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Cook Lead

Description:
Under direct and indirect supervision, prepares a variety of foods for all areas of dining services including patient, guest, cafeteria, and catering to ensure high customer satisfaction. Assures high quality of foods produced and served. Assures compliance with food safety and sanitation procedures. Assists in the planning of menus and in the purchasing of staples.
Essential Responsibilities:
Prepares and cooks, in large quantities, food for service to patients, guests, cafeteria and catering including scratch cooking from basic ingredients, garnished in an attractive manner.
Participates in recipe development. Communicates to appropriate staff in an effective and team like manner.
Follows recipes to prepare and cook food items.
Modifies or converts recipes for different quantities, special diets, and other needs.
Performs opening/closing of cooks and production area including daily equipment check and temperature monitoring. Contacts maintenance as needed and follows up to ensure proper food safety.
Documents Hazard Analysis Critical Control Point logs on a routine basis.
Maintains organized food production area for efficiency and cleanliness while maintaining an effective workflow.
Coordinates food orders with the production team and assists the Food Service Aides as required which may include, but not limited to, checking incoming orders for quality, temperature and quantity.
Stores leftovers according to established standards. Plan and utilize leftovers appropriately to minimize waste.
Orders food supplies for cafeteria. Maintains food inventory.
Receives, checks, and signs for foodstuff and/or issuing. Assist with proper stock rotation of food supplies.
Ensures hot food availability. Monitors food availability during cafeteria service hours, adjusts accordingly.
Plans for daily, holiday and theme menus in collaboration with supervisor.
Assumes the lead responsibilities during scheduled working shift. Assists in scheduling work assignments Ensures smooth operation of cafeteria services during absence of supervisor.
Responsible for inventory of all food and supply items.
Maintains cleanliness and sanitation of equipment, food storage and work areas.
Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.
Basic Qualifications:
Experience
Minimum three (3) years of hospital, institutional, or restaurant cooking experience to include food preparation.
Education
High school diploma with post high school vocational training in basic institutional food preparation and cooking.
License, Certification, Registration
Current SERVSAFE certification or successful completion of a sanitation course within the past year.
Additional Requirements:
Demonstrated knowledge of and skill in ability to follow and modify recipes for quantity and taste, ability to safely and effectively operate standard foodservice equipment, adaptability, decision making, customer service, oral communication, planning, problem solving, teamwork.
Preferred Qualifications:
Associate's degree in institutional food preparation with emphasis in healthcare.
Primary Location: Hawaii,Wailuku,Memorial - Helipad Building 221 Mahalani St. Scheduled Weekly Hours: 1 Shift: Variable Workdays: Mon, Tue, Wed, Thu, Fri, Sat, Sun Working Hours Start: Varies Working Hours End: Varies Job Schedule: Call-in/On-Call Job Type: Standard Employee Status: Regular Employee Group/Union Affiliation: Non-Union, Non-Exempt Job Level: Individual Contributor Job Category: Nutrition / Food Services Department: Nutritional Svcs-I/P Travel: No
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