Senior Cook

Senior Cook

The Administration for Children's Services (ACS) protects and promotes the safety and well-being of children and families through child welfare and juvenile justice services and community supports. ACS manages community-based supports and foster care services and provides subsidized childcare vouchers. ACS child protection staff respond to allegations of child maltreatment. In juvenile justice, ACS oversees detention, placement, and programs for youth in the community. The Division of Administration (ADMIN) has employed approximately 463 public employees to provide a wide range of ACS support services, and ensure all Divisions receive adequate and efficient services to carry out their respective missions. ADMIN manages a Personnel Services (PS) budget of approximately $29M, and an Other Than Personnel Services (OTPS) budget of $140M. ADMIN provides services including building maintenance, real estate, design, construction management, facilities and custodial services, occupational safety and health, operational support, security, transportation, and print production. Within ADMIN, the Food and Nutrition Services (FNS) Unit manages a food services budget of $5M and is responsible for the preparation and service of food for children and youth in the care of ACS. FNS' full-serviced kitchens serve three meals and snacks to youth housed at ACS' Crossroads and Horizon Secure Juvenile Detention Centers, and the Nicholas Scoppetta Children's Center (NSCC) congregate facility. FNS partners with children, youth, and care providers to address behavior issues related to food and develops/designs specialized menus to accommodate food allergies, and medical, religious, and cultural dietary restrictions. FNS is also responsible for distributing meal cards to youth at the NSCC congregate facility and maintaining operations of the vending machines throughout the Agency. Additionally, FNS oversees the execution of Light Refreshment and Modest Meal Requests for staff and youth-centered events throughout the year and ensures the requests comply with New York City Comptroller's Directive 6. The FNS Unit is seeking an outstanding candidate to fill the position of Senior Cook at our Crossroads Detention Center. Under general supervision of the Food Service Manager & Director, the Senior Cook will be responsible for the preparation and serving of food, maintaining regular kitchen operations, and supervising Cooks, institutional aides, stock workers, and contracted employees. This position requires knowledge of sanitary codes applicable to meal preparation and food handling. The Senior Cook must provide professional and courteous service to all staff, residents, and co-workers and ensure that the Food Service Staff. Supervisory coverage, provided by Senior Cooks, is essential for smooth and reliable food service operations under the Raise the Age program, and the anticipated increased population at the secure detention facilities. The duties and responsibilities of the Senior Cook will include, but will not be limited to:

• Supervise and train Cooks and Institutional Aides in the preparation of meals and daily activities in the kitchen.
• Ensure all necessary food items for the menu, in advance of preparations, are ready for each meal.
• Ensure that food is prepared and served in compliance with the New York City Food Standards, OCFS Regulations, and New York State Child Nutrition requirements.
• Have all meals ready at the scheduled mealtimes, including breakfast for residents with early appointments, and scheduled pick-up for court lunches, as well as prepared meals and food items for off-site meal services.
• Ensure adequate amounts of food are always prepared, considering the morning census for residents plus staff count, the actual menu, and expected shortages.
• At the direction of the Food Service Manager and/or Nutritionist, provide special or therapeutic diets for residents. Special or therapeutic diets should be prepared with exact ingredients, in accordance with instructions of the Nutritionist, Food Service Manager, and/or medical department and should be served to the designated resident.
• All sanitary codes applicable to meal preparation and food handling must be rigidly enforced.
• Monitor and document that food is cooked, served, and held within safe temperature ranges.
• Check kitchen equipment daily to ensure safe and proper operation, and take appropriate corrective actions, as needed.
• Complete food production work sheet, and other required paperwork, as required.
• Ensure required meal count documentation, and related reports are completed, as required.
• Keep Cooks, Institutional Aides, and contracted employees informed about procedural changes in the Unit or agency, and updated on guidelines for safety, security, and sanitation.
• Enforce procedures as they apply to time and leave, standard of conduct, and absence control.
• Evaluate performance of assigned staff.