Cook IIDelaware Valley Job Corps is an education and training center located in beautiful Callicoon, NY. We operate with student-focused programs to ensure successful training and employment placement for each individual we serve. The Cook II is responsible for preparing meals according to the planned menu while ensuring proper portions, food quality, nutrition, and sanitation. This position may also supervise Food Service staff and Work-Based Learning students during assigned shifts.
Responsibilities:
Prepare and cook meals according to planned menus, recipes, and established food safety standards.
Prepare sufficient quantities of food while minimizing waste and maintaining proper portion control.
Perform recipe calculations and use production schedules to ensure meals are prepared accurately and efficiently.
Properly store, rotate, and dispose of food in accordance with food safety requirements.
Oversee food service, dining room activities, and student conduct when management staff are not present.
Supervise and provide guidance to Food Service staff and Work-Based Learning students as assigned.
Maintain clean, sanitary, and organized kitchen, equipment, cafeteria, and food preparation areas.
Provide quality customer service and positive interactions with students.
Monitor food quality and report shortages, equipment issues, or other concerns to management.
Follow all applicable Job Corps, health department, OSHA, and food safety requirements.
Work cooperatively with Food Service and other Center staff to support student needs.
Maintain reliable attendance, productivity, and accountability.
Perform other duties as assigned.
Benefits:- 11 paid holidays per year
- Generous vacation & sick time 401k with 5% match and ESOP eligibility
- Medical, dental & vision insurance & optional voluntary benefitsFREE Employee assistance program
- Wellness program with incentives
- Discounted meals for just $2.50 Access to the on-site gym when available
Qualifications:
High School Diploma or equivalent required.
Previous commercial, institutional, or food service cooking experience preferred.
Knowledge of food preparation, sanitation, food safety, and kitchen operations.
Ability to follow recipes, calculate measurements, and prepare food in large quantities.
Ability to work effectively with students and staff in a structured environment.
Must be able to obtain ServSafe certification.
