Cook II Lead - Front Porch

Under the supervision of Director of Dining Services or Executive Chef, the role of our Lead Cook, is to prepare culinary delights for our residents and execute the menu, ensuring a high level of performance, guest satisfaction and profitability. Residents' satisfaction in our Community revolves around the food appearance, high quality of the food and overall dining experience. The Sous/Lead Cook II, is responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen.

ESSENTIAL FUNCTIONS

Include the following. Other duties may be assigned as necessary.

• Provides quality Customer Service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction.

• Comply with Standards of Service and assists in assuring the same from all kitchen employees.

• Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.

• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling by training kitchen and dining room employees on how to handle leftover food items.

• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.

• Assists in developing standardized recipes.

• Assists in menu planning as directed by the Director of Dining Services and/or Executive Chef.

• Responsible for appropriate quantities of food needed to meet menu requirements.

• Responsible for care and cleanliness of equipment and of related work areas.

• Assures timing of preparation to meet service schedules.

• Demonstrates alertness to maintain efficient operation of assigned area.

• Performs all duties in a safe and efficient manner. Wears safety equipment as required for the job. Reports any safety hazards and/or accidents to supervisor.

• In conjunction with the Dietary Services Director or Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.

• Establish and require strict adherence to health department sanitation and food handling guidelines.

• The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems.

• Maintain effective working relationship with kitchen and dining room management, staff, residents and all other departments.

• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.

• Follows highest standards of cleanliness. Follows all federal, state and corporate policies, health codes and guidelines in preparation and handling of foodstuffs.

• Follow department safety standards, practice correct body mechanic techniques and participate in campus-wide safety programs.

• Performs all duties in a safe and efficient manner. Wears safety equipment as required for the job. Reports any safety hazards and/or accidents to supervisor.

• Attends all mandatory in-service meetings. Complies with all department and facilities policies and procedures.

• Understand facility's fire and disaster plans; follow established procedures during drills and actual emergencies.

• Directly and/or indirectly supervises 5 to 10 cooks, assistant cooks, and food service workers. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws that may include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

JOB REQUIREMENTS and QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• 2-4 years related experience and/or training; or equivalent combination of education and experience. One-year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.

• Ability to write reports, business correspondence, and procedure manuals.

• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

• Ability to write routine reports and correspondence.

• Ability to speak effectively before groups of customers or employees of organization.

• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume; apply concepts of basic algebra and geometry.

• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

• Ability to deal with problems involving several concrete variables in standardized situations.

• ServSafe or Equivalent Certification required.

PHYSICAL DEMANDS and WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Regularly required to stand, and taste or smell.

• Frequently required to use hands to finger, handle, or feel and reach with hands and arms.

• Occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl.

• Must regularly lift and/or move up to 50 pounds, occasionally lift and/or move above 50 pounds with the assistance from a co-worker and/or mechanical means.

• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Frequently exposed to wet and/or humid conditions, moving mechanical parts, extreme cold and extreme heat.

• Occasionally exposed to high precarious places; fumes or airborne particles; toxic or caustic chemicals; risk of electrical shock and vibration.

• Noise level is usually moderate