Chamber Master

Food Service Worker (Head Cook)

MeadowLand - Roy Maas' Youth Alternatives
Job Description
The Food Service Worker-FSW (Head Cook) will serve  Meadowland in its residential operation within the nutritional USDA guidelines. The primary function of the FSW Head Cook is to perform the day to day operations of the USDA School Breakfast Programs and National School Lunch (NSLP) for the agency which includes but is not limited to food production, menu planning, and record keeping to include program meals; monitoring food usage; coordinating, preparing, and submitting reports; and ensuring that all the USDA regulation and rules are followed.   This will be done in a sanitary and safe manner.    

EDUCATION:  High School Diploma or Accredited General Equivalency Diploma (GED) preferred. (Note: Proof of U.S. equivalency must be provided if diploma is from outside of the United States.)  Must have current State and ANSI approved Food Safety Manager Certification.

SALARY: $12.00/hour
BENEFITS: Health insurance (75% of premium paid by RMYA), vacation/holiday/sick time, 403b Retirement Plan.
FLSA STATUS: Non Exempt


Qualifications & Experience:
  1. Minimum 1 year food service experience preferred in an institution or commercial establishment.
  2. Ability to understand the USDA National School Lunch and School Breakfast Programs.
  3. Specific knowledge-based competencies required to satisfactorily perform in the nutritional department include: concepts of basic arithmetic operations, grammar and punctuation; concepts of quantity cooking; nutritional analysis; knowledge of large and small kitchen equipment; and knowledge of food production procedures to include the ability to read, understand, and follow instructions with standardized recipes, food preparation and safety procedures.
  4. Ability to promote teamwork and interaction with fellow staff members.
  5. Ability to maintain personal appearance and hygiene
  6. Ability to work with emotionally or behaviorally challenged children and youth in a residential, shelter, or community-based setting is preferred.
  7. Ability to understand the Department of Family Services (DFPS) licensing and operating requirements.
  8. Ability to communicate clearly and calmly with staff and children in care, both orally and in writing.
  9. Time management and organizational skills.
  10. Ability to work independently and collaboratively with other staff members, service providers, and other professionals.
  11. Ensure RMYA’s strategic vision, mission, and core values are implemented and achieved through its programs and services.
  12. Ability to work successfully with MS Word, Outlook, Excel, and client management databases.
  13. Available to work flexible hours including evenings and weekends required.
  14. Successful clearance of a criminal background check, including fingerprinting and drug testing.
  15. Valid Texas driver’s license or ability to obtain within 30 days of hire. Must have acceptable driving record.
RESPONSIBILITIES:
  1. Prepare and serve quality food according to meal schedules, uniform recipes, USDA policies and procedures.
  2. Be responsible for Meal Time(computer program) attendance during breakfast and lunch.
  3. Practice and promote portion control and proper use of leftovers.
  4. Store and handle food items and supplies and maintain a clean and organized storage and worksite area.
  5. Operate tools and equipment according to prescribed safety standards.
  6. Follow established procedures to meet high standards of cleanliness, health/safety and reports any conditions that are not correctable to supervisor immediately.
  7. Help record food requisitions and order necessary supplies.
  8. Interact with the children you are serving within the principles of trauma-informed care and restorative practices.
  9. Meet regularly with the Child Nutrition Program Manager (CNPM) to review performance goals and workplace expectations to support success in the workplace.
  10. Maintain timeliness and accuracy of client tracking and status reports (meal rosters, daily participation sheets and foods planned, prepared and served  ) for ongoing review/audit of program as well as billing (USDA monthly paperwork).
  11. Document all food service receipts.  Keep the monthly billing sheets for this and turn into Food Service Supervisor in timely manner.
  12. Follow the four week revolving menu according to nutrient analysis tool provided by USDA and MyPlate model.  Consult CNPM for changes.
  13. Model good personal hygiene skills, cleanliness and orderliness of the food prep areas as well as the cafeteria/dining room. Ensure healthful and sanitary conditions are adhered to daily.
  14. Ensure that the nutritional facilities are maintained in accordance with licensing and other relevant inspection entities (i.e., fire, health, safety, etc.) by reporting deficiencies in a timely manner and accurately completing required documentation (i.e., maintenance lists, refrigerator/freezer logs, etc.)
  15. Ensure all deliveries are checked for accuracy against invoices.  Ensure the items are stored in designated areas before leaving for the day as well as all grocery items.
  16. Ensure weekend food and supplies for the kitchen are ready by the designated day. 
  17. Prepare a list of food and supplies needed to be ordered on a weekly basis and turn in to CNPM on Monday.
  18. Maintain professional and ethical standards as prescribed by RMYA.
  19. Attend all required USDA training
  20. Maintain confidentiality in all areas of client and program operations.
  21. Maintain supervision of children when they are present in the kitchen or prep area.
  22. Represent RMYA in a professional manner at approved events in the community.
  23. Be supportive of all RMYA policies and procedures, and actively participate in their development by proposing changes and updates as well as working on teams designed to improve how we work together.
  24. Perform special projects as assigned.
 
PHYSICAL WORK ENVIRONMENT:
The usual and customary methods of performing the job's functions require the following physical demands: lifting/carrying 10-35 lbs., pushing and/or pulling 35-40 plus lbs.; and significant fine finger dexterity. Continual standing, walking, frequent stooping, bending, kneeling, and climbing (ladder), exposure to extreme hot and cold temperatures.
 
Immediate Supervisor: Child Nutrition Program Manager

 
Contact Information