Food Service Cook

GENERAL DESCRIPTION

The Food Service Cook is responsible for the safe, sanitary, timely, and nutritious preparation and service of meals and snacks for residents of Jonathan’s Place. The position provides day-to-day oversight of meal planning, food-service operations, inventory, required records, and kitchen readiness while supporting compliance with Jonathan’s Place policies, HHSC/DFPS GRO Minimum Standards, applicable City of Garland and Dallas-area health requirements, contractual requirements, and approved program standards.

MINIMUM QUALIFICATIONS

·         High school diploma preferred; relevant experience may be considered in lieu of education.

·         Valid driver’s license and reliable transportation.

·         Ability to lift and carry groceries, kitchen supplies, and household items as required.

KNOWLEDGE, SKILLS AND ABILITIES

·         Ability to adapt meal plans to residents’ changing needs and program schedules.

·         Ability to establish effective working relationships with staff, volunteers, residents, and community partners.

·         Ability to problem-solve, work independently, and manage competing priorities.

·         Ability to provide positive leadership and guidance to staff, volunteers, and residents when applicable.

·         Knowledge of and ability to understand, monitor, and apply GRO Minimum Standards and licensing requirements.

·         Knowledge of and ability to follow applicable City of Garland and other local health requirements.

·         Knowledge and skill in food preparation, sanitation, hygiene, and safe food handling.

·         Ability to coordinate daily and weekly meal plans with therapeutic and program schedules.

·         Knowledge of North Texas Food Bank (NTFB) services and ability to maintain professional relationships with NTFB and other approved food-resource partners.

·         Ability to work within the agency budget and use food and supplies responsibly.

JOB DUTIES AND RESPONSIBILITIES

·         Plan and prepare breakfast, lunch, dinner, and snacks according to approved menus, resident census, program schedules, and applicable dietary requirements.

·         Create and maintain weekend and monthly menus and document approved menu substitutions.

·         Adjust menus to accommodate documented therapeutic, medical, allergy-related, or special dietary needs.

·         Prepare meals in appropriate quantities and ensure meals are served safely and on schedule.

·         Maintain required food temperatures and use safe food-handling practices to reduce the risk of foodborne illness.

·         Educate and, when applicable, monitor staff, volunteers, and residents regarding applicable health and food-service practices, including hair restraints, gloves, personal drink storage, hand hygiene, food handling, and serving-line procedures.

·         Maintain the commercial kitchen, coolers, freezers, pantry, cabinets, shelving appliances, floors, and food-preparation areas in a clean, sanitary, safe, and functional condition.

·         Monitor refrigerators and freezers and report equipment or temperature concerns promptly.

·         Ensure required handwashing and sanitation supplies are available, including soap, paper towels, and approved sanitizing supplies.

·         Check food-storage areas at least every other week for expired or unusable items and remove them in accordance with food-safety procedures.

·         Properly label, date, store, and rotate food using FIFO (First In, First Out) practices.

·         Maintain an accurate inventory of food and kitchen supplies and report shortages, damaged items, or other supply needs.

·         Prepare grocery and supply requests based on approved menus, current census, available inventory, and the agency budget.

·         Learn and use approved online grocery-ordering procedures.

·         Ensure the facility is adequately stocked for weekend operations by Friday.

·         Coordinate food donations, pickups, deliveries, and distributions with NTFB and other approved food-resource partners in accordance with Jonathan’s Place procedures.

·         Inspect donated food when received and do not accept or distribute food that is spoiled, contaminated, damaged, improperly stored, or otherwise unsafe.

·         Properly store donated food according to applicable temperature, sanitation, labeling, and storage requirements.

·         Maintain accurate records of food received from NTFB and other approved community partners and document donations/distributions as required for program, contract, audit, and compliance purposes.

·         Communicate anticipated food needs to the Program Director and coordinate appropriate requests with NTFB or other approved partners.

·         Identify appropriate opportunities to strengthen community food partnerships that support the nutritional needs of residents while maintaining program and regulatory standards.

·         Maintain required food-service records, certifications, permits, temperature logs, menus, inventory records, and other documentation applicable to the position.

·         Cooperate with Garland Health Department inspections, licensing representatives, auditors, contract monitors, and other authorized reviewers.

·         Immediately report health inspection notices, compliance concerns, food-safety hazards, equipment problems, or other conditions that may affect resident health or safety to the Program Director/Supervisor.

·         Correct assigned deficiencies within required timeframes and maintain the kitchen in an inspection-ready condition.

·         Protect residents from foodborne illness and food-related hazards and follow all applicable safety procedures.

·         Perform other duties as assigned by the Director of Residential Programs.

REGULATORY, CONTRACT, AND AGENCY COMPLIANCE

·         Comply with applicable HHSC/DFPS GRO Minimum Standards and Jonathan’s Place policies and procedures.

·         Comply with applicable City of Garland health requirements and food-service regulations.

·         Follow applicable T3C, program, funder, and contractual requirements related to food service, nutrition, documentation, health, and safety.

·         Maintain records needed to demonstrate compliance during internal and external reviews.

TRAINING/CERTIFICATIONS

Although the Food Service Cook will not interact with residents on a consistent basis, the position may be assigned or required to complete training applicable to the role and level of resident contact.

·         AS+K Training

·         CPR/First Aid Training

·         Cultural Competency Training

·         Cybersecurity Training

·         DEP

·         Human Trafficking

·         MAB

·         MAB Physical Intervention, when applicable

·         Normalcy

·         Online Trauma-Informed Care

·         Preventing and Recognizing Youth Sexual Abuse

·         Reporting Suspected Abuse or Neglect

·         TBRI

PRE-EMPLOYMENT REQUIREMENTS

·         Transportation/reliable transportation as required for the position.

·         Pre-employment and random drug testing, paid by Jonathan’s Place, in accordance with agency policy.

·         Any required food-handler or food-manager certification/permit applicable to the position.