Cook - West Chester

Gaudenzia•West Chester, PA

About The Position

The Cook prepares and provides timely, nutritious meals for clients at Gaudenzia in West Chester. The role follows dietitian-established menus and nutritional guidelines, including School Lunch Program criteria and portion control. It also involves food ordering, inventory, storage, budget monitoring, kitchen sanitation and regulatory compliance, supervision of clients working in the kitchen, and maintaining 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 to 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 obtain 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.

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, and ensure accurate inventory and proper storage.
Monitor the food budget.
Comply with Department of Health regulations for sanitation, operations, maintenance, and education related to kitchen activities.
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 communicate 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.