Cook Lead:
-In addition to the above, the Cook Lead directs the day-to-day activities of the food service staff and coordinates the food service on any assigned shift.
-They work under the supervision of the Executive Chef, Retail Operations Manager, Manager Food/Clinical Operations, Executive Sous Chef, Supervisor Patient Food Operations, and/or Supervisor Retail Food Operations to coordinate the production team.
-In the absence of the Management staff, act's in concert with the shift supervisor on problem identification and resolution.
Required Skills & Experience:
-Ability to read and follow oral directions in English.
-Must be able to read and comprehend written recipes.
-Ability to perform simple calculations by hand or with use of a calculator.
-Must be able to work well with others and perform a variety of tasks under supervision.
-Knowledge of food production and service.
-Ability to delegate duties and maintain efficient standards of operation.