Kitchen Cook – JOB ID# 13382 Position Available In Capitol Planning Region, Connecticut

• Since 1966, the Capitol Region Education Council (CREC) has been dedicated to providing innovative, high-quality, and cost-effective educational programs and services to meet the diverse needs of children and adults in Greater Hartford.

Serving 33 member districts and reaching additional communities statewide, CREC supports approximately 12,000 students annually through more than 120 educational programs. Our offerings include professional learning and coaching for educators, specialized programming for students with diverse needs, and PreK-12 education across 16 interdistrict magnet schools. Additionally, CREC provides school construction, operations, and cooperative business services, while also delivering programs that help adults build real, job-ready skills.

• POSITION SUMMARY

  Under the direct supervision of the Kitchen Manager the Kitchen Cook at CRECs University of Hartford Magnet School located in West Hartford. The cook will oversee all aspects of meal preparation during the school programs days and hours.

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ESSENTIAL

DUTIES and

RESPONSIBILITIES

• +| •Duties/Responsibilities•|•+|•Oversee daily breakfast and lunch meal preparation•|•+|•Follow weekly menus provided by the Food Service Manager•|•+|•Pay close attention to state Child Nutrition regulations and || upholding the standards of SafeServ•|•+|•Assist in meal preparation and serving, as needed•|•+|•Maintain databases related to kitchen operations, number of || meals served•|•+|•Manage kitchen waste, food, and supply inventories•|•+|•Comply with all company policies and procedures.
• |•+|•Other duties as assigned•|•+•Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• SUPERVISORY RESPONSIBILITY

  This position has no supervisory responsibilities.

• COMPETENCIES

• Teamwork
• Balances team and individual responsibilities; Exhibits objectivity and openness to others’ views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone’s efforts to succeed.
• Quality Management
• Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.
• Organizational Support
• Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization’s goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity.
• Quantity
• Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.
• Dependability
• Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Completes tasks on time or notifies appropriate person with an alternate plan.
• Initiat ve
• Volunteers readily; Undertakes self-development activities; Seeks increased responsibilities; Takes independent actions and calculated risks; Looks for and takes advantage of opportunities; Asks for and offers help when needed.

• QUALIFICATIONS

• High school diploma or general education degree (GED), or one to three months related experience and/or training, or equivalent combination of education and experience.
• At least three (3) years of professional cooking experience
• School kitchen experience a plus
• ServSafe certification required

• TRAVEL REQUIREMENTS

  Occasional travel to staff meetings as needed.

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PHYSICAL

DEMANDS and

WORK ENVIRONMENT

The physical demands described here a•