Lead Cook

Lead Cook

Ensures adaptive equipment necessary for food consumption is available. Works closely with dietary consultants. Established quality standards for planning, preparing, and food yield. Creates and submits menus that assure nutritional adequacy and variety, including modified diets and special diets. Conducts pricing audits annually to ensure cost effectiveness. Works closely with RN supervisor regarding dietary orders prescribed by the physician. Recommends and/or orders food and other supplies used by the Dietary Department and ensures adequate quantities are on hand. Obtains in-service training at least annually. Provides training to all new staff. Holds in-service training on specific dietary programs as needed, but not less than annually. Trains dietary staff in the implementation of dietary procedures and health and safety standards. Assists in training staff and individuals about good nutrition and dietary goals. Confers with the Administrator in the development of policies, procedures and other written documentation as appropriate. Develops written policies and procedures defining the use of acceptable dietary programs. Serves as the Team for completing assessments in accordance with the Service Plan schedules. Functions as a consultant to staff and families. Serves on Health, Safety, Infection Control, and other assigned committees. Attends administrative meetings and communicates with staff to enhance the flow of information. Serves on other committees as required. Ensures positions are filled in a timely manner. Provides dietary schedule to the Timekeeper. Ensures staff coverage. Develops departmental work schedules. Completes evaluations and disciplinary actions in a timely manner. Other duties as assigned

One years of supervisory experience preferred; One year experience working in a cafeteria/institutional kitchen preferred. High school diploma or GED. Some college coursework or vocational school preferred