Team Lead Cook

Address 1731 Bunker Hill Road NE Washington, DC 20017 Kids Are Our Everything. Department 10479 Nutrition Pay Range $18.40 - $27.49 Who We Are: Children’s National Rehabilitation and Specialized Care Center (RSC) provides family‑centered medical and therapy services for children from infancy through age 21 with complex medical conditions. Our inpatient programs deliver transitional medical care and rehabilitation, helping children safely move from acute care settings to home. Our outpatient services extend this care through ongoing, individualized medical and therapy support in a family‑focused environment. At RSC, you’ll be part of an interdisciplinary team of highly skilled and compassionate professionals who are committed to making a meaningful difference. Our clinicians collaborate closely to deliver innovative, personalized care and the most advanced rehabilitation services in the region. We invite you to grow your career with us while helping children reach their fullest potential. What You’ll Do: As a Team Lead Cook at Children's National Rehabilitation & Specialized Care (RSC), you will help deliver exceptional dining experiences for patients, families, staff, and guests by preparing high‑quality meals and ensuring outstanding customer service. You will lead daily kitchen operations, oversee food preparation and service activities, and support compliance with all regulatory requirements, food safety standards, and departmental policies. In addition, you will provide operational leadership within the department, helping coordinate workflows, support team members, and promote a safe, efficient, and welcoming food service environment. What You’ll Need: Minimum Education: High School Diploma or GED (Required) Associate’s Degree (Preferred) Minimum Work Experience: 3 years of experience as a cook (Required) Required Skills/Knowledge: Ability to read and write English. Ability to speak and understand English. Ability to read recipes and production records. Record production information. Demonstrate good interpersonal skills. Required License and Certifications: Must obtain DC Food Handler Certification within 90 days (Required) Functional Accountabilities: Complies with current regulations and accrediting agency standards. Check daily computerized and handwritten production sheet service summary reports and standardized recipes to verify that all the figures are correct and to organize work. Adheres to portion controls as dictated in standardized recipes. Assembles all raw ingredients of proper type and volume required to prepare hot and cold food items. Cooks all meats, potatoes, vegetables, soups, etc. using the appropriate equipment; cooks and/or prepares food items for modified diets according to recipes which restrict fat, salt, and other ingredients. Prepare cold salads and sandwiches as required. Develops, tests and standardizes new recipes. Observes and tests food being cooked by tasting, smelling and piercing with fork and/or using thermometers to determine that it is cooked according to standard recipe. Prepares cakes, pies, cookies, biscuits, muffins, rolls, puddings, pancakes, etc. according to the daily production sheet and standardized recipes for patient, cafeteria, and catered functions. Prepares gelatin salads, fruit salads, and/or vegetable salads according to the daily production sheet and to standardized recipes. Places salads into correct bowls and dishes for service; weighs out diabetic fruits and salads and places in proper bowls and dishes. Prepares foods for modified diets. Evaluates and samples all prepared foods for proper flavors, textures and temperatures for greater patient/customer acceptance. Serves food from steam table and/or serves as runner for backup items needed to resupply the steam table line. Uses leftovers in the preparation of hot/cold foods as directed by the Manager. Assembles, measures, weighs, apportions and garnishes food items such as main entrees, vegetables, salads, desserts and beverages for use on the patient tray assembly line. Assembles, prepares and/or cooks menu items for next day’s production. Records leftover items and waste on service summary reports. Accurately records food production records. Maintains stored foods; rotates stock of fresh foods and straightens contents of walk‑in refrigerators and freezers. Checks to see that foods are kept properly refrigerated, heated or temperature maintained to minimize bacterial growth, to avoid food contamination and to prevent food‑borne illness. Follows Department of Health policies and procedures in all areas. Records the amounts prepared on reports for all entrees, soups, vegetables and starches for the lunch and dinner meals. Keeps food preparation areas neat, clean and sanitized; removes trash and empties packages and cartons as needed. Does in‑depth cleaning on specific equipment on a scheduled basis. Orders some non‑stock and stock foods and supplies. Receives and verifies products upon delivery. Indicates to the Manager when level special‑order items are low for reorder. Delivers and sets‑up catered meal functions as well as preparing specific food items for these functions, as needed. Assists with weekly inventory. Follows proper procedures in handling of cooking utensils and equipment; reports any malfunctions and necessary repairs to the Manager. Detects and reports spoiled or unattractive food or supplies. Makes appropriate menu substitutions as needed. Supervises the daily activities of dietary staff. Provides feedback to Manager to ensure that all annual performance evaluations are completed by due date. Generates daily work assignments, monthly work schedule and on‑call schedules as necessary in coordination with the Supervisor to maximize operational efficiency. Evaluates day to day performance in relation to department objectives and established standards. Objectively communicates hospital policy to staff. Discusses and resolves employee relations issues according to established procedure. Maintains inventory of supplies and equipment within the department. Responsible for maintenance of equipment. Calls vendors and informs supervisor immediately of malfunctioning equipment. Ensures all preventative maintenance schedules are adhered to. Acts as a liaison with other hospital departments. Provides for the orientation, competencies, continuing education and training of staff through the use of in‑services, training sessions, and/or educational materials. Oversees Cafeteria operations to ensure that service is prompt and courteous. Follows up on complaints by employees and customers to provide resolution in a timely manner. Inspects dining room each day to be sure Cafeteria is clean and products are stocked. Promotes the “RELATE” (Reassure, Explain, Listen, Answer, Take Action, Express Appreciation) culture and a culture of Family/Patient‑Center Care. What You’ll Receive: Comprehensive health coverage, including medical, prescription, infertility, and transgender health services. Generous paid time off, including vacation accrual from day one, sick leave, holidays, and a personal day. Financial wellness support, including a 401(k) plan and healthcare and dependent care spending accounts. Employer‑paid life, AD&D, and long‑term disability coverage, with optional supplemental plans. Additional perks, including tuition assistance, fitness resources, employee assistance, commuter benefits, and more. Why Join Us: Nationally Recognized Excellence – Consistently ranked among the Top 10 Children’s Hospitals in the nation by U.S. News & World Report. Leading Pediatric Care – One of the largest and most comprehensive children’s hospitals in the country, offering nationally ranked specialties and cutting‑edge treatments. Innovation & Research – A premier academic medical center with a strong commitment to pediatric research, education, and advancing the future of child health. Mission‑Driven Culture – Dedicated to providing family‑centered care while fostering a collaborative, supportive environment for clinical teams. Salary Disclosure The disclosed salary range includes the minimum and maximum rates within which Children’s National believes an individual’s base pay rate will fall for this position. It is not typical for an individual to be hired at or near the maximum of the pay range. The exact pay rate for this position will be based on a variety of factors in alignment with the Children’s National compensation philosophy. These factors are legitimate and non‑discriminatory including, but not limited to, the current market conditions; organizational needs; the individual’s combination of prior work experience, level of education, knowledge, skills, and other qualifications. Children’s National is committed to providing a fair and competitive total rewards package to each of our employees. This base salary range does not include our comprehensive benefits package or any additional compensation for which this position may be eligible. Equal Opportunity Statement Childrens National Hospital is an equal opportunity employer that evaluates qualified applicants without regard to race, color, national origin, religion, sex, age, marital status, disability, veteran status, sexual orientation, gender, identity, or other characteristics protected by law. The “Know Your Rights” poster is available here: and the pay transparency policy is available here: Know Your RightsPay Transparency Nondiscrimination Poster. Drug‑Free Workplace It is the policy of Children’s National Hospital to ensure a “drug‑free” work environment: a workplace free from the illegal use, possession or distribution of controlled substances (as defined in the Controlled Substances Act), or the misuse of legal substances, by all staff (management, employees and contractors). Though recreational and medical marijuana are now legal in the District of Columbia, Children’s National and its affiliates maintain the right, in accordance with our policy, to enforce a drug‑free workplace, including prohibiting recreational or prescribed marijuana. #J-18808-Ljbffr