Lead Cook |
Reports To: | Vice President of Operations |
Required Qualifications: | - High school diploma or GED
- One year of cooking and kitchen management experience
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Preferred Qualifications: | - Two to three years of cooking and kitchen management experience
- ServSafe Certification
- One year of experience with inventory control, purchasing, and/or cost management practices
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Knowledge, Skills, Abilities: | - Strong leadership skills
- Excellent interpersonal and customer service skills
- Excellent organizational skills and attention to detail
- Ability to function well in a high-paced and at time stressful environment
- Effective oral and written communication skills
- Ability to interact effectively and professionally with employees and patients
- Ability to prioritize tasks and delegate when appropriate
- Ability to always maintain confidentiality and professionalism
- Knowledge of food safety, sanitation, and infection control regulations
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Position Summary: | Oversee the day-to-day operations of a SUD residential kitchen, including food preparation, inventory, and menu planning. This role ensures food quality and safety and oversees kitchen staff. |
Essential Job Functions: | - Manage the ordering, receipt and compliance of USDA commodities and food bank donations.
- Prepare menus to ensure nutritional adequacy and quality, submit for approval.
- Order food supplies and manage inventory logs and maintain records in compliance with required standards, Kansas Food Bank, and State Food Commodities programs.
- Assist with Kansas Food Code compliance, enforce health, safety, and sanitation codes.
- Maintain kitchen and storage facility and keep prepared for site visits.
- Oversee delivery truck orders, pick up and deliver supplies and food.
- Oversee and train kitchen staff.
- Wash and clean tools, surfaces in the overall kitchen space and dining area.
- Restock paper items and dry goods.
- Store food in proper containers with labels in designated areas.
- Serve meals utilizing PPE, ensure proper plating, and serve on time as scheduled.
- Comply with all CKF policies and procedures and related clinical licensure standards.
- Other duties as assigned
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Physical Requirements: Based on an 8-hour day | - Sit – Occasionally .25 – 5.5 hrs daily
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- Stand – Frequently 2.5 – 5.5 hrs daily
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- Lift/Carry 10-50 lbs. – Frequently 2.5 – 8 hrs daily
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- Walk – Continuously 5.5 – 8 hrs daily
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- Drive – Occasionally .25 – 5.5 hrs daily
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- Reach Above – Continuously 5.5 – 8 hrs daily
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- Bend/Stoop – Continuously 5.5 – 8 hrs daily
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- Use of hands – Pushing/Pulling – Continuously 5.5 – 8 hrs daily
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- Use of hands – Fine Manipulation - Continuously 5.5 – 8 hrs daily
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PHI Access Level: | Level 1 – This position has limited access to patient medical information for purposes of preparing meals for special dietary requirements, no access to employee medical information. |
Work Environment: | On-Site: Kitchen environment with moderate noise level. |
Benefits: | Competitive benefits with partial employer paid contributions for health insurance and up to 4% for retirement plans. |
FLSA Classification: | Hourly non-exempt |
Department: | Cook |
Schedule: | M-F; 8am – 4pm 40 hours |
Location / Category: | On site; Salina – Main; Some travel required |