Cook at Heartspring Inc

Wichita, Kansas, United States -

Full Time

Start Date

Immediate

Expiry Date

01 Sep, 26

Salary

21.85

Posted On

03 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Sanitation Standards, Dietary Planning, Inventory Management, Time Management, Problem Solving, Communication, Microsoft Office, Customer Service, Equipment Maintenance

Industry

Non-profit Organizations

Description

Description Job Summary We are a company driven by our values excellence, possibility, leadership, service, celebration, and integrity. The Cook is responsible for food preparation according to KSDE meal program standards, guidelines and regulations. Cooks are also responsible for ensuring that meals are nutritious, sanitary and served timely, for students with therapeutic dietary restrictions along with neurodevelopmental disabilities. This role ensures that food service operations support the overall well-being of students in a residential services environment. As a Cook, you will: Champion our integrity and nutritional standards by providing customer service while exhibiting excellence through: Nutrition and Meal Preparation: Prepare and cook balanced, nutritious meals that meet the specific dietary needs of students, following established menus and recipes. Adapt meals to accommodate special dietary requirements and ensure that all meals are nutritious and served timely. (Excellence) Sanitation and Safety Compliance: Ensure that all kitchen activities comply with health, safety, and sanitation regulations. Maintain a clean and organized kitchen environment, adhering to food handling procedures to prevent contamination and ensure client safety. Ensure that all kitchen areas, utensils, dishes and food production equipment’s are sanitized according to health and safety regulations. (Integrity) Client-Centered Service: Focus on the individual needs of students by preparing meals that are both appetizing and appropriate for their health conditions. Engage with the interdisciplinary team to continuously improve food services based on client feedback and dietary needs. (Service) Inventory and Resource Management: Manage kitchen inventory by regularly assessing stock levels, ordering supplies, and maintaining accurate records of food use and expenditures. Ensure that resources are used efficiently to minimize waste and maintain budgetary constraints. (Leadership) Equipment Maintenance: Maintain kitchen equipment and appliances in a safe, functional state by conducting routine inspection logs and coordinating repairs as needed. Ensure all equipment is clean, properly stored, and used according to manufacturer guidelines. (Possibility) Collaboration and Communication: Work closely with other kitchen staff, Nutrition Services Manager, KSDE Consultant and Clinician providers to ensure that quality of care and services are being provided. Communicate effectively with team members and community members to ensure the smooth operation of the kitchen and the delivery of meals. (Celebration) Professional Responsibility: Adhere to code of conduct and company policies, review published communications, escalate concerns through chain of command, and ensure confidentiality. Other duties as assigned. (Integrity) Requirements You are a great fit for this role if you have knowledge and abilities in: Strong understanding of food safety and sanitation standards. Ability to prepare and cook meals that meet specific dietary and nutritional needs. Excellent time management, organizational, and problem-solving skills in a face-paced environment. Solid communication skills, both verbal and written, for effective interaction with clients, staff, and vendors. Teamwork, dependability, and strong customer-centric approach. Proficiency in Microsoft Office and digital tools/platforms. Education and Experience: High school diploma or equivalent required 6 hours of CEU’S, Certification in food safety and sanitation is required by KSDE 5+ years of experience in healthcare, residential, commercial food service or school food service preferred Experience with inventory resource management and ordering systems preferred Physical Requirements: Lifting: Up to 40 lbs. frequently Carrying: 40 lbs. seldom Sitting/Standing/Walking: sit rarely; stand constantly; walk frequently Bending/Twisting/Kneeling/Reaching: frequently Reaching: frequently Pushing/Pulling: 50 lbs. occasionally Dexterity: constant hand-eye coordination and manual dexterity Stamina/Endurance: mild exertion frequently; heavy exertion occasionally Vision/Hearing: constant ability to see clearly and hear instructions or warnings Work Environment: Environment: Indoor work environment with cold control environment exposure frequently Manual Handling: constant handling of and manipulation of tools and equipment Safety Compliance: Adherence to safety protocols and use of protective gear when required constantly. Physical Interactions & Exposure Risks: Occasional exposure to physical interactions from clients, including slapping, hitting, punching, kicking, head-butting, and biting. Potential exposure to infectious diseases, parasites, bodily fluids, and blood-borne pathogens in a school and residential care setting.

Responsibilities

Responsible for preparing nutritious, sanitary meals according to KSDE standards for students with therapeutic dietary restrictions and neurodevelopmental disabilities. Duties include managing kitchen inventory, ensuring safety compliance, and collaborating with an interdisciplinary team to support student well-being.