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About the Role
Responsible for overseeing the daily preparation of nutritious and appealing meals in accordance with USDA, state, and local guidelines. Ensures efficient and safe kitchen operation and meal service.
Responsibilities
- Prepare and cook meals in accordance with planned menus and standardized recipes
- Ensure compliance with health, safety and nutrition regulations and procedures
- Lead and coordinate food preparation activities with other kitchen staff
- Monitor portion control, food quality, and presentation standards
- Operate kitchen equipment safely and efficiently
- Safely uses all food utensils including knives
- Properly stores food by following food safety policies and procedures
- Maintain cleanliness of kitchen, equipment, and serving areas
- Train and support kitchen staff and substitutes as necessary
- Assist with serving meals during meal periods as needed
- Oversee preparation and packing of meals to be served at off-site locations, ensuring readiness for on-time delivery
- Transport, as needed, food and supplies to off-site meal locations
- Performs opening and/or closing duties of the kitchen
- Maintains good working relationships with vendors
- Communicates changes in the announced menu to the team in a timely manner
- Orders food and supplies within budget parameters
- Maintains accurate inventory and daily production reports
- Assist with menu development for services provided by agency
- Assist in the development of special menus/diets for intolerances, allergies or other dietary needs and ensure they are followed
- Assists in the planning and preparation of food for special events sponsored by the agency
- Promotes agency mission
- Maintains confidentiality and complies with the code of ethics
- Maintains consistent professional customer service
- Job performance incorporates integrated service delivery model while promoting self-sufficiency
- Other duties as designated by supervisor
Requirements
- Associate’s degree or educational certificate in Food Preparation and Food Management and 2 years cooking experience, OR High School diploma/GED and 2 years of cooking experience or in leadership role preferred or in catering or institutional setting preferred
- Knowledge of health and sanitation procedures and practices
- Knowledge of food allergies and food related diseases and the ingredients that can cause allergies/intolerances
- Basic math and record keeping skills
- Ability to lift up to and including 25-50 pounds of physical effort
- Ability to navigate multiple flights of stairs while carrying items
- Have or obtain within 90 days of employment, Food Handler Safety Training Certificate (as required by Chautauqua County Department of Health)
- Meets OCFS training requirements and maintains training logs
- Must be able to provide consistent even tempered customer service at all times
- Completes all required NYS background clearances
- Pre-employment physical exams and TB Testing
- Valid Driver’s license
- Authorized Driver of a COI Vehicle
- Ability to travel throughout the county
- Pre-employment drug and alcohol testing required; subject to random drug and alcohol testing for cause
- Works compassionately with a diverse population (IF APPLICABLE)
Skills
- Food preparation
- Food management
- Cooking
- Leadership
- Catering
- Institutional food service
- Health and sanitation procedures
- Food allergies
- Food related diseases
- Basic math
- Record keeping
- Customer service
- Driving
Location
- County
Work Type
- Full-time
- 35 hours/weekly
Experience Level
- 2 years cooking experience
- 2 years of cooking experience or in leadership role preferred or in catering or institutional setting preferred
Education Level
- Associate’s degree or educational certificate in Food Preparation and Food Management
- High School diploma/GED
Salary/Compensations
- $18.03/hourly
About the Company
- Promotes agency mission