Compensation:

$21.53 - $32.29 per hour. (Exact rate is determined on a case-by-case basis commensurate with experience level, as well as education and certifications pertaining to each position which may be above the listed job requirements.) The Impact You Can Make The Lead Cook, Food Production leads and participates in the daily activities of Hot and Cold Production of Patient, Cafeteria, Special Function and Catering food items and notifies the Chef, Sous Chef or Storeroom Clerk accordingly of any concerns with staff, food supplies, non-food supplies, equipment or facility while complying with DNV, New York State Department of Health, and ServSafe guidelines. How You Will Fulfill Your Potential (Responsibilities) Prepare, cook and lead meal preparation ensuring optimal quality, consistency, safety and timeliness while adhering to approved recipes in the preparation of Patient, Cafeteria, Special Function and Catering food items. Check/monitor production work assignments ensuring completion/initialing of. Ensure production staff are adhering to DNV, New York State Department of Health and ServSafe guidelines thus ensuring optimal sanitation and safety. Ensure leftover food items are utilized to minimize waste. Notify Chef, Sous Chef or Storeroom Clerk accordingly of any concerns with staff, food supplies, non-food supplies, equipment or facility. Assist in the research, development and implementation of Patient and Cafeteria Meal service recipes. Train and assist in assessing Production staff team members positioning for success. What You Bring (Qualifications)

Education:

High School Diploma or equivalent is required. AOS or AAS in Foodservice or similar related field preferred.

Experience:

Preferably 1 year or more experience in institutional cooking or in supervisory role.

Certifications:

ServSafe Certification (Completed within 6 months of hire).

Skills & Abilities:

Ability to work and lead in a very organized and efficient manner. Ability to communicate effectively with colleagues. Ability to train, assess and retrain staff as needed.