The Cook Lead functions as an active member of the working team. The Lead is knowledgeable and capable of performing the duties of a Cook. The Cook Lead also has a strong working knowledge of the processes necessary to produce menu and special event food items following standardized recipes and systems to ensure food and sanitation standards are met. As a member of the working team, the Cook Lead is responsible for the provision of safe meals by following strict HAACP regulations, Sanitation and Safety guidelines. The Lead works cooperatively with the Department Supervisors and Managers to lead the other Department Associates in providing safe, wholesome and satisfying meals to customers including patients, families, visitors, guests, physicians, Café guests and catered events. The Lead promotes customer satisfaction by actively supporting the hospital's mission and vision in completing daily tasks. The Cook Lead will complete all job responsibilities in accordance with established procedures of the department. This position is under the supervision of the Dining Services Production Supervisor who reports to the Dining Services Food Production Manager.
Is aware of hospital and department compliance requirements for federally funded healthcare programs (eg. Medicare and Medicaid) regarding fraud, waste and abuse. Brings any questions or concerns regarding compliance to the immediate attention of department or hospital administrative staff. Purposefully conducts all aspects of the job in an ethical manner in support of the hospital’s commitment to ethical behavior in all areas of personal and professional activitiy. The Cook Lead position is a member of the production team that promotes the philosophy, programs and initiatives of St. Luke’s Hospital and the Support Services Team. Ensure safe food handling by practicing proper hand washing, sanitized neat work area, cooking and holding foods at proper temperatures, stores food properly, and helps maintain equipment. Demonstrates high standards of high quality food in all areas of service. Uses quantity recipes, production sheets, batch cooking, and proportion control standards to achieve quality products and cost effectiveness. Demonstrates a positive, cooperative attitude, flexibility and a willingness to change to meet department goals. Perform additional duties as may be assigned to ensure complete service to all customers. Purposefully conducts all aspects of the job in an ethical manner to support the hospital’s commitment to ethical behavior in all areas of personal and professional activity. Promote a professional image of the department by following departmental dress codes, attendance policies, and making sure each customer’s experience with St. Luke’s is as positive and comforting as possible. Must have ability to function successfully in a team based work environment.