Lead Cook (PT) (8949)

Schedule/Hours: Monday - Wednesday 12PM - 6PM, Friday 6AM - 1PM (25 hours)

This position is responsible for: Plans, prepares, cooks and serves nutritional meals and snacks in accordance with established guidelines and schedules; ensures all meals are prepared and served in a safe and presentable manner; cleans kitchen facilities, equipment, and appliances; maintains inventory of kitchen supplies and food in a neat and orderly manner. Assigns, instructs and moni-tors work of other cooks and food service workers.

Key Responsibilities:

Cleans, cooks, and prepares a variety of foods and beverages utilizing kitchen equipment, utensils, and supplies in accordance with acceptable and economical cooking methods.

Ensures that enough food is prepared based on the number of people to be served and that food is prepared and served in a timely manner as scheduled.

Stores, refrigerates, and freezes foods in a safe and economical manner; monitors expiration dates on all foods ensuring proper disposal of food with expired dates.

Maintains proper supply and orderliness of kitchen stock inventory in order to meet the needs of the kitchen; orders, receives, and processes food purchases; verifies that invoices are accurate and submits for further processing.

Serves food and beverages in a presentable manner.

Physical Requirements and Working Conditions:

Work is performed in a normal kitchen environment where there may be limited physical discomforts associated with working around hot stoves/ovens or cold freezers.

Ability to lift and carry moderately heavy (25-50 lbs.) materials, supplies, and equipment frequently.

Duties are usually performed by frequent walking and/or standing, kneeling, or squatting relieved by lesser periods of sitting.

Employee Benefits:

Paid Time Off

Supplemental Insurances

403(b)

Life Insurance