Lead Cook

3 weeks ago

Lancaster, United States Mennonite Home, Inc. Full time

** Lead Cook - Full-Time 1st Shift**

** Mennonite Home Communities**

** Lancaster, PA**

****Come join the Mennonite Home Communities team****

****Mennonite Home Communities offers competitive starting rates.****

****"People You Care About, Work You Love."****

****

**Currently hiring for a full-time Lead Cook at our Mennonite Home Long Term Care Campus. Hours are varied.**

** - This position is 80 hours biweekly, alternating weekends and holidays required;- Duties will include: cooking, training, light inventories, and helping to close the kitchen;**

****

**JOB SUMMARY**

**The Lead Cook is responsible for the over all support of the back of the house operations including maintaining recipes , inventories, training for back of house staff, food storage areas, overall resident satisfaction, and the general sanitation of the Dining Services Department.**

**ESSENTIAL SKILLS/EXPECTATIONS**

**A. Be Positive**

* Build positive relationships with residents and coworkers, utilizing a person-centered approach.

* Utilize a coaching management style when working with staff.

**B. Be Your Best**

* Model the way model the behavior and performance you expect from others.

* Seek opportunities to grow individually and as a leader.

* Encourage and support the growth and development of others at MHC.

* View feedback from others as a personal development opportunity.

**C. Be Safe**

* Create a community of Safety by encouraging and praising staff for Safe Acts.

**D. Be Responsible**

* Hold yourself and your staff accountable for actions/behaviors.

* Appropriately identify and manage your own emotions and the emotions of others:

+ Emotional awareness; the ability to harness emotions and apply them to tasks like thinking and problem solving;

+ Manage emotions, which include regulating your own emotions (respond instead of reacting to conflict situations) and cheering up or calming down other people.

**E. Serve Together**

* Build strong teams by recognizing and utilizing the strengths of each member on your team.

* Develop interdepartmental relationships by helping each other in order to serve residents with the highest possible level of care.

**ESSENTIAL FUNCTIONS/PHYSICAL REQUIREMENTS**

A. Maintain policies and procedures implemented within the department and serves as a professional role model for staff. B. Train and support staff as directed and assist with back of house competency reviews. C. Assist the Operations Manager in planning and organizing the production staff on a daily basis. D. Ensure cooks and production staff are following standardized recipes, portion control guidelines and operation kitchen equipment correctly. E. Responsible to be relief supervisor for either open or closing of kitchen. F. Responsible to continuously assess dietary, financial, resident satisfaction and quality outcomes and work to improve outcomes. G. Serves on the Resident Council as an active member representing the departrment with a spirit of partnership and collaboration. H. Performs related and unrelated duties as necessary/directed in times of emergency. I. Recommend and support department leadership team with changes in the department and corporately. J. Recommend and support and assist leadership team in meeting financial and operational goals. K. Model and ensure staff is in compliance with the departmental dress code. L. Monitor leftover foods, temperature logs, food service worker pre-shift duties after-shift duties and department closing check lists. M. Timely communication of all pertinent information to leadership team regarding staff, systems, etc. which may affect operations. N. Responsible to meet/exceed minimum Federal and State regulations established by the Dept. of Health, Agriculture, Public Welfare of any other regulatory agency which includes but is not limited to food quality and temperatures, Universal Precautions, Resident Rights, safety and fire and disaster procedures. O. Assist in inventories and purchasing of food and non-food items. P. Assist with catering events as requested. Q. Assist with monitoring and documenting of the Quality First Program. R. Proficient in Cardwatch and other software applications.

**OTHER FUNCTIONS**

A. Must be flexible in shift and days off to ensure effective operations. B. Assist with menu development for daily Caf specials, special theme days, (5) week cycle menu and special catering functions as requested. C. Assist with closing procedures including but not limited to printing no show report and delivering daily caf deposits to MH receptionist. D. Attend all meetings as requested. E. Employee has completed annual compliance and HIPAA training and exhibits behavior as set forth by the code of conduct in the performance of their duties. F. Mandatory training requirements completed as assigned.

**EDUCATION/EXPERIENCE/JOB RELATIONSHIPS**

A. High school diploma or GED required

B. 3-5 years experience in food services preferably in a kitchen supervisory or lead roll.

** VI. WORKING CONDITIONS/ACCIDENT EXPOSURE**

A. Potential for burns when transferring hot steam pans filled with hot food.

B. Potential for receiving cuts or injuries from sharp utensils, high powered appliances.

C. Lifting, pushing, and pulling various weights with potential for slipping on wet or greasy floors.

D. Works 95% of the time in a well equipped kitchen; room temperatures fluctuate.

E, Works 5% of the time in storage areas.

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