The Lead Cook will serve as a supervisor and role model, preparing program participants for hospitality/food service industry careers. The Cook will provide technical instruction relevant to the work environment using the menu and recipe preparation. The Cook will assist the Manager, Food Services with all special food service functions.

Lead Cook:

• Serve as a primary staff member on duty to oversee the preparation and serving of morning and holiday meals
• Collaborate with the Manager of Food Services to develop and prepare new menu ideas
• Responsible for planning and communicating menus, recipes, and production schedules to program participants
• Partner with the Manager of Food Services on budget planning, cost estimates, supply and equipment orders, and inventory control
• Meet regularly with the Manager of Food Services to review concerns and issues with daily operations
• Attend Foundry staff meetings and other scheduled activities as directed.
• Assist the Manager of Food Services as requested

Employment Readiness – Culinary Arts Program:

• Provide direct supervision to program participants in the kitchen and service areas
• Model correct and accurate food safety practices
• Assign kitchen tasks to participants to gain hands-on practice and skills improvement
• Facilitate program participant evaluations
• Complete documentation and reports as assigned
• Follow the Program guidelines of program participants assigned to Food Services
• Treat each program participant with dignity and professionalism
• Communicate issues and concerns regarding program participants to the Manager of Food Services
• Maintain program participant confidentiality at all times

Facility and Employment Readiness Support:

• Responsible for locking and unlocking The Foundry Community Outreach Center as directed by the Manager of Food Services
• Accountable for reporting maintenance concerns to the Manager of Food Services and overseeing repairs as directed
• Follow program guidelines of program participants assigned to Food Services
• Treat each program participant with dignity and professionalism
• Communicate issues and concerns regarding assigned program participants to the Manager of Food Services
• Maintain assigned program participant confidentiality at all times
  

Qualifications and Education Requirements

Education:

• High School Diploma, High School Equivalency Certificate, or GED
• ServSafe Manager Certification

Experience:

• Three (3) to five (5) years of experience in the area of culinary arts, including field experience or school
• General knowledge of food science, nutrition, sanitation/safety, essential food preparation, professional cooking, meal service, and hospitality-style serving and dining

Requirements:

• Be able to work a flexible schedule, including holidays and special events
• Interest in and comfort with working with program participants from diverse backgrounds
• Able to stand for prolonged periods and lift up to 40 pounds
• Moderate skills in computer programs, including Google Docs, Sheets, and Microsoft Office applications
• Strong interpersonal skills
• Proven ability to resolve issues in a calm and efficient manner
• Servant leader
• Quick learner and enjoys the challenge of taking on new assignments
• Willingness to be a team player