Position Title: Lead Cook
Reports To: Dietary Manager, COO
POSITION SUMMARY: Performs duties of the Dietary Manager in her/his absence. This person is responsible for promoting the beliefs of the hospital and department, assisting with supervising and management of the dietary department on a day-to-day basis to ensure compliance with food safety and JCAHO standards. Lead Cook position works directly with the Dietary Manager to help with implementing hospital policies and procedures, orienting, coaching, and supervising employees. Prepares and serves palatable, safe, attractive foods for patients, catering functions, Meals on Wheels, cafeteria, visitors, physicians, and staff meal services. Directs cooks & assistant cooks according to Box Butte General Hospital's approved standards for dietetic practice. Must multitask and be responsible for preparation and delivery of all meal services to all guest including regular and therapeutic diets. Shares responsibility for general departmental sanitation.
Principal Accountabilities and Essential Duties of the Job:
Actively participates in professional growth and development trough continuing education to keep certification current the CDM-Certified Dietary manager, an or/CFPP
- -Certified Food Protection Professionals.
- Assist the dietary manager with schedules & productions to help the kitchen run efficiently, reaching all the timely deadlines.
- Prepares quality standardized food items for all areas.
Follows menu; follows standardized recipes; uses correct portion control; batch-cooks food; uses carryovers; bakes, boils, steams, washes, trims, chops; gathers supplies from storeroom; pulls freezer items for proper thawing; records all daily meal served statistics; delivers food to tray line, cafeteria, and special functions; allows food to set a minimum amount of time prior to service; tastes and smells all items before service.
- Maintains work area and food storage areas in a clean, sanitary, safe, and organized manner.
Washes hands, avoids nail polish and jewelry; wears restraint; utilizes equipment properly and safely; stores food at proper temperatures; maintains correct sanitation solutions; cleans equipment; utilizes clean-as-you-go system; returns unused food products to proper storage area; performs daily cleaning duties; performs weekly cleaning duties; stores equipment/utensils properly; maintains clutter-free work area; refrains from eating in preparation/service area; restocks area.
- Promotes customer satisfaction by courteous, confidential service.
Works cooperatively with team members; participates in CQI program; responds to customer requests; maintains strict confidentiality; follows hospital and department policies and procedures; assists with meal service.
- Continues to expand job knowledge.
Attends in-service programs; completes annual skills checklist; learns new skills.
- Performs other duties as assigned
- Abides by Dietary Policies in Dietary Orientation Handbook
- Abides by Nebraska Food Codes
AGE REQUIREMENT :
Must be 19 years of age
EDUCATION:
Required: High School Diploma or equivalent.
Required: CDM or CFPP Cook position must complete and take the certification exam for the Certified Dietary Manager and /or/Certified Food Protection Professional. Must be current with Serv-Safe Managers Certification within 90 days of hiring.
EXPERIENCE:
Required:
- Previous management or supervisory experience or education
- Proficient computer skills include: Microsoft Office, Word and Excel, email and internet
- Preferred: One-year experience in health care food service
LICENSE/CERTIFICATIONS:
- ServSafe certification within six months of employment
- ServSafe Manager certification within six months of employment
- Certified Dietary Manager within two years of employment
- Valid Driver's License
Must be able to work shifts during the day, evenings, rotating weekends, and holidays.
Personal Skills: Ability to calculate measurements in recipes to increase or decrease servings. Neat, well-groomed, personable individual who enjoys working with the public. Must be able to work independently and as part of a team. Must complete work in a timely and professional manner. The employee must be highly proficient in multitasking with schedules and reaching multiple deadlines for patient care, cafeteria, meals on wheels, vending, catering, cleaning schedules, and special functions.
Upon hire must provide copy of Immunization Record and disclose your current influenza immunization
All offers of employment are subject to a Background check and drug screen.
EOE
