COOK

Responsibilities Dietary Cook Located in South Central Virginia, The Hughes Center is a highly-structured psychiatric residential treatment facility for youth ages 10 to 22 with neurodevelopmental disorders. The Hughes Center also provides private, community-based educational services. We provide both individualized and holistic care for adolescents and young adults with intellectual and developmental disabilities in a nurturing, family-friendly environment. We utilize a multidisciplinary team approach to provide comprehensive evaluations and evidence-based treatment (and educational) interventions with the intent to increase each youth’s level of functional independence. Our team also works diligently to address or manage medical conditions and challenging behaviors that are often associated with individuals who are diagnosed with neurodevelopmental disorders. We challenge our residents to adapt to and apply learned skills within new environments and situations, and to maintain functional use of these skills when they return to their homes or other community-based settings. JOB DESCRIPTION: The Cook will prepare healthy and appealing food for residents, staff, and guests, while providing Service Excellence. Must be able to follow the menu plan. DUTIES & RESPONSIBILITIES include but are not limited to: Prepares meals in accordance with the menu and ensures proper preparation, portioning, and serving of foods in a safe and sanitary manner Assumes responsibility for proper food handling and utilization of all foods to prevent contamination, increase quality and reduce cost Sets up food service line and workstations with the needed condiments and ensures all required condiments and garnishes are served with the appropriate foods Assists in prep for the following day’s menu Keeps stock room, coolers, freezers, walk-ins and all hot boxes clean. Ensures that all foods are properly labeled, dated and stored appropriately Maintains kitchen cleanliness and proper food preparation according to state and local health department code requirements and departmental procedures Keeps food waste to a minimum by utilizing food storage and food recycling techniques and procedures Prefer knowledge of equipment usage including (not an all-inclusive list): stoves, ovens, steamer, fryer, grill, electric mixer, dish washing machines, microwave, food charts Qualifications JOB REQUIREMENTS: Must be at least 21 years of age at time of hire Must be able to meet all training requirements Must possess physical stamina to stand the majority of shift and to lift and move equipment and supplies Physical demands require dexterity, good vision, ability to walk, stoop, bend and be able to lift up to 35 pounds occasionally Previous cooking experience required Previous hospital/school cafeteria experience is helpful Must reflect behavior, attitude, and appearance appropriate to the position and be supportive of the facility and division philosophy, goals, and objectives EDUCATION: High school education or equivalent is preferred Must be able to read and write