Buscar empleo: 1000+ ofertas de trabajo de serving en Atlanta, Georgia (mayo 2026) - page 3

Lead Cook (Brookhaven, Ga)

hace 2 días

Atlanta

Job Description POSITION: Lead Cook TITLE OF IMMEDIATE SUPERVISOR: Executive Chef DEPARTMENT: Dining STATUS: Non-Exempt/Hourly SUMMARY The Lead Cook is responsible for the overall leadership, management, and organization of the dietary department. This responsibility includes the management of staff, budget, services, meal preparation, inventory control, menu planning, meal presentation, food safety, resident satisfaction, and regulatory compliance. The Lead Cook ensures that policies and procedures established by Orchard are implemented and maintained consistently. QUALIFICATIONS AND EDUCATION REQUIREMENTS • Must be 21 years of age or older, • Bachelor's degree in food service management preferred or three (3+) years' experience in food service production preferably in assisted living, full service, skilled nursing, and hospitality industries, • Must hold "ServSafe Certification" (Must acquire within the first 90 days of employment), • Two (1) years of supervisory and management experience including hiring staff, coaching, performance management daily operations supervision, discipline, and counseling, • Must successfully clear a fingerprint background check, TB skin test or x-ray, and health screening, • Current CPR certification, • Must have a valid driver's license, • Current certificate of training for successful completion of the five (5) hour initial fire safety training provided by the Rules and Regulations of the Georgia Safety Fire Commissioner PRINCIPLE DUTIES AND RESPONSIBILITIES • Cooks or otherwise prepares high-quality, nutritious meals with excellent food presentation according to recipes and/or menu, • Implements the Grind Dining program as needed., • Trains kitchen staff to prep, cook and support Grind Dining program., • Cuts, trims, bone meats and poultry for cooking; carves meats; and serves sauces, vegetables, soups, and other foods, • Portions of cooked foods. Give instructions to the kitchen staff as to the size of portions and methods of garnishing in absence of Executive Chef., • Overseas all kitchen operations including food and supply orders, food and equipment inventory, food production, batch food preparations and presentation, timely service of meals, portions, and special dietary requirements, • Plans, helps prepare and executes community special events requiring culinary services in coordination with the Community Relations Director / Executive Director, • Purchases food and supply products, maintain cost records and works to meet budget guidelines, as approved by Executive Director, • Receives and examines foods and supplies to ensure quality and quantity meet established standards and specifications, • Supervises and trains culinary staff and coordinates their assignments to ensure economical and timely food production, • Schedules work hours and assignments; reviews and monitors dietary staff work performance, • Ensures proper storage and food handling, adheres to all regulations and guidelines, • Maintains, cleans, and sanitizes kitchen equipment and dining room, • Ensures the completion of a dietary card on all residents as well as the use of dietary cards for each resident and respite guest at every meal, • Confers with Health and Wellbeing Director to ensure that meals conform to individual residents' dietary restrictions and nutritional requirements as prescribed by the physician, • Engages residents in meaningful conversation and activities related to their individual interests, • Acts as primary contact with the local health department, maintains 100% rating for all health department and state inspections, • Ensures proper food sanitation and infection control procedures as adhered to at all times, • Prepares report cards/surveys for residents during random meals- Puts plan of correction in place after each negative review and follow through and provides information to Executive Director, • Provide an email address and phone number for families for feedback- Always maintains a dialogue with all residents/families in the community and address all dining concerns, • Creates and updates the Dining Profile Book of ALL residents and makes sure all kitchen staff follows it, • Creates accountability for all kitchen staff- In conjunction with Executive Director, puts an incentive program in place for customer satisfaction and under-budget performance, • Creates waste management system to keep track of all waste material- Modifies menu immediately, if needed, if food is wasted- Keeps log of all waste material and modifies due to residents' likes/dislikes, • Creates inventory of all supplies such as plates, mugs, glasses, utensils, etc. Keeps track of replacements and notifies Executive Director or Business Director when supply is low, • Coordinates with linen company on napkins, table clothes, aprons, etc., • Holds monthly "Food for Thought" meetings for AL and MC residents. During summer months and/or major holidays, coordinates with the Engagement department on cookouts/Dining Under the Stars event, etc., • Creates a competitive environment amongst vendors to compete for business. Vendors offer monthly promotions and at times offer discounts on selected items. Stays informed of these discounts and take advantage of these promotions on a monthly basis, • Makes sure all drinking containers are always labeled, • Maintains consistency in high-quality food recipes amongst all kitchen chefs/cooks. Teaches/posts basic recipes in the kitchen if needed (for example, sweet iced tea, grilled cheese sandwich), • Maintains consistency in high-quality service by servers. Teaching proper serving procedures to servers and other dining staff, • Responsible for interviewing, hiring and training employees; planning assigning and directing work; apprising performance; rewarding and disciplining employees; addressing complaints, and resolving problems, • Posts kitchen employee schedules on the bulletin board in the kitchen and breakroom. Must be visible at all times. Emails kitchen employee schedule to Executive Director each week, • Provides dining orientation to all new staff including but not limited to Care staff. Creates power-point, and video orientation if needed for training purposes COMPETENCIES: • Demonstrates knowledge of nutrition and therapeutic diets, • Works with integrity; upholds organizational values, • Ability to motivate, and encourage residents; knowledge of how to adapt life skills to the cognitive and functional ability of each resident, • Inspire, motivate, and encourage volunteers and fellow team members to engage residents in meaningful, purposeful activities throughout the day and evening, • Ability to handle multiple priorities, • Possess written and verbal skills for effective communication, • Competent in organizational & time management skills, • Demonstrates good judgment, problem-solving and decision-making skills, • Ability to make responsible choices, decisions and act in a resident's best interest, • Ability to work independently without direct supervision by following Orchard Senior Living's procedures and guidelines, • Proficiency in computer skills, Microsoft Office & the ability to learn new applications, • Makes individual contributions to the success of the business and is a key member of an experienced team ORCHARD EXPECTATIONS: • Adheres to all Orchard policies and procedures, • Maintains absolute confidentiality of all information pertaining to residents, families, and staff and adheres to all HIPAA rules, • Displays a positive and professional image and attitude in all relationships with residents, families, peers, and in the community - Outlined in detail in the employee handbook, • Maintains positive communication and team collaboration, • Always serves as an ambassador for Orchard, • Demonstrates ongoing responsibility for self-education, • Maintains resident and personal safety regarding occupational health and safety, • Attends regularly scheduled department meetings, • Responsible for maintaining all continuing education and training requirements for position, • Attends and participates in onsite training and continuing education as required, • Participates in the safety program, as requested, • Cooperates to investigate employee injuries, • Promotes and supports safety awareness and implements safety operations, • Encourages staff to make suggestions on safety practices, • Participates in regularly scheduled meetings with, Executive Director, department directors, and associates, • Participates in the orientation of new employees, • Participates in volunteer orientations, training, and education as requested, • Maintains appropriate communication with the Executive Director, • Remains updated and communicates state regulation changes to all associates, • Ensures compliance with all state and federal regulations (i.e. OSHA), • Participates in the risk management programs, • Must always be accessible either by phone or email. Email to be checked regularly, • Assists as requested by the Executive Director in a dining room during resident mealtimes to ensure residents have a positive experience, • Must always be accessible either by phone or email. Voice messages and emails are responded to within 24 hours, • Ability to work evenings, weekends, and flexible hours when necessary to meet the needs of our residents, • Follows Business Casual Dress Code policies as outlined in the employee handbook for community and department-specific standards, • Only, when necessary, uses cell phones solely for conducting Orchard business in common areas of the community; otherwise follows Orchard Phone Policy., • Perform other related duties as assigned ORCHARD STANDARDS All employees are expected to uphold the Orchard F-A-M-I-L-Y mission and vision. Love, Joy, Peace, Patience, Kindness, Gentleness, and Self-Control These are the fruits of the spirit you can expect from the Orchard F-A-M-I-L-Y values and best practices. F-A-M-I-L-Y First Impressions All are welcomed with an authentic and inviting experience into the beautiful, well-organized, and relaxing home we share. Accountability and Integrity We value the ability of our team to be reliable, and personally responsible, and to honor their commitment to residents, families, leadership, and one another. Accountability involves a process of seeing the need, owning the next step, and staying solution focused. Meaningful Moments When it comes to creating a life worth living, each person has unique and individual needs. We are dedicated to creating purpose and well-being through connection with our team, local affiliates and organizations, and previous community relationships whenever possible. Information and Communication We believe knowledge is power and communication is the lifeline to effective collaboration. Learning and Leading Curiosity, willingness, and personal action create the professional path to achieving the orchard FAMILY of excellence. Yes "we can" Attitude With a can-do character we are committed to creative solution-focused problem solving. ADA Requirements (essential functions) Physical Requirements Lifting More than 50 lbs, routinely More than 70 lbs, occasionally Transfer 150 lb. or greater resident weight Sitting 1 - 3 hours/day Standing 4 - 5 hour/day Walking 4 - 5 hours/day Bend, stoop, squat, and/or twist Repeatedly throughout day Climbing stairs Repeatedly throughout day Reaching 3 - 4 hours/day - arms shoulder level Use of telephone 1 - 3 hours/day Working under pressure 3 - 4 hours/day Working rapidly for long periods 2 - 3 hours/day Use of keyboard/computer, printer, fax, copier 1 - 3 hours/day Position requires close work; finger dexterity; adequate hearing and vision (with or without correction). Must be able to stand and walk intermittently throughout the working day, as well as reach, stoop, bend, lifts, carry, and manipulates various food products, dietary supplies and kitchen equipment. This Position must be able to lift and/or carry 50 to 75 pounds and withstand exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. May occasionally work longer than 8 hours/day. Cognitive or Mental Requirements The following cognitive or mental requirements are necessary on a daily basis: • Critical thinking, • Reading, • Writing, • Mathematics, • Drawing conclusions from written or computer-generated materials, • Analyzing data or report information, • Creating methodologies for accomplishing a goal, • Conducting research, • Implementing recommendations by coordinating persons and/or other resources, • Developing plans, procedures, goals, strategies, or processes, • Indoors, • Possible exposure to communicable diseases, • Skin contact with solvents or other chemicals such as alcohol, acetone, detergents, bleach, and latex gloves

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