The primary purpose of this position: Responsible for the cooking and serving of the meals severed within YCS programs and residential facilities while maintaining kitchen area in sanitary condition and ensures compliance with policies and procedures set forth by the Department of Agriculture, current federal, state and local standards, guidelines and regulations governing food preparation in accordance with Chapter 122 and 191of the manual of requirements for child care center; the Manual of Standards for Shelters, Group Homes and Residential Treatment facilities established by the New Jersey State Division of Youth and Family Services, NJAC 10:124; NJAC 10:127 and NJAC 10:128 and Manual of Standards For Community and Psychiatric Community Residences established by the New Jersey Department of Human Services, NJAC 10:44A and NJAC 10:37B in conjunction with internal Youth Consultation Service guideline manuals.
Duties and Responsibilities: The Cook shall prepare and serve meals in compliance with the Department of Nutrition guidelines for nutrition, quality and quantity. Prepare meals for residents in compliance with dietician approved menu; use correct food preparation methods, portion sizes and presentation of food order to ensure that food is prepared and presented in an acceptable and timely manner; prepares and serves all menu items in proper pre-determined portion sizes using established dietary schedules, policies and procedures; meet with Food Service Supervisor to review day’s assignments and to modify assignments, if necessary, and serves food that is the correct serving temperature and quality - any substandard quality food must be brought to the attention of the Food Service Supervisor and properly discarded; assist Food Service Supervisor in the inspection of food for quantity, quality and temperature; assurance of proper storage and use of inventory; and monitoring log temperatures; comply with safety regulations and maintain clean and orderly work areas; assures menu items are prepared in sufficient quantities to satisfy volumes; comply with OSHA Safety and Health rules; ensure work areas, equipment and self are maintained in a clean and sanitary manner; and monitors compliance with sanitation, safety and health regulations; assist staff during emergency drills as per disaster plan; prepare and serve food for special functions as assigned. Perform all other related duties as assigned or needed
Documentation: Complete documentation as determined by Food Service Supervisor. Documentation tasks may include daily inventory of food, equipment and supplies, daily log of refrigerator and freezer temperatures, Daily Production Records and government agencies regarding sanitation and food subsidies
Safety and Environment of Care: Maintain a clean working environment for all staff, clients and visitors; report any hazardous or unsafe conditions to supervisor and employ preventive/containment
Other knowledge, skills, and abilities required: Demonstrates knowledge of principles and practices of working in culinary industry; ability to establish and maintain effective working relationships ; to exercise good judgment in evaluating situations and choosing an appropriate course of action; knowledgeable of client rights and ensures an atmosphere which allows for the privacy, dignity and well-being of all residents in a safe, secure environment; to communicate in English effectively both orally and in writing.
Interpersonal Skills: Demonstrates respect, cooperation, consideration and tact in dealing with subordinates, peers, supervisors and others. The employee will cooperate with the licensee and the applicable State department or division licensing unit with any legally mandated inspections or investigations .
Education Requirements: High school diploma or equivalent; food Service Handlers Certificate within 90 days of employment.
Work Schedule: Monday thru Friday 8-4p; hours may vary to include some early evenings and/or weekends.
Training and other requirements: Maintain yearly Core Competency training and other training as required by YCS. Maintain and attend every two years the Food Handlers Certification/Training Seminar; attend all program required meetings; must be legally permitted to work in the United States and pass a criminal background check; flexible to possible mandatory overtime; m eet performance goal(s) established for the fiscal year.
All new hires are required to attend orientation: 8:45am-4:00pm, upon hire.
Additional Information: Due to the volume of applications received, we are unable to provide information on application status by phone or e-mail. All qualified applicants will be considered, but may not necessarily receive an interview. Selected applicants will be contacted by the hiring manager for next steps in the selection process. Applicants who are not selected will not receive notification.
This position is subject to close at any time once a satisfactory applicant pool has been identified.
* Recruiters, please do not contact us.
* Please do not contact job poster about other services, products, or commercial interests
YCS is An Equal Opportunity/Affirmative Action Employer
It is agency policy to provide equal employment opportunity to all its employees and applicants for employment regardless of their race, religion, color, national origin, ancestry, age, sex, sexual orientation, gender identity and expression, disability, genetic information, atypical hereditary cellular or blood trait, marital status, civil union status, domestic partnership status, military service, veteran status, or any other category protected by law.
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