Cook

Dietary Services ManagerProviding appetizing, nutritionally wholesome meals of sufficient variety to satisfy the residents in a clean and safe environment. Prepares nutritionally sound meals in sufficient quantities to meet the dietary needs and preferences of clients. Prepares meals in accordance with approved menus. Any changes or deviations must be made in consultation with the Nutritionist. Makes necessary and useful notations in the menu notebook, including whether clients liked or disliked meals, foods clients would not eat, quantities used, and other relevant information. Consults weekly with the Nutritionist regarding the ordering of food and other supplies necessary for the dietary department. Maintains an accurate daily inventory of freezer contents and ensures the inventory is readily accessible on or near the freezer. Completes all required daily and weekly cleaning duties in the kitchen, dining, and related areas. Ensures that all leftover food is properly stored in refrigerators, walk-in coolers, or freezers and is clearly labeled with the contents and the date of preparation and storage. Ensures that food items, including leftovers, are not removed from the premises for personal use without prior authorization from the Vice President, Executive Director, or Program Director. Supervises clients who assist in the kitchen and dining areas, including table setters, servers, and dishwashers. Reports unacceptable work behaviors, including profanity and violations of program rules, to the Program Director. Ensure that meals and the dining experience are safe, enjoyable, and welcoming for clients. Provides emergency transportation, as needed and when appropriately qualified and authorized. Reports unusual incidents through the appropriate Risk Management, clinical, and safety reporting channels. Implements and follows Saint Francis Ministries policies, procedures, and directives. Complies with all applicable Saint Francis Ministries Standard Operating Procedures (SOPs), personnel policies, accreditation and licensure standards, federal, state, and local laws, statutes, regulations, and the terms of the contract between Saint Francis Ministries and DCF. Protects and promotes the rights of all clients. Maintains knowledge of and follows all applicable health, safety, emergency, and infection-control procedures. High School Diploma/GED. First Aid/CPR. Mandt. Prefer 2 years' experience in preparing food in an institutional setting. Must be 18 years of age. Must pass a physical examination, including drug screen and TB Skin Test. Must pass an MVR, KBI and Child Abuse and Neglect Central Registry Clearance check. FBI Fingerprint Check. Must have a valid driver's license and reliable transportation. Lifting requirements of 50 lbs.