Lead Cook

Essential Duties and Responsibilities

• Prepare and serve meals indicated on planned menus.
• Produce meals that support limited, modified, and therapeutic diets, according to physician orders and/or diet manual criteria.
• Responsible for ensuring meals are served at scheduled times with correct temperatures, and are tasty and appealing. 
• Excel at delivering quality service, food, and experience to the
• Participate in weekly schedule as a working cook.
• Inform Executive Director of kitchen and dining room equipment in need of repair, plan workaround as needed, and oversee repairs to completion.
• Ensure all clean up functions are completed after every meal.
• Support kitchen safety, sanitation, meal preparation and proper storage.
• Responsible for Sysco data entry of all food, supplies, and chemicals for Dining Services department. Approval of all ordering is required from the Executive Director
• Responsible for receiving and properly storing food inventory.
• Regularly visit with residents in the dining room to ensure
• Participate in the development of weekly staff scheduling, post as required each month, and oversee coverage of all shifts. All schedules and Schedule changes must be approved by Executive Director.
• Attend mandatory meetings as scheduled by Executive Director.
• Maintain confidentiality of resident, community, employee, and company information.
• Maintain working knowledge of fire and disaster plans and responsibilities under emergency conditions.
• Perform other duties as assigned.

Training Responsibilities

Trainer for all new dining staff. This includes on boarding, orientation and continuing education.