Lead Cook

*REPORTS TO: *Director *SUPERVISES: *Second Cook and Dietary Aides *JOB SUMMARY* Responsible for preparing food for service according to menu plan and standardized recipes in a safe, efficient and timely manner.
*ESSENTIAL FUNCTIONS:* *Tasks* * Supervises all food service personnel to ensure that all meals are prepared according to the planned menu and that standardized recipes are being followed.
* Schedules regular onsite visits with a dietician to review the menus and diets of the residents.
Also has any significant changes made to the menu reviewed by a dietician to verify that all nutritional needs are being met.
* Aware of all therapeutic diets and provides instruction to the food service employees on how to prepare and serve these meals.
* Ensures that all foods are prepared using safe methods that will conserve the nutritive value, flavor, and appearance, and will be served in an attractive way at the proper temperature.
* Responsible for posting each week’s menu in an area that is available to the residents at all times.
Any changes to this posted menu must be recorded and kept on file.
* Responsible for complying with all government regulations with regard to food handling, production, sanitation, and infection control.
* Responsible for ordering all food, kitchen supplies, and chemicals used in the food service department.
* Responsible for scheduling staff and assuring all shifts are covered in the kitchen.
Will also assist with interviewing, hiring, and evaluating all food service staff.
* Has a working knowledge of all kitchen equipment and small appliances.
Responsible for training all food service employees to use equipment and appliances in a safe manner.
* Maintains an organized and sanitary kitchen, including logging temperatures for the refrigerator, freezer, and dishwasher.
All kitchen work areas are to be kept neat and clean, and trash containers are to be emptied after each shift.
* Stocks inventory as it is received.
All items are to be dated when received and placed into inventory accordingly.
The FIFO (First In/First Out) method of inventory is to be used.
* Responsible for maintaining cost control and following a budget.
* Responsible for submitting required food service reports to the Director.
* Responsible for preparing all special event meals.
* Implements and monitors a routine cleaning schedule for entire kitchen and kitchen personnel.
* Works shifts *including overtime, scheduled weekends, holidays, and rotating shifts when necessary*.
*OTHER DUTIES:* * Establishes a method to allow for resident feedback regarding the selection of foods served and scheduling meal service.
* Performs all other duties assigned by the Director.
Requirements *QUALIFICATIONS* Must have ability to read, speak, write, and follow oral and written directions.
High school education preferred.
Must have experience in the food industry and be familiar with cooking for large groups.
Must be able to follow established menus.
Preferably have some training, education, or certification in both dietary and management.
*Physical Demands* * Must have ability to stand, walk for long periods of time, bend, and stoop.
Must have full range of mobility and motion, ability to lift/carry medium weights (up to 50 lbs.
), push/pull heavy weight (up to 90 lbs.
), and ascend/descend stairs.
Must have motor coordination and manual dexterity necessary to prepare food and operate food service equipment.
* Must have normal vision and hearing (after correction); must have normal color discrimination, depth perception, and sense of touch.
* Must be able to tolerate heights over six (6) feet, skin irritants, lung irritants, and chemicals.
* Must be able to tolerate working in heat above 100°F for sustained periods of time.
Job Type: Full-time Shift: * Day shift Weekly day range: * Monday to Friday * Weekends as needed Ability to Relocate: * Fort Scott, KS 66701: Relocate before starting work (Required) Work Location: In person