Cook - West Chester

Gaudenzia, Inc.•Westtown Township, PA

About The Position

The Cook prepares timely, nutritious meals for clients at Gaudenzia, a treatment provider serving people with substance use disorders, co-occurring mental health disorders, and related conditions. The role follows dietitian-established menus and nutritional guidelines, maintains portion control, and supports clients’ special dietary needs. It also includes ordering and storing food and supplies, monitoring food costs, maintaining kitchen sanitation and regulatory compliance, supervising clients working in the kitchen, and keeping records and reports related to kitchen operations.

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 ability to plan menus that meet those needs.
Ability to plan nutritious 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 confirming freedom from communicable disease.

Nice To Haves

Valid ServSafe certification is preferred.

Responsibilities

Treat clients and staff with dignity and respect.
Ensure clients receive timely, 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, and maintain accurate inventory and proper storage.
Monitor the food budget.
Follow Department of Health requirements for kitchen sanitation, operations, maintenance, and education.
Supervise clients in the kitchen and maintain operations in accordance 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 applicable programs.
Obtain and maintain Food Manager’s Certification where applicable.