Lead Cook

Overview

The Lead Cook is responsible for the delivery of services provided by the Dining Services Department.  This role is accountable to monitor the activities and behavior for the residents of the Community so that the care, services, and activities of each resident is appropriate and delivered to them in a continuous, predictable, and efficient manner.

Responsibilities

• Coordinate and communicate with all food services and other team members in maintaining a holistic perspective of care and services for each resident
• Actively engage yourself in supporting, introducing, and implementing activities that maximize each resident’s identity, abilities, and interests
• Provide the highest quality food preparation, plate presentation and prompt service to all residents
• Personally get to know residents of the Community by communicating with other team members and departments, reviewing appropriate resident records, and direct conversation with residents
• Participate in the orientation of each new resident of the Community to their new living environment, to you as a team member, to other team members, and to all other residents
• Follow and actively participate in all resident orientation practices and procedures which have been and will continually be developed to ease the disorientation, confusion and withdrawal, for each new resident.  Remain as closely involved as possible in all activities and therapies of your residents to ease their anxiety while they become accustomed to their new and unfamiliar living environment.  Explain the amenities, routines, and expectations of the Community and your department and discuss their unique needs and preferences with them as often as necessary to ease their transition.
• Perform all dietary services mentioned in Resident's Handbook and Care Plan.  Continually observe each resident’s ability to perform basic daily living activities (ADL's) and social skills, communicate observations and refer potential difficulties or opportunities for resident improvement to the appropriate team members (team leaders, supervisors, manager)
• When called upon, participate in care planning and other formal and informal meetings to identify and confirm recommended actions that develop and reinforce resident’s full potential to live independently and age in place graciously. Work individually on a consistent basis each day to expand the number of activities of daily living the residents perform for himself/herself.  Encourage and motivate each resident to do as much for themselves as possible but take time, if necessary to assist when required.
• Recommendation of, and involvement in food services programs that will stimulate and maximize their unique interests and attributes for each resident is your responsibility, and should be based on a first hand knowledge of the residents likes, dislikes, beliefs, and interests.  Plan your daily work schedule in a way that will maximize time for personal individualized interaction with residents of the Community. Use the time when providing service to encourage participation in individual and group activities so as to develop improved future ADL skills.
• Record and use all pertinent information from resident records regarding effective methods used in effecting communication with, motivation of, and assistance to each resident
• Request additional guidance, training, and support as necessary to make your work with each resident reach their full potential for a safe, healthy and meaningful lifestyle in the Community
• Participate in all required training, orientation, meetings and programs offered by employer
• Promptly discuss and resolve any potential food services and care coordination problems with all involved team members and team leaders
• Be cost conscious at all times; work with Culinary Director to see that leftovers are used and inventories are properly managed to keep costs in line
• Maintain knowledge of and comply with all state and local health department practices, safety practices and infection control practices
• Maintain high level of professionalism, and customer service orientation with all residents and other team members
• Under the direction of the Culinary Director, prepare soup, sauces, salads, and desserts, according to established standards and recipes; prepare all regular and special menu items for all meals that occur  during your shifts
• Break down and clean your work area as assigned by cleaning schedule and Culinary Director; clean pots and pans and other wares as necessary
• Label and date all food before storing
• Secure and lock all walk-in storage, refrigerators, and freezers; lock back door entry
• Present a professional demeanor that communicates to current and prospective residents the corporate philosophy of service, goodwill, and g