Lead Cook

Description & Requirements

e’s, we pride ourselves on fostering a workplace culture that values diversity, promotes collaboration, and prioritizes employee well-being. Our commitment to excellence in patient care extends to creating an environment where our team can thrive both personally and professionally. With opportunities for growth, competitive benefits, and a supportive community of colleagues, St. Luke’s is truly a great place to work.

The Cook 3 prepares food in accordance with culinary techniques, standardized recipes and quantities.

• Prepares and cooks foods according to recipe standards utilizing advanced culinary techniques including knowledge of specialized diets. Prepares food ensuring that strict safety standards are followed.
• Determines food quantities and requirements needed and plans maximum utilization of ingredients, food and leftovers.
• Plans, pulls and preps ingredients.
• Adheres to all food hygiene and health and safety requirements in order to meet regulatory and company standards.
• Orders and stocks inventory for the department.
• Reviews menus and customer orders to determine type and quantities of food to be prepared.
• Plan menus and estimate required food quantities, labor and overhead costs.
• Leads the work of kitchen assistants in preparing, cooking and storing food, and in maintaining kitchen and storage facilities in sanitary condition.
• Leads and mentors others acting as first point of escalation. Participates in interview, training and onboarding process as needed. Participates in performance improvement initiatives as needed.
• Handles complex issues using advanced knowledge of procedures and policies. Refers only the most complex issues to higher-level staff.
• Performs other duties and responsibilities as assigned.

• Experience:
  
  4 years relevant experience
• Licenses/Certifications:
  
  Must have one of the following licenses or certifications:
  Experior Food Safety Certification, National Registry of Food Safety Professionals Certification (NRFSP), Food Handlers Certification, Certified Food service Professional Program (CFPP), Certified Dietary Manager (CDM), Serv Safe Food Safety Certification or National Restaurant Association Certification (NRA)

e’s, caring for people in the communities we serve is our mission – and this includes our own SLHS team. We offer a robust benefits package to support our teams both professionally and personally. In addition to a competitive salary and retirement plans, we ensure our team feels supported in their benefits beyond the typical medical, dental, and vision offerings. We care about you and have fantastic financial and physical wellness options, such as: on-site massages, on-site counseling via our Employee Assistance Program, access to the Personify Health Wellness tool, as well as other formal training and career development offerings to ensure you are meeting your career goals.

St. Luke’s is an equal opportunity employer and does not discriminate against any person on the basis of race, religion, color, gender, gender identity, sexual orientation, age, national origin, disability, veteran status, or any other status or condition protected by law.

• Please note:
  
  this posting is not reflective of all job duties and responsibilities and is intended to provide an overview to job seekers.