Lead Dietary Cook

Thewoodridgevillage; South Bend (IN); Hybrid; USD 42,000 - 52,000; Full time

Job summary

Woodridge Village in South Bend, Indiana, is seeking a Lead Cook to join our culinary team and support the dining program for residents.

You will plan and prepare regular and modified menus, ensure safety and sanitation, and manage inventory and kitchen schedules to maintain quality.

Ideal candidates have 1-2 years of kitchen management experience, preferably in healthcare or senior living settings, and a commitment to resident satisfaction.

Qualifications

• 1-2 years of kitchen management experience.
• Experience in institutional and batch cooking, preferably in healthcare or senior living settings.

Responsibilities

• Plan and prepare regular and modified menus following established guidelines.
• Adhere to standardized recipes, portion sizes, and presentation standards.
• Create and maintain cleaning and maintenance schedules for kitchen equipment, storage, and work areas.
• Manage food and non-food inventory to stay within budget guidelines.
• Ensure compliance with federal, state, and local health regulations and sanitation procedures, as evidenced by successful health inspections and audits.
• Oversee proper equipment operation and maintenance while ensuring adherence to safety and sanitation protocols.
• Follow and enforce company safety policies and procedures.

Job description

Woodridge Village is seeking a Cook to join our team!

Job Description

As a Lead Cook, you'll play a key role in supporting and leading the Culinary team in managing all aspects of our culinary and dining department. This includes inventory control, special events planning, ensuring safety and sanitation standards, and maintaining outstanding resident satisfaction.

Responsibilities

• Plan and prepare regular and modified menus following established guidelines.




• Adhere to standardized recipes, portion sizes, and presentation standards.




• Create and maintain cleaning and maintenance schedules for kitchen equipment, storage, and work areas.




• Manage food and non-food inventory to stay within budget guidelines.




• Ensure compliance with federal, state, and local health regulations and sanitation procedures, as evidenced by successful health inspections and audits.




• Oversee proper equipment operation and maintenance while ensuring adherence to safety and sanitation protocols.




• Follow and enforce company safety policies and procedures.

Preferred Qualifications

• 1-2 years of kitchen management experience.




• Experience in institutional and batch cooking, preferably in healthcare or senior living settings.