TITLE: Lead Cook
Under the supervision of food service management, coordinates production of hot foods, pantry, child care foods, bakery, ala carte, vending and catered menu items. Monitors work of cooks and others to ensure production, performance, procedures and finished products meet quality and sanitation standards. Interacts with supervisor, co-workers, student trainees, vendors, faculty, executives and the public. Responsible for maintaining County/State/Federal health and safety codes, customer satisfaction and accurate work results that are noticeable by the customer (i.e., food quality, departmental food standards). Directs the work of students assigned to work in the area.
Typical Duties and Responsibilities
1. Coordinates production of hot foods, pantry, child care foods, bakery ala carte, vending and catered menu items. Monitors work of cooks and others to ensure production, performance, procedures and finished products meet quality and sanitation standards.
2. Directs the work of culinary students and other student help (including special needs and International students) to interact with the public, understand and comply with all applicable health codes and regulations, safe equipment operation procedures, cash handling, portion control, food quality standards, etc. Prepares training and progress reports upon request.
3. Maintains work areas, kitchen equipment and food handling procedures to ensure compliance with all safety and health codes. Understands and complies with County/State/Federal health codes to ensure health and safety of the customer.
4. Prepares food items as needed for daily business and special catered events.
5. Monitors food rotation and inventory levels to maintain wholesome and nutritious products. Labels food in compliance with storage guidelines. May include transferring of supplies between campuses.
6. Assists Food Service Supervisor with recipe development and modification, menu planning and determining best use of foods considering weather/seasonal availability, campus activities, catered events and student enrollment levels for maximum efficiency and cost control.
7. Provides input to supervisor regarding performance reviews for members of kitchen staff.
8. Provides backup for the Dining Center Coordinator in his/her absence.
9. Performs other related duties as assigned.
Work Environment and Physical Requirements
Work is performed in a commercial food service operation environment. Exposure to noise and temperature extremes, ventilation problems occurs on a regular basis with less exposure to other potentially hazardous conditions. Requires working extended hours with little notice. Work pressure and disturbance of workflow occur frequently as a result of the need to accommodate large groups of customers without notice, absence of student help and other staff and the need to maintain an acceptable level of customer service. Work involves the operation of demanding equipment and standing for extended periods of time. Lifting and/or carrying materials weighing up to 40 pounds occurs with varied frequency.
High school diploma or equivalent plus two years experience preparing hot food, pantry, bakery, ala carte, vending and catered food in a high volume commercial food service operation. Knowledge of County/State/Federal health and safety codes and regulations pertaining to food service operations, safe operation of commercial food service equipment, including deep fryers, ovens, cooktops, slicers, etc. is required. Knowledge of food cost accounting methods is also required and the ability to operate a computer for inventory and other documentation is desirable. The job requires the ability to lead and guide the work of others and perform multiple tasks concurrently to maintain service commitments.
Food handler's card required.