Respite Cook

About the role

Children's Aid runs an OPWDD Respite Program in Chappaqua, NY that serves developmentally delayed children and youth. Participants stay at the camp overnight for the duration of the program.

Children’s Aid Mission To help children in poverty to succeed and thrive. We do this by providing comprehensive support to children and their families in targeted high-needs New York City neighborhoods. Children’s Aid annually serves children and their families at over 40 sites in New York, as well as through three national program models. Children’s Aid is concentrating its efforts on creating cradle-through-college pathways in high-need neighborhoods, with a focus on children’s health, family stability, education, and social and emotional development.

Culture and Values We put children, youth, and families first: We listen to and incorporate the voices of children, youth and families in all that we do. We seek equity and transformation in our communities: We courageously work within and outside systems to create opportunities for children, youth and families. We strive for excellence: We hold ourselves to the highest standards and are committed to continuous learning and improvement. We are powered by collaboration: Our work is stronger when we trust, partner, and respect each other and the communities we serve. We are driven by compassion: We lead with kindness, care, and empathy and believe in the endless potential of the people we serve and our team.

Responsibilities

• Manage kitchen staff assigned to prep food and cook meals.
• Prepare a menu for each program.
• Prepare meals on the schedule provided by the program director.
• Prepare specialty items for participants with dietary restrictions.
• Review supplies and provisions on hand for any additional foods needed.
• Uphold the food service in accordance with Dept of Health, SFSP, and ACA.
• Maintain the dining hall after each meal.
• Maintain an inventory record of supplies and provisions to facilitate ordering

Qualifications

• 3 years experience of cooking for 100 or more people.
• Knowledge of USDA and Health Codes pertaining to food service.
• Safe Serve Certificate for food preparation.

Pay

Salary: $24 - $27/hr

Schedule

The program operates 6 days in August, 3 days in October, 2 or 3 days in November, 4 days in December, 3 days in January, 3 or 4 days in February, 2 or 3 days in March, 4 days in April, and 2 days in May. The program takes place on weekends and holiday weeks.