Cook/ Food Service (Per Diem)

Location: All Straight & Narrow Program Locations (Paterson/Passaic/Secaucus) Job Summary The Food Service and Delivery Staff support the preparation, packaging, service, and safe handling of meals in compliance with established food service standards, while ensuring timely and accurate delivery to designated locations. This position plays a key role in daily kitchen operations, upholds cleanliness and sanitation requirements, and delivers courteous, professional service during meal distribution and delivery. Professional Conduct and Communication Professional communication among all staff is essential and is the responsibility of every employee. This includes communication via email, verbal interaction, text messages, and phone calls. Staff are expected to communicate clearly, respectfully, and in a timely manner always. Mobile phones and earpieces are not permitted during working hours. All food service staff are visible to clients, visitors, interns, etc. and must maintain a high level of professionalism. The exchange of personal information with clients or visitors is strictly prohibited. Staff are expected to act responsibly, respectfully, and in a manner that always reflects positively on the organization. Menu Planning, Preparation, and Service Prepare and cook meals in accordance with established menus, standardized recipes, and instructions provided by the Director of Food Services. Always follow the posted and approved menu. Serve all meals accurately, on schedule, and in a professional and courteous manner. Any deviation from the posted menu must receive prior approval from the immediate supervisor and be communicated via email to Residential Life. Meals must be prepared in advance when scheduled time off occurs to ensure consistency of service. Meals must be fully prepared, with proteins pre-cut into appropriate portion sizes, and ready to be reheated and sauced as needed. Staff must notify the Food Service Director if any items on the menu will not be available by Thursday. All Food Service staff are expected to participate in expanding menu offerings and selections to enhance the food service program and organizational reputation. Daily specials will be offered and supported by staff as part of ongoing menu development. If there is a change in the menu, an e‑mail must be sent to the Residential Life Team. Purchasing, Inventory, and Food Cost Control All menus and purchase requests must be submitted to the Director of Food Service by Wednesday of the prior week. Prior to submitting purchase orders, staff must check freezer and inventory levels to ensure accurate ordering. Staff are responsible for assisting with inventory maintenance, organization, rotation, and accuracy. Erasable communication boards must be used daily to note low inventory items or when the last container of a product has been opened. All staff share responsibility for controlling food costs by appropriately and safely reusing or repurposing food when allowed. There should be no leftover cooked food. Staff are required to actively offer seconds or thirds to minimize waste. Food Safety, Sanitation, and Equipment Care Adhere to all food service regulations, sanitation standards, and safety protocols at all times. Monitor and maintain proper food temperatures in compliance with food safety requirements. Ensure that all food and supplies are properly rotated, wrapped, labeled, dated, and stored according to food safety guidelines. Clean and disinfect all food preparation tools, utensils, and equipment before and after each use. Proteins must never be left out overnight to defrost. All proteins must be pulled two days in advance and thawed properly in a refrigerator on the bottom shelf. Promptly notify Food Service Director of any unsafe conditions, spills, leaks, incidents, or suspected food contamination. Immediately report any malfunctioning, damaged, or unsafe equipment to the Director of Food Services. Operate kitchen equipment and appliances safely and efficiently, ensuring proper use, routine cleaning, and care. Staff are responsible for maintaining the cleanliness, care, and proper storage of all kitchen equipment, utensils, refrigerators, stoves, stockrooms, dining rooms, counters, cabinets, and food preparation areas. Freezers and refrigerators will be inspected daily. All items must be properly wrapped, labeled, dated, and always stored. Any equipment malfunctioning must be reported immediately. Qualifications Minimum of a High School Diploma/GED or one (1) year of experience in the food service industry. Knowledge of large‑scale food preparation and service. Ability to coordinate kitchen functions. Have and maintain ServSafe certification within thirty (30) days from the date of hire. Must have a driver’s license, which is valid in the State of New Jersey and points on license not to exceed 5 points. Required to drive agency vehicles to transport service recipients on a regular basis. Please follow the Agency Vehicle Driver’s Agreement. Must demonstrate effective verbal and written communication skills and maintain a professional and positive attitude. Benefits For full time positions, we offer medical, vision, dental, life and supplemental life insurance, accidental and critical illness insurance, 403B with employer match, paid time off, in‑house training seminars, two training days for certified professionals, supervisory support for licensed professionals, and participation in employee discount programs such as the Working Advantage program. #J-18808-Ljbffr Department for Persons with Disabilities