Dietary Cook

Dietary Cook

Main Campus - San Diego, CA

Overview

Salary Range $21.00 Hourly Position Type Full Time Job Shift Day Education Level High School Travel Percentage None Category Food Service

Description

By joining the San Diego Center for Children, you will empower children and families through transformative mental health care and educational services. Our vision is to inspire a world where children and families live joyful, healthy lives. We serve over 1,000 people every day - are you ready to make an impact?

Join us - and work with purpose!

POSITION BENEFITS

• Team-oriented, Multidisciplinary Approach
• Ongoing, High-Level Learning and Development Opportunities
• Culturally Diverse Environment
• Joint Commission Accredited Organization
• Comprehensive Health Insurance (Medical, Dental, Vision, Pet)
• Retirement Savings Plan: 403(b) - With Employer Match Up To 3%
• Generous Paid Time Off (Vacation, Sick Leave, Holidays)
• Wellness Programs
• EAP - Employee Assistance Program
• Employee Discounts For Those Pursuing a Higher Education
• Employee Recognition Program
• Opportunities for Career Advancement
• May Be Eligible For State or Federal Loan Forgiveness Programs For Work With Underserved Populations
• All Offsite Programs Have a Bonus Structure

SUMMARY

The Dietary Cook is responsible for helping prepare meals and snacks for the youth and staff in our Residential and Academy programs. The Dietary Cook will assist the Dietary Team to improve food service satisfaction, create standardized menus and help develop new delicious and nutritious menus and/or recipes that adhere to the California Department of Education regulations and nutrition guidelines. The Dietary Cook must be familiar with using all kitchen equipment and safety equipment. The Dietary Cook will also need ensure they are following all safety protocols and helping to keep the kitchen within health specifications. The Dietary Cook needs to also be willing to train and mentor Dietary interns from the residential and/or Academy and will have the opportunity to provide occasion training in the form on culinary demonstrations to the Center youth/staff/donors.

Essential Roles and Responsibilities (Other Duties May Be Assigned)

• Assist the Dietary Manager in producing menu ideas/items and assisting with creating any necessary standardized recipes. Recommend variations or taste improvements to standardized recipes.
• Prepare meals and snacks that are creative and receive positive feedback from youth/staff. Check meals for quality, flavor, and appearance and maintain cost control.
• Maintain a high standard of sanitation and safety.
• Follow all food handling techniques to ensure food safety. Check to see that all food and supplies are stored in the correct manner; properly covered, labeled, dated and in the proper place.
• Fulfill cleaning list posted by Dietary Manager. Wash pots, pans and other kitchen equipment.
• Prepare only the necessary amount of food with proper quantity and portion control.
• Assist with food service production requirements and planning.
• Adhere to the Center's policies and procedures as they pertain to employees of the Dietary Department.
• Perform any other duties as assigned and necessary for the efficient operation of the Dietary Department.
• Complete all recommended training as per the CA Dept of Education and USDA
• Immediately reports any unsafe acts, conditions, or accidents in their department and or organization to immediate supervisor.

LANGUAGE SKILLS

Ability to read, analyze, and interpret medical records, journals, reports, and legal documents; Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community; Ability to effectively present information to management and public groups

REASONING ABILITY

Ability to read, analyze, and interpret medical records, journals, reports, and legal documents; Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community; Ability to effectively present information to management and public groups

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; sit; use hand to finger, or feel; reach with hands and arms, and talk or hear. Due to the emotional instability of the clients, the employee may be subjected to kicking, hitting, punching, biting, hair pulling, etc. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job. While performing the duties of this job, the employee is occasionally exposed to outside weather conditions. The noise level in the work environment is usually moderate.

DIVERSITY STATEMENT The San Diego Center for Children is committed to:

• Actively recruiting, retaining, and supporting diverse staff at all levels of the organization,
• Ensuring that diverse perspectives are included in the development and implementation of policies, practices and services, and that individuals feel empowered to advance our mission within an atmosphere of trust, safety, and respect,
• Encourage and provide access to professional development to deliver equitable and culturally informed services to the population we serve.

Qualifications

MINIMUM QUALIFICATIONS

• High School Diploma or equivalent
• Must be 21 years of age or older
• Valid California Driver's License
• Valid County Food Handler's Card or ability to obtain one within 10 days of hire
• Two years quantity food production experience

PREFERRED QUALIFICATIONS

• Bachelor's Degree (BA or BS) from a four-year College or University
• Degree or certificate from an accredited Culinary Arts School
• Two years working in a school food service setting
• Serv Safe Certification (current or renewable)
• Three to five years in food industry / food service