Our Mission

“Preparing Our Community to Meet Life’s challenges.”

We help everyone who comes to our door with resources for both immediate needs and long-term goals.

Our network of programs, services, and experiences strengthen individuals, families, and communities and provides opportunities for growth and economic stability.

Come join our team!

JOB DESCRIPTION

POSITION TITLE:               Lead Cook – The Retreat              

DEPARTMENT:                   The Retreat      

FLSA STATUS:                     Non-Exempt    

PAY GRADE:                        6

REPORTS TO:                        Food Service Manager  

GENERAL DESCRIPTION OF DUTIES

Accountable for independently preparing the food, keeping everything clean, serving, and checking the temperature of the food. Also, performing a full range of tasks involved in preparing, cooking food, and overseeing the Food Service Assistant staff in the absence of the Food Service Manager. 

SPECIFIC DUTIES AND RESPONSIBILITIES

ESSENTIAL JOB FUNCTIONS

The list of essential functions, as outlined herein, is intended to be representative of the tasks performed within this classification. It is not necessarily descriptive of any one position in the class. The omission of an essential function does not preclude management from assigning duties not listed herein if such functions are a logical assignment to the position.

·         Assist in menu planning and prepare food. Rotates stock on a regular basis., inspect food that is received. Assist with ordering food and other supplies needed.

·         Cook a wide variety of meals; provide solutions to food preferences and accommodations. 

·         Operate a variety of cooking equipment (e.g. ovens, stoves, steam cookers, mixing machines, choppers, etc.)

·         May assist in serving.

·          Indirect supervision of food service staff in the absence of the Food Service Manager.

·         Delegating tasks to food service staff and enforce policies set forth by the organization.

·         Responsible for food orders and deliveries in the absence of the Food Service Manager.

·         Acts as the assistant to the Food Service Manager to ensure majority of meals are covered by either role.

·         Works with the Food Service Manager to conduct appropriate assessments of each member. This includes gathering food likes/dislikes, allergies, and dietary needs. 

·         Acts as a model to the Food Service team of excellent service. Ensures that service techniques taught by Food Service Manager (e.g. efficient, refined and personalized) continue through all meals. The service must remain high quality regardless of the Food Service Manager’s presence. 

·         Proactively address any concerns or problems members may have in relation to food service and their experiences in the dining room. Establishes a rapport with each member that fosters each member to feel special in some way (e.g. offering special attention, obtaining a special food item for the member or joining a member on a special activity- type program). 

·         Establish appropriate and professional relationships with the members to enable him/her to mediate and/or redirect members with challenging behaviors. 

·         Under the Food Service Manager, establish daily task assignments for the FSA’s and monitor the completion of all tasks. Ensure all surfaces in dining areas are cleaned and sanitized. This includes walls, windows, light fixtures, ceilings, furniture, equipment, and miscellaneous decorative objects. 

ADDITIONAL JOB FUNCTIONS

·         Wash dishes

·         Daily kitchen cleaning duties and other areas related to the kitchen (e.g. sweeping, dry and wet mopping any forms of dust, dirt, debris, stains, spillage and/or other miscellaneous from the surface of the floor. 

·         Prepare production records

·         Take out trash and break down boxes to be recycled

·         Make delivery request 

·         Checking the inventory

·         Uses chemicals according to Occupational Safety and Health Administration (OSHA) Hazard Communication Standard (Right-to-Know) and chemical safety.

·         Reacts appropriately to fire and emergency preparedness drills and events according to policies. 

·         Understand infection control and safety guidelines as required by various regulatory agencies. Utilizes personal protective equipment to protect self and co-workers from injury. Utilizes good body mechanics and lifting techniques

·         Attends mandatory and other education programs as required by the organization. 

• Performs related duties as required 

MINIMUM TRAINING AND EXPERIENCE

Education: High school graduate or equivalent plus training in a vocational school and/or an Associate Degree in the Culinary Arts

Years of Experience:  Two (2) years of experience in the preparation of food on a quantity basis.

Active Certification in good Standing:  Will be required to obtain certification as a Qualified Food Operator (QFO), i.e.; Serv Safe.

Demonstrate skills: in some interpersonal skills; some oral and written communication skills; some ability in menu preparation and record keeping; some mathematical ability. Must be able to read and understand recipes. 

Knowledge: Knowledge of the and ability to apply cooking principles and techniques in a quality basis knowledge of liquid and dry weights and measures: some knowledge of health and safety requirements in food service;

Bilingual:  preferred        Language:  Spanish

ADA COMPLIANCE

Physical Ability: Tasks involve the ability to exert very moderate physical effort in light work, typically involving some combination of stooping, kneeling, crouching and crawling, and which may involve some lifting, carrying, pushing and/or pulling of objects and materials of moderate weight (10-50 pounds).

Sensory Requirements: Some tasks require the ability to perceive and discriminate colors or shades of colors.  Some tasks require the ability to perceive and discriminate depths.   Some tasks require visual perception and discrimination. Some tasks require oral communications ability.

Environmental Factors: Tasks are regularly performed without exposure to adverse environmental conditions, such as dirt, dust, pollen, odors, wetness, humidity, rain, fumes, temperature and noise extremes, machinery, vibrations, electric currents, traffic hazards, animals/wildlife, pet dander, pet waste, indoor and outdoor allergens, toxic/poisonous agents, violence, disease, or pathogenic substances.