Cook

SUMMARY :

In accordance with RNP's Mission Statement, Philosophy of Client Care and Code of Ethics as stated in the Personnel Policies and under the supervision of the Director of Food Services, the Cook is responsible for providing high-quality food services to clients by performing the duties outlined below.

Hours:

Monday-Wednesday at Horizions 5:00 am-1:00 pm; Saturday & Sunday at Prospect House 5:00 am-1:00 pm;

SPECIFIC DUTIES AND RESPONSIBILITIES

: All duties are subject to accommodation in accordance with the Americans with Disabilities Act (ADA). Create recipes and prepare meals according to preset menus. Coordinate meal planning with the goal of promoting wellness. Prepare large-quantity entrees, vegetables, and desserts in accordance with approved menus. Ensure food quality, consistency, and presentation standards are maintained. Follow all public health, food safety, and sanitation guidelines at all times. Honor dietary restrictions based on medical conditions and/or religious accommodations when possible. Provide assistance and back-up meal preparation to other Group Homes when needed. Follow menus and dietary guidelines provided by the Registered Dietitian. Maintain clean and organized kitchen, storage, and food preparation areas. Properly label, store, and rotate food items to ensure freshness and prevent waste. Report any equipment issues or safety concerns promptly to the Supervisor. Assume all other appropriate duties as assigned by the Supervisor.

QUALIFICATIONS

: Ability to stand for extended periods of time. Ability to establish and maintain cooperative, professional relationships. Strong communication skills. Ability to follow instructions and meet deadlines in a fast-paced environment. Strong attention to cleanliness, safety, and detail.

EDUCATION AND/OR EXPERIENCE

: High School Diploma or equivalent preferred. Two to five years of experience as a cook in a food service establishment required/preferred. Knowledge of behavioral health care and co-occurring disorders preferred. Training in food handling as required by the Connecticut Department of Public Health. Ability to project a professional image while performing job duties.

CERTIFICATIONS

Valid Food Handler Certification or ServSafe Food Protection Certification Must maintain current certifications and complete continuing food safety trainings as required. Any additional local health department certifications must be obtained/maintained as directed by the employer.