Lead Cook - FT - Mon-Fri 11a-7p

Harmony Senior Services; Murfreesboro (TN); On-site; USD 30,000 - 40,000; Full time

Job summary

Harmony Senior Services is searching for a Lead Cook to ensure high-quality meal preparation and dietary management for residents. The role involves supervising kitchen staff, adhering to safety regulations, and accommodating residents' dietary restrictions. Ideal candidates will possess culinary experience, strong leadership skills, and be Serv-Safe certified.

Qualifications

• Experience as a cook, preferably in senior living for fine dining.
• Serv-Safe certified or willingness to complete certification.
• Strong organizational and team work skills.

Responsibilities

• Prepare meals and maintain a clean kitchen environment.
• Assist in training and supervising dietary staff.
• Monitor food safety standards and portion control.

Skills

Leadership

Food Preparation

Food Service Operations

Education

High School Diploma or GED

Job description

Description

STATEMENT OF JOB:

The Lead Cook prepares meals according to approved menus and recipes, taking into account the special dietary needs of residents living in the community. The Lead Cook assists with training of dietary staff and in the absence of the Dining Services Director and Dining Services Supervisor, the lead cook supervises dietary staff to ensure efficient operation of the kitchen at all times.

Responsibilities include but are not limited to:

Policies/Procedures/Administration

• Prepare and present menu items according to standard recipes
• Assist DSD with training and supervision of dietary staff
• Maintain a clean and orderly work area at all times, including floors
• Participate in weekly cleaning routines planned by Dining Services Director
• Report faulty equipment, broken or chipped tableware and food trays to supervisor, and removes these items from meal service
• Report incorrect refrigerator and freezer temperatures to supervisor immediately. Must be recorded two times per day
• Ensure all leftover food is properly cooled, stored, identified and dated
• Observe good safety practices
• Monitor and control portion sizes to minimize food waste
• Remove frozen food items from freezer for next day (or meal) preparation, and begin preparation for next day meal
• Make appropriate menu substitutions when certain food items are not available. This is to be done only with approval of Dining Services Director
• Responsible for supervising all assigned duties to ensure kitchen is ready to provide meal service
• When working evening shift, responsible for ensuring kitchen area is clean and ready for next day operation
• Take and record food temperatures three (3) times/daily
• Attend required in-service and staff meetings
• Complete all other duties as assigned

Residents:

• Will become familiar with specific requests and diets of each resident. Must be alert for changes in residents' dietary needs, as well as likes and dislikes
• Must be courteous and polite to all residents, visitors, and staff
• Follow confidentiality policies regarding release of resident information

Qualifications

Staff:

• Supervises dietary staff in absence of Dining Services Director and Dining Services Supervisor
• Assists in training new dietary employees
• Conduct in-services and training at the direction of Dining Services Director
• Attends all required in-services and staff meetings

Requirements:

• Must have a High School Diploma or GED
• Must have experience as a cook, preferably in senior living for fine dining
• Must have Leadership experience
• Must be Serv-Safe certified, or be willing to complete certification within 60 days of hire
• Must have a basic understanding of food service operations including familiarity with other dietary position duties
• Must possess the ability to read, write, and make simple calculations
• Must be able to learn quickly and apply principles learned
• Must be able to follow oral and written directions
• Must be experienced in food preparation, cooking and in estimating quantities of food required
• Knowledgeable of principles and requirements of sanitation and safety in handling food and equipment
• Must be able to stand for long periods of time and withstand temperature extremes, wet and/or humid conditions and noise
• Must be able to lift 50 lbs on a regular basis or at least eight (8) times per shift
• Must be able to carry heavy objects for 20 feet
• Must be able to pull, push, grasp, and reach adequately to perform necessary cooking activities
• Must be organized and work well with people as part of a team
• Must be in designated uniform (including slip resistant footwear) during working hours and maintain good personal hygiene
• Must be willing to work a flexible schedule that includes evenings, weekends, and holidays