DescriptionCompetencies:
- Initiative
- Empathy
- Self-Reflection & Growth
- Time Management
- Conflict Resolution & De-escalation
- Effective Communication
- Organizational Skills
Basic Function:
The Cook/Foodservice Worker prepares and serves appealing, nutritional meals in a manner that is compliant with the requirements of the National School Lunch Program and all safe food handling protocols. In the absence of the Foodservice Coordinator, the Cook/Foodservice Worker may be required to perform administrative duties, including completing daily production sheets, any necessary ordering of food or non-food supplies, and making sure meals are prepped and served in accordance with menu planning. The Foodservice Department and assigned staff shall operate within the guidelines of all applicable local, State and Federal requirements for safe food handling. Meals shall be planned and served in consideration of the important role they have in maintaining morale and the therapeutic objectives of the Waterford Country School Program. The Cook/Foodservice Worker may be assigned to work directly with children, teaching good nutrition and the acquisition of good dietary habits, and works in conjunction with the Director of Education to provide job training and work experience in Foodservice as part of the school's vocational education curriculum. This position requires standing for long periods of time and bending and reaching. Must be able to lift 30 pounds independently and team lift up to 60 pounds. Hours are day shift Monday through Friday with some rotating start and end times, and additional hours during periods of need.
Duties and Responsibilities:
- Function as a working chef. Take care and pride in the preparation of meals as assigned following the established menu, employing appropriate preparation, including proper temperature control, serving, sanitation and proper cooling of leftover foods. Make efforts to minimize waste, spoilage and loss of food. Date leftovers.
- Put away all orders in a timely manner. Date all incoming products. Rotate stock first in, first out (FIFO) to ensure older products are used first.
- Ensure that the preparation, cooking and serving of the food meets the projected meal quality and quantity set forth by the menu, by the consistent use of recipes, ensuring an appealing presentation.
- Break down serving areas and properly clean all areas. Report any maintenance problems/needs immediately to the Foodservice Coordinator, or in their absence, directly to the Chief Financial Officer (CFO).
- Make sure special equipment such as the steamer, tilt kettle, grill and/or slicer have been thoroughly cleaned.
- Before leaving for the day (and after lunch service is complete), sanitize the cafeteria tables, sweep and mop floors of serving line, dishwasher and prep areas of the kitchen as well as cafeteria. Take any remaining trash and cardboard out.
- Assist the Foodservice Coordinator in maintaining a current inventory of all food, kitchen/dining room supplies and related equipment and all necessary related records pertaining to food service. If food must be procured locally due to timing or delivery constraint, provide all receipts to the Foodservice Coordinator.
- Follow such procedures as necessary to ensure the security, safety and appropriate storage of all food, supplies, utensils and material.
- Participate with the Foodservice Coordinator in coordinating with the ITTC Shelter, STTAR Shelter, Therapeutic Boarding, Education and Clinical departments, pre-vocational and work experience programs in the food service area.
- Be aware of and adhere to the procedures as set forth in the FOODSERVICE DEPARTMENT POLICY AND PROCEDURE MANUAL and the Hazard Analysis Critical Control Point (HACCP) Plan.
- Wear approved Foodservice uniforms at all times while on duty, including WCS hair restraint, WSC apron and slip-resistant shoes. Uniforms purchased by Foodservice employees are reimbursable with the preapproval of the Foodservice Coordinator. Foodservice employees shall be personally responsible for cleaning and maintaining uniforms.
- Maintain high personal standards of hygiene and appearance. Always demonstrate proper hand washing and the use of disposable gloves when in contact with any food.
- Carry out assignments completely, with minimum supervision, asking directions when necessary.
- Complete required meal counts, use reports, inventories, menus, etc.
- Maintain a pleasant, patient, professional and helpful attitude toward children and staff.
- Cook/Foodservice Worker’s hours may rotate depending on the needs of the Agency, as determined by the Foodservice Coordinator.
- Maintain knowledge of and follow Agency policies and procedures as contained in the WCS Personnel Handbook, WCS Procedure Manual, and departmental manuals.
- Obtain required yearly continuing education credits (CEUs) as prescribed by the NSLP.
- Function as a positive role model for all students and staff at the Waterford Country School.
- Maintain an awareness of and sensitivity to the cultural and socioeconomic differences present among the service population and fellow staff members of WCS, ensuring that cultural needs are respected and supported through the delivery of services and the development and implementation of agency programs and policies in a manner that is free from discrimination and bias relating to race, ethnicity, age, disability, gender, sexual orientation, status as a victim of domestic violence or religious beliefs.
- Attend required training and utilize the CARE: Creating Conditions for Change evidence-based therapeutic model to guide your interactions and philosophy of support for all youth, Agency staff, volunteers and stakeholders.
- Maintain a Connecticut or other home state driver's license
- Other duties as assigned by the Foodservice Coordinator.
No Telework Capability
No ability to work remotely.
THIS JOB DESCRIPTION SHOULD NOT BE INTERPRETED AS ALL-INCLUSIVE. IT IS INTENDED TO IDENTIFY THE MAJOR RESPONSIBILITIES AND REQUIREMENTS OF THIS JOB. THE INCUMBENT MAY BE REQUIRED TO PERFORM JOB-RELATED TASKS OTHER THAN THOSE STATED IN THIS DESCRIPTION.
QualificationsQualifications:
High School Diploma, Minimum two years Food Service Experience, preferably in an educational setting. Hold ServSafe certification preferred. Have a basic understanding of NSLP (Nation School Lunch Program).
