Lead Cook-TCH-SNF-Sacaton

Lead Cook-TCH-SNF-SacatonPosition Summary: Oversees all aspects of day-to-day kitchen operations, including food production and coordination of cooks and workers involved in the food production process. Coordinates staff to meet guests' needs and support the operations of the department. Follows production guidelines to determine if food is properly cooked, seasoned, and adheres to all health standards, requirements, and regulations.Critical Tasks:Supervises the work of assigned personnel by assigning and reviewing work, providing guidance, and coordinating activities.Oversees daily operations of the kitchen and cafeteria areas by monitoring all aspects of workflow in accordance with established licensing, regulatory, and governmental standards.Cooks or otherwise prepares food according to recipe and individual dietary requirements.Accepts, assigns, and completes catering requests and works with requestor on orders providing the most accurate of service and delivery.Ensures food preparation, storage, and refrigeration and freezing temperatures and procedures are adhered to by all staff members.Establishes standard levels of equipment, supplies, and food items and, when needed, places orders for additional supplies, food, and stock items.Receives and examines food and supplies to ensure quality and quantity meet established standards and specifications.Monitors food preparation methods, portion sizes, and garnishing and presentation of food to ensure food is prepared and presented in an acceptable manner.Ensures accuracy, timeliness, and appearance standards of assembled patient trays by conducting regular quality assurance inspections.Performs food preparation or service tasks, such as cooking, clearing tables, stocking inventory, and serving food and drinks.Assists Director, Dietary Services in the evaluation and selection of food, equipment, and supplies.Inspects facilities, equipment, or supplies to ensure conformance to standards. Ensures adherence to kitchen safety and sanitation procedures. Submits work orders online when needed.Responsible for petty cash assigned to department that is the beginning balance for sales from the Point of Sale systems. Completing voids, refunds, and exchanges to customers when needed. Running reports and closing out the assigned cash drawer at the end of shift and taking cash deposits to Finance.Performs other job-related activities as requested.Required Qualifications:High School Diploma or GED preferred.1 year of experience in a large volume food operations area required.Experience in a health care setting with responsibility for preparation of patient meals preferred.Current Food Handler's Card required. Ability to obtain within 30 days in position.Current Food Protection Manager Certification required. Ability to obtain within 30 days in position.Demonstrated ability to relate to diverse cultures and specifically the Gila River Community and/or other Native American cultures.Employment at the Caring House requires: AZ Department of Public Safety Fingerprint Clearance Card.