Lead Cook

1 month ago

Chula Vista, California, United States St. Paul's Senior Services Full time
Connect with the Greatest Generation and join us at St. Paul's You will be able to make a difference in the lives of countless seniors by providing comfort and life-changing experiences every single day. Our team is looking for compassionate, caring and considerate companions to become angels for San Diego's residents and participants in the best years of their lives

BASIC FUNCTION: Responsible for the preparation of food for breakfast, lunch, dinner, and special functions. Coordinates the preparation and serving of meals in a manner that is flavorful, attractive, accurate, and safe (free from contamination or spoilage). Assist the Dietary Manager and/or Dietary Supervisor in the planning of meals and the instruction of cooking techniques to other staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Reviews menu for a three-day projection and pulls frozen foods for thawing (based on HACCP guidelines). Rotates meat, produces dairy products, and other items on a "first-in, first-out" basis. Teaches cooking techniques and recipes to other staff, Cooks, and Cook's Helpers.Plans and prepares a wide variety of traditional, regional, international, and vegetarian meals for special events (i.e., buffets, brunches, picnics, barbeques, luau, etc.) as directed by the Dietary Manager and/or the Dietary Supervisor.Prepares only necessary amounts (keeping waste and over-production to a minimum). Follows standardized recipes. Prepares food in small amounts (batch cooking) whenever possible to ensure a high-quality product. Observe and monitor portion control guidelines. Carves meat or fowl for individual servings.Consistently checks cooking temperatures (145°-165°), holding temperatures of hot food (140° or above) and cold food (41° or below), and cooling temperatures (41° in 4 hours). Records all food temperatures before serving to residents.Consistently utilizes all necessary ingredients available in the walk-in dry storage area or freezer.Consistently ensures that proper procedures are used in the storage, handling, and holding of all food items. Reports unsatisfactory or spoiled products to the Dietary Supervisor.Demonstrates creativity in performing duties, attractively garnishes food, and seeks new recipes and innovative ideas to put to work. Ensures the recording of meal tallies for each meal on the cook's production sheets. Ensures the recording of daily temperatures of refrigerators and freezers. Coordinates the covering, labeling, and dating of all remaining foods.Consult with the Manager, Supervisor, or Diet Technician on matters of uncertainty (i.e., substitution of any item, food waste, food shortages, food lost/theft, outdated items, poor condition of product, spoilage or contamination).Maintains a neat, clean, and safe work area. Operates equipment and safely performs duties. Practices good hand-washing technique.Responds to changes in the workload as necessary; continually uses time in a productive manner, i.e., stocking, cleaning, organizing, etc. Demonstrates a willingness to help with work that needs to be done; volunteers help in other areas of the kitchen when necessary.Observe the uniform dress code and wear an ID badge.Assigns job duties to subordinate personnel in the absence of the Dietary Supervisor or Assistant Supervisors. This may include the starting of a shift.Perform other duties as may be assigned by the Manager, Supervisor, Facility Administrator, COO, or CEO.

MINIMUM QUALIFICATIONS:

Must be able to communicate with, be interested in, and have compassion for the elderly. The ability to communicate, both verbal and written, in English is essential. Must have a general understanding of State Health Department, Title 22, and OBRA regulations.Possess organizational skills sufficient enough to meet deadlines and objectives. Must be able to work in a team environment and maintain professional composure under stressful conditions.Must be able to read recipes, menus, and production sheets. Must understand therapeutic diets and be able to prepare foods to meet the needs of a variety of different diets.Must be able to operate food service equipment.Knows basic food preparation techniques, including receiving, storage, preparation, and holding of food items.Knows HACCP Food Safety Guidelines, i.e., proper food temperatures, contamination vs. spoilage, cross-contamination, potentially hazardous foods, personal hygiene, etc.Demonstrate the ability to perform simple calculations and adjust standardized recipes.Ability to organize and perform several preparation procedures at the same time.

EDUCATION AND/OR EXPERIENCE: High school diploma or equivalent. Able to read, write, understand, and speak in English. The position requires a minimum of two years of experience as a cook in a skilled or institutional food service facility and the demonstrated ability to function in a leadership role.

PHYSICAL REQUIREMENTS: Work hours may require schedule flexibility (early AM shifts starting at 5:00 AM). Position requires the ability to lift and carry light objects and to push or pull objects of 50 pounds or less. Frequently stands, walks, kneels, twists upper body, objects manipulation, loads and unloads food supplies, handles bulk food items, lifting, pushing, and pulling equipment. Visually needs to identify objects at a distance of 20 feet read the fine print and discriminate color. Frequently will be required to hear normal sounds where there is background noise. Must be able to make self-understood.

MENTAL REQUIREMENTS: Ability to function in a busy environment with shifting and evolving priorities. Subject to varying and unpredictable situations. Occasional pressure due to multiple calls, inquiries, and unpredictable events. Handles emergencies or crises. Stable emotional makeup is required to work in a fast-paced environment with frequent interruptions.

ENVIRONMENTAL REQUIREMENTS: The position will have exposure to hot and cold conditions. At times, this will result in sudden fluctuations in temperature. The position will be exposed to foodstuffs, oil, and grease. Occasionally, there will be exposure to high humidity and electrical and mechanical hazards.

St. Paul's Benefits:

  • Health, dental, vision, life
  • Same day pay available
  • Flexible paid time off (PTO) - starting at 28 days per year
  • Education reimbursement - up to $3,000 a year
  • Qualified Public Student Loan Forgiveness (PSLF) employer
  • 403(b) with match
  • Child care available
  • Employee referral bonuses
  • Upward mobility


You Make Us Who We Are

At St. Paul's Senior Services, we believe a diverse workforce has driven our history of enriching the lives of senior communities in San Diego, which is why we are committed to cultivating an environment where you feel empowered, supported and respected. By valuing your unique perspective, voice, strengths, experience and background, we aim to foster a culture where you feel included and comfortable being your true self. You matter

St. Paul's is the leading provider of caring senior services since 1960. We have locations throughout San Diego County including 5 in San Diego (Bankers Hill), 2 in Chula Vista, and 1 in El Cajon. St. Paul's strives to be the most outstanding and innovative senior home and service provider in California. We are dedicated to serving the physical, spiritual and social needs of the elderly and community, fostering a culture of diversity and inclusion within the highest quality facilities, health care and programs consistent with affordable costs.

YOU MUST BE ABLE TO CLEAR FINGERPRINTS THROUGH DOJ AND FBI IN ADDITION TO A DRUG SCREEN CLEARANCE.

To learn more about St. Paul's Senior Services, please visit


St. Paul's Senior Services is an Equal Opportunity Employer

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