Lead Cook

JOB OVERVIEW

The Lead Cook is responsible for performing and coordinating food preparation so that food meets and / or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Executive Chef or Dining Service Coordinator. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production.

RESPONSIBILITIES & QUALIFICATIONS

Job Description

Essential Duties

As a part of the Sunrise team, supporting our Mission, Principles of Service and Core Values is a fundamental part of this job. Our foundational belief is the sacred value of human life. The unique responsibilities for this role include but are not limited to the essential functions listed as follows:

Preparation and Food Service

• Prepares, coordinates and assists in managing the meal service, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance.
• Assists Executive Chef or Dining Service Coordinator in the following:
• Assists in daily shift supervision
• Assists in controlling food costs
• Assists in maintaining controls, security of all food items and supplies in storage
• Assists in maintaining and enforcing policies and procedures of all meal production
• Adheres to product order guide and primary vendor program as outlined in Sunrise Menu Programming and Purchasing.
• Manages team when Dining Services Coordinator is absent.
• Adheres to posted menus, coordinates and prepares food items using approved Sunrise standardized recipes in a timely fashion.
• Applies culinary math and measures to achieve production levels.
• Adheres to production sheets and instructions.
• Prepares correct portioning and plate presentation of all menu items and monitors for compliance and quality service standards.
• Prepares special dietary needs as requested.
• Prepares texture modified food as requested.
• Organizes work to meet production and service requirements.
• Follows all local, state/provincial and federal policies regarding food handling.
• Maintains standards of cleanliness, hygiene and health standards.

Record Keeping - General

• Records and maintains the following measures for service standards and regulatory compliance:
• Records food production quantities
• Records taste evaluation sheets
• Rotates menus and production sheets

Record Keeping – Food Safety Equipment Records

• Records and maintains the following food safety equipment records for service standards and regulatory compliance:
• Records equipment temperatures
• Records refrigerator temperatures
• Records freezer temperatures

Record Keeping – Food Safety Temperature Records

• Records and maintains the following food safety temperature records for service standards and regulatory compliance:
• Records cooking temperatures
• Records holding temperatures
• Records cooling temperatures

Resident Services

• Reviews, reads, notates and initializes the Daily Log to document and learn about pertinent information.
• Reviews Resident Diet Book, confidential Diet Board / Indicator, Data Card or Chart.
• Maintains and protects the confidentiality of resident information at all times.

Food Safety, Sanitation and Maintenance

• Performs and assists in the rotation (FIFO –First in-First Out) and security of such food and supplies in the correct storage area.
• Practiced safe food handling at all times to prevent an outbreak of food borne illness.
• Performs and directs cleaning and sanitation duties as assigned and as needed.
• Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas.
• Maintains all cooking equipment in a safe and working order.
• Maintains kitchen and surrounding areas for proper directional flow, organization and supplies placement.

Risk Management and General Safety

• Partners with community team to ensure community is in compliance with national/provincial regulations pertaining to occupational health and safety requirements and promotion of Risk Management programs and policies; adherence to safety rules and regulations.
• Practices safety procedures at all times including Personal Protective Equipment (PPE), fire extinguishers, Safety Data Sheets (SDS) and Lockout Tagout procedures.
• Maintains all work areas in a healthful and safe condition, HACCP (Hazard Analysis Critical Points) applications.
• Performs and completes all opening and closing checklist criteria regarding energy, equipment and security.

Training, and Contributing to Team Success

• Participates actively as a member of a team and committed to working toward team goals.
• Demonstrates in daily interactions with others, our Team Member Credo.
• Committed to serving our residents and guests through our Principles of Service.
• Contributes in the overall engagement programs and processes (customer and team member engagement) including participating in the team member engagement survey and engagement improvement planning workshops.
• Attends regular meetings; Town Hall, Department Team Meetings, Cross Over, and others as directed by the Supervisor / Department Coordinator.
• Maintains compliance in assigned required training and all training required by state/province or other regulating authorities as applicable to this role to ensure that Sunrise standards are always met.
• Performs other duties as assigned.

Core Competencies

• Building Customer Loyalty
• Building Trust
• Communication
• Contributing to Team Success
• Managing Work (includes Time Management)
• Planning and Organizing
• Quality Orientation
• Stress Tolerance
• Technical / Professional Knowledge

Experience and Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed throughout this job description are representative of the knowledge, skills, and abilities required.

• Maintains a current ServSafe® certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become ServSafe® certified
• Associates Degree in Culinary Arts preferred
• One (1) year experience as a cook in a Senior Living Community preferred
• Ability to handle multiple priorities
• Possess written and verbal skills for effective communication
• Competent in organizational, time management skills
• Demonstrates good judgment, problem solving and decision making skills
• As applicable, all Sunrise team members who drive a Sunrise vehicle must review and sign the Driver job description and understand the key essential duties for safety and regulatory compliance