Kitchen Team Leader

at Laurel Lake Retirement Community
Location Hudson, OH
Date Posted October 10, 2021
Category Default
Job Type Full-time

Description

SUMMARY OF JOB RESPONSIBILITIES:

 

Develop, direct and supervise Cook staff in the production and cooking of all menu items according to standardized recipes.

  • Hands-on participation in the preparation and cooking of all menu items.
  • Hands-on participation teaching and direction of staff to ensure production and cleanliness standards are met.
  • Ensure proper labeling and dating of all food products is in effect.
  • Communicate with/Kitchen Coordinator the need for food items/equipment necessary for meal preparation and service.
  • Learn from the Kitchen Coordinator to execute key  functions including  but not limited to ordering staff scheduling, menu and recipe development, new staff orientation and annual performance evaluations
  • Adherence to all safety policies & procedures of the Facility and regulatory authorities.
  • Attend and participate in all departmental meetings.
  • Attendance and participation in in-service training (IST) programs.
  • Reporting of all hazardous conditions or equipment.
  • Reporting of all accidents / incidents.
  • Ensure the training of new kitchen staff members and regular development of current staff members.
  • Ensure completion of kitchen staff work assignments through end-of-shift checkouts.
  • Performance of other duties as deemed necessary and appropriate, or as may be directed.
  • Assumes role of Kitchen Coordinator in his/her absence.

   

QUALIFICATIONS

 

  • Must be able to read, write, speak and understand the English language
  • Must have working knowledge of HACCP and OSHA protocols

 

EXPERIENCE:

 

  • 2 years minimum experience in hospitality and food service.

 

KNOWLEDGE AND SKILLS:

 

  • Good communication, listening skills; must be able to demonstrate effective reading, writing, speaking analytical skills.
  • Must be a detail oriented person and be able to perform duties with great accuracy each day
  • Must be able to work overtime, holidays, weekends as assigned
  • Must be able to interface with people at all levels and with residents in a positive and professional manner.
  • Continuously models respectful and mature leadership skills

 

PRINCIPAL JOB ACCOUNTABILITIES:

 

Full understanding and effective application of:

  • Different therapeutic diets and their restrictions
  • Sanitation, food borne illness, and cross-contamination policies and procedures
  • Dining room operational procedures and etiquette
  • Use of HACCP protocols
  • Proper small wares handling
  • Resident’s rights
  • Departmental policies & procedures

 

The above statements are only meant to be a representative summary of the major duties and responsibilities performed by incumbents of this job. The incumbents may be requested to perform job-related tasks other than those stated in this description.

 

WORKING CONDITIONS:

Walks, stands, bends for long periods of time

  • Must be able to lift 30-50 pounds
  • Works beyond duty hours, on weekends, and in other positions temporarily, when necessary.

CONTINUING EDUCATION REQUIREMENTS:

Maintain current Servsafe certification

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