Position Title:

Part-Time Cook Department:

Food Service Reports To:

Director of Food Service Classification:

Non-Exempt Employment Status:

Part-Time Location:

Saint Edmund's Retreat, Enders Island, Mystic, Connecticut

MISSION AND ORGANIZATIONAL COMMITMENT

Saint Edmund's Retreat is a Catholic nonprofit organization committed to providing an environment of hospitality, dignity, safety, spiritual renewal, recovery, and respect for every person it serves. Employees are expected to support the mission of Saint Edmund's Retreat through professional conduct, compassionate service, responsible stewardship, respect for the dignity of every person, and adherence to the ethical, safeguarding, and operational standards of the organization.

POSITION SUMMARY

The Cook is responsible for preparing, cooking, portioning, and assisting in the service of safe, nutritious, and appealing meals for residents, retreatants, guests, employees, and other persons served by Saint Edmund's Retreat. The Cook is responsible for maintaining appropriate standards of food safety, sanitation, cleanliness, organization, and hospitality and works under the direction of the Director of Food Service.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepare and cook meals according to established menus, recipes, schedules, dietary requirements, and supervisory direction.
• Be able to work in a fast-paced environment.
• Prepare ingredients through washing, cutting, measuring, mixing, portioning, and other appropriate food-preparation methods to the highest standards.
• Be able to use basic math skills and fractions to measure ingredients for scaling recipes.
• Operate ovens, ranges, grills, fryers, mixers, slicers, refrigeration equipment, and other approved kitchen equipment safely and appropriately.
• Monitor food quality, preparation, cooking temperatures, holding temperatures, portioning, and ensure visually appealing meal presentations.
• Follow appropriate procedures for food storage, refrigeration, labeling, rotation, thawing, reheating, and disposal.
• Follow instructions regarding allergies, dietary restrictions, modified diets, and other meal requirements communicated by authorized personnel.
• Maintain clean and sanitary food-preparation areas, equipment, utensils, refrigerators, freezers, storage areas, and work surfaces.
• Assist with receiving, inspecting, storing, rotating, and organizing food and kitchen supplies.
• Monitor available food and supplies and communicate inventory needs to the Director of Food Service.
• Minimize unnecessary food waste and use organizational food and supplies responsibly.
• Assist with meal setup, service, breakdown, cleaning, special events, retreats, and other Food Service activities.
• Promptly report spoiled food, unsafe conditions, equipment problems, accidents, injuries, supply shortages, or other operational concerns.
• Follow all applicable food-safety, sanitation, workplace-safety, and organizational requirements.
• Cooperate professionally with Food Service personnel and other departments to ensure timely and orderly meal service.
• Perform other reasonably related duties assigned by the Director of Food Service.

SAFEGUARDING AND SAFE ENVIRONMENT RESPONSIBILITIES

Saint Edmund's Retreat is committed to maintaining an environment that protects the safety, dignity, and well-being of residents, retreatants, guests, employees, volunteers, and other persons participating in its programs and activities. The employee must comply with all Saint Edmund's Retreat Safe Environment, Abuse Prevention, Code of Conduct, professional-boundary, confidentiality, supervision, and incident-reporting policies and procedures. The employee must successfully complete all safeguarding, abuse-prevention, and other training required by Saint Edmund's Retreat and maintain compliance with applicable training requirements throughout employment. The employee must maintain appropriate professional boundaries with residents, retreatants, guests, volunteers, and other persons served by Saint Edmund's Retreat. Suspected abuse, neglect, exploitation, inappropriate conduct, boundary violations, unsafe behavior, or other safeguarding concerns must be reported promptly in accordance with Saint Edmund's Retreat reporting procedures and applicable law. Abuse, harassment, exploitation, intimidation, discrimination, retaliation, inappropriate relationships, or other conduct inconsistent with Saint Edmund's Retreat safeguarding requirements is prohibited.

CONFIDENTIALITY

The employee may encounter confidential, sensitive, personal, health-related, recovery-related, personnel, or organizational information while performing assigned duties. Such information must be protected and may only be accessed, used, or disclosed as authorized by Saint Edmund's Retreat policy or applicable law.

QUALIFICATIONS

• Prior commercial, institutional, restaurant, hospitality, or comparable cooking experience preferred.
• Knowledge of basic food preparation, sanitation, kitchen safety, and food-storage practices.
• Ability to follow recipes, menus, schedules, written and verbal instructions, and food-safety procedures.
• Ability to safely operate equipment necessary to perform assigned duties.
• Ability to communicate, have a teamwork mindset and work cooperatively with employees, residents, retreatants, volunteers, and guests.
• Dependability, punctuality, sound judgment, attention to detail, and commitment to cleanliness and safety.
• Ability to successfully complete all required employment, orientation, food-safety, and safeguarding requirements.
• SafeServ Certified Food Protection Manager Certification preferred, certification is required after hire (St.

Edmund's Retreat will cover the cost if the candidate does not currently hold a certification).

PHYSICAL AND ENVIRONMENTAL REQUIREMENTS

The essential functions of this position require the employee, with or without reasonable accommodation, to:

• Stand and/or walk for prolonged periods during the workday.
• Lift, carry, move, push, pull, or otherwise handle items weighing at least 50 pounds.
• Regularly bend, reach, stoop, grasp, turn, and perform repetitive hand and arm movements.
• Safely work around ovens, hot surfaces, steam, cooking equipment, refrigeration equipment, sharp utensils, cleaning materials, and wet or potentially slippery surfaces.
• Tolerate normal variations in temperature associated with kitchens, ovens, refrigerators, freezers, and food-service operations.

SCHEDULE AND ATTENDANCE

Food Service operations may require mornings, evenings, weekends, holidays, retreats, special events, and varying schedules. Regular and reliable attendance and punctuality are essential to this position.

EMPLOYMENT COMPLIANCE AND EQUAL OPPORTUNITY

This position is classified as non-exempt and is subject to applicable federal and Connecticut wage-and-hour requirements. Saint Edmund's Retreat provides equal employment opportunities and prohibits unlawful discrimination, harassment, and retaliation. Qualified individuals must be able to perform the essential functions of the position with or without reasonable accommodation. Employees requiring a reasonable accommodation should follow Saint Edmund's Retreat procedures for requesting accommodation. Nothing in this job description creates a contract of employment or guarantees employment for any particular duration. Saint Edmund's Retreat may modify duties, assignments, schedules, or responsibilities consistent with applicable law and organizational needs.

Pay:

From $21.00 per hour

Work Location:

In person