Position Overview:

The Cook is responsible for menu planning, grocery shopping, food preparation, proper food storage, and kitchen cleanliness.

HOURS: 40 hours weekly minimum or as necessary to achieve program objectives, tasks, activities, and responsibilities and to effectively document outcome measures and variations.

Typical work schedule to include but not limited to Sunday – Thursday (10 am/7 pm), Friday - Saturday (Off), (except the first Friday of each month) with the flexibility to meet the demands of the agency’s needs.

Essential Duties and Responsibilities:

• Ensure the food program complies with state health regulations and grant requirements.
• Ensure cleanliness of food prep areas, equipment, and dishes.
• Ensure safety standards are maintained in the kitchen, including proper dress, head coverings, and gloves.
• Assist with maintaining the food inventory, utilizing the first-in and first-out process.
• Assist with food purchasing for the quarterly rotating menu.
• Sort, correctly date, and put away food donations.
• Ensure food is pulled and ready to be utilized for all meals.
• Ensure proper temperature and food storage methods, including recording freezer/refrigerator temperatures daily (3x) and keeping the freezer/refrigerator organized and clean.
• Report safety concerns to the supervisor immediately.
• Other duties as assigned.

Qualifications:

• Minimum of 1 year experience in the food services field.

Education and Other Requirements:

• High School Diploma or GED equivalent
• Required completion of Food Services Manager Certification within 60 days of hire
• Required completion of CPR/First Aid within 90 days of hire
• Must pass a criminal background check, motor vehicle report, and reference checks.
• Must have a clean driving record/ have automobile insurance coverage and, be insurable/ have at least three years of verifiable driving experience.
• Ability to work untraditional hours, evenings, and weekends.
• Ability to lift/carry/move a minimum of 40 lbs. for an extended distance.

Job-Specific Competencies:

• Ability to Operate large-volume cooking equipment such as commercial gas stoves and ovens, grills, and warmers.
• Ability to demonstrate communication skills.
• Strong planning and organizational skills to effectively manage transportation needs.
• Ability to work with diverse clients and maintain appropriate boundaries in meeting all client’s needs.
• Ability to work and assist clients who have special dietary needs.

Bay Area Turning Point (BATP) believes that equal opportunity for all employees is important for the continuing success of our organization. In accordance with state and federal law, BATP will not discriminate against an employee or applicant for employment because of race, disability, color, creed, religion, sex, age, national origin, ancestry, citizenship, veteran status, or non-job related factors in hiring, promotion, demotion, training, benefits, transfers, layoffs, terminations, recommendations, rates of pay or other forms of compensation. Opportunity is provided to all employees based on qualifications and job requirements.

NOTE: It is the policy of BATP not to hire applicants who have received services from our agency within the previous 12 month period.