Education: Culinary Certifications preferred; significant work experience will be considered in lieu of certifications. Experience: One year food production experience in a retirement or hospitality environment; staff management skills a plus; able to use sanitizers, cleaners, and chemicals; strong verbal communication skills; excellent customer service skills; ability to handle multiple tasks and effectively motivate team members. Licensing/ Serv-Safe Certification within 6 months of hire; Basic First Aid and CPR Certification: training within 60 days from date of hire. Obtain Dementia Certification within 60 days from date of hire. Must pass Level 2 background screening through the Florida Clearinghouse (Learn more: https://info.flclearinghouse.com) The Lead Cook's immediate supervisor is the Dining Services Director. This position will supervise the Prep Cook, Dishwasher, and Dining Services Associates if those positions are in effect and if the Dining Services Director is not available. Working Environment I Physical Duties:
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