Job Requirements
Under general supervision, the Lead Cook performs advanced food production duties related to the preparation, cooking, portioning, plating, and service of meals for patients, visitors, physicians, and team members. This position serves as a lead resource within Food and Nutrition Services, providing operational support and guidance during assigned shifts, particularly in the absence of a supervisor.
The Lead Cook ensures compliance with food safety and sanitation standards, physician-prescribed diets, departmental policies, and regulatory requirements while supporting exceptional customer service and patient satisfaction. The incumbent utilizes culinary expertise to ensure high-quality meal production and efficient department operations.
Essential Functions:
Leadership and Operations
- Serves as the lead employee during opening, closing, weekend, holiday, and other assigned shifts when management is not present.
- Assists leadership with planning, inventory management, ordering, and maintaining food and non-food supplies.
Food Production and Service
- Reviews menus, production sheets, pull sheets, and recipes to prepare for daily meal production.
- Prepares, cooks, portions, and serves food items according to standardized recipes, production schedules, portion controls, and therapeutic diet requirements.
- Utilizes appropriate food production equipment, including ovens, kettles, fryers, steamers, and other commercial kitchen equipment.
- Acts as a liaison for patients, visitors, physicians, and team members by responding to service concerns and facilitating timely resolution.
Cash Handling and Security
- Performs cashier reconciliation duties, including balancing and verifying cash drawers as assigned.
- Secures department areas and performs designated closing procedures when assigned.
Education & Training: Culinary degree is required.
Work Orientation & Experience: Five (5) years’ previous experience in food preparation in institution is required.
Skills & Abilities: Ability to understand weights and measures. Ability to read, understand, implement and follow directions. Ability to handle multiple tasks simultaneously.
