Lead Cook

ResCare Community Living

Supervises workers engaged in preparing and serving food. Responsible for overall day-to-day management of the food services department.

* Ensures adaptive equipment necessary for food consumption is available.
* Works closely with dietary consultants.
* Established quality standards for planning, preparing, and food yield.
* Creates and submits menus that assure nutritional adequacy and variety, including modified diets and special diets.
* Conducts pricing audits annually to ensure cost effectiveness.
* Works closely with RN supervisor regarding dietary orders prescribed by the physician.
* Recommends and/or orders food and other supplies used by the Dietary Department and ensures adequate quantities are on hand.
* Obtains in-service training at least annually.
* Provides training to all new staff.
* Holds in-service training on specific dietary programs as needed, but not less than annually.
* Trains dietary staff in the implementation of dietary procedures and health and safety standards.
* Assists in training staff and individuals about good nutrition and dietary goals.
* Confers with the Administrator in the development of policies, procedures and other written documentation as appropriate.
* Develops written policies and procedures defining the use of acceptable dietary programs.
* Serves as the Team for completing assessments in accordance with the Service Plan schedules.
* Functions as a consultant to staff and families.
* Serves on Health, Safety, Infection Control, and other assigned committees.
* Attends administrative meetings and communicates with staff to enhance the flow of information.
* Serves on other committees as required.
* Ensures positions are filled in a timely manner.
* Provides dietary schedule to the Timekeeper.
* Ensures staff coverage.
* Develops departmental work schedules.
* Completes evaluations and disciplinary actions in a timely manner.
* Other duties as assigned

One years of supervisory experience preferred; One year experience working in a cafeteria/institutional kitchen preferred.
• High school diploma or GED. Some college coursework or vocational school preferred