Line/Prep Cook

Prep Cook Team Lead

Day Shift (United States of America)

Full/Part time Opportunities

Pay: 18-20$ an Hour

The Prep Cook Team Lead supports Nutrition Services leadership by overseeing daily food preparation operations, guiding and training team members, and ensuring compliance with food safety and sanitation standards. This role combines leadership responsibilities with hands-on food preparation, including preparing menu items according to production sheets, operating and maintaining kitchen equipment, and completing required documentation and logs. The Prep Cook Team Lead ensures efficient, high-quality meal service while fostering a positive customer experience and maintaining alignment with the organization's mission, values, and goals, in accordance with applicable federal, state, and local regulations.

Essential Job Responsibilities

Trains new cooks for all proper procedures

Monitors cleanliness, sanitation, date marking and temperature recording for all cooks. Reports any ongoing issues to management team.

Demonstrates and promotes teamwork and positive attitudes from all kitchen staff

Completes regular audits of cook's line and stations as assigned by management

Obtains daily production schedule and preparation requirements from the Chef.

Prepares items on production sheets, following established quantities and recipes.

Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.

Operates and cleans equipment per department procedures after each use.

Stores, labels and dates all food items according to policy and HACCP guidelines.

Completes all required documentation, reports, and logs

Complies with federal, state and local health and sanitation regulations and department sanitation procedures.

Takes orders from customer and prepare items requiring short preparation time.

Serves customers in an efficient and friendly manner.

Completes orders from steam tables and grill and serves customers at multiple stations.

Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.

Operates and cleans equipment per department procedures after each use.

Stores, labels and dates all food items according to policy.

Follows HACCP guidelines to ensure quality and safety of food supply.

Resolves customer concerns.

Other job duties that may be assigned.

Leadership Must-Haves will be followed for patient and staff interactions:

o We'll embrace all people by:

Treating everyone with dignity and respect.

Opening more doors to opportunity for others to succeed.

Growing talent and people.

Ensuring a welcoming experience for all we serve, regardless of origin, race, religion, disability, sexual orientation or socioeconomic status.

Taking action against discrimination.

Honoring our differences and how we collaborate.

Educating staff, patients and the communities we care for.

Restoring hope and freedom, together.

o Rounding

o Thank You Notes

o Employee Selection/Peer Interviewing

o Key Words at Key Times

o AIDET + Promise

o Standards of Behavior

Customer Service Responsibilities

Demonstrate excellent customer service and standards of behaviors as well as encourages, coaches, and monitors the same in team members. This individual should consistently promote teamwork and direct communication with co-workers and deal discretely and sensitively with confidential information.

Responsibilities in Quality Improvement

Contribute by identifying problems and seeking solutions. Promote patient/family satisfaction where possible; participates in departmental efforts to monitor and report customer service.

Essential Job Qualifications

Communication and customer service skills, good hand-eye coordination.

Ability to follow written and oral directions.

Ability to use standard measures required.

Preferred Job Qualifications

High school diploma or GED equivalent preferred.

1 - 6 months related experience and/or training; or equivalent combination of education and experience.

Food Handler's Permit by applicable state and county.

ServSafe training and certificate as required by applicable state and county.

Physical Requirements for Essential Job Qualification

Levels:

None (No specific requirements)

Occasionally (Less than 1/3)

Frequently (1/3 to 2/3)

Majority (More than 2/3)

Remain in a stationary position: Frequently

Traverse or move around work location: Frequently

Use keyboard: Occasionally

Operate or use department specific equipment: None

Ascend/Descend equipment or ladder: None

Position self to accomplish the Essential Functions of the role: None

Receive and communicate information and ideas for understanding: Frequently

Transport, position, and/or exert force:

Up to 10 pounds: Frequently

Up to 25 pounds: Frequently

Up to 50 pounds: _____

Up to 75 pounds: _____

More than 100 pounds: _____

Other weight: Up to___ pounds _____

Other: _____

Consistent with the Americans with Disabilities Act (ADA), it is the policy of Mary Free Bed Rehabilitation Hospital to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If reasonable accommodation is needed, please contact the Talent Acquisition team at View email address on click.appcast.io.

Mary Free Bed is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, age, genetic information, veteran status, disability or other legally protected characteristic.