Lead Cook

POSITION: Lead CookTITLE OF IMMEDIATE SUPERVISOR: Executive ChefDEPARTMENT: DiningSTATUS: Non-Exempt/HourlySUMMARYThe Lead Cook is responsible for the overall leadership, management, and organization of the dietary department. This responsibility includes the management of staff, budget, services, meal preparation, inventory control, menu planning, meal presentation, food safety, resident satisfaction, and regulatory compliance. The Lead Cook ensures that policies and procedures established by Orchard are implemented and maintained consistently.QUALIFICATIONS AND EDUCATION REQUIREMENTSMust be 21 years of age or olderBachelor's degree in food service management preferred or three (3+) years' experience in food service production preferably in assisted living, full service, skilled nursing, and hospitality industriesMust hold "ServSafe Certification" (Must acquire within the first 90 days of employment)Two (1) years of supervisory and management experience including hiring staff, coaching, performance management daily operations supervision, discipline, and counselingMust successfully clear a fingerprint background check, TB skin test or x-ray, and health screeningCurrent CPR certificationMust have a valid driver's licenseCurrent certificate of training for successful completion of the five (5) hour initial fire safety training provided by the Rules and Regulations of the Georgia Safety Fire CommissionerPRINCIPLE DUTIES AND RESPONSIBILITIESCooks or otherwise prepares high-quality, nutritious meals with excellent food presentation according to recipes and/or menuImplements the Grind Dining program as needed.Trains kitchen staff to prep, cook and support Grind Dining program.Cuts, trims, bone meats and poultry for cooking; carves meats; and serves sauces, vegetables, soups, and other foods Portions of cooked foods. Give instructions to the kitchen staff as to the size of portions and methods of garnishing in absence of Executive Chef.Overseas all kitchen operations including food and supply orders, food and equipment inventory, food production, batch food preparations and presentation, timely service of meals, portions, and special dietary requirementsPlans, helps prepare and executes community special events requiring culinary services in coordination with the Community Relations Director / Executive DirectorPurchases food and supply products, maintain cost records and works to meet budget guidelines, as approved by Executive DirectorReceives and examines foods and supplies to ensure quality and quantity meet established standards and specificationsSupervises and trains culinary staff and coordinates their assignments to ensure economical and timely food productionSchedules work hours and assignments; reviews and monitors dietary staff work performanceEnsures proper storage and food handling, adheres to all regulations and guidelinesMaintains, cleans, and sanitizes kitchen equipment and dining roomEnsures the completion of a dietary card on all residents as well as the use of dietary cards for each resident and respite guest at every mealConfers with Health and Wellbeing Director to ensure that meals conform to individual residents' dietary restrictions and nutritional requirements as prescribed by the physician Engages residents in meaningful conversation and activities related to their individual interestsActs as primary contact with the local health department, maintains 100% rating for all health department and state inspections Ensures proper food sanitation and infection control procedures as adhered to at all timesPrepares report cards/surveys for residents during random meals- Puts plan of correction in place after each negative review and follow through and provides information to Executive DirectorProvide an email address and phone number for families for feedback- Always maintains a dialogue with all residents/families in the community and address all dining concernsCreates and updates the Dining Profile Book of ALL residents and makes sure all kitchen staff follows itCreates accountability for all kitchen staff- In conjunction with Executive Director, puts an incentive program in place for customer satisfaction and under-budget performance Creates waste management system to keep track of all waste material- Modifies menu immediately, if needed, if food is wasted- Keeps log of all waste material and modifies due to residents' likes/dislikesCreates inventory of all supplies such as plates, mugs, glasses, utensils, etc. Keeps track of replacements and notifies Executive Director or Business Director when supply is lowCoordinates with linen company on napkins, table clothes, aprons, etc. Holds monthly "Food for Thought" meetings for AL and MC residents. During summer months and/or major holidays, coordinates with the Engagement department on cookouts/Dining Under the Stars event, etc.Creates a competitive environment amongst vendors to compete for business. Vendors offer monthly promotions and at times offer discounts on selected items. Stays informed of these discounts and take advantage of these promotions on a monthly basis Makes sure all drinking containers are always labeled Maintains consistency in high-quality food recipes amongst all kitchen chefs/cooks. Teaches/posts basic recipes in the kitchen if needed (for example, sweet iced tea, grilled cheese sandwich) Maintains consistency in high-quality service by servers. Teaching proper serving procedures to servers and other dining staffResponsible for interviewing, hiring and training employees; planning assigning and directing work; apprising performance; rewarding and disciplining employees; addressing complaints, and resolving problemsPosts kitchen employee schedules on the bulletin board in the kitchen and breakroom. Must be visible at all times. Emails kitchen employee schedule to Executive Director each week Provides dining orientation to all new staff including but not limited to Care staff. Creates power-point, and video orientation if needed for training purposesCOMPETENCIES:Demonstrates knowledge of nutrition and therapeutic dietsWorks with integrity; upholds organizational valuesAbility to motivate, and encourage residents; knowledge of how to adapt life skills to the cognitive and functional ability of each residentInspire, motivate, and encourage volunteers and fellow team members to engage residents in meaningful, purposeful activities throughout the day and eveningAbility to handle multiple prioritiesPossess written and verbal skills for effective communicationCompetent in organizational & time management skillsDemonstrates good judgment, problem-solving and decision-making skillsAbility to make responsible choices, decisions and act in a resident's best interestAbility to work independently without direct supervision by following Orchard Senior Living's procedures and guidelinesProficiency in computer skills, Microsoft Office & the ability to learn new applications Makes individual contributions to the success of the business and is a key member of an experienced teamORCHARD EXPECTATIONS:Adheres to all Orchard policies and procedures Maintains absolute confidentiality of all information pertaining to residents, families, and staff and adheres to all HIPAA rulesDisplays a positive and professional image and attitude in all relationships with residents, families, peers, and in the community - Outlined in detail in the employee handbookMaintains positive communication and team collaborationAlways serves as an ambassador for OrchardDemonstrates ongoing responsibility for self-educationMaintains resident and personal safety regarding occupational health and safetyAttends regularly scheduled department meetingsResponsible for maintaining all continuing education and training requirements for position Attends and participates in onsite training and continuing education as requiredParticipates in the safety program, as requestedCooperates to investigate employee injuriesPromotes and supports safety awareness and implements safety operationsEncourages staff to make suggestions on safety practicesParticipates in regularly scheduled meetings with, Executive Director, department directors, and associates Participates in the orientation of new employeesParticipates in volunteer orientations, training, and education as requestedMaintains appropriate communication with the Executive Director Remains updated and communicates state regulation changes to all associates Ensures compliance with all state and federal regulations (i.e. OSHA) Participates in the risk management programs Must always be accessible either by phone or email. Email to be checked regularlyAssists as requested by the Executive Director in a dining room during resident mealtimes to ensure residents have a positive experienceMust always be accessible either by phone or email. Voice messages and emails are responded to within 24 hoursAbility to work evenings, weekends, and flexible hours when necessary to meet the needs of our residentsFollows Business Casual Dress Code policies as outlined in the employee handbook for community and department-specific standardsOnly, when necessary, uses cell phones solely for conducting Orchard business in common areas of the community; otherwise follows Orchard Phone Policy.Perform other related duties as assignedORCHARD STANDARDSAll employees are expected to uphold the Orchard F-A-M-I-L-Y mission and vision.Love, Joy, Peace, Patience, Kindness, Gentleness, and Self-ControlThese are the fruits of the spirit you can expect from the Orchard F-A-M-I-L-Y values and best practices.F-A-M-I-L-YFirst ImpressionsAll are welcomed with an authentic and inviting experience into the beautiful, well-organized, and relaxing home we share.Accountability and IntegrityWe value the ability of our team to be reliable, and personally responsible, and to honor their commitment to residents, families, leadership, and one another. Accountability involves a process of seeing the need, owning the next step, and staying solution focused.Meaningful MomentsWhen it comes to creating a life worth living, each person has unique and individual needs. We are dedicated to creating purpose and well-being through connection with our team, local affiliates and organizations, and previous community relationships whenever possible.Information and CommunicationWe believe knowledge is power and communication is the lifeline to effective collaboration.Learning and LeadingCuriosity, willingness, and personal action create the professional path to achieving the orchard FAMILY of excellence.Yes "we can" AttitudeWith a can-do character we are committed to creative solution-focused problem solving.ADA Requirements (essential functions)Physical RequirementsLiftingMore than 50 lbs, routinely More than 70 lbs, occasionally Transfer150 lb. or greater resident weight Sitting1 - 3 hours/day Standing4 - 5 hour/day Walking4 - 5 hours/day Bend, stoop, squat, and/or twistRepeatedly throughout day Climbing stairsRepeatedly throughout day Reaching3 - 4 hours/day - arms ­ shoulder level Use of telephone1 - 3 hours/day Working under pressure3 - 4 hours/day Working rapidly for long periods2 - 3 hours/day Use of keyboard/computer, printer, fax, copier1 - 3 hours/day Position requires close work; finger dexterity; adequate hearing and vision (with or without correction). Must be able to stand and walk intermittently throughout the working day, as well as reach, stoop, bend, lifts, carry, and manipulates various food products, dietary supplies and kitchen equipment. This Position must be able to lift and/or carry 50 to 75 pounds and withstand exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. May occasionally work longer than 8 hours/day. Cognitive or Mental RequirementsThe following cognitive or mental requirements are necessary on a daily basis:Critical thinkingReadingWritingMathematicsDrawing conclusions from written or computer-generated materialsAnalyzing data or report informationCreating methodologies for accomplishing a goalConducting researchImplementing recommendations by coordinating persons and/or other resourcesDeveloping plans, procedures, goals, strategies, or processesClear verbal articulation of the English languageWorking EnvironmentIndoorsPossible exposure to communicable diseasesSkin contact with solvents or other chemicals such as alcohol, acetone, detergents, bleach, and latex glovesExposure to medical equipment with the risk of lacerations or puncturesThis job description is only a summary and is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required by the employee. This document is subject to change at any time.