Cook_Lead

Position Purpose:

Under the general supervision of leadership, the lead Cook prepares high quality foods and therapeutic diets to patients, staff, guests and catering services for Renown Health.  This position may be responsible for one or more of the following job duties.  Inventory and ordering of weekly supplies for the department, menu planning and scheduling of staff..  The Lead Cook directs the day to day activities of the kitchen(s) and staff ensuring that the facility and departmental policies and procedures are adhered to and that proper sanitation, safety, recipe and infection control policies are followed. 

Nature and Scope:

The Lead Cook assists the leadership in departmental functions including, providing constructive criticism in a manner which stimulates effective and efficient performance from staff.   Assisting in monitoring the quality of services provided by the food service department(s); monitoring and providing input regarding staff performance and appraisal.   This position is also responsible for assisting the leadership in fostering staff commitment, enthusiasm and motivation.  The Lead Cook works with the leadership on identifying potential conflicts and low morale and addresses them appropriately.  The Lead Cook exhibits willingness to share professional knowledge and experience and is a professional role model for other staff.

Major challenges to this position include meeting time limits in spite of staff shortages, equipment failure or other unpredictable events, meeting demands of meal services and to avoid food waste.

This position does not provide patient care.

The foregoing description is not intended and should not be construed to be an exhaustive list of all responsibilities, skills and efforts or work conditions associated with the job. It is intended to be an accurate reflection of the general nature and level of the job.

Minimum Qualifications:  Requirements - Required and/or Preferred

Education:

Must have working-level knowledge of the English language, including reading, writing and speaking English.

Experience:

Experience in healthcare dietary department preferred.

License(s):

None

Certification(s):

American Culinary Federation certification preferred.  American National Certified Professional Food Manager Sanitation Class preferred.  Must possess or obtain Servsafe certificate within 180 days of date of hire.

Computer / Typing:

Must possess, or be able to obtain within 90 days, the computers skills necessary to complete online learning requirements for job-specific competencies, access online forms and policies, complete online benefits enrollment, etc.