Lead Cook

Job Title: Lead Line Cook – Assisted Living Facility

Reports to Executive Chef

Reportees: Dining Servers, Line Cook and Dishwashers

Location: North Scottsdale

Position Type: Part Time

Job Summary:

The Lead Line Cook is responsible for overseeing daily kitchen operations in an assisted living facility, ensuring the preparation and service of high-quality, nutritious meals that meet residents' dietary needs and preferences. This role involves supervising kitchen staff, maintaining food safety standards, and collaborating with the Food and Nutrition Services Manager to deliver an exceptional dining experience for residents.

Key Responsibilities:

• Food Preparation and Cooking:
• Prepare and cook meals according to established menus, recipes, and resident dietary requirements, ensuring meals are palatable and visually appealing
• Assist in food preparation for special meals and events as needed
• Supervision and Training:
• Oversee and guide kitchen staff, including prep cooks and utility personnel, ensuring adherence to recipes, portion control, and cooking standards
• Provide training and support to kitchen staff to maintain high performance and safety standards
• Menu and Inventory Management:
• Review menus prior to food preparation and make necessary adjustments in consultation with the Food and Nutrition Services Manager
• Ensure that food supplies are available and prepared as needed for upcoming meals, notifying the supervisor of needed supplies
• Quality Control:
• Sample food for quality assurance prior to service
• Ensure foods are cooked and held at appropriate temperatures, recording food temperatures throughout the cooking and holding process
• Sanitation and Safety:
• Maintain a clean and safe work area, promptly cleaning spills and assisting in daily or scheduled cleaning
• Ensure proper storage, rotation, preparation, and labeling of food in accordance with federal, state, and local guidelines and facility policies
• Follow facility fire safety, infection control, and hazardous chemical practices, promptly reporting any unsafe conditions
  

Qualifications:

• Experience:
• Minimum of one year of experience cooking in a restaurant or the dietary department of Senior Living or similar environment
• Experience in cooking a variety of food in large quantities is preferred
• Education:
• High School Diploma, GED, or equivalent knowledge and skills obtained through a combination of education, training, and experience
• Certifications:
• Must have a Serve Safe certification
• AZ Fingerprint Clearance Card
  

Skills and Competencies:

• Strong knowledge of food safety and sanitation standards
• Excellent leadership and team management abilities
• Effective communication and organizational skills
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously
  
  

Working Conditions:

The Lead Line Cook will work in a kitchen environment within an assisted living facility, which may require standing for extended periods and exposure to heat and kitchen equipment. The role may involve working weekends, holidays, and occasional overtime as needed.

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