Kitchen Cook

Job Title: Cook

Department/Program:   ORR

Reports to:   Kitchen Supervisor

Work location:   Downtown

FLSA status:  Non-exempt/hourly

• Nonviolence - being safe and doing the right thing  
• Emotional Intelligence - managing our feelings so we do not hurt ourselves or others 
• Social Learning - respecting and sharing ideas of our teams 
• Democracy - shared decision making whenever possible 
• Open Communication - saying what we mean and not being mean when we say it 
• Social Responsibility - everyone contributes to the organizational culture 
• Growth and Change - creating hope for our clients and ourselves 

Duties and Responsibilities: 

• Organize, prepare, and serve complete meals as specified by the menu.  Specific meals for diets and special occasions to be prepared as required.
• Maintain sanitation and clean food preparation areas according to procedures and requirements in compliance with Oregon Health Codes and Oregon State Licensing requirements.
• Maintain records of daily attendance and meal counts; and tracks nutritional requirements to meet state and federal standards.
• Maintain cooperative and supportive working relationships with food service and program staff.
• Responsible for appropriate use of maintenance of food service equipment and reporting equipment and maintenance problems according to reporting procedures.
• Attend staff meetings and trainings provided by the program.
• Maintain a supportive, caring, and disciplined environment for our clients.
• Personal style that models and encourages direct, professional customer-focused communication among all members of the program.
• Demonstrate a commitment to developing a thorough knowledge and application of the Sanctuary model and other organizational policies & practices. 
• Participate in staff development, in-services, and training related to workplace effectiveness; model professional behaviors and implement improvements to business practices with awareness of their impact in a trauma-informed behavioral healthcare organization. 

Competencies:

• Demonstrated ability to cook meals for large groups
• Nutritional knowledge is required.
• Able to adapt menus to accommodate dietary needs, knowledge of how to safely prepare foods with allergy and dietary restrictions
• Demonstrated ability to work in a multicultural/diverse work environment.
• Ability to communicate effectively with a broad variety of people, including staff, supervisors and management in English.
• Ability to maintain confidentiality and appropriate professional boundaries.
• Ability to work with emotionally and behaviorally disturbed adolescents and flexibility is required.
• Openness to feedback and supervision.
• Organizational skills with food produc