Lead Cook

/RESPONSIBILITIES Accountable for executing service quality by maintaining highest level of delivery. Assist in daily operations for food productions at all stations of the food service operation. Assist in preparing and cooking foods to order required in the operation of a major patient-care and commercial cafeteria facility of the University Health System.

Complies with University Health System and Department policies and ensures compliance with all federal, state, and local regulations. Ensures the proper care and use of foods, supplies, equipment and complies with safety, hygiene and sanitation regulations. Maintains good guest and working relations.

Leads by providing positive and constructive feedback to employees in order to reward, coach, correct and motivate. Ensures the competent, efficient and timely performance of duties and assignments. Must meet established daily deadlines with accuracy and quality performance.

EDUCATION/EXPERIENCE The ability to read, write and speak English, understand oral and written instructions, and do simple arithmetic is required. High School Graduation or its equivalent plus vocational or on-the-job training in cooking is required. Five years experience in food production and cooking in demanding schedules is required.

The aforementioned with cooking experience in hospitals and multi-site facilities and the University Health System preferred. Computer knowledge and familiarity with software programs such as Word Perfect, inventory/ordering systems etc. is preferred. LICENSURE/REGISTATION ServeSafe certification maintained or obtained within 60 days of hire