EDUCATION AND EXPERIENCE:

Knowledge of food preparation.
Knowledge of food costs control.
Knowledge of special dietary needs and ability to plan menus to meet these needs.
Ability to plan nutritional meals meeting the needs of the client population being served.
Ability to produce a large volume of meals on a daily basis.
Ability to work effectively with clients and gain their confidence and cooperation.
Ability to read, write, and communicate clearly.
Ability to establish and maintain working relations with staff and other agencies,
clients, and the public.
Ability to supervise staff.
High school education or equivalent.
Basic knowledge of Alcohol and Drug addiction.
Sobriety: If recovering, one (1) year sobriety
Three (3) years in food preparation.

Ensure timely and nutritious meals for clients.
Ensure the timely and accurate shopping, ordering, inventory and proper storage of food.
Create menus in accordance with proper nutritional guidelines, including the maintenance of portion control.
Comply with Department of Health regulations re: sanitation, operations, maintenance and education for all kitchen activities.
Supervise residents in the kitchen department and ensure that kitchen operations are maintained in accordance with facility policy and procedures manual.
Compile inventory forms and submit bills pertaining to kitchen functions to Operations Manager/Unit Director.
Meet with supervisor as needed to discuss existing problems and communicate the status of the kitchen.
Obtain/Maintain Safe Serve certification.
Supervise an Assistant Cook, if applicable.
Maintain compliance with programs protocols.
Plan and prepare special diets as necessary.