Lead Cook

Company: Erickson Living ( Learn More )

General Information
US-MD-Parkville
N/A
High School
Full-Time
Not Specified
Not Specified
False
False
Job Description ARE YOU A FOOD FANATIC AND PASSIONATE ABOUT CULINARY INNOVATION? We are looking for a talented Lead Cook to join Oak Crest Village's celebrated team of award winning chefs and restaurateurs. We offer a great work environment and excellent quality of life work schedules, great benefits and a great team of associates who love to have fun and take great pride in the care of each other, our residents and community. Tell us your story and bring your passion for great food, teamwork and hospitality. We Would Love You to Grow With Us! Oak Crest Village is a beautiful high profile Senior Living Erickson Living Community with on an 85 acre park like setting located in Parkville, Maryland. Our multiple restaurants cater to over 2,000 residents. OAK CREST DINING & CULINARY SERVICES TEAM Your Taste. Your Lifestyle. Our Promise.
 
The Lead Cook is responsible for ensuring the efficiency and quality of food purchasing, receiving, storage as directed. Responsible for the efficiency of food preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of production on a shift to shift basis.
 
ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following. Other duties may be assigned. 1. Maintains the Erickson Living philosophy and Vision statement. 2. Directs daily kitchen production and food preparation for on-time service of meals. 3. As directed, monitors and documents preparation and service accuracy for all menu items to include recipes, proper food handling, food safety, proper temperature, taste, consistency, diet restrictions (therapeutic and consistency when applicable) and portion control, utilizing the meal production forecast. 4. As directed, conducts daily Production Meeting and completes required documentation. 5. Supervises proper presentation of all food items and to provide maximum appeal and freshness. 6. Assists with scheduling and training of culinary and utility staff. 7. Has knowledge of and ensures HACCP procedures and practices are in place are followed. 8. Maintains effective communication with managers, fellow supervisors, subordinates and all other coworkers. 9. Assists with supervision of organization and sanitation of dining rooms, kitchen, storage areas and loading dock. 10. Supervises & supports the opening and closing of food service operation. 11. Exhibits professionalism in all aspects of the job. 12. Provide direction for daily operation of all food production facilities. 13. Ensures they and all staff work safely, consistently using designated safety equipment (personal protective equipment- PPE). 14. Ensures that food service programs are operated in compliance with federal, state and/or local laws and statutes. 15. As directed effectively uses designated food service and other computer systems. Develop, implement and maintain service menus and recipe management system and BOH computer system.
Job RequirementsQUALIFICATIONS: The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Demonstrated experience in a cook-to-order, full service dining environment. Ability to complete duties in a fast paced kitchen while performing multiple tasks simultaneously. • Ability to initiate and implement necessary plans to organize and set-up assigned station in a timely manner prior to meal service, and complete menu item production for assigned meal period. • Knowledge and demonstrated practice of safe food handling. • Knowledge and demonstrated practice of maintaining a clean and sanitary work station. Completes cleaning assignments. • Demonstrated ability to supervise. • Employee will be required to work weekends and holidays EDUCATION and/or EXPERIENCE: • High School Diploma or GED required. • Minimum of one year full service cooking experience is required. • Graduate of a certified culinary program or college preferred. • Supervisory and coaching skills, experience preferred.