Lead Cook

Scheduled/Hours: 40 hours per weekThis position is responsible forPlans, prepares, cooks and serves nutritional meals and snacks in accordance with established guidelines and schedules; ensures all meals are prepared and served in a safe and presentable manner; cleans kitchen facilities, equipment, and appliances; maintains inventory of kitchen supplies and food in a neat and orderly manner; assigns, instructs and monitors work of other Cooks and Kitchen Assistants.Key ResponsibilitiesCleans, cooks, and prepares a variety of foods and beverages utilizing kitchen equipment, utensils, and supplies in accordance with acceptable and economical cooking methods.Maintains a high degree of cleanliness in the kitchen and dining room; ensures that all meals are prepared in a safe manner; ensures all kitchen personnel practice proper personal hygiene; ensures compliance with health regulations.Maintains proper supply and orderliness of kitchen stock inventory in order to meet the needs of the kitchen; orders, receives, and processes food purchases; verifies that invoices are accurate and submits for further processing.Assigns, instructs, and monitors work of other Cooks and Kitchen Assistants; ensures meals are prepared as planned.Physical Requirements and Working Conditions:Ability to meet attendance requirementsAbility to read, write, and communicate the English language.Ability to cook, taste, and smell food.Duties are usually performed by frequent walking and/or standing, kneeling, or squatting relieved by lesser periods of sitting.Work is performed in a normal kitchen environment where there may be limited physical discomforts associated with working around hot stoves/ovens and/or cold freezers.Employee BenefitsHealthAflac PoliciesPTOHoliday Pay403B PlanHigh School diploma or equivalent, andThree years’ experience cooking food for large groups with some experience coordinating the work of other kitchen staff, orAny equivalent combination of training and experience which provides the required knowledge, skills, and abilitiesLicenses and Certifications:Ability to obtain and maintain a Safe Serve Certification upon hire, if requiredAbility to obtain and maintain a Food Service Manager Certificate upon hire, if requiredKnowledge, Skills, and Abilities:Knowledge of proper cooking methods and procedures.Knowledge of meal planning techniques.Knowledge of acceptable food storage and cleaning techniques.Ability to assign, instruct, train, and monitor the work of other kitchen staff.Ability to cook nutritional, tasteful, and safe food for large groups in a timely manner.Equal Opportunity Employer /Veterans/Disabled #J-18808-Ljbffr