Cook

Responsibilities

• Plan a weekly menu and coordinate the preparation and serving of nutritious meals and snacks that accommodate dietary restrictions and preferences as needed.
• Ensure compliance with local health and safety regulations, including food handling and sanitation standards.
• Conduct regular inspections of kitchen and dining areas to ensure client safety.
• Develop and maintain positive, healthy relationships with clients.
• Being punctual and maintaining regular attendance.
• Maintain professionalism in all aspects of the job.
• Driving when required.

Qualifications

• Age: 21+ years of age or older
• Education: High school diploma or equivalent G.E.D required.
• Experience cooking and serving in a kitchen, restaurant, or cafeteria setting, with the ability to create weekly menus, maintain food inventory, and manage a budget.
• Knowledge of basic nutrition; culinary arts training preferred but not required.
• Ability to obtain and maintain required certifications, including Food Handler Permit or ServSafe Certification (as deemed necessary by the Program Director), CPR/First Aid, and Crisis Intervention Training.
• Valid driver's license in good standing.
• Must successfully pass background, driving record, drug, and TB screenings.

Pay

Pay Range: $18.50 - $22.00 per hour

Schedule

Schedule: Thursday and Friday 11am to 7pm Saturday and Sunday 8am to 8pm