Part-Time Cook, Food and Nutrition Services

The cook is expected to collaborate with the program manager to create the weekly menu in accordance with funder nutritional guidelines and expectations. From there, the cook is responsible for managing kitchen and pantry supplies necessary for meal preparation, preparing breakfast and lunch for approximately 25 clients per day, and maintaining the kitchen in compliance with NYC Food Service Standards.

• Prepare two healthy, nutritious meals daily (breakfast and lunch) based on clients’ general dietetic needs.
• Collaborate with the program manager/program Registered Dieticians to create the weekly menu based on funder requirements.
• Maintain professional relationships with clients and protect client confidentiality, by refraining from discussions about clients in common areas.
• Practice appropriate conflict resolution skills.
• Practice Universal Precautions/Standard Protocol & Procedures.
• Comply with any and all Federal, State, City and CAMBA security and privacy polices intended to protect the security and privacy of individually identifiable health information.
• Adhere to all NYC Food safety standards, including personal hygiene, food preparation and temperature guidelines, cleaning and sanitizing, storage and disposal of food and supplies.
• Plan menu with guidance from the Registered Dietician adhering to the Food Is Medicine Guidelines.
• Create and maintain accurate records and accounts (i.e. daily meal distribution, supply inventories).
• Inventory and coordinate the ordering of groceries on a biweekly basis (every 2 weeks)
• Clean and cut meats, poultry, fish and vegetables prepared for meals or refrigeration following the food handling guidelines.
• Serve all meals on time according to the schedule.
• Clean up kitchen (i.e. stove, refrigerator, wash dishes), pantry and dining areas after meals.
• May coordinate the activities of one or more workers who may assist in preparing and serving meals and in cleaning up afterward.
• May bake breads and pastries.
• Communicate with peers in other CAMBA programs on issues related to client progress and best program practices.
• Other duties as assigned.

• Sufficient education (English-speaking, -reading, -writing, & math abilities) to write and understand written menus and recipes and to inventory and order supplies and food.
• Must hold or obtain the NYC Food Protection Certificate issued by the NYC Department of Health and Mental Hygiene prior to the start of employment.

• Knowledge of food safety and proper food handling.
• Time management and organizational skills.
• Ability to work well with others and maintain professionalism.

• Bilingual English and Spanish.

• General pre- and post-employment requirements.