Lead Cook

JOB TITLE

Lead Cook

DEPARTMENT

Operations

REPORTS TO

Food Service Manager STATUS:

Part time (32 hours/ week), Regular, Non-exempt, 48 weeks/year

Starting Salary:

$18.00 per hour

PURPOSE:

Involved in the daily operations of the kitchen and dining room throughout the academic year. Serves as the main cook and supervisor of other staff.

RESPONSIBILITIES

Monitor compliance with health, safety and fire regulations regarding food preparation and serving. Assists the Food Service Manager with food ordering and purchasing. Receive food and beverage deliveries, checking contents to verify quantity and quality. Maintain areas to comply with all safety, sanitation, fire codes and guidelines, coordinating responsibilities with dietary, maintenance and custodial staff. Maintains a clean, safe, and unobstructed workspace through general cleaning of the kitchen and dining areas and maintain organized storage areas. Serves as main catering cook. Monitor food preparation methods, portion sizes and presentation. Assists the Food Service Manager with other duties as directed and during the Manager's absences. Train staff in the approved methods of food handling and any other required job skills. Prepare and cook food according to established menus Maintain food and equipment inventories. Team player, willing to fill in on other kitchen duties as needed.

SUPERVISORY RESPONSIBILITIES

Cooks, Dishwasher/Custodians, Catering Staff, Volunteers, and student work staff

MINISTRY EXPECTATIONS

Alaska Christian College esteems our students and co-workers and values each as members of our community of faith. Students, faculty, staff, visitors, and vendors are all considered to be customers and it is the duty of each employee, regardless of their position, to perform to a high level of customer service. All employees are encouraged to develop meaningful relationships with students and other staff to promote the mutual growth of deeper whole-life discipleship.

REQUIREMENTS

Must have certificates related to administration and food service or be able to attain a Certified Food Handlers card within 90 days of employment. Must possess knowledge of raw materials, production processes, quality control, and other techniques for maximizing the effective manufacture and serving of food. Must have good communication skills, both verbal and written. Functions well in a cross-cultural environment, has a teachable attitude, is willing to be a team player. Must be able to use relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. Must be able to provide guidance and direction to subordinates. Must be able to work independently and show good judgment. Must be adaptable, with the ability to maintain composure in difficult situations. Must be organized, efficient, and show good time management skills. Must be reliable and dependable with regular, timely attendance.

WORKING CONDITIONS

These duties will be conducted in a food service environment i.e.: a commercial kitchen and dining room. The job requires frequent contact with co-workers, vendors, and the public. It requires long hours standing on concrete and considerable use of arms and legs and moving the body in lifting, balancing, walking, stooping, and handling of materials. This position must be able to lift 40 pounds on an occasional basis. Must be able to make precisely coordinated movements with the hands to grasp, manipulate, and utilize various kitchen tools: broilers, knives, kitchen shears, deep fryers, food slicers, stoves, ranges, dishwashing & sanitizing equipment. There may be some exposure to hazardous materials. Must have adequate sight to meet the responsibilities of the job. Some time will be spent in an office to maintain required records.