Lead Cook - Institutional Dining

Lutheran Senior Services; Columbia Township (MO); On-site; USD 21,000 - 32,000; Full time

Benefits offered by this job

Paid Time Off (PTO)

Retirement savings benefits with an ér

Education Financial Assistance

Employee Assistance Program (EAP)

Job summary

EverTrue is seeking a dedicated kitchen team member to prepare breakfast, lunch, dinner, and catered items for residents, following standardized recipes and menus. You may direct other dining staff to ensure quality and appealing presentation.

Ideal candidates have at least two years of institutional cooking experience and should be willing to receive a Hepatitis A vaccine if required by local health regulations. Safety and sanitation are emphasized in a well-equipped kitchen.

Qualifications

• Two years’ experience of institutional cooking, prep cooking or kitchen work preferred.
• Must be willing to receive a Hepatitis A vaccine if working within St. Louis County.
• Ability to plan, organize, interpret, make independent decisions and direct work of employees.

Responsibilities

• Prepares breakfast, lunch, dinner, alternative menus, special event and catering foods following standardized recipes and production sheets or as directed.
• Prepares high quality meals that taste and smell good and have a pleasing appearance and presentation.
• Tests and tastes food to ensure quality flavor, consistency, texture and temperature.
• Maintains proper sanitation in the kitchen and dining area keeping areas clean and organized.
• Follows infection control and safety procedures, including proper hand washing, food preparation, storage and disposal.
• Reports hazardous conditions, defective equipment and accidents to the supervisor immediately.

Skills

Institutional cooking

Job description

EverTrue is seeking a dedicated kitchen team member to prepare breakfast, lunch, dinner, and catered items for residents, following standardized recipes and menus. You may direct other dining staff to ensure quality and appealing presentation.

Ideal candidates have at least two years of institutional cooking experience and should be willing to receive a Hepatitis A vaccine if required by local health regulations. Safety and sanitation are emphasized in a well-equipped kitchen.