Cook (Per-Diem)

Responsibilities

• Preparation of daily menu in advance to be reviewed and approved by the Director of Food Services that meet all the nutritional requirements.
• Ensures that all kitchen operations are managed within Health Department, USDA, and Foodbank guidelines and regulations.
• Remains aware of the change in the census to provide adequate food portions to serve both youth and staff.
• Weekly inventory of food products and keeps the Director of Food Services informed of any needs.
• Orders, receives, and inspects food supplies, reports any discrepancies, and makes adjustments as necessary.
• Prepares meals by employing methods that meet the proper health and sanitation guidelines, utilizing gloves, hats, aprons.
• Consistently maintains and ensures the cleanliness of all kitchen equipment by accepted methods of sanitation established by Health Department standards.
• Maintains and controls access to sanitize areas of the kitchen.
• Serves youth and staff with absolute respect and unconditional love.
• Works collaboratively with other kitchen staff.
• Engages with outside licensing or governing agencies when necessary in a professional manner.
• Attends training and meetings as determined by the supervisor, which may include but is not limited to our philosophy of care and food safety training.
• Affords assistance as needed with special events and fundraising affairs which may be conducted outside the normal work schedule.
• Must be available to work on call as needed 10 hour shifts 8am - 6PM.

Requirements

• 2-3 years professional kitchen experience.
• Thorough knowledge of food preparation equipment and cleaning materials.
• NJ Food Handling Certificate.
• Ability to lift heavy objects up to 50 pounds.
• Ability to stand for long periods of time.
• Ability to work flexible schedule.
• Valid NJ Driving License required.