KITCHEN LEAD

Works under the general supervision of the Food Services Manager. Has the authority to exercise limited flexibility in choosing methods and processes to complete assignments.

Performs a variety of cooking and general food preparation activities; prepares special diet food, assists in keeping kitchen areas safe and clean and exhibiting proper food storage; serves in a lead cook capacity. Work product consists of food prepared according to menu and standardized recipes; prep work for future meals and next day; may assist with the delivery of meals to inbound residents on site.

• Prepare menu items following following recipe instructions and adjusting for number of portions; adjust for therapeutic diets; prepare in time to meed serving schedules. Prepares special diet food; ensures proper textures and consistencies as related to residents' or clients' ability to consume them without difficulty. Ensures proper storage temperatures, dating, rotation of foodstuffs. Maintains safe, appropriate temperatures on food line
• Clean kitchen area thoroughly for preparation of next meal's food, following standards of sanitation set by the Department of Health Services; make cleaning assignments to other food service employees as needed. Reviews menus for next day, daily count of residents, special activities, special diet orders; determines what preparation work needs to be done
• Supervise other employees and direct work assignments in addition to ordering food needed when Food Services Manager is absent. Participates in establishing and maintaining a safe and sanitary work environment. Receives food and supplies; checks quantities and specifications to ensure compliance with purchase orders; stores in proper area
• Train new cooks in Home duties and responsibilities; suggest and implement new menu items that meet the needs of the Home; coordinate with the Diet Tech in developing recipes and menus for those residents with special dietary needs. Maintains list of residents requiring special diets, writes changes on diet cards from notes provided by medical staff
• Serve food in individual portions for distribution on food carts to infirmaries, observing requirements of special diets according to doctor's orders
• Prepare food on individual plates for serving in dining room, observing requirements of special diets according to doctor's orders
• Other duties as assigned as related to the position

• Food textures and consistencies as related to residents' ability to consume them without difficulty
• Cooking techniques used to preserve natural nutrients and palatability of product
• Proper temperature ranges for thawing, cooking and storage of food
• The methods, materials and practices of institutional food service
• Applicable sanitation and safety codes, rules and regulations
• Polices and procedures established for the work unit
• Precautions needed to guard against health hazards
• Cleaning materials, methods and techniques
• Health hazards in food service activities
• Basic arithmetic computation methods

• Slicing, dicing and shredding products to achieve optimum present ability and freshness
• Preparing nutritional, palatable food with minimal waste
• Using and operating cooking equipment

• Work well in a team environment,…