Cook (Per-Diem)

Covenant House New Jersey•Atlantic City, NJ

About The Position

The Cook provides high-quality food preparation to meet the nutritional needs of youth while complying with Department of Health regulations. The role maintains quantity control without sacrificing the needs of youth, keeps the kitchen, dining area, and equipment clean, and serves food to youth and staff with respect and kindness. The Cook prepares menus for review and approval by the Director of Food Services, manages kitchen operations in accordance with Health Department, USDA, and Foodbank guidelines, monitors census changes to prepare adequate portions, and handles food inventory and supply orders. The position also supports special events and fundraising affairs as needed, including activities outside the normal work schedule. The Cook must be available for on-call work as needed, in 10-hour shifts from 8 a.m. to 6 p.m.

Requirements

2–3 years of professional kitchen experience.
Thorough knowledge of food-preparation equipment and cleaning materials.
NJ Food Handling Certificate.
Ability to lift objects weighing up to 50 pounds.
Ability to stand for long periods.
Ability to work a flexible schedule and be available for on-call work as needed.
Valid New Jersey driver's license.

Responsibilities

Prepare the daily menu in advance for review and approval by the Director of Food Services, ensuring it meets nutritional requirements.
Manage kitchen operations according to Health Department, USDA, and Foodbank guidelines and regulations.
Monitor changes in census and provide adequate food portions for youth and staff.
Conduct weekly food-product inventory and inform the Director of Food Services of supply needs.
Order, receive, and inspect food supplies; report discrepancies and make adjustments as necessary.
Prepare meals using proper health and sanitation methods, including gloves, hats, and aprons.
Maintain the cleanliness of kitchen equipment according to Health Department sanitation standards.
Monitor and control access to sanitized areas of the kitchen.
Serve youth and staff with respect and unconditional love.
Work collaboratively with other kitchen staff.
Interact professionally with outside licensing or governing agencies when necessary.
Attend training and meetings as determined by the supervisor, including training on the organization’s philosophy of care and food safety.
Assist with special events and fundraising affairs as needed, including those outside the normal work schedule.