Prep Cook

Prep CookUnder the general direction of the Food Service Manager, the Cook is responsible for the production of all food served within assigned sites. The cook ensures that requirements for appropriate sanitation and safety levels are adhered to regarding preparation, quality, and cost control. This individual assists, as needed, with inventory control. This position is responsible for preparing all foods using standardized recipes, interacts with staff in a friendly professional manner, follows job flow, attends in-services and meetings as requested and completes special cleaning assignments. Carries out all job responsibilities with fidelity and accountability to the Agency’s Mission, Vision, Values, Guiding Principles and Strategic Plan.Essential functions include exercising full compliance with the Agency’s Code of Conduct, all Agency Policies and Procedures; maintaining confidentiality and security for all client and staff related materials and/or records; working within the system to prepare food that is of the highest quality and safety measures following all Hazard Analysis Critical Control Point standards; working hand-in-hand with other kitchen staff; completing cleaning and sanitizing tasks in a timely manner; using inventory wisely and informing management of quality issues as they arise; following all department and Villa of Hope policies and procedures; ensuring a good standard of hygiene and cleanliness is maintained throughout the kitchen and dining area; conforming to the Child Nutrition Program procedures; ensuring all equipment is well maintained, in good working order and logging any defects; preparing, cooking, and serving well balanced meals and beverages to the highest quality incorporating cultural and dietary needs; working closely with residents to plan menus that reflect choice and preferences; purchasing supplies in accordance with the planned menu; ensuring all stock ordered is consistent with planned menu’s; working closely with Program Manager to ensure catering services are provided to the appropriate standards to residents; maintaining and checking First Aid equipment within the Kitchen; adhering to established policies and procedures and making suggestions for improvement as needed; participating in on-going training and staff development provided by the Program and/or Agency; demonstrating, promoting, and practicing cultural competency towards clients, families and staff with respect and understanding achieved through training and Agency cultural activities.EducationHigh School/GED diplomaSafe Serve CertificationFirst Aid, CPR & AED Certification (Agency will provide)Must obtain Valid NYS Driver’s License within six months of hireExperience1-3 years of food service experience are required; experience in large-scale food production is preferred.SkillsAbility to work with young people from diverse cultural backgrounds.Ability to accurately document all food activities and write clear/detailed reports.Strong interpersonal and customer service skills.Ability to work varied shifts/weekends.Physical DemandsThe following lists physical demands an employee will perform on a regular basis standing, walking, sitting, bending, stooping, squatting, kneeling and climbing; Must be able to perform a variety of household tasks, climb stairs, move throughout the cottage or group home, and quickly respond to emergencies.CompetenciesLeading SelfCharacter and Courage (Integrity and Trust)- Do the right thing, because it is the right thing, even when no one is looking. Truth to Power.Customer Focus Build positive relationships through communication and collaborative problem solving.Commitment to Diversity, Inclusion, Justice and Equity Believe in the dignity and humanity of all people to reach their full potential