Lead Cook

Job Summary

The Lead Cook oversees the daily operations of the Good Shepherd kitchen, including food ordering, menu planning, meal preparation, and service. Develops nutritious, balanced menus in accordance with CACFP requirements and ensures meals are prepared and served appropriately to the mothers and toddlers residing in the maternity shelter. Provides direction and supervision to the part-time Backup Cook and coordinates kitchen coverage to ensure adequate staffing and consistent meal service to meet the needs of the maternity program.

Job Responsibilities

1. Ensures the Dietary Department is in compliance with CACFP School Breakfast and Lunch Programs and Commodity Program including menu planning is in compliance with government nutrient and fat guidelines and that records are maintained for production, nutrient content of food components, USDA commodity inventory, annual inventory of all food meal count sheets.
2. Responsible for completing documentation on temperature logs; labels of purchased foods and labeling used and open foods
3. Stocking
4. Ensures compliance with all Department of Health sanitation and food handling standards and maintenance of equipment.
5. Plans daily menus to accommodate residents’ needs, keep expenses within the budget.
6. Prepares or provides for the preparation of nutritious, appetizing meals for the residents of the maternity shelter Monday through Friday.
7. Prepare meals on Friday to meet the needs of our residents over the weekend.
8. Purchases and keeps adequate supply of food and oversees storage, issuance and collection of supplies.
9. Develops and maintains a kitchen coverage schedule, ensuring appropriate staffing by assigning lead staff and designated backup coverage.
10. Performs daily maintenance and safety of ovens, slicer, warmer, freezer, refrigerators, ice machine and dish machine.
11. Keep the kitchen and cafeteria area clean and sanitary.
12. Utilizes Archdiocesan preferred vendors whenever feasible and economically rational.
13. Upon request from ministry leadership and assuring that client needs are prioritized, prepares meals for special staff/board events.
14.  Conducts annual St. Louis County Department of Health inspection and bi-annual CACFP/DESE inspection.
15. Help the organization meet its quality improvement, evaluation, and reporting requirements by contributing to developing outcomes, participating in data collection, interpreting data and applying it to improve practices and outcomes.
16.  Performs other duties as assigned by the Sr. Director of Operations.

Job Requirements

High School Diploma or equivalent

3 years of experience in meal preparation in group care setting

Requires sensitivity to cultural diversity of clients and employees

Be team oriented and able to work independently