited to the duties listed above.

Specific Standards of the Care of Culturally/Spiritually Diverse Patients

1. Recognize that everyone is uniquely multicultural (belonging to many subgroups, which define the person’s belief system, behavior, language work ethic, etc.).
2. Maintain a non-judgmental attitude toward the food preferences and notions of cleanliness of other groups and willingness to accommodate whenever possible.
3. Show an awareness of differences in communication styles and cultural and spiritual values and work ethics. Show an ability to refrain from assuming that everyone is “just like me” or judging others by one’s own codes of behaviors.
4. Demonstrate an awareness of one’s own values, beliefs, stereotypes and bias and how they dictate attitudes and behavior.
5. Show an understanding of how cultural rules of behavior impacts how we perceive others and how they perceive us. Demonstrate a willingness to modify behavior accordingly.

KNOWLEDGE, SKILLS, AND ABILITIES

THIS SECTION DESCRIBES WHAT KNOWLEDGE, SKILLS AND ABILITIES AN EMPLOYEE IN THIS POSITION SHOULD CURRENTLY POSSESS.  THIS LIST MAY NOT BE COMPLETE FOR ALL KNOWLEDGE, SKILLS AND ABILITIES REQUIRED FOR THIS POSITION.

1. Knowledge of basic therapeutic diets.
2. Knowledge of basic food service sanitation.
3. Knowledge of food portion and waste control.
4. Knowledge of industrial kitchen operations and procedures.
5. Knowledge of industrial equipment and utensils, and skill in utilizing such.
6. Knowledge of basic equipment repairs and adjustments.
7. Skill in organizing and prioritizing workloads to meet deadlines.
8. Skill in telephone etiquette and paging procedures.
9. Effective oral and written communication skills.
10. Ability to cook in large quantities.
11. Ability to perform office procedures in absence of the Dietary Director.
12. Ability to read menus and recipes.
13. Ability to communicate effectively with patients and co-workers.
14. Ability to adhere to safety policies and procedures.
15. Ability to use good judgement and to maintain confidentiality of information.
16. Ability to work as a team player.
17. Ability to demonstrate tact, resourcefulness, patience and dedication.
18. Ability to accept direction and adhere to policies and procedures.
19. Ability to recognize the importance of adapting to the various patient age groups (adolescent, adult and geriatric).
20. Ability to work in a fast-paced environment.
21. Ability to meet corporate deadlines.
22. Ability to react calmly and effectively in emergency situations.

PHYSICAL, MENTAL, AND SPECIAL DEMANDS

THIS SECTION DESCRIBES HOW AN EMPLOYEE IN THIS POSITION CURRENTLY PERFORMS THE FUNCTIONS OF THIS POSITION.

 MODIFICATIONS TO THE MANNER IN WHICH THIS JOB MAY BE PERFORMED WILL BE REVIEWED ON A CASE BY CASE BASIS.

1. Ability to manipulate various kitchen equipment and utensils.
2. Ability to read menus and recipes.
3. Ability to work within deadlines.
4. Ability to stand and walk about the kitchen and facility frequently.
5. Ability to stand up to 8 hours at a time.
6. Ability to lift at least 50 pounds and to push and pull up to 50 pounds.
7. Ability to work in temperatures ranging from -0°F. to 100°F. and higher.
8. Ability to stoop, kneel and bend daily.
9. Ability to reach, twist and turn above and below the waist.
10. Ability to use both hands to accomplish assigned duties.
11. Prepared to handle hazardous chemicals as needed.
12. Ability to see, taste, smell and hear to assess products served and produce a safe work environment.
13. Must be able to hear sufficiently, with or without correction, to competently perform all essential job functions.

MACHINES, TOOLS, EQUIPMENT, AND OTHER WORK AIDES:

THIS SECTION DESCRIBES THOSE MACHINES, TOOLS, EQUIPMENT, AND OTHER WORK AIDES AN EMPLOYEE IN THIS POSITION MUST BE ABLE TO USE.

1. All kitchen equipment including ovens, mixers, steamers, toasters, steam tables, knives, slicer, tilt skillet, dishwasher, coffee maker, and hand held kitchen equipment and utensils.
2. Food and non-food supplies.
3. Telephone and paging system.
4. Recipe books, menus, production sheets.
5. Basic office machines.
6. Policy, procedures, plans and program manuals.