Senior Cook

About Job Corp Centers:

Did you know Aleut Federal currently supports 3 Job Corps Centers? Do you have a passion for making a difference in the lives of adolescents and young adults? Check out our Career Center and search by these locations: Albuquerque, NM, Chicago, IL, and El Paso, TX.

Job Corps is the country's most extensive nationwide no-cost residential career training program and has been operating for over 50 years. With a mission to “attract eligible young people, teach them the skills they need to become employable and independent and place them in meaningful jobs or further education,” the program helps eligible young people ages 16 through 24 complete their high school education, trains them for meaningful careers, and assists them with obtaining employment. Job Corps has trained and educated over two million individuals since 1964.

Position Summary:

The Senior Cook is responsible for the center food service function's day-to-day operations, including preparing all center meals within established budget allowances by pre-planned menus. Demonstrates on­ ongoing commitment to preparing young people for the workforce by modeling, mentoring, and monitoring excellence in the eight Career Success Standards of workplace relations and ethics; information management; communications; multicultural awareness; personal growth and development; career and personal planning; interpersonal skills and independent living—reports to the Food Services Supervisor.

Duties and Responsibilities:

 Demonstrates and abides by Aleut Core Values.

• Coordinate and Direct workflow of food service staff.
• Plans and coordinates with Purchasing and Finances the purchases of food and food. Assists in the preparation of the department budget.
• Plans and coordinates procedures necessary for day-to-day operations of the cafeteria. 
• Coordinate activities of cooks and cook helpers in preparation, efficient and timely arrangement, servicing, and clean­ up of meals; take charge of all food service functions on assigned shifts in the absence of Food Service.
• Maintains a complete inventory file of food and equipment and ensures minimum waste through efficient storage, inventory, and food utilization.
• Maintains strict safety and sanitation codes.
• Submits weekly activity and other reports as needed.
• Instruct departmental staff and student trainees in sanitation and safety procedures, as well as in the preparation of delicious, eye-appealing meals.
• Participates in staff meetings.
• Maintain kitchen equipment in orderly, workable condition; ensure work area and all other cafeteria areas are safe, clean, and sanitary.
• Provides input to the Food Program Supervisor regarding staff performance as necessary.
• Attends mandatory staff training.
• Cultivates and maintains a climate in the center that is free of harassment, intimidation, and disrespect to provide a safe place for staff and students to work.
• Maintains accountability of staff, students, and property and adheres to safety practices in all areas of responsibility.
• Communicates and consistently models appropriate CSS and employability skills, including personal responsibility and computer fluency.
• Performs other duties as assigned.

The above statements describe the general nature and level of work a person performs in this position. They are not to be construed as an exhaustive list of all duties that may be performed in such a position.

Education and Experience Requirements:

• High School diploma or Three years of broad-based experience in a similar program in a lead capacity. Knowledge of federal, state, county, and city regulations for the legal operation of food.
• Degree in culinary arts preferred. 
• Must possess or be able to obtain Serv Safe food safety certification.
• Valid State driver's license in the state of New Mexico

Additional Requirements: Knowledge of good nutrition, especially concerning youth. Excellent communication skills, both oral and written. Knowledge of OSHA regulations. Must meet state or local food handling requirements, whichever are more restrictive. Must maintain CPR/First Aid certification. Able to work some weekends and flexible hours. Ability to effectively relate to the trainee population. The position requires the ability to operate assorted food service equipment such as grills, ovens, deep fryers, slicers, and mixer bowls and safely use knives, tilt skillets, and kettles. In addition, it requires the ability to use office equipment. In addition, in