Lead Cook

The Lead Cook oversees the preparation and delivery of nutritious meals in line with dietary and hospital standards. They supervise kitchen staff, ensure food safety compliance, manage inventory, and collaborate with dietitians to support patient health and timely meal service.

Responsibilities:

• Supervise daily kitchen operations, including food preparation and staff coordination.

• Ensure all meals are prepared in accordance with hospital dietary requirements and sanitation standards.

• Monitor food quality, portion control, and presentation consistency.

• Collaborate with dietitians to ensure patient-specific nutritional needs are met.

• Maintain inventory of food supplies and place orders to prevent shortages.

• Train and mentor kitchen staff on food safety, hygiene, and operational procedures.

• Ensure compliance with hospital policies, food safety regulations, and health codes.

• Assist in planning menus that are nutritious, cost-effective, and appealing.

• Respond promptly to any issues or dietary adjustments required for patients.

• Maintain cleanliness and organization of the kitchen and storage areas.