Lead Cook

Being a part of this extraordinary team at McLean in Simsbury, CT, you will experience the satisfaction of knowing your work actually makes a difference. You’ll be part of a talented group that truly enjoys what they do and takes care of one another like family.

From the top on down, we roll up our sleeves and work together as trusted guides for our amazing residents and their families. We’re committed to our legacy of caring and you can feel it in the air every day. It’s meaningful. It’s supportive. It’s real.

POSITION TITLE: Lead Cook

DEPARTMENT: Dining Services

CLASSIFICATION: Non-Exempt

JOB OVERVIEW:

The lead cook may work anywhere on the property where food is prepared. The lead cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods:
Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but other responsibilities of the position may be identified. These responsibilities may differ depending on business necessities and customer requirements.

• May prepare food and serve customers at an a la carte station.
• Responsible for adherence to sanitation guidelines an assurance of state and local food safety and sanitation standards
• Assists with the creation of menus, making use of inventory/supplies on hand and adhering to budgetary guidelines
• Assists in training new employees
• Places orders with food suppliers/vendors
• Interacts with customers/residents to get feedback, answer questions, and solve problems
• Assists with putting deliveries away and stocking kitchen with supplies.
• Assists in scheduling of cooks and utility staff in health care.
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• Provides the highest quality of service to customers at all times.
• Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
• Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques.
• Attends all allergy and foodborne illness in-service and training.
• Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
• May assist with the supervision of kitchen personnel.
• Selects recipes per menu cycle, prepares meals for customers requiring special diets.
• May serve as a chef manager in their absence guiding and assisting in the training of less experienced cooks.
• Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers.
• Conducts regular safety committee meetings
• Assists in safety trainings and hazard assessments
• May have oversight over the production staff and assign tasks.
• May use production software to enter pre- and post-production data.
• My take inventory, and/or enter inventory into the production.
• May perform other duties and responsibilities as assigned.

Experience/Knowledge:

• High School diploma, GED, or equivalent experience preferred.
• 4 or more years of related work experience
• Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
• Ability to maintain a positive attitude.
• Ability to communicate with co-workers and other departments with professionalism and respect.
• Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and residents.
• Ability to use a computer.
• Requires complete knowledge of kitchen equipment.
• Must be able to read and follow a recipe unsupervised.
• Involved with the more complex requirements of the position.
• Applies advanced cooking skills.
• Adapts procedures, processes, tools, equipment and techniques to meet the requirements of the position.
• Substant…