COOK - NUTRITION SERVICES

Career Opportunities with Neighborhood House Association

About NHA:

The Neighborhood House Association is a non-profit organization. Head Start positions are funded in whole or in part by money provided through the State and Federal Government. Additionally, some Social Service Program positions may be funded in whole or in part through grant funds. Because positions and salaries may be funded through grants, and State and Federal funds ongoing employment will be contingent upon the continued receipt of these funds.


Our EEO Policy:

Neighborhood House Association Neighborhood House Association is an equal opportunity employer (Minorities/Females/Disabled/Veterans). We recruit, employ, train, compensate, and promote without regard to race, religion, creed, color, national origin, age, gender, sexual orientation, marital status, disability, veteran status, or any other basis protected by applicable federal, state or local law. To read more about this, view the EEO is the Law poster and this EEO is the Law Poster Supplement.


Benefits:


Eligible employees receive the following benefits:

• 15 Holidays Days
• 401(K) Retirement 6% Match
• Paid Vacation and Sick Leave
• Tuition Reimbursement up $2,500
• 2 Personal Days
• Group Medical, Dental and Vision Insurance Agency-Paid Life Insurance and Long-Term Disability Insurance
• Live Well Program
• 4 Paid Days Annual Bereavement (Note Total of 5 days of bereavement leave per loss)
• Health and Dependent Care Flexible Spending Account (FSAs)
• Voluntary Benefits: Life and AD&D Accident, Short-Term Disability, and Critical Illness Insurance
• Free Employee Assistance Program (EAP)


**Medical and dental benefits are provided to regular employees who work a minimum of 30 hours per week.**


POSITION PURPOSE:
Under the supervision of the Sr. Nutrition Service Manager, the Cook prepares large quantities of food, including meals and snacks, follows the Child and Adult Care Food Program (CACFP) regulations related to meal preparation for distribution to sites that serve NHA clients; prepares plated and/or boxed meals for catered events; maintains work station and kitchen equipment and cleanliness.

EXAMPLES OF ESSENTIAL DUTIES:
The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this position.
• Prioritizes workload to facilitate timely meal service;
• Maintains quality control by preparing food using standardized recipes;
• Receives and checks in vendor deliveries as needed;
• Performs as a team member and helps when and where necessary in the operation as needed or directed by the management team;
• Reports needed problems and anticipated menu substitutions in a timely manner;
• Prepares the day’s menu for distribution to sites;
• Prepares creatively designed catered meals;
• Cleans, cuts, trims, chops, and slices meats, fruits, vegetables, and breads;
• Accurately portions food into pans for transport;
• Assists Special Diet Team in preparing foods to meet food allergy/intolerance dietary needs and texture-modified diet needs;
• Follows local, county, state, and federal regulations regarding food safety and sanitation. Participates in menu planning as needed;
• Assists in planning, preparation and service of special luncheons, dinners and catering events;
• Assists with ordering and receiving of food supplies;
• Washes dishes when necessary and perform general cleaning duties;
• Participates in staff meetings and in-service training sessions;
• May load, drive, and/or deliver food to sites;
• Other duties as assigned by supervisor.

DESIRED MINIMUM QUALIFICATIONS:
Knowledge of:
• Principles and practices of food preparation as related to quantity preparation and catering;
• Kitchen sanitation and methods of care and cleaning of kitchen tools and equipment;
• HACCP knowledge required;
• Basic safety procedures as applied to food preparation and cooking;
• Basic math, ratios, proportions and record-keeping procedures;
• Policies and procedures relevant to the kitchen and its operations;

Ability to:
• Prepare and cook large quantities of foods for varied meals;
• Observe kitchen safety and sanitation practices;
• Maintain clean and sanitary kitchen utensils, equipment and work station;
• Perform basic mathematical calculations to determine ingredient and serving portions;
• Understand and follow oral and written instructions;
• Operate kitchen tools and eq