Lead Cook

Heritage Senior Communities; Byron Township (MI); On-site; USD 36,000 - 54,000; Full time

Benefits offered by this job

2% raise after 90 days

Annual merit-based pay increase

1% increase for completing 12 training

Job summary

Heritage Senior Communities seeks a Lead Cook to supervise kitchen staff, plan and prepare meals, and ensure high-quality service for residents. The role requires coordinating with the chef and shifts to deliver meals on schedule while maintaining safety, portion control, and food handling standards.

The candidate should have professional cooking experience, ServSafe certification, and knowledge of geriatric dietary needs, with strong leadership, math, and time-management skills.

Qualifications

• Experience and training in professional cooking.
• Certification in food service safety and sanitation (ServSafe).
• Knowledge of geriatric dietary needs and concerns.
• Excellent cooking skills; good math skills to adjust ingredients.

Responsibilities

• Prepare meals and beverages per menu, policy, and regulations; ensure on-time service at proper temperatures.
• Offer substitutes when residents decline menu items as directed by Chef.
• Complete temperature and food usage documentation.
• Ensure food is served appetizingly and at correct temperatures.
• Monitor returned foods and inform Chef of uneaten items.
• Communicate resident food preferences and adjustments to the team.
• Supervise and motivate staff on shift; use fresh local ingredients when possible.
• Maintain safety, sanitation, and regulatory compliance.

Skills

Professional cooking

Leadership

Time management

Math skills

Food safety awareness

Education

ServSafe certification

Geriatric dietary knowledge

Job description

Purpose of this position:

Lead cook works with the chef, other cooks, and kitchen employees preparing or directing meal preparation. Responsible for provision of high-quality meal service, compliance with menus, policies, procedures, and regulations in the safe handling of foods and utensils. Maintains a clean kitchen and follows safe food handling practices. Provides positive leadership for all culinary staff on shift. A lead cook is normally required to work nights, weekends, and many holidays.

Qualifications:

Experience and training in professional cooking, applicable certification. Must obtain and maintain applicable certification in food service safety and sanitation (such as ServSafe); obtain and maintain knowledge and understanding of geriatric dietary needs and concerns. Excellent cooking skills; good math skills to accurately adapt ingredient measurements for recipes. Exemplary time‑management and organizational abilities to keep the food preparation process flowing and make sure meals are ready and served on time, at the right temperature. He should be aware of guidelines governing the safe storage and handling of food to avoid the possibility of contamination or spoilage. To get the best performances from staff, the lead cook needs good leadership and motivational skills. Minimum age 18 years.

Must be able to pass the state‑mandated criminal background screening and random drug testing.

Essential Functions:

• Meal service: Preparation of all foods and beverages for meals, within guidelines of menu, policy, procedure, and regulations. Assure meals are served on time, at the proper temperature.
• Prepares and offers substitute items when residents decline a menu item (as directed by the Chef).
• Properly completes required documentation of temperatures, foods used, etc.
• Assures food is served properly, at the correct temperatures, and in an appetizing manner.
• Monitors food/plates that are returned to the kitchen.
• Informs Chef if a particular food is not eaten by multiple residents.
• Informs Shift Supervisor if an individual resident is returning food uneaten.
• Resident satisfaction: assure attention is paid to resident likes and dislikes, including offering alternate selections that meet resident preferences.
• Assures compliance with diet orders, monitors weights and nutritional status of residents (in cooperation with the Resident Services Coordinator).
• Maintains an awareness of changes in resident food consumption and communicates with the Resident Services Coordinator regarding any challenges to residents’ achieving and maintaining adequate nutrition.
• Supervise and assist staff in the production of all menu items, using high‑quality, and fresh, local ingredients whenever possible.
• Proper plating of food including use of garnish.
• Shift supervision of Utility Workers and Server/Prep assistants.
• Immediately reports any malfunction in equipment or physical plant.
• Properly utilizes food, supplies, and equipment to assure minimal waste, damage, or theft.
• Regulatory compliance with HFA rules, HPM policies and procedures, and SERVSAFE standards for cleanliness, maintenance, and documentation.

General Responsibilities:

• Be a goodwill ambassador for this living center.
• Comply with Life Safety policies and periodic “drills.”
• Participate in training opportunities.
• Report safety and health hazards to the Maintenance Supervisor.
• Work cooperatively with others on the same shift and across shifts.
• Report to work as scheduled.
• Treat all residents with dignity and respect.
• Observe residents for any change in condition (physical, emotional, cognitive, or behavioral).
• Communicate any change in condition to the Shift Supervisor.
• Comply with infection control protocols.
• Compliance with all Resident Rights including confidentiality.
• Compliance with the guidelines stated in the Employee Handbook.
• Compliance with the code of conduct included in the Employee handbook.
• All other duties as may be needed to assure the goals and obligations of this living center are met.

Physical & Mental Requirements:

• Able to lift 50 pounds.
• Able to stand, bend, twist, turn, stoop, squat, sit, kneel, pull, push, and walk long distances on hard surfaces, for extended periods of time.
• Able to perform physically repetitive work.
• Able to tolerate exposure to cold (including freezing) and hot (including steam) temperatures.
• Able to work with strong smells and chemicals.
• Ability to handle pots and pans, stir a variety of textures for extended periods of time.
• Ability to use telephone and computer (including email) for communication.
• Ability to communicate verbally and in writing with residents, co‑workers, and supervisors.
• Ability to comprehend written and verbal instructions in English.
• Emotional stability to appropriately handle staff supervision and resident care needs, including chronic illness, challenging behaviors, dementia‑related issues, and death of residents.

Compensation & Benefits:

• Hourly Wage and benefits as stated in the Employee Handbook.
• Eligible for a 2% increase in pay rate after 90 days of employment with a satisfactory review.
• Annual increase in pay rate is merit‑based, as determined by a comprehensive, written performance review conducted by the supervisor and Administrator.
• An additional 1% increase can be earned by completing a minimum of 12 Independent Study opportunities.