Cook Lead

Coordinate and oversee the work of fellow kitchen employees to ensure the delivery of quality food service and Cottage standards are met while the Nutrition Manager or Sous Chef are not on duty.This is not an exhaustive statement of duties, responsibilities, or requirements.

Employees will be required to perform any job, with related instruction given by their supervisor, subject to reasonable accommodation.

* Review menus and production orders to determine type and quantities of meats, vegetables, soups, and use of leftovers to be prepared.

(5%) * Bake, roast, broil, and steam meats, fish, poultry, vegetables and other foods to assure proper finish, texture, and taste.

(30%) * Direct and prepare all food in sufficient quantities to cover all food service requirements, timing preparation to meet service schedules, and food handling in accordance with sanitation standards.

(30%) * Maintain high standards of sanitation in food handling and storage with labeling, dating and covering of prepared foods.

Check equipment and cooking area often to maintain safety requirements and energy conservation, and cleanliness.

(5%) * Other duties may include development and preparation of special events, catering, cafeteria and patient menus.

Conducts daily ordering of product from our various vendors.

(5%) * Supervises, coordinates, and evaluates the work of the kitchen employees to insure the delivery of quality food service and standards are met while the Sous Chef and Manager are not on duty.

Trains all new employees on all stations.

(25%) All job qualifications listed indicate the minimum level necessary to perform this job proficiently.

LEVEL OF EDUCATION Preferred: * Culinary Arts AA Degree and/ or College Degree CERTIFICATIONS, LICENSES, REGISTRATIONS Minimum: * ServSafe Certificate Preferred: * Managers Serve Safe Certificate and Certificate in Culinary Arts TECHNICAL REQUIREMENTS Minimum: * Knowledge of cooking techniques, knife handling, and safety and sanitation guidelines.

Knowledge of commercial kitchen equipment operation, up keep and energy practices, institutional kitchen safety, sanitation and cleaning practices.

Has knowledge of basic computer skills including Outlook, Microsoft Word, Excel, and Powerpoint.

KNOWLEDGE, SKILLS, and ABILITIES All knowledge, skills, and abilities listed indicate the minimum level deemed necessary to perform this job proficiently.

* Excellent interpersonal skills.

Demonstrates leadership qualities and initiative.

* Ability to communicate effectively orally and in writing, works effectively with others and independently.

* Ability to do simple arithmetic used in standardized recipes and able to calculate food cost for recipe analysis.