Group Lead-Cook

OSI Group; Tipton (IN); On-site; USD 42,000 - 56,000; Full time

Job summary

OSI Group is seeking a Lead Cook for the Corporate Office kitchen to execute menus, supervise food preparation, and ensure a great experience for employees and guests.

The role includes ordering, inventory, production, menu creation, and maintaining high sanitation and safety standards in a kitchen environment.

Qualifications

• 3-5 years in cooking or food production preferred.
• Experience in large quantity food preparation is a plus.
• Proficiency with MS Office tools.

Responsibilities

• Prepare lunch for Corporate Office employees and guests.
• Execute menus and food preparation in the kitchen.
• Maintain sanitation and safety standards and complete temperature logs.
• Assist with ordering, deliveries, inventory, production, and menu development.
• Support catering functions and special events as needed.
• Adhere to safety policies and participate in safety training.

Job description

The Lead Cook is responsible for assisting and cooking for the Corporate Office. Executes the menus and food preparation in the kitchen. Creates a great experience for employees and guests. Assists with the entire food cycle including: ordering, deliveries, inventory, production, menu creation, creativity, developing new ideas and concepts, presentation, safety systems, unit cleanliness systems, and catering functions (as applicable).

Job Responsibilities

• Job is an individual contributor and has no direct reports.
• Prepare lunch for Corporate Office employees and guests.
• Perform standard operating procedures and guidelines as part of the kitchen/culinary team.
• Maintain high standards of sanitation, food safety, and nutritious meals.
• Perform all opening and closing duties including equipment and storeroom temperatures.
• Support special menus and services as needed for meetings, special events, dinners, etc.
• Support upcoming menus – which may include ordering, thawing and all advance preparation, utilizing fresh ingredients.
• Follow recipes and use correct portion sizes when cooking food; tasting foods to ensure quality.
• Complete temperature logs for all foods prepared, during holding, cooling and any re-heating.
• Assist with the overall sanitation and organization of kitchen and serving lines.
• Communicate effectively with employees at all levels ensuring employee feedback is heard
• This role has the responsibility to understand and place in practice appropriate safety procedures. This responsibility is achieved through education, training, use of protective equipment (as applicable) and by following safety policies, regulations, standards, and laws.
• Perform other duties as assigned.

Experience & Skills

• 3-5 years of experience in related field is preferred.
• Experience in a large quantity of food production, commercial, or culinary environment.
• Experience in lower-level kitchen positions is a plus.
• Ability to be agile, multi-task.
• Computer-based skills MS Suite of products.

Education

• High School Diploma and/or equivalent work experience is required.
• Associates degree or equivalent in related field is a plus.
• ServSafe food and beverage certification is a plus.
• Maintain Food Handling certification at company expense as required by State Health regulations.

Work Environment

• Work is generally performed within a business professional office environment, with standard office equipment available.
• Work conditions are typical of an office environment.
• This role does not require any domestic travel
• Position may require the physical agility of lifting up to 50 pounds
• Work is generally performed within a kitchen/culinary environment.
• Vision abilities include close vision to a computer screen.
• This job operates in a kitchen environment, housed with equipment such as ovens, stoves, dishwashers, coffee machine, mixer and knives. The employee is frequently exposed to heat, steam, fire and noise.
• Position may require the physical ability to stand/walk for Greater than 4 hours.
• Will be exposed to the touch, feel, and taste of beef, poultry, turkey, dairy, fish, and the standard allergens (milk, egg, shellfish, tree nuts, peanuts, sesame, wheat, and soy) .