Program Cook Goodman Community Center
- Date Posted September 19, 2016
- Location Madison, WI
- Category Culinary / Nonprofit
- Job type Part-Time
The primary mission of the Goodman Community Center food service programs is to produce healthy meals for children, youth, parents and older adults. A secondary goal is to teach teens about locally sourced foods, culinary arts and employment training/experiences in the food industry.
All professional staff in the food programs are responsible for participating in the training, education and support of teens in the Seed to Table Education and Innovation Education Programs.
In addition we also provide catering services to facility renters at the Center under Working Class Catering. We're called 'Working Class Catering' because it's a classroom of sorts >> teens are integrated in all parts of the business, learning all aspects of running a full service catering company through our Teen Education and Employment Network program here at the Center.
The Program Cook is responsible for the production of meals for the childcare, youth and senior programs, including assisting in meeting the goals and expectations of the Summer Meal program. This role will also teach, guide and mentor teens from the Seed to Table Education and TEENWorks programs.
- Produce and deliver meals for seniors meeting the goals and expectations of the Older Adult Program. When producing meals for children and youth programs, assist in meeting the goals and expectations of the USDA’s CACFP and SFP programs
- Follow recipes and portion specifications in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints.
- Identify and communicate prep and program meal requirement needs to other Program Cook.
- Help Kitchen Manager to work within the program food budget to develop senior & children friendly recipes and minimize food waste.
- Assist Kitchen Manager in sourcing healthy and nutritious ingredients from all the Center’s available resources including: Second Harvest, local farms, and food distributors.
- Provide Kitchen Manager with all menus, recipes, and production schedules weekly to ensure timely reporting.
- When producing child & youth meals, adhere to menus as planned in advance, copied, posted and available for parents and program participants according to licensing regulations.
- Remain current on all policy and programmatic changes. Review training materials annually and attend mandatory trainings for certification.
- Help maintain dry storage and refrigeration areas in a clean and organized fashion.
- Help maintain kitchen equipment and cleanliness.
- Help foster a team environment between the Catering and Program Food departments
- Maintain professional, respectful communication.
- Fill in and support all meal production and Catering cooks as needed.
- Supervise, guide and mentor teens and support their ongoing success with prompt and constructive feedback.
- Adhere to all safety, nutrition, food handling, personal hygiene and sanitation requirements of the Center’s Program policies, and complete four hours annually of food service training.
- Attend monthly all-staff meetings, department meetings and other meetings as required.
- Answer all email and phone messages in a timely manner (minimum of once daily checks required).
- Proficiency and experience in cooking to a recipe.
- Flexibility in adapting to evolving management needs
- Ability to work with and train teens so they can reach their maximum potential
- Strong organizational and problem solving skills
- 1 year professional cooking experience
- Basic Microsoft Office skills: Outlook, Word, & Excel
- Excellent interpersonal skills, even temperament, ability to supervise effectively
Special Position Requirements:
- Calm and instructive demeanor.
- Ability to lift up to 50 pounds.
- Ability to stand, reach and bend for entire work schedule.
- ServSafe certified within 90 days of employment.
- Knowledge of state and federal minor employee laws.
- A valid driver’s license and a good driving record.
- Supervisory experience.
- Experience with menu development and execution.
- Understanding of food production costs.