Cook Lead

Touchette Regional Hospital; Cahokia (IL); On-site; USD 28,000 - 39,000; Full time

Job summary

Touchette Regional Hospital in Cahokia, IL is seeking a Lead Cook to prepare menu items from standardized recipes, supervise daily kitchen activities, and assist line cooks across grill, pantry, fry, pizza, prep and expo stations.

You will perform set-ups, support catered events, maintain food quality, rotate stock, label and date items, and help ensure safety and sanitation. The role requires reliability, speed, and teamwork in a fast-paced hospital café.

Qualifications

• Prepare menu items following standardized recipes.
• Maintain high quality of food in all dishes.
• Label and date products to ensure safety and rotation.

Responsibilities

• Lead daily activities in the kitchen and café to ensure meal prep for the week.
• Perform set-ups and follow up for catered events.
• Assist line cooks and production cooks across all stations (grill, pantry, fry, pizza, prep and expo).
• Maintain cleanliness, sanitation and safe operation of kitchen areas.
• Identify and inform leadership of any problems on a station.
• Rotate products using FIFO method and stock assigned stations.

Skills

Food preparation

Food safety

Knife skills

Team supervision

Station versatility

Tools

Commercial kitchen equipment

Job description

Uses food production knowledge to follow standardized recipes and prepare a variety of menu items to include specialty items. Works to assist the line cooks and production cooks in short order cook, preparing made-to-order grill items as directed. The lead cook will need to help supervisor daily activities in the kitchen and retail line in the café to ensure that meal prep are completed for the week. The lead cook will also perform set-ups, arrangement, and follow up activities for catered events. Performs a variety of assigned duties in Food and Nutrition Service to provide customers with quality service in accordance with the mission, vision and values of the organization.

• Maintain consistent, high quality food
• Ensure all products are rotated first-in, first out philosophy
• Properly label and date all products to ensure safekeeping and sanitation
• Maintain a safe, secure work environment according to company standards
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas
• Utilize proper food handling techniques
• Ability to identify and safely use all kitchen equipment
• Ability to apply basic knife skills
• Maintain solid knowledge of menu items and recipes for each station worked
• Ability to work all stations (grill, pantry, fry, pizza, prep and expo)
• Read, measure and execute recipes
• Identify and inform leadership of any problems on a station
• Work rapidly and accurately
• Ensure proper stocking of assigned station
• Handle dishes carefully to prevent breakage and loss
• Operate and clean dishwasher
• Clean and sanitize pots, pans, utensils and other kitchen equipment
• Report any damages, maintenance problems or safety hazards to the Leadership
• Organize and restock areas for next shift
• Clean spills in kitchen and work areas immediately
• Perform other duties as assigned
• Hours would be 40 hours a week
• Rotating Holidays and weekends