AOMC Lead Cook - FT - Rotation

Main function:

Responsible for the accurate and timely preparation of food served in all caterings. Performs various functions related to the preparation of finished food products from raw ingredients, which are maintained in the food bank. (Responsible for the overall taste, appearance, presentation, and quality of hot food, cold food, and bakery products which require that recipes are used consistently and that products are tasted routinely to determine that they meet or exceed quality standards.) Monitors, maintains, and records food temperatures per policy and regulatory agencies following HACCP guidelines for food safety assurance in production and service food. Reports to Executive Chef.

Duties And Responsibilities:

**1. Assumes responsibility for all catering food and production.

**2. Is responsible for issuing finished food for proper food portioning and presentation as established by department policy

**3. Ensures that items are pulled within sufficient time to be used in production and be thawed in a manor that douse not adversely affect product quality. Ensure that stored products are labeled and dated properly and that stock is rotated properly to maintain high food quality. Notifies the lead cook or supervisor of items nearing use by discard date.

**4. Maintains all appropriate health standards as they relate to the storage and handling of food products and area sanitation and adherence to HACCP procedures.

**5. Assists in taking weekly inventory for proper rotation, ensuring items that are needed for catering.

**6. Within the department, has occasional contact with those working outside the immediate work area through interactions with areas served by the production unit.

**7. Is responsible for minimizing losses from improper handling of materials, labor and equipment.

**8. Is responsible for attending all annual mandatory educational programs as required by position.

**9. Employees understand and demonstrate the importance of satisfying the needs of the customer/patient by interacting with them in a friendly manner. Taking the initiative to maintain communication with the customer to provide a secure and pleasant experience with Arnot Health.

**10. Employees are responsible for communicating allergies in food to supervisors for proper labeling at events.

***11. Assist with production and tasks in other areas when time allows.

**12. It is understood that this job description lists typical duties for the classification and is not considered inclusive of all duties which may be assigned.

Education:

High school or equivalent. Prefer college or culinary degree in food service or related field or additional training in specialty field.

Cardiopulmonary resuscitation (CPR) requirements:

No CPR required

Knowledge, Skills, And Abilities Required:

1. Work and perform under broad supervision and required independent judgment such as that required to understand written production specifications, expansion of recipes, modifying formulas, and evaluating product quality to ensure service and appetizing products.
2. Employees must demonstrate the ability to understand and utilize principles of cooking that are required to produce products of consistently high quality.
3. Work involves concentrating mental/ visual effort on a regular basis to properly determine product needs and assist in formulating recipes that meet the production quality standards.
4. Position requires a swing shift schedule. Will consist of some early mornings and latter nights and weekends.

Physical demands:

Required physical ability for heavy lifting (up to 40lb) and frequently requires hard physical labor to prepare and store chilled food products.

Work environment:

1.Employee is constantly exposed to work that takes place in a very crowded area in which temperature and humidity is high.

1. Position requires frequent exposure to moderate hazards such as knife cuts, burns, and back injuries.

** A.D.A Essential Functions