HSCPC Team Lead Cook

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

Minimum Work Experience
3 years 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 Licenses and Certifications
DC Food Handler Certification. 90 Days (Required)

Job Functions
Essential job duties:

• 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. Prepares 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.

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