Under the direct supervision of the Director of Dietary Services, the lead cook will prepare, season and cook food for hospital patients, staff and visitors. The lead cook is responsible for all food preparation and service. The lead cook works closely with the Dietary Director in ordering, menu planning and scheduling.

Position Responsibilities:

Clinical / Technical Skills (40% of performance review)

• Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menus.
• Responsible for all food preparation and service
• Responsible for training of new staff
• Determines amount of foods needed to meet weekly menus and places order
• Ensures meals are ready at specified times
• Consults with Director regarding use of leftovers.
• Consults Registered Dietitian on modified diets, as necessary.
• Supervises Food Services Workers when washing, trimming or preparing food.
• Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicers, etc.
• Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines.
• Cooks meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming.
• Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders.
• Tests foods being cooked to ensure proper cooking temperatures. Adjusts heat controls as necessary.
• Tests foods being cooked for balanced seasoning and taste. Adjusts heat controls as necessary.
• Improves flavor and texture of food by adding ingredients or seasonings.
• Observes infection prevention and control practices at all times.
• Maintains kitchen in a clean, neat and organized manner.
• Performs all aspects of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errors.
• Supports and maintains a culture of safety and quality
• Work with the supervisor to ensure all food service staff are trained on fire suppression and other PPE protection as required by the staffs job duties
• Assists Director in hiring and training of new staff.
• Assists the Director of Dietary Services with addressing employee performance, and completing employee evaluations.
• Perform other duties as assigned.

Safety (15% of performance review)

• Strives to create a safe, healing environment for patients and family members
• Follows all safety rules while on the job.
• Reports near misses, as well as errors and accidents promptly.
• Corrects minor safety hazards.
• Communicates with peers and management regarding any hazards identified in the workplace.
• Attends all required safety programs and understands responsibilities related to general, department, and job specific safety.
• Participates in quality projects, as assigned, and supports quality initiatives.
• Supports and maintains a culture of safety and quality.

Teamwork (15% of performance review)

• Works well with others in a spirit of teamwork and cooperation.
• Responds willingly to colleagues and serves as an active part of the hospital team.
• Builds collaborative relationships with patients, families, staff, and physicians.
• The ability to retrieve, communicate, and present data and information both verbally and in writing as required
• Demonstrates listening skills and the ability to express or exchange ideas by means of the spoken and written word.
• Demonstrates adequate skills in all forms of communication.
• Adheres to the Standards of Behavior

Integrity (15% of performance review)

• Strives to always do the right thing for the patient, coworkers, and the hospital
• Adheres to established standards, policies, procedures, protocols, and laws.
• Applies the Mission and Values of SUN Behavioral Health to personal practice and commits to service excellence.
• Supports and demonstrates fiscal responsibility through supply usage, ordering of supplies, and conservation of facility resources.
• Completes required trainings within defined time periods.
• Exemplifies professionalism through good attendance and positive attitude, at all times.
• Maintains confidentiality of patient and staff information, following HIPAA and other privacy laws.
• Ensures proper documentation in all position activities, following federal and state guidelines.

Compassion (15% of performance review)

• Demonstrates accountability for ensuring the highest quality patient care for patients.
• Willingness to be accepting of those in need, and to extend a helping hand
• Desire to go above and beyond for others
• Understanding and accepting of cultural diversity and differences

Education

• Required: High school diploma or GED. CPR and CPI, which may be obtained during orientation
• Preferred: Culinary degree
• Maintains education and development appropriate for position.

Experience

• Required: Five years of experience in a food service line or restaurant setting
• Preferred: Three years in a hospital dietary department. Previous experience in a behavioral health setting. Have management experience in food service for large events and with kitchen staff.

Education

• Required: High school diploma or GED. CPR and CPI, which may be obtained during orientation
• Preferred: Culinary degree
• Maintains education and development appropriate for position.

Experience

• Required: Five years of experience in a food service line or restaurant setting
• Preferred: Three years in a hospital dietary department. Previous experience in a behavioral health setting. Have management experience in food service for large events and with kitchen staff.