Part Time Cook
The primary responsibility of the Cook is to prepare meals for the Bobby Benson
Prepare meals according to menus and instructions provided by the FSM.
Ensure that the kitchen area continuously meets all sanitation requirements. Make sure that all kitchen equipment is in good working condition.
Supervise clients who are involved in meal planning/preparation as part of life-skills development.
Maintain current CPR and First AID certification
Provide ongoing supervision of clients both on and off-premises when applicable.
Complete all documentation as required by State and Federal regulatory laws.
Communicate all client and/or agency concerns to appropriate personnel (i.e. Executive Director, Clinical Director, Program Manager, FSM etc.).
Demonstrate self-evaluation skills and the ability to seek supervision or guidance as needed. Take responsibility for remedying or reducing limitations that are impacting job performance.
Willingly to perform other duties as assigned.
Meet credentialing and re-credentialing requirements.
Consistently demonstrates a commitment to the mission of Bobby Benson Center.
The cooks are to prepare and serve three meals and two snacks for clients residing at the center Monday, Tuesday, Thursdays, Fridays, Saturdays, and Sundays. Wednesday's breakfast will be prepared for the youth to eat at the facility, lunch meals will be prepared for those eligible clients to take on their Wednesday outings, and will prepare lunches and dinners for those staying back on the facility.
Cooks will also prepare meals for staff members who are monitoring the youth and may at times be asked to prepare food for Bobby Benson Center events. Cooks also maintain the cleanliness and overall compliance with NSLP, OHCA and other licensing standards
Must maintain general good hygiene and compliance with proper food handling and safety guidelines.
It requires a great deal of physical work and standing throughout the shift, applicants must be able to lift up to 50lbs and be in good physical condition. Requires working in hot conditions at times and in an environment that requires securing of potentially dangerous items (ie knives, utensils and chemicals). Must be able to work around and with at-risk youth. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
High School Diploma/GED
one (1) year experience working in food/customer services preferred
Knowledge/training in foodservice standards and National School Lunch Program standards.
The schedule is 28 hours per week: (May require early morning hours)
TH (8 hrs)
FRI (8 hrs)
SAT (6 hrs)
SUN (6 hrs)
Valid Driver's License and clean driving abstract
Will need to acquire a food handlers certificate and be available to attend Bobby Benson Center's required trainings