Cook

Lead Cook

The Lead Cook is responsible for assisting the Dietary Supervisor in managing the kitchen. The incumbent will be responsible for food preparation in accordance with current applicable federal, state, and local standards, guidelines and regulations, with our established policies and procedures, to assure that quality food service is provided at all times.

Essential Duties And Responsibilities:

• Review and assist in creation of menus prior to preparation of food.
• Assist in developing, implementing and coordinating department policies, procedures, and food service manuals.
• Assist the Dietary Supervisor in coaching and development of dietary staff.
• Assist in maintaining inventory of food and providing updates to the Dietary Supervisor.
• Oversee the delivery of orders, and ensure proper storage of goods.
• Interpret department policies and procedures to personnel, residents, visitors, family members, etc., as necessary.
• Assist in planning regular and special diet menus as prescribed by the attending physician. Assure that food is available for preparation by cooks.
• Coordinate food services with other departments as necessary.
• Work with the facilitys dietitian and implement recommended changes as required.
• Ensure that all food service procedures are followed in accordance with established policies.

Qualifications:

• 3 -5 years of dietary/food experience in a hospital, nursing care facility, or other related medical facility preferred but not required.
• Must have Illinois Food Service Sanitation certification.
• Must be able to read, speak and write the English language in an understandable manner.
• Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.

Physical Demands:

• Must be able to move intermittently throughout the workday.
• Must be able to push, pull, move, and/or lift a minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 50 feet.
• Must be able to taste and smell food to determine quality and palatability.
• May be necessary to assist in the evacuation of residents during emergency situation