Cook_DVSS_FT

Reports to: Director of Adult Residential Services

Schedule: Full time, Monday-Friday, 10am to 6pm; Flexible to work some weekends

FLSA Status: Non-Exempt

Salary: $23.00 per hour

The YWCA of Western MA is dedicated to eliminating racism and empowering survivors. We provide a safe place for survivors of domestic violence, sexual assault, and human trafficking. Our programs and services include crisis shelter and transitional housing for survivors and their families, counseling, SAFEPLAN court advocacy, community education, supervised visitation, HIV education and testing, and vocational training. The YWCA provides services at several sites, including Holyoke, Northampton, Westfield, and our primary Springfield campus.

Expectations of all Employees

In the performance of essential and general job responsibilities, all YWCA employees are expected to:

• Demonstrate commitment to the YW’s mission and principles of trauma-informed work.
• Represent the YW in a professional and competent manner to participants, community members, organizational partners, and other stakeholders.
• Reflect on and interrupt assumptions as well as personal and systemic biases when interacting or communicating with colleagues, clients, and external partners.
• Support policies, practices, and decisions that demonstrate our shared accountability for racial equity.
• Communicate openly and contribute to the development of others.
• Coordinate efforts across teams, programs, and partner organizations.
• Maintain professional behavior and strict confidentiality.

Position Purpose

The Cook is responsible for cooking weekly dinner meal planning and preparation. The Cook will consult with case Program Director Assistant regarding nutritional needs of residents to ensure health, nutritious meals are part of resident’s daily diets and incorporated into service planning. In addition, the Cook will be responsible for the inventory and purchasing of food; teaching basic cooking skills to residents; and monitor and assist residents during dinner chores using appropriate modeling to teach independent living skills.

Essential Responsibilities

• Weekly dinner meal planning with input from residents;
• Meal preparation for lunch and dinner meals during week;
• Serve lunch and dinner during the week;
• Consult with Assistant Program Director regarding nutritional needs of residents to; ensure healthy, nutritious meals are part of resident’s daily diets and incorporated into service planning;
• Maintenance of kitchen and food area including appliances, utensils, and cookware, and plates;
• Inventory, purchasing food, and overseeing food deliveries;
• Maintain daily, weekly, and monthly cost reports
• Perform a periodic inventory assessment and track inventory quantities for stocking
• Ensure menu book is updated weekly;
• Meal preparation and proper storage of food;
• Maintain compliance with state, federal, and local food handling requirements and standards;
• Organize food products in compliance with safety and health regulations;
• Ensure products are stored at the correct temperatures;
• Regularly check the quality and freshness of ingredients;
• Cleaning of food prep dishes;
• Prepare weekend meal bags from food pantry for residents with no income;
• Monitor and assist residents during dinner chores using appropriate modeling to teach independent living skills;
• Obtain ServSafe Certification Food Manager and Allergen Awareness Certification; and
• Other relevant duties as needed.

Required Trainings:

• Successful completion of all required trainings within introductory period;
• Successful completion of required yearly trainings;
• Attend staff meetings as required; and
• Maintain ServSafe Food Manager Certification.

Qualifications

• Must be able to cook cross-culturally;
• Proven experience as a cook;
• Must possess teaching skills and patience;
• Knowledge of Massachusetts Childcare food program a plus;
• Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage;
• Ability to maintain an organized and sanitized work space;
• Bilingual/Bicultural (preferred);
• ServSafe Food Manager certification (preferred);
• Proficiency in operational aspects, including inventory management, cost control, and hygiene standards;
• Good organizational and time management skills;
• Proficiency with email, Microsoft Office, and operations-related applications;
• Must have a reliable transportation and a working phone; and
• Must be able to lift 40 lbs.

EEO STATEMENT

It is the policy of YWCA of Western Massachusetts to provide equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, pregnancy or maternity, status with regard to public assistance, veteran status, or any other characteristic protected by federal, state or local law. In addition, the YWCA will provide reasonable accommodations for qualified individuals with disabilities.

AT-WILL EMPLOYMENT

The YWCA is an “at-will” equal opportunity employer. While the YWCA will continue to operate with care regarding employment decisions, the YWCA and its employees may terminate the employment relationship at any time and for any reason, with or without cause, and without advance notice. Exceptions include select, non-exempt positions covered under the Collective Bargaining Agreement (CBA). This position is covered under the CBA (union) and is subject to union dues.

CRIMINAL BACKGROUND CHECKS

The YWCA, in our effort to provide safety to those we serve, and to protect our agency, performs criminal offender record information (CORI) checks on all prospective employees. Final offers of employment are contingent upon receipt of an acceptable CORI report as solely determined by the YWCA.

INTRODUCTORY PERIOD

All employment at the YWCA begins with a 150-day Introductory Period.