Cook & Skills Trainer

North Jersey Friendship House•Hackensack, NJ

About The Position

This position is responsible for preparing and cooking food in a professional kitchen, ensuring high-quality meals are delivered to customers while maintaining food safety standards. This position is also responsible for collaborating with program management and rehabilitation aides in the development of experiences and activities that enhance the skill development of program participants.

Requirements

Experience: Previous experience as a cook in a restaurant or food service industry is required (minimally 2 years).
Culinary Skills: Strong knowledge of cooking techniques, food preparation, and kitchen equipment including stoves, refrigeration, slicer, knives and dishwashing machine.
Attention to Detail: Ability to follow recipes accurately and maintain high standards of food presentation.
Teamwork: Willingness to work alongside adults with disabilities and learn strategies for interacting and working collaboratively, including teaching them cooking skills as necessary.
Ability to work collaboratively in a fast-paced kitchen environment.
Food Safety Knowledge: Understanding of food safety and hygiene practices, including proper food handling and storage.
Valid driver's license with a clean record.
Knowledge of local, state, and federal health and sanitation laws.
Minimally, must have ServSafe Food Manager & Allergen certification or ability to achieve within six months of hire.

Responsibilities

Food Preparation: Prepare ingredients and menu items according to recipes and presentation standards. This includes washing, chopping, and measuring ingredients.
Cooking: Execute cooking techniques to prepare meals, ensuring they are cooked to the correct temperature and flavor.
Collaboration: Work closely with other kitchen staff to ensure timely and efficient food preparation during service.
Sanitation: Maintain cleanliness and organization of the kitchen and workstations, adhering to food safety and sanitation standards.
Inventory Management: Monitor inventory levels and assist in ordering supplies as needed to ensure the kitchen is well-stocked.
Menu Development: Contribute creatively and assist in menu planning and recipe development.
Quality Control: Ensure that all food served meets quality standards in taste, presentation and portion control.
Teach food service & hospitality procedures as outlined in training curriculum using multi-sensory approach as needed in small groups.
Work with the Program Coordinator on training needs for participants.
Conduct ongoing evaluations of curriculum progress for each participant and review with trainee. Make adjustments as needed.
Prepare for, teach and evaluate outcomes of specific task-oriented daily groups.
Observe and report participants progress and needs to the Program Coordinator weekly.
Meet with participants to offer career development support needed, including interviewing strategies, resume development, etc.
Assist the Program Coordinator in all other aspects of the grant/program as required.