HSCPC Team Lead Cook

Minimum Education
High School Diploma or GED (Required)
Associate's Degree (Preferred)

Minimum Work Experience
3 years experience as a cook (Required)

Required Skills/Knowledge
Ability to read and write English.
Ability to speak and understand English.
Ability to read recipes and production records.
Record production information.
Demonstrate good interpersonal skills.

Required Licenses and Certifications
DC Food Handler Certification. 90 Days (Required)

Job Functions
Essential job duties:

• Complies with current regulations and accrediting agency standards.

• Check daily computerized and handwritten production sheet service summary reports and standardized recipes to verify that all the figures are correct and to organize work.

• Adheres to portion controls as dictated in standardized recipes.

• Assembles all raw ingredients of proper type and volume required to prepare hot and cold food items.

• Cooks all meats, potatoes, vegetables, soups, etc. using the appropriate equipment; cooks and/or prepares food items for modified diets according to recipes which restrict fat, salt, and other ingredients. Prepares cold salads and sandwiches as required. Develops, tests and standardizes new recipes.

• Observes and tests food being cooked by tasting, smelling and piercing with fork and/or using thermometers to determine that it is cooked according to standard recipe.

• Prepares cakes, pies, cookies, biscuits, muffins, rolls, puddings, pancakes, etc. according to the daily production sheet and standardized recipes for patient, cafeteria, and catered functions.

• Prepares gelatin salads, fruit salads, and/or vegetable salads according to the daily production sheet and to standardized recipes. Places salads into correct bowls and dishes for service; weighs out diabetic fruits and salads and places in proper bowls and dishes. Prepares foods for modified diets.

• Evaluates and samples all prepared foods for proper flavors, textures and temperatures for greater patient/customer acceptance.

• Serves food from steam table and/or serves as runner for backup items needed to resupply the steam table line.

• Uses leftovers in the preparation of hot/cold foods as directed by the Manager.

• Assembles, measures, weighs, apportions and garnishes food items such as main entrees, vegetables, salads, desserts and beverages for use on the patient tray assembly line.

• Assembles, prepares and/or cooks menu items for next day's production.

• Records leftover items and waste on service summary reports.

• Accurately records food production records.

• Maintains stored foods; rotates stock of fresh foods and straightens contents of walk-in refrigerators and freezers.

• Checks to see that foods are kept properly refrigerated, heated or temperature maintained to minimize bacterial growth, to avoid food contamination and to prevent food-borne illness. Follows Department of Health policies and procedures in all areas.

• Records the amounts prepared on reports for all entrees, soups, vegetables and starches for the lunch and dinner meals.

• Keeps food preparation areas neat, clean and sanitized; removes trash and empties packages and cartons as needed. Does in-depth cleaning on specific equipment on a scheduled basis.

• Orders some non-stock and stock foods and supplies. Receives and verifies product upon delivery.

• Indicates to the Manager when level of special order items is low for reorder.

• Delivers and sets-up catered meal functions as well as preparing specific food items for these functions, as needed. Assists with weekly inventory.

• Follows proper procedures in handling of cooking utensils and equipment; reports any malfunctions and necessary repairs to the Manager.

• Detects and reports spoiled or unattractive food or supplies.

• Makes appropriate menu substitutions as needed.

• Supervises the daily activities of dietary staff.

• Provides feedback to Manager to ensure that all annual performance evaluations are completed by due date.

• Generates daily work assignments, monthly work schedule and on-call schedules as necessary in coordination with the Supervisor to maximize operational efficiency.

• Evaluates day to day performance in relation to department objectives and established standards.

• Objectively communicates hospital policy to staff.

• Discusses and resolves employee relations issues according to established procedure.

• Maintains inventory of supplies and equipment within the department.

• Responsible for maintenance of equipment. Calls vendors and informs supervisor immediately of malfunctioning equipment. Ensures all preventative maintenance schedules are adhered to.

• Acts as a liaison with other hospital departments.

• Provides for the orientation, competencies, continuing education and training of staff through the use of in- services, training sessions, and/or educational materials.

• Oversees Cafeteria operations to ensure that service is prompt and courteous.

• Follows up on complaints by employees and customers to provide resolution in a timely manner.

• Inspects dining room each day to be sure Cafeteria is clean and products are stocked.

• Promotes the "RELATE" (Reassure, Explain, Listen, Answer, Take Action, Express Appreciation) culture and a culture of Family/Patient-Center Care.

Other job duties:

• May perform other duties in addition to those outlined in this job description.