What are the responsibilities and job description for the Kitchen Lead position at San Carlos Healthcare Corporation?
Coordinates production for the patients and staff of hot foods, cold foods, patient meals and catered menu items. Monitors work of cooks and others to ensure production, performance, procedures and finished products meet quality and sanitation standards.
Essential Functions:
- Both produces and coordinates production of hot foods, cold foods, and other meals for all menu items and patient meals.
- Prepares meals and menu items from established recipes and dietary requirements
- Responds and cooperates with changes in workload
- Actively supports and participates in performance improvement activities. Assists coworkers during staffing shortages.
- Assist with serving food and clean as you go.
- Ensures FOH Café is stocked, clean and organized and standards of service and presentation are being met and maintained.
- Maintains work areas, kitchen equipment and food handling procedures to ensure compliance with all safety and health codes.
- Monitors work of cooks and others to ensure production, performance, procedures and finished products meet quality and sanitation standards.
- Maintains work areas, kitchen equipment and food handling procedures to ensure compliance with all safety and health codes.
- Works with managers on weekly inventory of product and provides procurement needs for daily menu preparation to manager.
- Assembles and checks patient trays during designated meal service to ensure accuracy, timeliness and appearance standards are met
- Does a weekly walkthrough of kitchen with the designated walk-through form and submits to manager for review.
- Does the monthly food safety audit with manager
- Places inventory and food items in designated storage areas
- Cleans and sanitizes interiors of refrigerators and freezers
- Records daily temperatures for all refrigerators and freezers in temperature log sheets
- Rotates inventory of stock items in refrigerators, freezers, dry storage according to established procedures and standards
- Reviews catering requests; prepares estimate of quantities of food, beverage and paper-ware needed
- Performs catering set up including, but not limited to: table arrangement and presentation of menu items for visual attractiveness and smooth flow; breaks down and retrieves all catering items
- Participates in departmental orientation, on the job training and quality assurance programs/initiatives
- Participates in a variety of department and hospital educational programs to maintain current skill and competency levels; identifies and discusses performance or training needs with Supervisor
- Perform other duties as assigned.
