Lead Cook - Full Time

Sous Chef assists in the supervision, directing and planning of the culinary production staff and operations to ensure high quality, safe, and cost-efficient products/service for patients, hospital staff and visitors. Works in collaboration and with direction from the Executive Chef and General Manager. Strives to meet or exceed customer and patient satisfaction.  Also participate and supervise food ordering, food production, service, catering events, sanitation, and facilities’ maintenance under the direction of the Manager or Executive Chef.

Essential Functions:

• Know, understand, incorporate, and demonstrate the Mission, Vision, and Values of Trinity Health and Trinity Health Senior Communities in behaviors, practices, and decisions.
• Consistently demonstrate (leads by example) to all internal and external customers (residents, visitors, volunteers, and associates.) 
• Create and maintain an atmosphere of warmth, propagating a calm environment throughout the community.
• Execute assignments in a culture that is shared and collaborative across all divisions within THSC.
• Oversee the daily performance of the cooks and promote food quality, presentation and the maintenance of sanitation within the unit.
• Follows standardized recipes and HACCP guidelines to ensure proper preparation of food items, meeting food safety and sanitation guidelines.
• Coordinate service with other departments as necessary.
• Assist in serving meals as necessary and on a timely basis.
• Serve and prepare food that is palatable and appetizing in accordance with established portion control procedures, therapeutic diet needs, standardized recipes, special diet needs.
• Make only authorized food substitutions.
• Communicates and reviews menu and special orders daily with supervisors and other team members in a professional and supportive manner to determine production schedule and quantities of food items to be prepared for the day.
• Follows standardized recipes in preparation of all foods.        .
• Reads production tally/menu and organizes workload to have food items prepared by the specified deadlines in sufficient quantity. 
• Maintains proper workflow when line cooking.
• Ensure that food and supplies for the next meal are readily available.
• Assist in inventorying and storing in-coming food, supplies, etc., as necessary.
• Recommend to the Manager the equipment and supply needs of the department.
• Assist in food preparation for special meals, for parties, etc. Knowledge of special/modified diets (IDDSI, Puree, etc.). 
• Displays basic knowledge of therapeutic diets and food allergies.
• Properly documents leftover foods, label/dates products, accurately logs temperature of foods, and accurately completes production records, noting prepared and leftover amounts
• Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Manager.
• Ensure that menus are maintained and filed in accordance with established policies and procedures.
• Ensure that all procedures are followed in accordance with established policies.
• Assist in standardizing the methods in which work will be accomplished.
• Assume the authority, responsibility and accountability of Cook.                
• Develop and maintain a good working rapport with inter-department personnel as well as with other departments within the Community to assure that food service can be properly maintained to meet the needs of the residents.
• Work with Community Manager’s as necessary and implement recommended changes as required.                
• Ensure that safety and sanitary regulations and precautions are followed at all times by all personnel.
• Assist/direct daily or scheduled cleaning duties in accordance with established policies and procedures.
• Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.
• Promotes a Culture of Safety by adhering to policy, procedures and plans that are in place to prevent workplace injury, violence, or adverse outcome to associates and patients.    
• Report all hazardous conditions/equipment to the manager immediately.      
• Responsible for compliance with Organizational Integrity through raising questions and promptly reporting actual or potential wrongdoing.

MINIMUM QUALIFACTIONS

• High School Diploma or equivalent.
• Minimum 3 to 5 years’ experience as a cook.
• Culinary degree from ACF accredited program or Associate degree, Culinary Certification, ACF apprenticeship preferred.
• Must be able to successfully complete the Management course for ServSafe Certification within 6 months of hire.
• Must be able to cook a variety of foods in large quantities.
• Must be well versed in knife handling, soup and sauce production, meat fabrication and recipe analysis.                                                                          
• Must possess the ability to make independent decisions when circumstances warrant such action.
• Must be knowledgeable of dietary procedures.
• Must possess leadership ability and willingness to work harmoniously with other personnel.     
• Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of dietary service areas; must perform regular inspections of dietary service areas for sanitation, order, safety and proper performance of assigned duties.          .
• Previous experience working in long-term care or with the geriatric population preferred. 
• Must possess superior customer service skills and professionalism.
• Must possess outstanding verbal and written communication skills and be able to follow oral and written instructions.
• Ability to adapt to ongoing change and work in a fast-paced, customer-driven environment.
• Possesses interpersonal and relationship building skills to work in a cross-functional team as well as the ability to work with residents based on their cognitive ability.
• Self-starter, highly motivated with a high productivity level.
• Possesses a high degree of personal accountability, responsibility and strong decision making abilities.
• Must possess the ability to plan, organize, develop, implement and interpret programs, goals, objectives, policies and procedures of the organization.

Our Commitment to Diversity and Inclusion
 

Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.