Head 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.

ESSENTIAL FUNCTIONS:

• Supervision and Leadership
• • Coordinate, supervise, and monitor kitchen staff across all shifts.
  • Provide coaching, performance evaluations, and address employee performance issues with appropriate documentation.
  • Oversee staff scheduling, approve time-off requests, and review timecards using Rippling.
  • Participate in hiring, onboarding, and on-the-job training of new employees.
  • Create and implement individualized training plans for new hires and support ongoing staff development.

• Meal Planning and Preparation:
• • Plan and prepare well-balanced and nutritious meals for children in VisionQuest care, taking into account dietary restrictions, allergies, and cultural preferences.
  • 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.
  • Maintain awareness of dietary guidelines and recommendations for children's nutrition, adapting menus as needed to promote healthy eating habits.
  • Collaborate with program staff and other members of the group home team to ensure that meal schedules and dietary requirements are communicated effectively. 
  • Provide input and feedback on menu planning and meal quality based on residents' feedback and preferences. 
  • Participate in team meetings and training sessions to stay informed about children's dietary needs and any specific considerations related to their care.
• Food Safety and Hygiene:
• • Adhere to strict food safety standards and regulations, including proper handling, storage, and preparation of ingredients to prevent foodborne illnesses.
  • 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.
  • Monitor food temperatures and storage practices to minimize the risk of contamination 
• Kitchen Management.
• • Manage inventory of food supplies and ingredients, conducting regular stock checks and ordering items as needed to maintain adequate levels. 
  • Organize kitchen workstations and equipment efficiently to optimize workflow and ensure timely meal preparation. 
  • 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 or a culinary degree is preferred. 
• 1-2 years supervisor experience preferred. 
• 1–2 years of experience in food preparation in a commercial or institutional setting such as a school, hospital, or residential facility is required. 
• Experience working with dietary restrictions (e.g., allergies, cultural preferences, medical diets) is often expected when working with children in care.
• Must have or be able to obtain a food managers certificate. 

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).