Team Lead Cook

Children's National Medical Center; Washington (District of Columbia); On-site; USD 38,000 - 57,000; Full time

Benefits offered by this job

Health coverage

Paid time off

401(k) plan

Life insurance

Tuition assistance

Commuter benefits

Job summary

Children's National Rehabilitation & Specialized Care Center (RSC) is seeking a Team Lead Cook to manage daily kitchen operations, prepare meals, and ensure exceptional dining for patients and families. You will lead staff, uphold safety standards, and coordinate with the nutrition team in a family-centered hospital setting.

The role requires 3 years of cook experience, a high school diploma or GED, and a DC Food Handler Certification within 90 days.

Qualifications

• High School Diploma or GED required; associate degree preferred.
• 3 years of cook experience required.
• DC Food Handler Certification within 90 days required.

Responsibilities

• Lead daily kitchen operations and ensure food safety standards.
• Prepare high-quality meals for patients, families, staff and guests.
• Coordinate workflows and support team members in a welcoming environment.
• Maintain records and ensure compliance with policies and regulations.

Skills

Reading and writing English

Interpersonal skills

Ability to read recipes

Production record keeping

Education

High School Diploma or GED

Associate's Degree (Preferred)

Job description

1731 Bunker Hill Road NEWashington, DC 20017

Kids Are Our Everything.

Department

10479 Nutrition

Pay Range

$18.40 - $27.49

Who We Are:

Children's National Rehabilitation and Specialized Care Center (RSC) provides family-centered medical and therapy services for children from infancy through age 21 with complex medical conditions.

Our inpatient programs deliver transitional medical care and rehabilitation, helping children safely move from acute care settings to home. Our outpatient services extend this care through ongoing, individualized medical and therapy support in a family-focused environment.

At RSC, you'll be part of an interdisciplinary team of highly skilled and compassionate professionals who are committed to making a meaningful difference. Our clinicians collaborate closely to deliver innovative, personalized care and the most advanced rehabilitation services in the region. We invite you to grow your career with us while helping children reach their fullest potential.

What You'll Do:

As a Team Lead Cook at Children's National Rehabilitation & Specialized Care (RSC), you will help deliver exceptional dining experiences for patients, families, staff, and guests by preparing high-quality meals and ensuring outstanding customer service. You will lead daily kitchen operations, oversee food preparation and service activities, and support compliance with all regulatory requirements, food safety standards, and departmental policies. In addition, you will provide operational leadership within the department, helping coordinate workflows, support team members, and promote a safe, efficient, and welcoming food service environment.

Minimum Education

• High School Diploma or GED (Required)
• Associate's Degree (Preferred)

Minimum Work Experience

• 3 years of experience as a cook (Required)

Required Skills/Knowledge

• Ability to read and write English.
• Ability to speak and understand English.
• Ability to read recipes and production records.
• Record production information.
• Demonstrate good interpersonal skills.

Required License and Certifications

• Must obtain DC Food Handler Certification within 90 days (Required)

Functional Accountabilities

• Complies with current regulations and accrediting agency standards.
• Check daily computerized and handwritten production sheet service summary reports and standardized recipes to verify that all the figures are correct and to organize work.
• Adheres to portion controls as dictated in standardized recipes.
• Assembles all raw ingredients of proper type and volume required to prepare hot and cold food items.
• Cooks all meats, potatoes, vegetables, soups, etc. using the appropriate equipment; cooks and/or prepares food items for modified diets according to recipes which restrict fat, salt, and other ingredients. Prepare cold salads and sandwiches as required. Develops, tests and standardizes new recipes.
• Observes and tests food being cooked by tasting, smelling and piercing with fork and/or using thermometers to determine that it is cooked according to standard recipe.
• Prepares cakes, pies, cookies, biscuits, muffins, rolls, puddings, pancakes, etc. according to the daily production sheet and standardized recipes for patient, cafeteria, and catered functions.
• Prepares gelatin salads, fruit salads, and/or vegetable salads according to the daily production sheet and to standardized recipes. Places salads into correct bowls and dishes for service; weighs out diabetic fruits and salads and places in proper bowls and dishes. Prepares foods for modified diets.
• Evaluates and samples all prepared foods for proper flavors, textures and temperatures for greater patient/customer acceptance.
• Serves food from steam table and/or serves as runner for backup items needed to resupply the steam table line.
• Uses leftovers in the preparation of hot/cold foods as directed by the Manager.
• Assembles, measures, weighs, apportions and garnishes food items such as main entrees, vegetables, salads, desserts and beverages for use on the patient tray assembly line.
• Assembles, prepares and/or cooks menu items for next day's production.
• Records leftover items and waste on service summary reports
• Accurately records food production records.
• Maintains stored foods; rotates stock of fresh foods and straightens contents of walk-in refrigerators and freezers.
• Checks to see that foods are kept properly refrigerated, heated or temperature maintained to minimize bacterial growth, to avoid food contamination and to prevent food-borne illness. Follows Department of Health policies and procedures in all areas.
• Records the amounts prepared on reports for all entrees, soups, vegetables and starches for the lunch and dinner meals.
• Keeps food preparation areas neat, clean and sanitized; removes trash and empties packages and cartons as needed. Does in-depth cleaning on specific equipment on a scheduled basis.
• Orders some non-stock and stock foods and supplies. Receives and verifies products upon delivery.
• Indicates to the Manager when level special-order items are low for reorder.
• Delivers and sets-up catered meal functions as well as preparing specific food items for these functions, as needed. Assists with weekly inventory.
• Follows proper procedures in handling of cooking utensils and equipment; reports any malfunctions and necessary repairs to the Manager.
• Detects and reports spoiled or unattractive food or supplies.
• Makes appropriate menu substitutions as needed.
• Supervises the daily activities of dietary staff.
• Provides feedback to Manager to ensure that all annual performance evaluations are completed by due date.
• Generates daily work assignments, monthly work schedule and on-call schedules as necessary in coordination with the Supervisor to maximize operational efficiency.
• Evaluates day to day performance in relation to department objectives and established standards.
• Objectively communicates hospital policy to staff.
• Discusses and resolves employee relations issues according to established procedure.
• Maintains inventory of supplies and equipment within the department.
• Responsible for maintenance of equipment. Calls vendors and informs supervisor immediately of malfunctioning equipment. Ensures all preventative maintenance schedules are adhered to.
• Acts as a liaison with other hospital departments.
• Provides for the orientation, competencies, continuing education and training of staff through the use of in- services, training sessions, and/or educational materials.
• Oversees Cafeteria operations to ensure that service is prompt and courteous.
• Follows up on complaints by employees and customers to provide resolution in a timely manner.
• Inspects dining room each day to be sure Cafeteria is clean and products are stocked.
• Promotes the \"RELATE\" (Reassure, Explain, Listen, Answer, Take Action, Express Appreciation) culture and a culture of Family/Patient-Center Care.

What You'll Receive: Benefits That Support You:

• Comprehensive health coverage, including medical, prescription, infertility, and transgender health services.
• Generous paid time off, including vacation accrual from day one, sick leave, holidays, and a personal day.
• Financial wellness support, including a 401(k) plan and healthcare and dependent care spending accounts.
• Employer-paid life, AD&D, and long-term disability coverage, with optional supplemental plans.
• Additional perks, including tuition assistance, fitness resources, employee assistance, commuter benefits, and more.

Why Join Us:

• Nationally Recognized Excellence - Consistently ranked among the Top 10 Children's Hospitals in the nation by U