Lead Cook

Overview

If you care about the opportunity to grow, to make a difference, to build a future and a life, then we just might have the career for you. Care to talk? Bayhealth Medical Center is Central and Southern Delaware’s healthcare leader with hospitals in Dover and Milford, as well as stand‑alone Emergency Department in Smyrna and a hybrid Emergency Department and Urgent Care in Milton.

We offer various practice settings throughout Kent and Sussex Counties. Bayhealth Medical Center Kent Campus is 90 minutes from Philadelphia, Washington, DC and Baltimore. Our Sussex Campus is 30 minutes to the Delaware beaches and relaxation in the sand!

• Generous Paid Time Off and Paid Holidays
• Matching 401(k)/403(b) Plans
• Excellent Health, Dental, and Vision
• Disability and Life Insurance options
• On Site Child Care
• Educational Reimbursement
• Health Care and Dependent Care Flex Spending Accounts
• Plus, an array of Voluntary Benefits to include Critical Care Coverage and more!

Kent Campus Hospital

Full Time 80 Hours

Variable

17.83 - 26.75

HOURLY

Responsible for preparing and coordinating or directing the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Adhere to recipes and or production directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, sauces, and other foodstuffs for consumption. Operate commercial kitchen equipment. Oversee the work of Cooks/Assistant Cooks by distributing work assignments, monitoring their work, providing training, and input to Supervisors/Managers on performance evaluations.

• Oversees the planning and coordination of cooking schedules to ensure food will be ready at required times
• Oversees the preview of menus and production sheets to determine type and quantities of meats, vegetables, soups, salads, and desserts to be obtained and prepared.
• Oversees the production area to ensure that all food items are prepared according to instructions and recognized safe food handling practices; monitor and observe food during the cooking process; regulate temperatures and/or timing of cooked foods.
• Oversees the sanitation in all areas, including breakdown and cleaning of equipment. Ensures that equipment is cleaned with approved cleaning solutions. Ensures that cleaning sign-off log is completed daily.
• Distributes work assignments to Cooks/Assistant Cooks. Assists with staff scheduling. Provides input to supervisors/managers for employee evaluations, as necessary.
• Provides training to Cooks/Assistant Cooks in techniques and practices as necessary for food services production.
• All other duties as assigned within the scope and range of job responsibilities

• Education:
  
  Certificate Program High School Diploma or GED
• Culinary Arts
• Credential(s):
  Serv Safe within 3 months of hire, if not already obtained
• Experience:
  
  Required:
  
  4 years’ culinary experience with both cold and hot food production as a Cook in a hospital or hospitality industry Preferred: 6 years’ culinary experience with both cold and hot food production as a Cook in a hospital or hospitality industry
• 1 year supervisory or lead experience

• Education:
  
  Associate Degree Military Training Culinary Arts Culinary Arts
• Credential(s):
  Serv Safe Certification
• Experience: