AM Lead Line Cook

The AM Lead Line cook is responsable for cooking breakfest and lunch. They create the lunch menu from scratch. The shift runs from 5:30 AM to 2 PM.

?To prepare all menu items as specified on production charts so they meet departmental quality standards.
?To coach, teach and supervise the food production of other employees to ensure that quality standards are met and to expand cooking skills and knowledge of team.
?To use standardized recipes in preparation of all items and to assist with refinement and modification of recipes in written form as needed.
?To prepare foods by methods that conserve nutritional value, flavor and appearance.
?To prepare foods which meet the special dietary needs and/or preferences of individual residents or patients, including special vegetables, no flour recipes, low fat foods etc…as needed.
?To ensure quality standards have been met by checking taste, appearance and aroma of foods prior to service. Also to plan appropriate plate or bowl garnish and to give careful attention to food presentation during dishup.
?To ensure that food is served at proper temperatures with safe and sanitary food handling techniques having been used during all phases of production.
?To ensure compliance with departmental policies and procedures.
?To help maintain a safe work environment for all employees. This includes reporting any damaged equipment and other areas needing maintenance or repair to supervisor and Food Service Director.
?To ensure that proper closing procedures have been followed and that cleaning lists have been thoroughly completed each day.
?To gain the active support and cooperation of co-workers by showing respect and consideration to all individuals with whom he/she works.
?To attend all required inservice meetings.
?To attend and actively participate in weekly lead staff meetings and assist with problem solving.
?To maintain open lines of communication by keeping supervisor and Food Service Director informed of events, accidents and occurrences as they happen.
?To follow proper lines of communication and maintain confidentiality at all times.
?To interact with all team members including R.D. regarding health care center and tower menus, food preparation, sanitation, quality assurance, etc.
?To delegate job duties, as required, in order to create a fair and productive work environment.
?Ensure that all “Foods in Process” and leftovers are properly covered, labeled and dated.
?Follow HACCP guidelines pertaining to sanitation, food flow and handling.
?To assist Food Service Director, Executive Chef, Sous Chef with any special tasks or production needs.
REQUIREMENTS
Must have relianble trasportation and must be here by 5:30 in the morning. MUST BE ABLE TO SPEAK, UNDERSTAND, WRITE, AND COMPREHEND ENGLISH!!

Must have clear knowledge of the basic culinary skills like how to braise, saute, grill, etc and must be able to answer technicial questions concering the above. For example, a question might be "how do you cook a rack of lamb?" If you can not answer questions like this, please do not apply.

We are looking for someone who can cook! This is a nice enivorment to cook in without the preasure of the hotels or restaurants and we have a nice team to work with. However, there is a learning curve and you must be up for the challenge.

?Adequate food knowledge and technical skills to be able to interpret recipes; teach, coach and supervise the work of others; prepare creative and innovative menus and maintain departmental quality standards.
?Ability to communicate clearly and effectively with all members of the team.
?Ability to lead people in a manner which creates a positive and productive work environment and team spirit.
?Ability to maintain a professional image, control emotions and work well under stress.
?Knowledge of proper food handling techniques, sanitation and quality assurance.
?High School diploma (Helpful but not required)
?Should possess good reading, written and verbal skills.
?Flexibility and strong service orientation.
?Must be organized, dependable, consistent and accurate.
?Must be able to lift 50 lbs.
?Must be able to squat, bend and spend almost 95% of shift working while standing and walking.
?Must be able to safely operate all kitchen equipment.
?Must provide Pacific Regent with current Food Handlers Permit.