Lead Cook - La Jolla Nutrition
The University of California, San Diego
About this position
Position Description
The Lead Cook will be required to act as person in charge on the occasions when the Sous Chef or other managers are not available. Upholding all departmental sanitation and hygiene standards, preparing menu items in advance of serving and ordering for cafeteria, patient trayline, and special functions also required. Meets or exceeds industry and food safety standards for preparation, storage, and serving of food. Checks food and kitchen supplies; ensures cooking utensils, pans, and other equipment is kept in a clean and sanitary condition. Works with and assigns other cooks to ensure all cleaning duties are completed, as needed. Ensures food is prepped and kitchen is cleaned and ready for the next shift. Assists with training of kitchen personnel and ensures cleaning, temperature, and production logs have been completed.
Qualifications
Five (5) years of large-volume cooking experience. Demonstrated healthcare, hotel, restaurant and/or catering experience. Proven knowledge of and experience working with standardized recipes and production sheets. Skills in and knowledge of related food service functions such as safety and sanitation, production methods, and equipment maintenance. Ability to interact and communicate effectively with customers, staff, faculty and guests.