Cook Team Leader

Maryville, Tennessee

 Blount Memorial Hospital
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  • JOB SUMMARY
    • Cooks a variety of food according to department recipes. Responsible for managing safety, taste and cost of all prepared foods, while adjusting production levels to meet demand. Performs customer service roles as necessary. Responsible to manage training of new hires and teach cook skills. Will assist in leading daily shifts, planning weekly responsibilities for all cooks, developing hospital menus and planned development of cook staff. Will demonstrate and lead excellence in the following disciplines: salad cook, bakery cook, and line cook.
  • JOB SPECIFICATIONS
    • Education and/or experience: High School diploma or equivalent preferred. 5-10 years of professional cooking (healthcare or otherwise) preferred. ServSafe certification required within 3 months of hire. Formal Culinary training preferred.
    • Knowledge: Knowledge of food preparation and food safety in a commercial setting is required. Knowledge of therapeutic diets required, or complete and demonstrate competency in BMH Dietary Manual within 1 month of hire. Advanced knowledge of grilling, roasting, sautéing, broiling, deep frying, steaming, braising, stewing, meat fabrication, baking and pastry, and other skills required, according to department certification program.
    • Skills: Sanitary food handling skills are required. Good written and oral communication skills required. Strong time management skills and good customer service skills must be demonstrated upon hire.
    • Abilities: Able to follow recipes, work within given production time frames, manager own time and independently work towards constantly improving quality standards. Able to observe and react to customer volume. Must have open scheduling availability.
Date Posted: 10 May 2025
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