Lead, Culinary

Description

Job Summary:

• Demonstrates ability to select, orient and train staff to established work procedures.
• Demonstrates ability to control food cost by staying within department’s food budget.
• Prepares food items listed on Production Sheet in quantities stated, using Company standardized recipes.
• Demonstrates proper food preparation and portioning of all items for patients and retail customers.
• Accurately completes and follows Production sheet for appropriate disposition of left over item, including appropriate label, and date.
• Disposes of all leftover items according to Morrison policies and procedures and manufacturer labels.
• Records food temperatures in appropriate logs during storage, holding and service.
• Demonstrates knowledge of infection control and sanitation with regard to food temperatures, hand washing techniques, use of gloves and dating of food items utilizing HACCP guidelines
• Maintains a clean and sanitary working environment.
• Demonstrates knowledge of proper chemical usage and SDS.
• Demonstrates proficiencies with Webtrition/MenuWorks application.
• Demonstrates proper food ordering and inventory procedures.
• Conducts patient visitation, with follow-through on patient-specific requests and problem-solving for identified gaps in services.

Qualifications

Qualifications:

• High School Diploma preferred
• 5 years food service experience required.
• Maintains active ServSafe certificate.