About the role
PURPOSE:
Kaplan House, located in Manhattan, provides therapeutic and supportive services to adolescents and young adults ages 17–21 who are referred through ACS and the juvenile justice system. Residents may have experienced significant trauma and may require support with behavioral, emotional, educational, and independent living needs. Kaplan House provides a structured residential environment with comprehensive independent living, vocational, and educational services designed to support youth in developing the skills necessary for successful transition to greater independence.
POSITION OVERVIEW:
The Cook is responsible for planning, preparing, and serving three nutritious, well-balanced meals daily in a residential setting. The Cook ensures that meals are prepared in accordance with established nutritional, food safety, sanitation, and agency standards. The Cook is responsible for maintaining a clean, safe, organized, and sanitary kitchen; managing food inventory and supplies; completing required food service documentation; receiving and properly storing deliveries; and maintaining compliance with applicable Department of Health and food safety requirements.
The Cook is also expected to interact professionally and appropriately with youth and staff and contribute to a safe, respectful, and supportive residential environment.
KEY ESSENTIAL FUNCTIONS:
Plan, prepare, and serve three nutritious, well-balanced meals daily, including meals that accommodate approved dietary restrictions and nutritional needs.
Develop weekly menus for meals and snacks in accordance with agency, nutritional, and program requirements.
Order adequate food, kitchen supplies, and other necessary items on a weekly basis using the agency's designated electronic ordering system.
Follow USDA nutritional guidelines and applicable food safety and sanitation requirements.
Adhere to agency requirements regarding Kosher food preparation and handling, as applicable.
Maintain accurate daily temperature logs for refrigerators, freezers, and other applicable food storage equipment.
Complete required daily meal counts and other food service documentation accurately and timely.
Receive, inspect, and properly store food and supply deliveries upon arrival.
Label and date food and supplies appropriately and maintain proper storage practices.
Monitor food inventory, expiration dates, and product quality to minimize waste and spoilage.
Maintain an adequate emergency food supply and monitor inventory to ensure supplies remain available and within expiration dates.
Practice proper food handling and storage procedures to prevent cross-contamination and foodborne illness.
Maintain a clean, sanitary, organized, and safe kitchen and food preparation area at all times.
Clean and sanitize food preparation surfaces, equipment, utensils, and kitchen areas in accordance with established procedures.
Utilize appropriate inventory rotation practices, including First In, First Out (FIFO).
Report damaged equipment, maintenance concerns, food shortages, sanitation issues, or other kitchen-related concerns to the appropriate supervisor.
Maintain compliance with applicable Department of Health, food safety, sanitation, and agency standards.
Maintain professional and appropriate interactions with youth, staff, vendors, and visitors.
Support youth participation in appropriate kitchen activities when assigned and ensure safe food handling practices are followed.
Perform other duties as assigned.
