The Lead Cook, under the direction and supervision of the Director of Culinary Services and Culinary Services Supervisor, is responsible for the direct supervision of the kitchen to ensure safe and proficient daily operations of the kitchen. Ensures that staff complies with all regulatory, licensing, accrediting, or statutory requirements impacting Culinary Services. All work is performed collaboratively with and in support of other services offered by St. Joseph's Villa.
All work is performed within a systems-based framework and a psycho-educational model. Work is performed collaboratively with and in support of other services offered by St. Joseph's Villa. Work is performed safely, effectively, to the highest ethical standards, and in accordance with St. Joseph’s Villa’s mission, values, and guiding principles.
Enforces inventory control system to account for utilization of all food.
Prepares meals for clients, staff and/or visitors according to the established menu.
Maintains documents as required by the Director of Culinary Services to include, but not limited to, inventory of goods, expenditures, staff schedule, menu rotation, meal counts, production reports, safety, and equipment operation.
Ensures that all food cooked and/or provided by the Villa for clients, staff, and visitors are properly prepared, healthy, adequate, and appetizing and presented in a pleasing manner.
Instills team work throughout the workforce in the approach to accomplishing daily assignments and in working with staff throughout the Villa.
May assist staff or guests in designing menus for special events on or off campus.
Ensures that the kitchen area is sanitary, equipment operates properly, and that appropriate equipment is available for storage, preparation, and disposal of foodstuffs. Advises Supervisor of Culinary Services when equipment or tools need to be replaced.
May purchase food from vendors within budgeted limits. May change established menu as needed.
Provides back-up support for the Supervisor of Culinary Services and acts on his/her behalf in his/her absence.
Provides emergency first-aid and obtains medical treatment for staff if necessary.
Washes dishes, cleans floors, cleans tables, chairs, sinks and other furniture and equipment; empties trash; replaces light bulbs; or performs other cleaning tasks as needed to ensure a sanitary environment.
Evaluates work processes and methods and submits recommendations for continuous quality improvement.
Attends scheduled training programs for professional development that includes, at a minimum, trainings required by St. Joseph’s Villa and by regulatory and accrediting bodies.
Performs other duties as assigned.
High school diploma or GED and two years of experience in preparing, storing, serving food in a licensed environment. Prefer experience with preparing menus that meet nutrition standards. Proficient with Windows, Outlook, internet research, and MS Word. Experience with proprietary software preferred. Valid Virginia driver’s license with excellent driving record preferred.