Cook Supervisor - Katherine Luther Residential

Position Scope:  This individual provides oversight at the direction of management on site to coordinate routine work activities of workers and/or service employees engaged in food operation.  This individual will provide support to management in the daily oversight of key functions and employees during the normal course of business.  This individual will prepare food in accordance with current applicable federal, state and local standards and regulations, with our established policies and procedures, and as may be directed by the Director of Dining and Nutrition Services and/or the Chef Manager/Procurement Production Supervisor, to assure that quality food service is provided at all times.

Qualifications/Education/Experience:
 

• High School Diploma or GED or equivalent experience.

• Must have, as a minimum, two (2) year quantity cooking.

• Must have a minimum if one (1) year supervisor experience in food service or healthcare

Responsibilities:

• Must be able to coordinate the routine responsibilities of staff

• Ability to provide clear directions and respond accordingly to employee

• Ability to communicate with co-workers and other departments with professionalism and respect

• Ability to work a flexible schedule including nights, every other weekend and holidays

• Supervise Food Service Aides and has the responsibility of closing the department

• Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for residents, vending, catering and staff dining events.

• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.

• Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
   
• May select recipes per menu cycle, prepares bakery items,  and prepares meals for customers with special diets.
   
• Assures food items are prepared in accordance with current applicable federal, state and local standards.  To maintain a clean, organized and sanitary work environment.
   
• Follow all HACCP and regulatory guidelines.  Complete necessary forms as directed by management on daily basis.
   
• Serves as lead cook guiding and assisting in the training of less experienced cook.
   
• Serves as Team Leader assure that resident meals are served on a timely basis and service needs are met. 
   
• May print GeriMenu tickets and production records as needed.
   
• May be responsible for opening kitchen on daily basis and assure proper staffing levels are met in the absence of management.
   
• Has the authority to call in additional staff when necessary in the absence of management.
   
• May be required to place orders with vendors when requested by management.
   
• Assist in establishing Dining & Nutrition Service production lines, etc., to assure that meals are prepared on time.
   
• Report complaints and grievances to immediate supervisor.
   
• Participate in and assist in departmental studies and projects as assigned.
   
• Attend and participate in departmental as well as mandatory in-service programs.
   
• Attend department and staff meetings as directed or called.
   
• Provides the highest quality of service at all times.
   
• Prepare and serve meals that are palatable and appetizing in appearance.
   
• Serve food in accordance with established portion control procedures.
   
• Prepare food for therapeutic diets in accordance with planned menus and therapeutic menu extensions.
   
• Assist with the set-up of bulk meal carts for bulk delivery system for meal service.
   
• Independently performs advanced cooking duties in preparing food items for our customers.
   
• Responsible for proper storage and utilization of leftovers.