Lead Cook - 140300

The Lead Cook will be required to act as person in charge on the occasions when the Sous Chef or other managers are not available. Upholding all departmental sanitation and hygiene standards, preparing menu items in advance of serving and ordering for cafeteria, patient trayline, and special functions also required. Meets or exceeds industry and food safety standards for preparation, storage, and serving of food.

Checks food and kitchen supplies; ensures cooking utensils, pans, and other equipment is kept in a clean and sanitary condition. Works with and assigns other cooks to ensure all cleaning duties are completed, as needed. Ensures food is prepped and kitchen is cleaned and ready for the next shift. Assists with training of kitchen personnel and ensures cleaning, temperature, and production logs have been completed.

• Five (5) or more years experience as a cook in a large, complex healthcare facility, hotel, restaurant, catering, or institution.
• Demonstrated knowledge of food and food products.
• Proven skill in all areas of quality food production to include tray-line, cafeteria, grill and/or catering.
• Provenknowledgeofandexperienceworkingwithstandardizedrecipesandproductionsheets.
• Ability to maintain kitchen area in a clean and organized fashion at all times, with equipment property cleaned and sanitized.
• Thorough knowledge of health department codes and ability to adhere to policies regarding sanitation and safety at all times.
• Possess superb customer service skills.

• UCSD Health cooking experience.
• Experience in cooking at a Title 22 licensed healthcare facility.

• Employment is subject to a criminal background check and pre-employment physical.
• Must be able to work weekends, variable days and hours and locations based on business needs.
• Ability to bend, squat, stand, and walk for long periods of time.