Cook - Crossroads

Gaudenzia, Inc.•Erie, PA

About The Position

The Cook at Gaudenzia's Crossroads location prepares timely, nutritious meals for clients and supports kitchen operations in a substance use and co-occurring disorders treatment setting. The role follows dietitian-established menus, nutritional guidelines, School Lunch Program criteria, portion controls, and applicable Department of Health regulations. It includes ordering and storing food and paper goods, monitoring the food budget, supervising clients in the kitchen, maintaining records, and assisting with kitchen-related reports and billing. The Cook also participates in operations meetings and communicates kitchen needs and client-specific issues with staff.

Requirements

High school diploma or GED.
At least one year of experience working in food preparation.
Knowledge of food preparation.
Knowledge of special dietary needs and the ability to plan menus to meet those needs.
Ability to plan nutritional meals for the client population served.
Ability to produce a large volume of meals daily.
Knowledge of food cost control.
Ability to secure and maintain active ServSafe certification.
Ability to read, write, and communicate clearly.
Ability to perform basic math and unit conversions.
Ability to establish and maintain working relationships with staff, other agencies, clients, and the public.
Ability to understand and comply with complex regulations.
Ability to pass a physical examination free of communicable disease.

Nice To Haves

A valid ServSafe certification is preferred.

Responsibilities

Treat all clients and staff with dignity and respect.
Ensure clients receive timely and nutritious meals.
Follow dietitian-established menus and nutritional guidelines, including School Lunch Program criteria and portion control.
Order food and paper goods one to three times weekly; maintain inventory and ensure proper storage.
Monitor the food budget.
Comply with Department of Health regulations for kitchen sanitation, operations, maintenance, and education.
Supervise clients in the kitchen and ensure kitchen operations comply with Department of Health regulations and facility policies and procedures.
Assist with compiling reports and billing related to kitchen functions for Regional and Corporate Offices.
Attend operations meetings to review kitchen needs and report client-specific issues; meet with the staff supervisor twice weekly to discuss problems and kitchen status.
Maintain accurate records for the School Lunch Program, CARF accreditation, and other programs in place.
Obtain and maintain Food Manager's Certification where applicable.