Cook Leader
1 month ago
Certifications must be attached with submission of application or resume to be considered for this position
High School Diploma or equivalent must be attached with submission of application or resume to be considered for this position
Performs the daily operation of the Food Department.
Conducts food preparation, stocking, dispensing, inventory, food safety, scheduling, and sanitation.
Establishes work assignments for supervisor's/manger's approvals and verifies cooks' attendance.
Implements and maintains cost control measurements, developed with management.
Prepares and serves a variety of meats, poultry, seafood, soups, hors oeuvres, vegetables, sauces, and gravies using a full range of quantity cooking procedures common or frequently used to new or different recipes.
Prepares on a day-to-day basis, four or more menu items for one meal which involves planning and coordinating a variety of steps to ensure that all items are ready for serving at the same time; or prepares menu items using specials or difficult recipes involving many steps, ingredients, or long preparation time.
Works independently or with a full team of employees, as required.Prepares food, beverage and paper orders, using a web-based ordering system when required.
Assists in setting PAR stock and rotation needs.
Plans and prepares for special menus, catering and special events.
Receives merchandise required to prepare and dispense menu items.
Works along with other employees, sets the pace, and demonstrates proper work methods.
Ensures information is passed on to other employees from managements.
Checks work while in progress and when finished to ensure the Food and Beverage Manager's instruction on work sequence, procedure, methods and deadlines are met.
Ensures all food and equipment and other consumables are cleaned and maintained in accordance with the Medical Department Sanitation standards.
Ensures all safety and housekeeping rules are followed.Ensures all operations are ready and in proper condition for the monthly inventories and inspections.
Leads NA-3 and NA-5 food service workers in the performance of normal duties.
Assists in preparing work schedules, making adjustments and changes as needed.
Provides training and guidance to staff.
Helps screen applicants for employment in the food department.
Opens and/or closes facility on assigned shift.
Participates in monthly inventories.
Performs other related duties as assigned.
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