Lead Cook

We are seeking a Lead Cook to join our team in Tysons, Virginia!

Full-time & Part-time positions available. Weekend, and holiday availability required.

Position Summary: 
Leads shift in one location preparing all types of food while always maintaining the highest quality and standards. Ensures safe handling of all food and ingredients. Ability to produce advanced soups, sauces, vinaigrettes. Supports the team by demonstrating the highest standards of culinary excellence, accountability, respect, integrity, and compassion. Performs other duties as assigned. This is a safety sensitive position.

Essential Functions: 
• Assists the Sous Chef or Chef de Cuisine in leading a team of cooks and utility team members during their assigned shift. 
• Prepares quality food at designated times according to regional campus recipes, working knowledge of both a la carte, banquet, batch cooking techniques, restaurant and rotational style menus, demonstrating kitchen sanitation practices according to HACCP procedures to ensure a fresh, quality product is served.
• Prepares standard portions and plate presentations with garnishment and monitors food temperatures to ensure food is presented in an elevated fashion.
• Regularly checks menu to ensure all food items are available and/or thawed in advance, notifying the Sous Chef or Chef de Cuisine of any shortages.
• Demonstrates proper use and cleaning of equipment and supplies and performs daily and weekly cleaning assignments. Helps maintain organization of coolers, freezers, storage areas, and storerooms and promptly reports equipment malfunctions or safety hazards to management.
• Minimizes waste and over production, handles leftovers according to procedures and assures that all items are labeled, dated, and properly stored.
• Follows instructions on daily production sheets and helps prepare production lists.
• Assists with receiving deliveries, puts away deliveries when necessary, and assists with the organization of dry storage, walk-ins and freezer using proper rotational practices to avoid spoilage.
• Assists Kitchen Attendant as needed / assigned with dish and ware washing, receiving, transportation of food and equipment, and cleaning duties.
• May be assigned to assist Pastry Chef with basic or fundamental tasks

Required Qualifications & Skills: 
• Advanced knowledge and understanding of cooking techniques. 
• Ability to communicate with supervisors, co-workers, residents, and guests and to follow standardized recipes.
• Able to operate kitchen equipment and tools found within the hospitality/health care industry and demonstrate proper use, maintenance and cleaning to others.
• Current sanitation certification
• Effective written communication skills, and the ability to read and interpret instructions.
• Reliable, predictable, and punctual attendance, to provide timely service to internal and external customers and to support uninterrupted business operations.
• Must be sensitive to the needs of older adults and enjoy working with a senior population.
• Ability to lead productively in a team environment.
• LobsterInk Level 4 completion and certification or equivalent experience.