Lead Cook-DAVIE

Overview

• Provides top-quality service to customers.
• Prepares food using kitchen equipment and following recipes.
• Measures and mixes ingredients, handles fruits, vegetables, meat, poultry, and fish.
• Tastes products, reads menus, estimates food needs, checks production, and keeps records.
• Follows recipes for soups, meats, vegetables, desserts, and other foods.
• Prepares bakery items, receives inventory, and lifts/moves supplies.
• Prepares meals for special diets.
• Cleans and sanitizes workstations and equipment.

• High school diploma or GED.
• Five years of experience in food service involving food production.

• ServSafe certification required.

1. Follows hospital and departmental policies, promoting a cooperative work environment and excellent customer service.
2. Strives to meet high service and quality standards for patient and customer satisfaction.
3. Maintains a 97% or better sanitation rating from the Health Department, ensuring adherence to sanitation policies.
4. Monitors product quality, ensures recipe compliance, and meets productivity and delivery schedules.
5. Follows safety and sanitation rules, completes cleaning assignments, and responds to corrective actions.
6. Completes required training, including Compliance, HIPAA, TJC/OSHA, and cooking skills.
7. Participates in performance improvement initiatives and supports other departments as needed.
8. Minimizes waste, controls costs, and properly uses and maintains equipment and supplies.
9. Plans workday to ensure meals are served on time, monitors food quantities, and adjusts as needed.
10. Completes daily batch cooking logs.
11. Prepares food using standardized recipes, maintains leftover logs, and follows HACCP guidelines.
12. May handle additional responsibilities, such as opening/closing the department and managing cash drawers.

• Fluent in English and able to follow instructions.
• Works under general supervision and can plan and accomplish tasks independently.
• Orients, trains, and checks the work of junior employees.
• Operates cooking equipment and follows recipes.
• Able to withstand temperature variances and achieve high customer service standards.
• Works weekends and holidays.
• Communicates effectively with a wide range of people.
• Understands hospital diets and can work in various areas of the food service line.

• Works in kitchen and retail areas of Food and Nutrition Services.
• Exposed to wet tile floors and sharp equipment.

• Standing: 65-100%
• Walking: 65-100%
• Sitting: 0-35%
• Bending: 35-65%
• Reaching with arms: 35-65%
• Finger and hand dexterity: 65-100%
• Talking: 65-100%
• Hearing: 65-100%
• Seeing: 65-100%
• Lifting, carrying, pushing, pulling:
  • 20 lbs. maximum: 35-65%
  • 50 lbs. maximum: N/A
  • 100 lbs. maximum: N/A