Kitchen Staff/Cook

Position Summary The Kitchen Staff/Cook is responsible for the preparation, service, and sanitation of meals for residents and staff within the facility. Under the supervision of the Kitchen Director, the Kitchen Staff/Cook ensures that all food service operations comply with health, safety, and nutritional standards while maintaining a clean, safe, and organized kitchen environment. This role supports the facility's commitment to resident well-being by providing nutritious, properly prepared meals and maintaining awareness of trauma-informed care principles within a behavioral health setting. Essential Duties and Responsibilities Food Preparation and Service Prepare food and beverage items according to standardized recipes and established food preparation procedures. Ensure meals meet all mandated nutritional guidelines, portion requirements, and projected meal counts. Evaluate prepared food for flavor, appearance, and temperature to provide meals acceptable to residents and staff. Serve meals in a timely and professional manner consistent with facility schedules. Sanitation and Safety Clean and sanitize utensils, equipment, storage areas, and food preparation surfaces to maintain required sanitary conditions. Monitor the kitchen for compliance with local, state, and federal health and safety standards. Report any sanitation, safety, or compliance deficiencies immediately to the Kitchen Director. Inventory and Supplies Inspect food items and supplies to verify quality, quantity, freshness, and adherence to purchase specifications. Receive food and supply deliveries, verify accuracy, and properly stock shelves and storage areas. Report needed supplies, damaged items, or equipment issues promptly to the supervisor. Compliance and Training Complete all required training, including Safe Crisis Management (SCM) theory, de-escalation, and standing components. Follow facility policies, procedures, and regulatory requirements related to food service operations. Trauma-Informed Awareness and Reporting Maintain awareness of trauma-informed care principles while working in a residential behavioral health environment. If concerning resident behaviors are observed within the kitchen or dining areas, report observations directly to the LMHT in accordance with facility policy. Additional Responsibilities Maintain professional conduct and cooperative working relationships with residents, staff, and supervisors. Attend required staff meetings and annual training courses. Perform other duties as assigned by the Kitchen Director or facility leadership. Minimum Qualifications Education High School Diploma or equivalent (GED) required Experience Experience in meal preparation or food service preferred Key Competencies Physical Requirements Frequently required to stand, walk, sit, climb or balance, stoop, kneel, crouch, and reach with hands and arms. Regularly lift and/or move up to 10 pounds; frequently lift and/or move up to 25 pounds. Specific visual abilities include close vision, distance vision, color vision, depth perception, and the ability to focus. Professional and Interpersonal Skills Identifies and resolves problems in a timely and effective manner. Demonstrates excellent interpersonal skills by communicating clearly and effectively with internal and external customers. Writes clearly, accurately, and informatively as required for the position. Treats all internal and external customers with respect. Works ethically and with integrity, upholding facility values in demeanor and behavior. Attends all required annual training courses to maintain competency and compliance.

Employees Supervised:

None Supervised By:

Kitchen Director Pay:

$14.00 - $16.00 per hour

Work Location:

In person