Lead Cook - FT

Larkin Health; Miami (FL); On-site; USD 38,000 - 47,000; Full time

Job summary

Larkin Community Hospital in South Miami, FL is seeking a Lead Cook - FT to help manage daily kitchen operations and ensure high standards of food safety and service. This full-time role requires coordinating cooks and utility staff, adhering to recipes, and maintaining compliance with department policies.

You will assist in supervising staff, adjusting recipes as needed, and supporting the lead cook with performance appraisals and training to ensure smooth food production for patients and

Qualifications

• Knowledge of basic food preparation techniques and proper handling.
• Ability to schedule cooks and utility staff in the lead cook's absence.
• Working knowledge of food service sanitation and safety inspections.
• Familiarity with department policies and procedures.
• Ability to adjust recipes and consult supervisors when needed.

Responsibilities

• Knows basic food preparation techniques including receiving, storage, preparation, and leftovers handling.
• Prepares schedule for cooks and utility aides in the lead cook's absence and completes performance appraisals.
• Maintains sanitation standards and conducts inspections of the foodservice department.
• Supervises cooks and informs them of recipe or procedure changes.
• Performs simple calculations and adjusts standardized recipes; consults with lead cook or dietitian when uncertain.

Skills

Basic food preparation

Scheduling

Food service sanitation

Policy compliance

Supervision

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Lead Cook - FT

Full-Time Manual Labor Larkin Community Hospital, South Miami, FL, US

3 days ago Requisition ID: 4478

1. Knows Basic food preparation techniques; including receiving, storage, preparation, and holding of food ítems and utilization of leftovers. Demonstrates familiarity with dietary restrictions and modified diets.

2. Prepares cooks and utility aides schedule in the absence of the lead cook. Completes cooks and utility aides performance appraisals and competencies in the absence of the lead cook.

3 Demonstrates working knowledge of food service sanitation; uses accepted techniques in handling, preparation, and service of food items to patients, employees and guests. Performs sanitation inspections of the foodservice department.

4. Maintains and demonstrates knowledge of Food Service department policies and procedures. Assists the lead cook in the supervision of cooks in order to ensure proper production. Informs cooks of recipe or procedure changes.

5. Demonstrates the ability to perform simple calculations and to adjust standardized recipes. Consistently follows standardized recipes accurately. Consults with lead cook, supervisor, or dietitian on matters of preparation/production uncertainty.