Lead Cook

Description

  ****Average hourly rate is $19.23 including wage, incentives, bonuses, overtime, shift differential, etc.)****  

I. POSITION PURPOSE                                          

Oversee food preparation of healthy nutritious meals in the residential settings according to state guidelines and standards.

II. NATURE AND SCOPE OF RESPONSIBILITIES include, but are not limited to, the following. Other duties may be assigned.

• Develops meal and snack menus for residents and staff at the facility. Meals will meet required nutritional values of the four food groups during the day.
• Ensures that menus are posted weekly for staff and residents to see.
• Orders required food and supplies to ensure meals and prepared as scheduled.
• Ensures that substitute food is available for residents unable to eat specific food due to religious beliefs (as supported are verified by parent/guardian), allergies or as medically prescribed.
• Ensures kitchen area is well maintained and clean. Reports maintenance needs for major appliances to Assistant Director.
• Practices sanitary methods of food handling and storage. Ensures food is properly stored in containers and space to prevent contamination.
• Maintains the kitchen, equipment and kitchen supplies in working order. Discards chipped or broken utensils, supplies, and equipment as needed.
• Ensures safely or residents and staff by properly locking up all sharps and cleaning supplies.
• Ensures food is properly labeled and dated.
• Ensures all eating and cooking utensils are clean and properly stored after use.
• Attends and participates in staff meeting or events planned by the facility for parents and/or residents, as requested.
• Ensures food proportions and type of food served are appropriate to all ages of residents.
• Provides information to Direct, PRTF, QRTP, Shelter and appropriate staff regarding importance of proper nutrition and food groups that can be taught to the residents.
• Works with facility staff to accomplish daily, weekly, and monthly reports regarding number of residents and staff served.
• Participates in required digital and in-person KDH&E trainings.
• Follows all KDH&E regulations in regard to residential treatment facilities.
• Will be required to travel in order to attend meetings, training, or conducting business off site. Must have a valid driver’s license and meet agency underwriting standards if driving on agency business. Not required to transport clients.
• Refrains from assuming any duty that is unrelated to and/or interferes with the responsibilities of the position.
• Advocates, promotes, and practices cultural sensitivity and responsiveness in all day-to-day interactions, including menu choices as feasible.
• Develops, promotes, and practices teamwork in all activities.

SUPERVISION:

Supervises Assistant Cooks.

III. EDUCATION, EXPERIENCE AND OTHER QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE:

Knowledge of nutritional needs of children up to the age of 18 and the required quantity and type of food edible for children and at least 21 years of age is required based on state requirement of being at least 3 years older than the oldest resident. At least one year of experience with cooking and preparing menus in a regulated environment. Formal food service, nutrition or cooking school training or education preferred. Licensure in the State of Kansas as a Dietitian is preferred.

PRESENTATION SKILLS:

Ability to respond to common inquiries or complaints from clients or regulatory agencies. Ability to effectively present information to employees, management and public groups.

FINANCIAL/COMPUTATIVE SKILLS:

Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situation. Familiarity with computers and their capabilities for data entry and reporting.

ANALYTICAL ABILITY:

Ability to define problems, set measurable outcomes, collects data, establish facts and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with abstract and concrete variables.

CERTIFICATES, LICENSES, REGISTRATIONS:

Must have a valid driver’s license. Dietitian Licensure preferred.

IV. PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is regularly required to talk, hear, stand, sit, and walk. The employee frequently is required to use hands and fingers; climb or balance; and stoop or kneel. The employee is required to be able to safely operate a motor vehicle and be able to obtain a license therefore.
• The employee must frequently lift and/or move up to 20 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus.

V. WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Worker is subject to outside environmental conditions occasionally, inside conditions frequently, usually with protection from weather conditions but not necessarily from temperature changes.
• The work includes frequent interruptions, inappropriate behaviors, and potential for verbal and physical threats from youth.
• The noise level in the work environment is usually moderate.

VI. PRINCIPAL ACCOUNTABILITIES

• Oversee preparation of nutritious meals and snacks for residents and staff at the facility.
• Plan meals to include menus, ordering food, and reporting number served.
• Maintain kitchen in sanitary and organized manner.
• Maintain a safe environment for residents and staff by ensuring all sharps and cleaning supplies are kept locked up.