<p>The Facility Cook supervises and executes food preparation, ordering, and shopping, consistent with the quality/budgetary objectives of the agency. Through oversight, planning and organizing, the facility Cook is responsible for ensuring all food services functions at the facility are executed. Additionally, the Cook ensures safety of food handling practices, proper sanitation, utilization of the FIFO method and more.</p> <p>Key Responsibilities</p> <p>Food Service Responsibilities:</p> <ul> <li>Ensure meals are well balanced, nutritious and appealing. Reduce unnecessary costs whenever possible and utilize donations and creativity on menus. </li><li>Follow the production menu. </li><li>Orders food within budget and prepare food for residents and special events. </li><li>Drive Food Services van to transport food, meals, and other supplies between facilities. </li><li>Advise on possible improvements in efficiency, productivity, etc. </li></ul> <p>Food Storage and Safety Responsibilities:</p> <p>Manage food storage, proper refrigeration and inventory control. Maintain professional safety standards, cleanliness and sanitation in accordance with health and safety codes. Ensure servicing and repair of equipment. Notify supervisor of equipment needs.</p> <p>Treatment Setting Responsibilities:</p> <ul> <li>Ensure that all kitchen client workers are familiar with agency and departmental policies, procedures, practices safe food handling and holds clients accountable. </li><li>Train and evaluate clients assigned to kitchen. </li><li>Maintain team spirit and morale within kitchen. </li><li>Work as a team with Food Services and perform any further functions that Department and Agency needs. </li></ul> <p>And other duties as assigned.</p> <p>Education</p> <ul> <li>High School diploma or GED is required </li><li>Culinary certificate is preferred </li></ul> <p>Experience</p> <ul> <li>Industrial kitchen tools and equipment & cooking methods techniques </li></ul> <p>Knowledge</p> <ul> <li>Safety and hygiene standards and regulations </li><li>Nutrition and special dietary requirements </li><li>Volume preparation, portion control and food preservation </li><li>Inventory Control System </li></ul> <p>Skills and abilities:</p> <ul> <li>Temperament to work with and train emotionally disturbed clients </li><li>Knowledge of approaches to recovery such as 12 step, social, or medical models </li><li>Professionalism, punctuality, flexibility and reliability are imperative </li><li>Excellent verbal, written, and interpersonal skills </li><li>Culturally competent and able to work with a diverse population </li><li>Experience with Microsoft Office applications, specifically Word Outlook and internet applications </li><li>Integrity to handle sensitive information in a confidential manner </li><li>Excellent organization skills and ability to multitask and juggle multiple priorities. </li><li>Understanding of and ability to demonstrate professional boundaries with clients </li></ul>