POSITION OVERVIEW:
The Lead Cook is primarily responsible for overseeing food production, food prep, food safety, procedures and sanitation standards, adhering to all recipes, of all foods that are manufactured in the kitchen, and assisting with training of staff and trainees. The Lead Cook supports the mission, vision and values of the organization, and upholds and enforces the guidelines and policies of the organizationand demonstrates Lanakila Pacific’s values of teamwork, excellence, achievement and motivation in all personal interactions and exemplifies Lanakila’s STAR service standards.
ESSENTIAL DUTIES & RESPONSIBLITIES:
Position Specific Duties
- Provides support to Kitchen Supervisor to complete all designated duties in its entirety.
- Oversees the operations of the assigned kitchen area, cafeteria and wholesale production.
- Prepare foods of all types following all proper cooking procedures, guidelines and mandated recipes.
- Properly pulls/prepares food according to the Kitchen Production Guide.
- Manages and executes the cafeteria monthly menu and daily specials.
- Will also edit the cafeteria monthly menu as needed.
- Demonstrates proper use of ingredients and supplies required to prepare a recipe. Encouraged to provide feedback on recipe adjustment.
- Ensure cooking meets quantity of supply being used.
- Ensure products meet order or contract specifications.
- Works closely with Kitchen Supervisor to maintain inventories of food supplies.
- May be required to assist during absences of other staff.
- Communicates effectively with all programs/departments and staff, both orally and in writing; reads and understands written material.
Training and Evaluation of Trainees/Staff:
- Supervises other employees in designated area. Works with the Kitchen Supervisor and Lead Trainer & Supervisor to assign duties, responsibilities and workstations to employees in accordance with work requirements.
- Trains employees on the fundamentals of food service, i.e., preparation techniques, food safety and quality, sanitation and hygiene, and safety procedures.
- Evaluates and corrects employees on proper work procedures in order to ensure quality food standards and service.
- Evaluates and trains assigned trainees in pre-vocational skills, workplace attitudes and behaviors as needed.
- Corrects mistakes in work as needed while providing support and encouragement.
- Sets a good example and communication pathway with employees (e.g., personal appearance, punctuality, mature and professional attitude, etc.)
- Assists the Lead Trainer & Supervisor in providing training and evaluation to employees, food preparation, production and inventory control, food safety and sanitation, quality control.
Safety and Facility:
- Demonstrates proper equipment usage and proper safety procedures to employees.
- Enforces safety and sanitation regulations of the kitchen facility to meet government standards. Knows and understands all food safety regulations.
- Inspects and upkeeps kitchen tools, equipment and utensils so they remain in good working condition and meet all safety and sanitation guidelines.
- Maintains inventory of utensils and equipment and report any deficiency.
- Maintains proper storage of food and supplies to meet quality standards.
Other Duties
- Follows all safety procedure and practices, and that safeguards and proper safety gear, such as gloves, are used when appropriate.
- Follows established work rules, standards of conduct, policies, procedures and practices.
- Performs other reasonably related business duties as assigned.
- Completes training as mandated by organizational policy.
WORKING CONDITIONS/HOURS:
· Scheduled to work 5 days a week. Monday to Friday, 5:00 am – 1:00 pm. 8-hour shift may vary. May be required to work outside of normal business hours including weekends and holidays to meet operational needs and contract requirements.
· Works under a fast-paced environment
· Works with diverse group of people and at times under difficult situations
· Indoor – kitchen environment; steam and heat from cooking and dish washing often cause uncomfortably high temperatures. The area is usually noisy, floors may be damp/wet where food or beverages have been dripped or wet from daily mopping that is usually performed while the workers are in the area.
· Some workers may be subjected to getting wet while using steam/pressure-washing equipment. Some workers are exposed to extreme temperatures of the hot kitchen and the walk-in refrigerator or freezer. Will be exposed to weather outside weather conditions including heat, rain and humidity.
EQUIPMENT USE:
Types of equipment that may require operation may include but not limited to the following: computer, slicing/dicing/blending and mixing machines, knives, microwave/toaster/convection oven, automatic dishwashing equipment, conveyors, vacuum, floor machines, steam/pressure washers, cash register, calculator, company vehicle and delivery equipment such as coolers, thermal bags and ice coolers.
MINIMUM QUALIFICATIONS:
Required:
- Education: High school diploma or certificate of completion or equivalent OR minimum 8 years in cafeteria/restaurant operations, in kitchen and food production may qualify to be substituted on a year-to-year basis for the education requirement.
- Experience: Minimum of 4 years in cafeteria/restaurant operations, in kitchen and food production.
- Clearance/Certification: 1) TB clearance, 2) Criminal background check, 3) Pre-employment drug testing, 4) Child Protective Services/Adult Protective check.
Preferred
- Education: Associate’s degree in culinary skills/culinary arts/baking and pastry or equivalent.
- Experience: Working knowledge of USDA and/or federal nutrition guidelines in healthy diets
- Clearance/Certification: Valid driver’s license and clean driver’s abstract.
MENTAL DEMANDS:
- Ability to work in a fast-paced environment.
- Ability to plan and organize tasks and possess sufficient flexibility to respond to changing situations; requires ability to continuously repeat instructions and remaining calm.
- Use of considerable initiative and exercise good judgment.
- Ability to multi-task and work under minimal supervision.
- Ability to train others through different methods or techniques.
- Ability to work under tight deadlines and pressure.
- Ability to work with a diverse group of people and at times under difficult situations.
- Ability to maintain cooperative and productive working relationships.
PHYSICAL DEMANDS:
Frequently = F Occasionally = O Seldom = S Rarely = R
F Standing F Lifting/Carrying below 25 lbs. F Walking F Lifting/Carrying 26 – 50 lbs.
S Sitting O Lifting/Carrying above 50 lbs. O Climbing (ascending/descending ladders, stairs)
F Seeing (able to see clearly 20 feet or more) O Balancing F Color Vision F Stooping, kneeling, crouching, and/or squatting R Night Vision (work at night with use of lighting) F Handling/Push/Pull (work with hands, arms, fingers) O Talking F Feeling (perceiving attributes i.e., size, shape, temperature, texture) F Hearing
R Tasting F Travel
Lanakila Pacific is an equal opportunity employer. As part of our mission, we strongly encourage individuals with challenges or disabilities to apply. Lanakila Pacific is a drug-free & alcohol-free workplace.
