COOK

General Description/PURPOSE

The Cook is responsible for creating the weekly menu for the GRO program following TDFPS licensing standards. The cook is also responsible for ensuring that the kitchen complies with TDFPS, TDH, and the City of San Antonio. Respond to the Department of Health or TDFPS findings immediately to ensure compliance with regulatory bodies. The cook will ensure that menus/daily meals meet dietary requirements (special diet, TDFPS, Medical Orders, TDH Standards.

job responsibilities

• · Prepare and cook daily meals and snacks that are nutritious, balanced, and practical for the GRO program. Ensure that the meals are ample in variety and cohesive and complementary.
• · Prepare weekend entrees for DRH and NRH and label each meal with designated dates and cooking instructions.
• · Ensure and maintain that all food supplies are stocked and accessible for menu compliance for GRO programs.
• · Ensure accommodations for delivery restrictions are being met and enforced.
• · Meet with Program Director or designee as often as needed to keep abreast of allergies and diet restrictions.
• · Be present at meals to ensure meal compliance and to facilitate the setting up of the table, serving the meals, and making sure that nothing is missing during mealtime.
• · Submit and order food-related items weekly for GRO programs.
• · Do the grocery shopping weekly or as needed.
• · Go to the Food Bank bi-monthly or as needed.
• · Meet with Program Director or designee as often needed to discuss eligibility for DME products and WIC for children who reside in the GRO programs.
• · Serve as a liaison between WIC and the children who reside in the GRO program. This will also include office visits when needed.
• · Receive orders, check against packing slips, stock, and distribute all food-related orders.
• · Maintain and communicate effectively via email and event calendar (located in Public Files) and prepare for events and/or meetings (tea, coffee, water, ice, cookies).
• · Attend trainings as required to maintain Food Manager Certification/Food Bank Program.
• · Always maintain the cleanliness of the DRH kitchen and ensure that it is organized and stocked properly.
• · Maintain and stock the kitchen for all needed supplies. The admin kitchen will be cleaned bi-monthly to include the refrigerator.
• Ensure that menus and Grocery Lists are submitted to the Program Director or designee by noon on Tuesdays.
• Ensure that meal counts are completed on the designated Excel sheet by the 3rd of each month.

Benefits Offered

• Paid holidays
• 30+days in paid time off the first year
• Medical, Dental, and Vision Plans Offered
• $15,000 Life Insurance Plan paid by Employer
• Retirement Contribution of up to 3% match on gross annual salary
• 50% Discount for Onsite Childcare
• Additional discounts possible for Onsite Childcare based on household income
• Tuition Reimbursement