What are the responsibilities and job description for the Lead Cook position at Human Learning Systems?
Gerald R. Ford Job Corps Center Position Description
lead cook
Position Title: Lead Cook
FLSA: Non-Exempt
Location: Gerald R. Ford Job Corps Center, Grand Rapids, MI
Department: Food Services
Reports To: Food Services Supervisor
The Lead Cook position provides support for a U.S Department of Labor Job Corps contractor. The Job Corps program is a federally-funded residential training program. The mission of Job Corps is to provide career-based technical and academic training and job placement assistance to program eligible youth ages 16-24.
Summary of Duties: The Lead Cook position is responsible for coordinating meal preparation, supervises kitchen and cafeteria activities, and keeps a clean and safe environment.
Description of Duties:
- Provides guidance and support to staff-members assigned to the department.
- Responsible for the management of food services daily operations.
- Manages daily staff assignments.
- Provides documented training to staff.
- Helps create nutritional menus.
- Prepares food in accordance with planned menu.
- Prepares food in large quantities.
- Ensures the proper storage of usable and non-usable leftovers.
- Stores food properly.
- Ensures the maintenance of proper temperature in both hot and cold food items. Ensures compliance with DOL, other federal, state, and local agencies, Corporate and Center standards and expectations.
- Maintain at least 98% on health inspections.
- Maintains acceptable standards of personal and area cleanliness when handling and preparing meals.
- Keeps assigned work area well organized and clean.
- Cleans, mops, and empties waste when assigned or as needed.
- Handles food in a sanitary manner, including receipt, preparation, and storage.
- Promotes a safe and secure environment.
- Develops written standard operating procedures defining the use of acceptable dietary programs.
- Inspects equipment for cleanliness and functional operation.
- Inspects food and food preparation to maintain quality standards and sanitation regulations.
- Ensures that all safety procedures are followed.
- Maintains food temperature and other required records.
- Maintains equipment log.
- Prepares monthly inventories.
- Records usage of leftovers. Maintains daily usage logs.
- Records number of meals served at each mealtime and keeps an account of the number of visitors/staff.
- Ensures proper equipment use and maintenance.
- Uses food service equipment including meat slicer, blender, food processor, mixer ovens, grill, knives and other items as necessary.
- Cleans, sanitizes, and ensures equipment is maintained in good working order.
- Notifies supervisor when repairs or replacements are needed.
Credentials:
Education and Experience High School Diploma or equivalent. Three (3) years of related experience.
Certifications, Licenses, Registration Valid state driver’s license; CPR/First Aid certifications
