Lead Cook at The Guidance Center

River Rouge, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Jan, 26

Salary

0.0

Posted On

10 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations, Sanitation Procedures, Food Preparation, Menu Planning, Professional Development, Communication, Physical Mobility, Child Abuse Reporting, Inventory Management, Food Service Documentation, Team Leadership, Computer Literacy, Food Safety, Nutritional Guidelines, Vendor Management, Problem Solving

Industry

Mental Health Care

Description

Description As a recognized leader in our field, The Guidance Center provides a broad range of services that have helped children, adults and families unlock potential and build better lives since 1958. With 25 programs we offer treatment, prevention, growth and education services to more than 15,000 people annually. Together we: Nurture development. Foster resilience. Cultivate well-being. As a Cook, you will be responsible for: Kitchen Operations: Prepare and serve a variety of meals by determining quantities of food to be served daily and the size of serving portions according to nutritional and CCFP guidelines. Adhere to sanitation and safety procedures i.e. proper food temperatures, storage and preparation guidelines. Wash dishes, pots, pans and utensils using approved sanitation methods. Ensure that food service operations including food preparation, assembly, distribution and proper sanitation are occurring daily. Provide guidance and direction to cook staff to ensure appropriate food service practices occur. Monitor and order foods and supplies from approved vendors to meet the needs of the menu and/or site. Assist in receiving supplies from vendors and ensure that proper items have been delivered as ordered. Documentation Assist in planning menus that meet each child’s daily nutritional needs including children with special dietary needs and/or restrictions. Ability to complete required reports and maintain related documentation according to CACFP guidelines including, but not limited to, invoice breakdowns and end of the month inventory. Ensure that main food service needs, issues or concerns are communicated to the Site Leader in a timely and professional manner. Professional Development Attending a minimum of 16 hours of professional development training annually on topics relevant to job responsibilities. Maintain and update individual Professional Development Binder. Develop and achieve a minimum of three professional development goals annually. Attend staff, agency, staffing and other meetings as required. Additional Responsibilities Ability to communicate effectively verbally and in writing. Maintain good physical mobility and the ability to continuously move throughout kitchen and site. Ability to lift up to 40 pounds unassisted. Ability to move freely from a sitting standing, kneeling, stooping, bending, lifting position 80% to 100% of each day. Ability to respond quickly and appropriately to all situations that may occur. Identify and report and suspected child abuse and neglect. Cooperate in all investigations related to children, staff, parents and state or federal regulatory agency. Maintain the confidentiality of all information and discussions of children, parents, community volunteers and staff Assist in recruitment and enrollment of children and families. Basic computer literacy in email, word processing and internet navigation. Perform other duties as assigned by Site Leader, Assistant Director, Director or other TGC Administrative staff. The Guidance believes that our team members are our most valuable resources, and we invest in them accordingly. We offer our employees a competitive salary, flexible scheduling opportunities, a team-oriented work environment and much more! Requirements To qualify for this position, you will need the following: High School Diploma High School Diploma or GED. Experience in large scale food service operations including sanitation and safety procedures, inventory systems, Child Care and Adult Food Programs (CACFP) and other food service documentation. Must have current ServSafe certification.

Responsibilities

As a Lead Cook, you will oversee kitchen operations, ensuring meals are prepared and served according to nutritional guidelines while adhering to safety and sanitation procedures. You will also provide guidance to cook staff and assist in menu planning to meet the dietary needs of children.