The Lead Cook is primarily responsible for the preparation of meals for the nutrition program and for serving as the primary backup to the Food Service Manager in their absence.
Responsibilities
ESSENTIAL DUTIES AND RESPONSIBILITIES
- All meals are prepared for Nutritional Program.
- Food that qualifies is prepared for next day (i.e. desserts).
- Supplies are obtained from the storerooms, coolers, or freezer for the following day cooking.
- Work area is cleaned and the skillet and ovens are cleaned and sanitized.
- The receipt of deliveries and maintenance of food service areas are organized and supervised.
- Food and equipment are secured from theft.
- The food service area is cleaned and maintained on a daily basis at standards which insure full compliance with all health and sanitation requirements.
- All kitchen staff is supervised including volunteers who are assigned to Food Service Department.
- Food and non-food items are received and stored with assistance.
- All daily cleaning tasks assigned are completed then documented.
- All documentation is properly maintained.
- All other duties as assigned.
Qualifications
EDUCATION/EXPERIENCE
- High school graduate or equivalent is required.
- Some Culinary Arts training preferred, but not required.
- Must possess current Chicago Sanitation License.
- Two to three years’ previous Lead Cook food service experience.
- Two to three years’ computer skills needed.