Cook/Kitchen Staff

Description

I. PURPOSE/FUNCTION OF THE PROGRAM: 

Boys & Girls Village offers an array of services for children and their families. The services range from highly structured sub-acute services on campus to intensive intervention and care in the home and community. The function of the Food Service Department is to provide nutritional and quality meals, as well as to provide culinary vocational skills to clients.

II. POSITION SUMMARY: 

Collaborates with the Kitchen Manager to create daily specials, menu planning, and works with as part of the team. The cook prepares and serves all three meals (breakfast, lunch and dinner) for the clients and staff on their scheduled days of work, and during special events. The cook also assists in culinary vocational training of clients. Must be willing and able to come to work on holidays as scheduled and in all types of weather as this role is considered an “essential” function in supporting and feeding our clients.

III. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 

1. Oversee the activities within the kitchen to ensure they conform to proper procedure, notify Kitchen Manager of any issues.
2. Prepares daily meals for the clients and special requests for staff and brings a creative flair to meals.
3. Organizes and maintains the kitchen facilities independently so that it meets health standards.
4. Oversees delivery and placement of kitchen supplies, including walk-in cooler and freezer.
5. Assists in all special events, parties, on or off campus.
6. Compiles a list of needed supplies and reports it to the Kitchen Manager, takes part in inventory and ordering.
7. Delivers food to residential facilities and front building as needed.
8. Attends to the daily cleaning of the kitchen facilities & kitchen equipment.
9. Must have and maintain safe serve certification / CFPP.
10. Provide cooking group lessons with BGV clients. (Possibly other than Milford)
11. Clean cafeteria and empty trash cans as needed.
12. Maintains company training as scheduled.

IV. OTHER DUTIES AND RESPONSIBILITIES:

1. Carries out other related duties as necessary.
2. Must be able to work independently

V. ESSENTIAL QUALIFICATIONS/SKILLS: 

• Previous experience organizing and working in an institutional kitchen serving many people is required.
• High school diploma or general education degree (GED) or one to three months related experience and/or training or equivalent combination of education and experience.
• Must be willing and able to come to work on holidays as scheduled and in all types of weather as this role is considered an “essential” function in supporting and feeding our clients.
• Must be a team player and willing to work with the other cooks to ensure coverage for all holidays, vacations, sick days, and cover call-ins.
• Must be able to work weekends as needed.
• Must have a valid driver’s license.

V. PREFERRED QUALIFICATIONS:

• Safe Serve Certification / CFPP

VI. SUPERVISORY RESPONSIBILITIES:

• None

VII. PHYSICAL DEMANDS 

• Ability to lift and move up to 60 pounds.
• Ability to reach and bend.
• Ability to stay on their feet for 8 hours.

VIII. WORKING CONDITIONS AND ENVIRONMENT: 

• Must comply with all kitchen and food service regulations.
• Environment with fluctuating temperatures
• Must be able to come to work in all types of weather, as this position is considered an essential role.
• Must be comfortable interacting with at-risk youth that exhibit acute mental, emotional and educational diagnoses.