COOK TEAM LEADER

Blount Memorial Hospital; Maryville (TN); On-site; USD 30,000 - 40,000; Full time

Job summary

A leading hospital is seeking a Cook to manage food preparation for patient meals, ensuring safety and quality. Responsibilities include overseeing menu planning, assisting with daily shifts, and training new staff. Candidates should have significant cooking experience and obtain ServSafe certification within 3 months.

Qualifications

• 5-10 years professional cooking experience preferred.
• ServSafe certification required within 3 months.
• Knowledge of therapeutic diets required.

Responsibilities

• Cooks a variety of food according to department recipes.
• Manages safety, taste, and cost of prepared foods.
• Trains new hires and assists in leading shifts.

Skills

Sanitary food handling

Time management

Customer service

Education

High School diploma or equivalent

ServSafe certification

Formal Culinary training

Job description

• JOB SUMMARY
  • Cooks a variety of food according to department recipes. Responsible for managing safety, taste and cost of all prepared foods, while adjusting production levels to meet demand. Performs customer service roles as necessary. Responsible to manage training of new hires and teach cook skills. Will assist in leading daily shifts, planning weekly responsibilities for all cooks, developing hospital menus and planned development of cook staff. Will demonstrate and lead excellence in the following disciplines: salad cook, bakery cook, and line cook.
• JOB SPECIFICATIONS
  • Education and/or experience: High School diploma or equivalent preferred. 5-10 years of professional cooking (healthcare or otherwise) preferred. ServSafe certification required within 3 months of hire. Formal Culinary training preferred.
  • Knowledge: Knowledge of food preparation and food safety in a commercial setting is required. Knowledge of therapeutic diets required, or complete and demonstrate competency in BMH Dietary Manual within 1 month of hire. Advanced knowledge of grilling, roasting, sautéing, broiling, deep frying, steaming, braising, stewing, meat fabrication, baking and pastry, and other skills required, according to department certification program.

  • Skills: Sanitary food handling skills are required. Good written and oral communication skills required. Strong time management skills and good customer service skills must be demonstrated upon hire.

  • Abilities: Able to follow recipes, work within given production time frames, manager own time and independently work towards constantly improving quality standards. Able to observe and react to customer volume. Must have open scheduling availability.