Cook Lead

Department:

10000 BayCare Leased Employees - Divisional Administrative Expense

Status:

Full time

Benefits Eligible:

Yes

Hours Per Week:

40

Schedule Details/Additional Information:

Start time as early as 6:00 am to as late as 5:00 pm. Some weekend and holiday coverage.

Major Responsibilities:

• Responsible for ensuring that all menu items are correctly prepared according to the standardized recipes
  •     1)Follows standardized recipes to ensure good quality and adequate quantities of food for all food service meal programs
  •     2)Assures all assigned food temperature control logs and productions sheets are accurately completed.
  •     3)Assists with new product testing, recipe development and revision of recipes
  •     4)Provides informational input into recipe standardization and creative production food.
• Adherence to strict deadlines and process regarding food production for each area of service
  •     1)Trains and monitors associates to assure compliance to all food fundamental production standards as outline through the established audit process.
  •     2)Refers to catering requests for hot production items required for special events.
  •     3)Prepares all items as needed for assigned service areas.
  •     4)Review production needs in advance to assure products and staffing are available when needed.
• Maintains a safe sanitary work area meeting all required regulatory agency standards.
  •     1)Ensures all food safety and sanitation standards/processes are followed per department policy.
• Adheres to department safety, sanitation, service/communication standards.
  •     1)Practices safety and sanitation techniques that mee department standards. Uses correct body mechanics in the performance of duties.
  •     2)Utilizes chemicals according to department and manufacturer guidelines. Practicing a "clean as you go" in day to day task assigments.
  •     3)Demonstrates accuracy and clarity in both verbal and written communications.
  •     4)Demonstrates sound decision-making; takes responsibility for decisions. Ability to be self- directed.
  •     5)Attendance at meetings, inservices, and training sessions. Completes CBT,flu shot and other hospital requirements as required.
  •     6)Follows hospital and department dress code standards.
  •     7)Additional or other duties may be assigned based on daily needs of the department ( ie trayline, dishroom...)

Education/Experience Required:

• • High School Diploma. • 3-4 years experience with Lead experience preferred.

Knowledge, Skills & Abilities Required:

• • Good communication skills. • Able to interpret and follow recipes. • Ability to work with minimal supervision. • Working knowledge of kitchen equipment.
• • Sanitation Certified

Physicial Requirements and Working Conditions:

• • Able to access high and low areas. • Able to maneuver heavy objects up to 75 pounds. • Exposure to hazardous materials and conditions. • Able to meet time constraints in a fast - paced environment. • Able to perform cleaning tasks. • Able to communicate with others. • Able to safely use kitchen equipment (gas, electric, and steam)
• This requirement supersedes any previous lifting requirement effective 08/01/2014. Ability to lift up to 35 pounds without assistance. For lifts over 35 pounds, lifting equipment is expected to be used or lift with at least one other associate when available. Unique lifting/movement situations will be assessed on a case by case basis.

This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.

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