Food Coordinator at THRIVE Wellness and Recovery Inc

Town of Le Ray, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Jun, 26

Salary

19.0

Posted On

13 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking, Baking, Supervision, Transportation, Meal Preparation, Nutrition, Budget Management, Vendor Coordination, Event Planning, Public Relations, Quality Assurance, Confidentiality, Ethics, Community Engagement, Recreational Activities, Vocational Activities

Industry

Mental Health Care

Description

Description Schedule: Full-Time: Monday-Friday 9:30am-6:00pm, Various Shifts as needed SUMMARY Provide supportive presence for Clinical Staff in all areas of programming. Interaction with residents including in clinical activities, transport to off – site services, recreation, work projects and volunteer activities. ESSENTIAL DUTIES AND RESPONSIBILITIES •Provide individual and group activities •Participate in supervision at least bi-weekly and comply with directions •Using established best practices, develop programming to meet the individualized needs of the program residents. •Transport residents to appointments and activities as needed •Supervise and participate with residents during recreational, vocational and educational activities including meal preparation, cleaning, hygiene, nutrition and daily chores to include work with horses. •Coordinate with Activities Coordinator to facilitate activities for clients on property and offsite •Responsible for kitchen safety and coordination of kitchen equipment maintenance. •Maintain and demonstrate cooking and baking skills, and supervise residents in cooking chores •Plan and coordinate with the dietician to create menus for RRSY consisting of well balanced meals and complying with local, state and federal standards. •Supervise residents in performance and completion of kitchen chores and responsibilities. •Shop, order and be responsible for associated billing for food and consumables from local vendors/stores, food bank, etc. •Develop a costs savings plan and assist in the development of future contracts with vendors. •Assist in special events requiring food prep and delivery. •Maintain program within the established budget and review all purchases with onsite managers. •Manage food supplies and consumables in the house. •Participate in QA reviews •Ensure the delivery of prompt medical attention in cases of illness or accident, report any such incidents to the Director/Supervisor, complete untoward incident reports and documentation as required •Utilize the On-call system as needed •Attend staff meetings, in-service and conference/trainings as assigned •Utilize program consumables and supplies cost effectively •Maintain basic knowledge of the physical plant •Convey information inter/intra agency •Participate in fundraising and other agency activities •Be sensitive and responsible to public relations within the community •Maintain Standards that apply to Confidentiality and 42 CFR/HIPAA •Must be knowledgeable and able to demonstrate the Canon of Ethics, healthy professional relationships and boundaries with clients and co-workers •Perform other duties as assigned Requirements 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 Required: Must have a High School Diploma or GED. Preferred: College Degree and experience in Substance Abuse, Mental Health, Physical Education and/or Recreation. CERTIFICATES, LICENSES, REGISTRATIONS Required: Must maintain a valid Drivers License, as specified in the personnel policies.

Responsibilities

The Food Coordinator provides support to clinical staff and residents through various programming activities, including meal preparation and supervision of recreational and vocational activities. They are responsible for kitchen safety, menu planning, and managing food supplies while ensuring compliance with health standards.