BASIC FUNCTION: Supervise and participate in the requisition, inspection, preparation, cooking and portioning of food in accordance with the NYC nutrition standards

MAJOR DUTIES:

· Adhere to Department of Health and OSHA regulations regarding proper kitchen hygiene and maintenance

· Develops menu types, structures, contents and cycles.

· Develops food specifications for purchase that adheres to dietary prescriptions, FDA (Food and Drug Administration) quality standards and budgetary guidelines.

· Prepares and monitors food and hygiene inventories.

· Assures that safety and sanitation standards are met in the kitchen and basement. Represents LESC to auditors from OASAS and CARF during audits of the kitchen and basement.

· Liaisons with medical and clinical staff and develops educational programs for residents that include instructions on good nutrition, and meal preparations.

· Maintains all appliances in working order and arranges for service for items in need of repairs.

· Attends food show, seminars, and conferences and stays abreast of industry standards, products and safety regulations.

· Supervises and trains clients in food preparation, sanitation and the rudiments of cooking.

· Participates in the Health and Safety Committee.

· Interfaces with private/public sanitation representative for timely removal of garbage from the facility.

· Fills in for other staff on leave.

· Performs other duties as requested or assigned.

· Adhere to Department of Health and OSHA regulations regarding proper kitchen hygiene and maintenance

· Ensure that quality and quantity of food meet standards for meal patterns established by designated regulatory agencies

· Receive and inspect incoming food products for quality, quantity, and ensure prompt and proper storage

· Prepare meals accurately according to the menu and recipes

· Recommend menu changes to improve quality of food

· Supervise and coordinate activities of clients engaged in food preparation, meal service, and cleanup

· Ensure safe handling and proper temperature control of prepared foods

· Maintain and report meal service data

· Maintain monthly inventory

· Submit food orders to vendors in a timely manner

· Ensure security of refrigerators, freezers, food storage areas

· Ensure cleanliness and sanitation of kitchens

· Supervise and participate in the training of clients

· Conduct inspections of kitchen facilities to ensure cleanliness and proper food storage

· Perform additional duties as assigned

SCHEDULE: Per Diem (on-call/as needed availability)

• Friday - Tuesday 10AM-6PM

RATE: $22.86 - $22.86 hourly

LOCATION: NY, NY 10002

To join our diverse team, please include salary requirements with your resume/application submission.

Please visit us at www.lesc.org

EEO Minorities/Women/Disabled/Vet

QUALIFICATIONS - EDUCATION AND PROFESSIONAL EXPERIENCE:

• High School Diploma, GED and/or a satisfactory equivalent combination of education and/or training and experience.
• Food Handlers’ License.
• Five years’ experience in management of health care or food service type setting or satisfactory equivalent combination of education and/or training experience in cooking and nutrition.
• Must be able to lift up to 50lbs.
• Must be computer literate.