The facility cook is responsible for the organization and operation of an industrial kitchen by managing all aspects of supervising and executing food preparation. The cook is responsible for ensuring all food service functions at the residential facility are executed in a safe environment. This includes menu planning, purchasing, preparation, distribution, and record keeping consistent with quality/budgetary objectives of the agency.

ESSENTIAL FUNCTIONS:

• Oversee food service for approximately twenty women and their children.
• Create and plan weekly menus with the assistance of the women to help them learn meal planning, budgeting, and healthy nutrition.
• Educate and provide hands-on training to the women on healthy nutrition and meal preparation.
• Manage food storage, proper refrigeration, and inventory control of food and household supplies.
• Teach psychoeducational groups on food basics, nutrition, and meal preparation.
• Interact with co-workers, visitors, and other staff consistent with the core values of the University.

Conditions of Employment:

• Covid Vaccination is a requirement for employment at Jefferson for employees working at Jefferson’s clinical entities or at the University.
• Meet the requirements of the Child Protective Services Act, including background checks.

• Hands-on training on healthy nutrition and meal preparation.
• Opportunity to educate and interact with women and children.
• Engagement in a supportive community environment.

• High School Diploma or GED.
• Valid Driver’s License.
• ServSafe certification.
• Three years of food preparation and handling experience.
• Culinary certificate or Bachelor degree in related field.
• Experience with menu planning and execution for large groups preferred.