Department: Mental Health Services

Job Title: Cook II

Continuum offers excellent benefits, matching 401(k) plan, including a generous PTO package and 12 paid holidays compensated at Double Time!

Full Time Cook - Residential Program -

Scope of Service: The lead cook is responsible for ensuring the preparation and presentation of well balanced, healthy, nutritious meals and snacks to program residents. The lead cook will oversee and participate in all functions of running an organized and efficient kitchen, upholding all local and state sanitation practices, while promoting our customer first policy engaging with staff and residents. The lead cook is responsible to prepare menus, maintain food inventory, complete orders while working within the program budget. The lead cook collaborates with the Agency nutritionist in the development of wholesome foods for our residents while preparing alternatives to meet dietary needs, allergies, or other restrictions, as identified. Certified ServSafe Food handler. Performs other duties as assigned. Veterans and those with disabilities are encouraged to apply. EOE

ESSENTIAL JOB FUNCTIONS

• Prepares / presents breakfast, lunch, dinner and snacks on a daily basis.
• Prepares alternative menu options, as necessary.
• Stores food properly meeting health department standards, labels all prepared food to monitor for proper disposal.
• Develops and manages well-balanced rotating menus with nutritionist. Receives feedback from residents conducting menu planning with the program for ongoing suggestions.
• Monitors food budget. Effectively and efficiently manages ordering and shopping to ensure kitchen is stocked according to menu.
• Reduces waste, demonstrating creativity and skill to reinvent dishes and effectively store product.
• Ensure overall kitchen cleanliness including refrigerators, freezers, ovens, vent hoods, stoves, and all kitchen areas.
• Certified ServSafe Food handler.
• Ensures health department compliance at all times.
• Responsible for training fellow employees and resident in best-practice food preparation principles and practices.
• Modeling and leading by example in food preparation principles and practices
• Regularly inspects dining area, food receiving area, preparation, production and storage to ensure that health and safety regulations are adhered to at all times.
• Provides safety training for lifting, carrying and hazardous material control
• Participates in team meetings, as indicated.
• Ensures safe working practices of all participating with food prep.

ENVIRONMENTAL RESPONSIBILITIES

• Develops and maintains cleaning schedule to meet health department sanitation guidelines.
• Establishes and upholds routine maintenance schedules for all equipment.
• Maintains a clean, well-organized work environment, including general office maintenance.
• Ensures that all egresses and walkways are clear to support workplace safety.
• Participates in property up-keep and sanitation of kitchen, dining room, and office space
• Notifies supervisor of any maintenance and/or safety issues and generates work orders as needed.
• Conducts and participates in fire and emergency evacuation drills, and reviews the emergency preparedness plan as outlined in agency policy.
• Participates in Food Bank activities as assigned.
• In order to maintain the security and safety of the clients and facility, staff is required to remain awake during all shifts.
• Completes other designated environmental tasks as assigned.

QUALIFICATIONS

• Serv Safe certification required.
• Must possess High School Diploma or General Education Degree (GED).
• Minimum 2 years’ experience as a cook in a healthcare environment preferred.
• Working knowledge of kitchen organization and food preparation.
• Reliability and punctuality when working early morning schedule.
• Must possess good communication skills.
• Valid Connecticut Driver’s license with clean driving record is required.