Cook - Concept 90

Gaudenzia, Inc.•Harrisburg, PA

6h•Onsite

About The Position

Gaudenzia is seeking hope-bringers and changemakers to join their team. The Cook position is responsible for preparing nutritious meals for clients, managing food inventory and budgets, and ensuring compliance with health regulations. This role involves treating all clients and staff with dignity and respect, adhering to established menus, and maintaining accurate records for various programs. The Cook will also supervise clients in the kitchen department and attend meetings to discuss kitchen needs and client-specific issues.

Requirements

Minimum of a high school diploma or GED.
At least one (1) year of experience working in food preparation.
Knowledge of food preparation.
Knowledge of special dietary needs and ability to plan menus to meet these needs.
Ability to plan nutritional meals meeting the needs of the client population being served.
Ability to produce a large volume of meals on a daily basis.
Knowledge of food costs control.
Ability to secure and maintain active ServSafe certification.
Ability to read, write, and communicate clearly.
Ability to carry out basic math and unit conversion functions.
Ability to establish and maintain working relations with staff and other agencies, clients, and the public.
Ability to understand and comply with complex regulations.
Ability to pass physical examination free of communicable disease.

Nice To Haves

A valid ServSafe certification is preferred.
Food Manager's Certification, where applicable.

Responsibilities

Treat all clients and staff with dignity and respect.
Ensure timely and nutritious meals for clients.
Adhere to menus established by the dietitian in accordance with proper nutritional guidelines and School Lunch Program criteria, including the maintenance of portion control.
Ensure the timely and accurate ordering (1-3 times weekly), inventory, and proper storage of food and paper goods.
Monitor food budget.
Comply with Department of Health regulations regarding sanitation, operations, maintenance, and education for all kitchen activities.
Supervise clients in the kitchen department and ensure that kitchen operations are maintained in accordance with the DOH regulations and facility policy and procedures manual.
Assist in the compilation of reports and billing pertaining to kitchen functions to Regional and Corporate Offices.
Attend operation meetings to review kitchen needs and report client-specific issues and meet with staff supervisor two times weekly to discuss existing problems and communicate the status of the kitchen.
Maintain accurate records for School Lunch Program, CARF accreditation, and any other programs in place.
Obtain/Maintain Food Manager's Certification, where applicable.