EDUCATION / QUALIFICATION: Dietary Course and Food service certification, (SERV-SAFE). High School degree or HS equivalency diploma. Knowledge of food service operations, supervision skills, and willingness to continue professional development. Ability to work well with others. Driver license valid in the United States of America.EXPERIENCE: Minimum of three years’ experience in food service preparation in an institutional kitchen or similar environment/ candidate must have experience in food preparation for a minimum of 40 people.SPECIAL CLIENT-RELATED QUALIFICATIONS: Capable of working effectively in a self-directed role, able to multi-task and problem-solve. Each job responsibility and competency measurement include the following requirements: the ability to coordinate work of others, able to manage and coordinate multiple tasks while dealing with clients, able to appropriately manage clients’ behaviors and motivate them to follow treatment protocols and schedules. Ability to work independently and under supervision, Ability to communicate effectively with all clients from adult age to geriatric, co-worker face to face and in group setting. Telephone etiquette.ESSENTIAL DUTIES:Comply and abide with the agency’s Code of Ethics.Adhere to applicable laws, regulations, and agency policies.Interact with the clients in an appropriate therapeutic manner.Communicate with colleagues via email and other agency’s selected communication methods, reports regarding incidents, updates, concerns, etc. on a needed basis.Complete unit kitchen safety inspections and maintain accurate documentation. The reports should be submitted to management.Complete CURA, Inc. Relias trainingsEnsure daily tasks are completed before the end of the shift.Maintain appropriate boundaries with clients, employers, and staff.Demonstrate good communication and interpersonal skills with clients, employers, and staff.Prepare food orders for meat, fruit and vegetables based on client’s dietary needs for all agency’s locations on a weekly basis.Prepare food orders for dry/ canned foods & supplies as well as housekeeping and cleaning supplies for all agency’s locations on a weekly basis.Receive orders of food and other supplies, confirm accuracy of the delivery against the invoice.Inspect quality of the food and items received.Ensure the delivery of the receipts and invoices are forwarded to the fiscal department within 48 hours after merchandise is received.Monitors and document the temperature of refrigerators and freezers twice per day and document in the temperature logs.Label open food items with open dates, name of the product and expiration date using proper labels.Seeks out and initiates solutions to problems within the food service department and other departments within the organization.Provides orientation and training to food department employees and volunteers.Report to the department managers any behaviors that interfere with the efficient function of the food service department including conflict between employees and or volunteers.Coordinate and provide meals according to physician orders and dietitians instructions for clients with special dietary needs.Ensures three meals and one snack are being prepared in less than 14 hours apart for all residential clients.Ensures appliances are in proper working order, inspections and required certifications are up to date, and to report the need for repair.Ensures that new staff are provided with the New Employee orientation according to the Agency’s policies.Ensures all perishable food is fresh and expiration dates are checked on all food items by utilizing rotation system; first in first out, (FIFO).Complete and documents weekly food and other supplies inventory prior to order items, e.g., fresh food, frozen goods, canned / dry foods, housekeeping and cleaning supplies and any other supplies needed for the functioning of the residence and the kitchen.Always ensure excellent food services hygiene and practices in the production areas as well as the storage facilities, (clean aprons, use of hairnet, gloves and any other items or device to prevent spread of infection and food contamination.Maintain clean and orderly food storage facilities, (no food below six inches from the floor, and no closer than 18 inches from the ceiling). Chemicals shall be stored in separate locations and shall never be mixed with food and other supplies.Maintain clean and organized refrigerators and freezers.Ensure disposal in a timely and appropriate manner of the garbage and grease as required by the City, State regulations and Agency’s policies.Maintain organized and uncluttered food department office.Provide coverage on alternate Holidays and or weekends as necessary.Approve payroll and time off request to food department personnel.Interview potential new personnel and recommend hiring, disciplinary actions and employment terminations according to policy.Other duties as assigned.PHYSICAL AND MENTAL DEMANDS While performing the duties of this job, the employee may be required to sit, talk, and listen in various location withing the Agency in a noisy environment for extended periods of time. The employee will be required to move around the premises periodically. The employee must have the ability to operate a personal computer and can express or exchange ideas by means of the spoken and written word. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. The employee may be required to lift or move 5 to 50 pounds items by him / herself.Mental requirements include the ability to read, write, concentrate, reason, analyze, evaluate, problem solve, multi-task and perform mathematical calculations.WORKING CONDITIONS: The noise level in the primary work environment is usually moderate with multiple individuals working and conversing, kitchen and business office with computer printer, and light traffic. Lighting and temperature are adequate, and there are not hazardous or unpleasant conditions caused by noise, dust, etc.