Cook | Briscoe

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Job Summary

Odyssey House Louisiana, Inc. is seeking a full-time Cook. The employee must be able to work evenings, overnight, and holidays as needed.

The Cook position is designed to assist in all activities related to culinary operations at the agency. The Cook works directly with clients assigned to the kitchen. This position assists with all daily activities as they relate to the kitchen, product purchasing, food preparation, food and kitchen supply delivery, kitchen storage, kitchen cleanliness/maintenance, and food service. This position assists the Executive Chef and Nutritionist with menu planning and implementation.

Responsibilities and Duties

It is the duty and responsibility of the Cook to:

• assist with all kitchen-related activities;
• assist in preparation and cooking of food;
• assist in the delivery of all food and kitchen supplies;
• assist and oversee clients assigned to work in the kitchen;
• direct cleaning of kitchen and food storage area;
• facilitate all client education sessions to ensure weekly training and skill development;
• ensure that all clients and staff are compliant with all safety practices related to the kitchen and kitchen equipment;
• conduct and document weekly inventory using agency inventory control;
• ensure that all food and supplies are properly labeled and organized by date for timely use;
• add additional inventory as requested by the Executive Chef, Program Manager or designee;
• assist with invoices and requisitions related to food, kitchen supplies, and equipment purchasing;
• coordinate with Program Managers to ensure all food and supplies are within the guidelines of approved agency program menus. Deviations from approved menus must be documented and approved in advance of ordering by the Chief Operations Officer;
• ensure that kitchen and food storage areas are thoroughly clean and properly maintained, and on a daily basis;
• report all maintenance issues immediately to the Executive Chef, Program Manager or designee;
• be present for all deliveries in the absence of Kitchen Management and coordinate with the Executive Chef and Program Manager to develop a plan to cover deliveries. All deliveries must be accepted and signed by an agency staff member;
• receive and forward verbal and written feedback to clinical, medical, and other staff as required regarding client activity and behavior;
• complete all incident reports, as directed by the Executive Chef, Program Manager, or designee, prior to the end of scheduled shift as required by the Incident Reporting Policy and Procedure;
• assist with filing as requested by the Executive Chef and Program Manager;
• assist with other program functions as requested by the Executive Chef and Program Manager; and
• perform other duties as required

Qualifications and Skills

Minimum qualifications include the following:

• Knowledge of basic sanitation rules and practices
• Knowledge of food ordering and inventory practices
• Proficient in MS Office
• Current Valid Louisiana Driver’s License
• Excellent written and verbal communication skills

PREFERRED QUALIFICATIONS

• Serv-Safe certification
• Functioning personal vehicle
• 6 months experience with substance abuse treatment
• Hospital/Healthcare experience
• Cleaning experience

Compensation and Benefits

Competitive Compensation and Benefits package includes insurance (health, dental, vision, life, long-term and short-term disability), leave benefits and 401k match.