Lead Cook

Overview

POSITION SUMMARY

Works under the direction of the Production Manager to provide guidance for all Food Production staff on a daily basis to assure high quality food products and Food Safety.

MINIMUM QUALIFICATIONS

Education: Formal training in Food Safety and Culinary Arts preferred.

Experience: An individual who has 5 years' experience in quantity food production in an institutional environment.

Knowledge and Skills: Ability to coach production staff in a positive manner and with a team-oriented approach.  Ability to complete Food Safety Audits accurately and take appropriate immediate action to correct problems.  Knowledge of dish machine functionality and safety.  Demonstrated competency regarding food preperatiion, service, proper display of food and food safety.  Ability to consistently use creativity in the performance of food preperation.  Employee must demonstrate age specific competency regarding food preperation and modified diet restrictions.  Proficient in MS Word, MS Office and hospital timekeeping system.

License/Certifications: San Bernardino County Food Handlers Card within 30 days of hire/ transfer.

Equipment: Quantity food preperation equipment such as a meat slicer, Blast Chiller, Convection and Standard Ovens, Grill, Steamers, Hot Carts, Steam Kettles, Dish machine.

Physical Requirments: Must be able to perform essential physical job requirements.

PAY RANGE

$22.00 - $30.57

The posted pay range reflects the lowest to highest pay that was available for this position at the time of posting and may be subject to change.  Salary offers are determined by candidate’s relevant experience and skills.  For per diem positions, a standard rate is used based on market data and not the candidate’s individual experience.

Salary : $22 - $31