Cook / Food Service Coordinator

Houses of Hope•Lincoln, NE

57d•$20 - $24•Onsite

About The Position

At Houses of Hope, we are committed to providing compassionate, recovery-oriented care that empowers individuals to rebuild their lives. Our team values collaboration, integrity, accountability, and hope—and we are excited to bring those values to our new Short-Term Residential program. Opening in November at our newly renovated facility at 4740 A Street, the Short-Term Residential program represents an exciting new chapter for Houses of Hope. We are building a team of professionals who want to create a safe, welcoming, trauma-informed environment where individuals experiencing substance use and co-occurring mental health needs can take meaningful steps toward recovery and greater independence. Joining the program at its beginning offers a unique opportunity to help establish the culture of a new team and contribute to how services are delivered from day one. We are looking for people who value teamwork, communicate well, believe in treating individuals with dignity and respect, and want their work to make a meaningful difference. Houses of Hope is seeking a Cook / Food Services Coordinator to join our team. The Cook / Food Service Coordinator is responsible for the day-to-day operation of the agency’s food service program, including menu planning, meal preparation, purchasing, inventory, food-service documentation, and maintenance of a clean, sanitary, and safe commercial kitchen.

Requirements

Minimum age 21.
Two years of food-service experience involving meal preparation in a commercial, institutional, residential, or similar setting, or completion of a food service or hospitality program.
Possess food handler permits or certifications as required by state and local health departments.
CPR/First Aid Certified (will provide training).
Demonstrated ability to independently plan, prepare, and serve meals for groups in a commercial, institutional, residential, or similar food-service setting.
Knowledge of basic nutrition, meal planning, food preparation, food safety, and sanitation practices.
Ability to plan menus and manage food inventory, purchasing, and supplies within established budget parameters.
Ability to organize work, manage multiple food-service responsibilities, and operate effectively with limited direct supervision.
Knowledge of cleaning, care, and light maintenance of commercial kitchen appliances and equipment.
Ability to teach and assist others in developing basic cooking, food preparation, sanitation, and kitchen skills.

Nice To Haves

Knowledge of addiction and recovery experiences, preferred.

Responsibilities

Foster and maintain a safe, welcoming, trauma-informed environment for all individuals served.
Plan menus and prepare meals that make nutritious and efficient use of available food and supplies.
Prepare and serve meals for individuals in service and provide food service for agency programs and onsite community events, as scheduled.
Coordinate menus, food supplies, and cooking instructions for meals or snacks that must be prepared outside of regularly scheduled work hours.
Maintain food inventory, order food and supplies from outside sources, and ensure the kitchen is appropriately stocked with necessary food, utensils, supplies, and cooking equipment.
Monitor food and supply expenditures and manage purchasing within the established food-service budget, coordinating with the Director of Programs and System Development regarding food and supply needs.
Maintain a clean, sanitary, organized, and safe food preparation and service environment and ensure ongoing compliance with applicable health department requirements.
Complete documentation required for agency quality improvement measures, USDA food and nutrition requirements, and other food-service reporting as needed.
Organize and teach cooking activities or classes that develop basic cooking, food preparation, sanitation, and kitchen and life skills for individuals in service.
Supervise and provide instruction to individuals in service who serve as kitchen helpers.
Establish rapport with individuals in service while maintaining appropriate professional boundaries.
Communicate problems, concerns, or strengths to appropriate program and clinical leadership.
Work independently to coordinate daily food-service operations and respond appropriately to changing food-service and program needs.