Cooking Crew Supervisor ASC20260505

Job Description

DETAILS OF POSITION

Location: Santa Maria /  Full-time: Monday - Friday  /  Hours: 6:00AM - 2:30PM  /  Starting Rate: $20.08 DOE

PURPOSE OF POSITION

VTC Enterprises has been supporting adults with developmental disabilities since opening our doors in 1962.

The Cooking Crew Supervisor provides training to 3-4 adults with developmental disabilities in the preparation and cooking bulk meals.

For more information visit our website: www.vtc-sm.org

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include the following. To perform this job successfully, a person must be able to perform each essential function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Other duties may be assigned.

Cooking Duties

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.


• Ensures the quality and consistency of products served.


• Knows and consistently complies with standard portion sizes, cooking methods, and quality standards.


• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.


• Portions food products prior to cooking according to standard portion sizes and recipe specifications.


• Prepares items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.


• Follows proper plate presentation and garnish set-up for all dishes according to build sheets.


• Is available to fill in as needed to support smooth and efficient café operations as directed by the Café Manager.


• Handles, stores, and rotates all products properly, including labeling containers with the item and date.


• Assists with food prep assignments during off-peak periods, as needed.


• Uses proper food preparation and handling techniques.


• Reports necessary equipment repair and maintenance to supervisor.


• Minimizes food waste through proper storage, rotation, and portioning.

Training Program Duties

• Assists in developing task analyses to appropriately instruct trainees in their duties.


• Prepares for and participates in trainee reviews, Interdisciplinary Team (IDT) meetings, and Person-Centered Plan (PCP) meetings.


• Maintains daily/weekly/monthly data on trainee progress in SETWorks database.


• Communicates suggested changes to trainee goals and objectives to the Admissions and Support Services Manager.


• Adapts job tasks as needed to enable trainees to perform assigned duties.


• Completes monthly progress reports, timekeeping, and attendance records.                                                  

Performs Line Cook duties during absences and meal breaks, as needed.

SUPERVISORY RESPONSIBILITIES: Trainees

QUALIFICATIONS include the following.
The requirements listed below are representative of the knowledge, skill and/or ability required for this position.

EDUCATION and/or EXPERIENCE: Minimum of a high school diploma or equivalent. Culinary arts training or vocational training preferred. Prior commercial kitchen experience or cooking for large groups desired.

COMMUNICATION SKILLS: Ability to read and comprehend simple instructions, short correspondence, and memos in English. Ability to write simple correspondence in English. Ability to remember oral or written instructions provided by others. Ability to effectively present information in one-on-one and small group situations to Individuals served and other employees.

INTERPERSONAL SKILLS: Establish and maintain cooperative working relationships with coworkers and management. Interact diplomatically with the public. Foster a stimulating, accepting learning environment.

SELF-MANAGEMENT SKILLS: Perform effectively in environments with frequent workload changes and competing demands. Set priorities which accurately reflect the relative importance of job responsibilities.

REASONING ABILITY: Ability to apply common sense understanding to carry out basic written or oral instructions. Ability to think through the consequences of a decision prior to making it. Ability to recognize an emergency situation and take appropriate action.

COMPUTER SKILLS: Basic knowledge of Microsoft Office software.

CERTIFICATES, LICENSES, REGISTRATIONS: Maintain First Aid, CPR and CPI Certifications. Must obtain and maintain a ServSafe Food Handler Certification. Must have a valid driver’s license with an insurable record.

OTHER SKILLS and ABILITIES: Must be able to multi-task and perform in a fast-paced work environment. Must meet and maintain Community Care Licensing criminal history criteria.

Benefits

• Paid holiday, vacation, and family leave


• Medical, Dental, and Vision


• 401-K


• Employment Assistance Program (EAP)

VTC Enterprises is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected veteran status.