Direct Services- Culinary Arts

BASIC RESPONSIBILITY:

The Direct Service Provider in culinary arts will provide training, supervision and instructions to individuals with intellectual and developmental disabilities in a commercial kitchen setting. The DSP in culinary arts will report to the Program Innovation Leader (PIL) and Director of Programs/Executive Chef.

SPECIFIC DUTIES:

1. Supervise and train participants in skills related to foodservice that support the individuals needs and program goals.
2. Actively engage with participants in daily activities that support a person-centered approach and supports the participant’s individual program goals.
3. Assist the Executive Chef, PIL and participants with fulfilling daily and/or weekly menus.
4. Ensure environments meet health and safety requirements by maintaining clean and orderly environment at all times. Report any health and safety concerns to supervisors.
5. Complete documentation including but not limited to: daily logs, incident reports, and attendance logs, outing forms and transportation logs.
6. Promote community integration by ensuring participants have full access to the community through outings, field trips, and attending special events.
7. Ensures the safety and well-being of all program participants at all times by following organizational policies, procedures, actively monitoring environments, having consistent headcounts and responding promptly to any concerns or incidents.
8. Follow all program and organizational duties and procedures in an ethical and professional manner.
9. Ensure compliance with all Licensing, CARF, Regional Center and The Arc policies and procedures.
10. Support the emotional, physical and personal well-being of all individuals served.