Lead Cook

The Village Of Westlandlead

CookFood Service

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Quick Summary

Key Responsibilities

Presbyterian Villages policies and procedures. Safety policies and procedures. Federal, state and local regulations. All other duties as assigned.

Requirements Summary

High School Graduate or General Education Degree (GED). Experience: Three or more years experience in food service, culinary, cooking required.

Technical Tools

CookFood Service

Presbyterian Villages of Michigan, a premier senior living services non-profit organization, has a great opportunity to join our team at The Village of Westland as our Lead Cook We invite you to help us create new possibilities in quality living for the seniors we serve.

Why work for us? Our staff tell us they often leave work feeling good about the work they did and that they feel they personally make a difference here.

Great benefits including medical, dental, vision, generous paid time off, and 403b retirement savings plan and other benefits. Employees have early access to earned wages through PayActiv.

Cooks and oversees the preparation and cooking of meals for residents, visitors, and other guests.

Responsibilities

~1 min read

Cook meals and oversees the cooking staff in meal preparation according to menus, special dietary or nutritional restrictions, and numbers of portions to be served following proper production techniques and sanitation standards.

Clean and inspect equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation according to sanitation guidelines.

Compile and maintain records of food use and expenditures.

Direct activities of staff performing cook, food service duties and proper kitchen cleaning and sanitation standards.

Take inventory of supplies and equipment.

Places orders, requisition of food supplies, kitchen equipment, and appliances, based on estimates of future needs.

Rotates perishable products and recycles as appropriate.

Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.

Train new employees for department.

Assists in resolving customer complaints regarding food quality.

Attend and participate in all appropriate meetings and training opportunities in order to keep informed on current information and skill development.

Follow established policies and procedures including but not limited to: