Cook

The Cook holds a vital position in delivering nutritious and wholesome meals to the children in VisionQuest's care.

This role demands culinary expertise and a commitment to fostering a positive dining environment, which greatly

enhances the well-being and growth of the children served. It calls for creativity, cultural awareness, empathy, and

adherence to stringent food safety and hygiene practices, all while accommodating the varied dietary requirements of

the children.

*Schedule: Wednesdays 12pm - 6pm & Thursday to Saturday 6am - 6pm.

ESSENTIAL FUNCTIONS:

Meal Planning and Preparation:

o Plan and prepare well-balanced and nutritious meals for children in VisionQuest care,

taking into account dietary restrictions, allergies, and cultural preferences.

o Adhere to provided menus as well as assist with modifications that offer variety and appeal

to children of different ages and tastes, ensuring a balance of proteins, carbohydrates,

fruits, vegetables, and dairy products.

o Maintain awareness of dietary guidelines and recommendations for children's nutrition,

adapting menus as needed to promote healthy eating habits.

o Collaborate with residential staff and other members of the group home team to ensure

that meal schedules and dietary requirements are communicated effectively.

o Provide input and feedback on menu planning and meal quality based on residents'

feedback and preferences.

o Participate in team meetings and training sessions to stay informed about residents'

dietary needs and any specific considerations related to their care.

Food Safety and Hygiene:

o Adhere to strict food safety standards and regulations, including proper handling, storage,

and preparation of ingredients to prevent foodborne illnesses.

o Ensure that kitchen equipment and utensils are clean and sanitized, and that cooking

areas are maintained in a safe and hygienic condition at all times.

o Monitor food temperatures and storage practices to minimize the risk of contamination

Kitchen Management.

o Manage inventory of food supplies and ingredients, conducting regular stock checks and

ordering items as needed to maintain adequate levels.

o Organize kitchen workstations and equipment efficiently to optimize workflow and ensure

timely meal preparation.

o Work within budgetary constraints to plan cost-effective meals without compromising

quality or nutrition.

Other tasks and responsibilities as assigned by supervisors.

SKILLS & ABILITIES:

Excellent interpersonal communication skills with ability to listen actively.

Knowledge of nutrition principles and dietary guidelines for children, including special dietary

considerations such as food allergies or intolerances.

Strong culinary skills and creativity in menu planning and meal preparation. Familiarity with food

safety regulations and best practices for kitchen hygiene.

Ability to work independently and as part of a team.

Basic computer skills (Microsoft Office, Google Workspace, Google Drive).

EDUCATION & EXPERIENCE:

Minimum of GED or High School Diploma

Previous experience working as a cook, or as a cook in a residential or institutional setting is

preferred.

Current Food Managers/Handlers certificate or the ability to obtain one after hire.

QUALIFICATIONS:

Must be 21 years of age or older.

Bilingual in English and Spanish is preferred.

Flexible schedule (evening, weekends, holidays) to facilitate program services.

Cleared tuberculosis test results.

Must be able to pass a drug test.

Must be able to provide proof of required vaccinations.

Cleared background checks from appropriate entities, including Child Abuse and Neglect and FBI

criminal background.

Obtain and maintain CPR/First Aid and Crisis Prevention Intervention (CPI) certification.

Must have a valid driver’s license and be eligible to drive to facilitate program services as required.

WORKING CONDITIONS/PHYSICAL REQUIREMENTS:

May lift and carry up to 10 pounds frequently, up to 20 pounds occasionally, up to 50 pounds

infrequently.

Performs tasks that may involve standing or walking 50% of the day; sitting 50%of the day.

May bend, stoop, reach and grasp as necessary.

Must be able to provide First Aid and CPR.

Must be able to perform physical holds as instructed in Crisis Prevention Intervention training

(CPI).