LEAD COOK - Full Time

Universal Hospital Services Inc.; New Jersey; On-site; USD 40,000 - 60,000; Full time

Benefits offered by this job

Career development opportunities

Health insurance

Generous paid time off

401(K) with company match

Discounted stock plan

Job summary

A progressive healthcare facility in New Jersey is seeking a Lead Cook to oversee all food production for patients and staff. Responsible for planning, directing, and coordinating the Dietary Department, the ideal candidate will have 3-5 years of experience and ServSafe Certification. The position offers competitive benefits including career development, health plans, and paid time off. Join a team committed to quality care and excellence in service.

Qualifications

• 3-5 years of relevant experience.
• ServSafe Certification required.

Responsibilities

• Plan, direct, and coordinate the Dietary Department.
• Prepare meals and oversee food production.
• Supervise cooks and food service workers.
• Train and direct employees with training opportunities.
• Ensure preparation and serving of special diets.

Skills

Ability to work in a fast-paced environment

Experience in meal preparation and supervision of food production

Knowledge of menu planning for special functions and parties

Ability to train staff and conduct competency evaluations

Understanding of compliance with attendance and scheduling policies

Education

High School Graduate/GED

Job description

About Summit Oaks Hospital

Summit Oaks Hospital, a 126‑bed, private acute care hospital and chemical dependency treatment center located in a picturesque suburban setting, is fully accredited by the Joint Commission. Since 1902, the hospital has provided quality health care to adult, child, and adolescent residents of northeastern USA and has been repeatedly recognized in U.S. News & World Report as one of the nation's best behavioral health hospitals.

Position Summary

The Lead Cook prepares food and dessert items and directly oversees all food production for service to patients, staff, and visitors. The Lead Cook supervises and coordinates dietary staff to maintain high standards of quality food production, safety, sanitation, and service in accordance with established policies and procedures and in a manner consistent with the philosophy and objectives of Summit Oaks Hospital. The Lead Cook is responsible for department operations during the Director's absence.

Responsibilities

• Plan, direct, and coordinate the Dietary Department to provide food service for all residents and staff.
• Prepare meals in a timely manner and oversee all food production for scheduled meal periods.
• Perform purchasing, receiving, storage, and food production according to departmental standards.
• Coordinate menu planning for special functions and parties; complete setup and carry through of special functions.
• Supervise cooks and food service workers.
• Train and direct employees using in‑service training and on‑the‑job training; provide opportunities for employee advancement and continuing education programs; assist with evaluation to ensure competency.
• Ensure all special diets are prepared and served correctly.
• Demonstrate excellent customer service as evidenced by supportive and helpful behavior; show courtesy, compassion, sensitivity, and respect in interactions with patients, visitors, and other staff.
• Assist the Director to ensure compliance with attendance and scheduling policy is met by other staff in the department.

Benefits

• Career development opportunities across UHS and its 300+ locations!
• HealthStream online learning catalogue with plenty of free CEU courses
• Competitive compensation and generous paid time off
• Excellent medical, dental, vision, and prescription drug plans
• 401(K) with company match and discounted stock plan

Qualifications

Education:

High School Graduate/GED - Preferred

Experience:

3‑5 years of relevant experience

Certification:

ServSafe Certification - Required

Specialized Skills and Knowledge:

• Ability to work in a fast‑paced environment
• Experience in meal preparation and supervision of food production
• Knowledge of menu planning for special functions and parties
• Ability to train staff and conduct competency evaluations
• Understanding of compliance with attendance and scheduling policies

EEO Statement

All UHS subsidiaries are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants and teammates. UHS subsidiaries are equal opportunity employers and as such, openly support and fully commit to recruitment, selection, placement, promotion, and compensation of individuals without regard to race, color, religion, age, sex (including pregnancy, gender identity, and sexual orientation), genetic information, national origin, disability status, protected veteran status, or any other characteristic protected by federal, state, or local laws. We believe that diversity and inclusion among our teammates is critical to our success.