Cook; Relief

Position: Cook (Relief)
Join DISMAS and work for one of the nation's largest not-for-profit provider's specializing in community-based adult re-entry programs. Dismas Charities provides quality, cost-effective community-based residential and non-residential supervision and treatment services. ENJOY meaningful work, indoor work environment, competitive pay, and benefits. Do work that POSITIVELY IMPACTS your community, assisting individuals to heal so they can once again be productive and responsible citizens.

This food service position earns a competitive wage of $22.68. We also offer dental and vision benefits for all part-time and relief employees. If this sounds like the right opportunity in human services for you, apply today!

Schedule:

This is a Relief Position. 16+ hours per week. (variable as needed)
* Sunday 7:00 AM - 12:00 PM and 4:00 PM - 7:00 PM
* Monday 4:30 AM - 8:30 AM and 4:00 PM - 7:00 PM
* Tuesday - Thursday 4:30 AM - 8:30 AM

Summary:

Responsible for the preparation of meals, managing food service inventory, maintaining food service equipment, and assisting the Director with coordinating outside agency inspections.

Essential Duties and Responsibilities Works independently to perform moderately difficult tasks in preparing quantities of quickly prepared food. Programs operate with the understanding that the Federal or State Contracting Authority and/or Executive Management has the right to modify their operating standards, to include staffing requirements and qualifications, as needed, to ensure quality and continuation of services. These changes may affect your qualifications for continued employment in this specific job category or classification.

* Meal Preparation:
Prepares meals and ensures that all aspects of the food service operation comply with applicable regulations, requirements, and standards and follow the approved menu schedule provided by a licensed dietitian.
* Meal Planning:
Prepares meals in compliance with dietitian-approved menus that comply with all applicable regulations, requirements, and standards. Provides and posts advanced notification to the Director and Residents of all menu substitutions.
* Food and Kitchen Management:
Manages inventory and ordering of food and food prep equipment to ensure adequate supply and timely preparation of meals.
* Health and Safety:
Maintains sanitary and safety standards and cleanliness of the kitchen, serving and prep areas, dishes and utensils, and related equipment.
* Record Keeping:
Maintains required written records regarding the food service operation.
* Maintains Working Knowledge of all Procedures and Policies:
Statement of Work, Physical Plant, Operations Manuals, including but not limited to Emergency Drills, Life Safety, Facility Sanitation, and Escape and Unusual Occurrence Procedures.

* Work Schedule:

Works assigned schedule. In the event of a work stoppage, work the hours necessary to staff the center; attend and participate in all required appointments/meetings on-site, within the community, the court system, or other off-site business-related locations. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill, and/or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

* Experience:

Candidate must have at least two years of paid food service experience with at least one year of food service experience requiring administrative duties such as food ordering, budget management, inspection planning and compliance, and equipment operations and repair. Demonstrated ability to cook, organize and manage a food service operation within the budgetary guidelines outlined by the company. Must be at least 21 years of age.

* Language

Skills:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure and direction manuals. Ability to write reports and correspondence.
* Mathematical

Skills:

Ability to calculate figures and amounts such as proportions and percentages. Ability to add, subtract, multiply, and divide into all units of measure.
* Reasoning Ability:
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
* Certifications and Licenses: *

Obtain CPR and First Aid Certification and Defensive Driving Certification during initial orientation. Retains those certifications throughout employment and possesses and maintains a valid driver's license with no restrictions which would prevent and/or prohibit the ability to perform job duties as required
* Must possess and retain current Food Certificates and Health Examination information as required by local and state Food Service Codes:
Example:
Food Handler's Card and Annual Physical Exam.
* Computer Skills/Office…