COOK (GPD)

American GI Forum - National Veterans Outreach Program is a nonprofit organization. Our mission is to establish and maintain a comprehensive community service agency with a diversified funding source serving the needs of Veterans, their families, and other individuals of the community who are in need. Our goal is to establish innovative programs of service for the contemporary needs, through an expansion and growth policy that will seek complimentary services that will generate self-sustaining mechanisms for the organization.

SUMMARY

This position performs routine (journey-level) food service supervisory work as the Cook and is responsible for the preparation of all meals at the Ryan Center. Work involves ensuring prescribed sanitation and safety rules are maintained, preparing manual reports, requisitioning food and other supplies. Trains kitchen staff as needed. This person will oversee the preparation, when the Center is at capacity.

JOB DUTIES & RESPONSIBILITIES

NOTE: These job duties are not all-encompassing of the responsibilities and duties (or other terms) that are required of the employee and may change at any time with or without notice.

• Knowledge and ability to apply Department of Health, V.A., and AGIF-NVOP standards and regulations.
• Skill in quantity food preparation and portion control with minimal waste.
• Ability to supervise cooks and the work of residents performing chores in the kitchen area.
• Prepares daily, weekly, or bi-weekly menus for all meals
• Ensures that all meals meet appropriate nutritional requirements
• Orders all needed raw food and other kitchen supplies in a timely manner.
• Ensures that all meals are appealing, both in terms of presentation and taste.
• Supervises residents and/or volunteers in the clean-up of meals
• Ensure organization with inventory including, but not limited to labeling of food, and ensuring expired food is discarded properly
• Care of food preparation appliances and equipment.
• Work collaboratively with all stakeholders
• Work with homeless veteran population in an empathetic and understanding manner
• Complete any required agency training.
• Complete and maintain accurate records
• Plan, organize, and coordinate work assignments; and meet deadlines
• Confidentiality of client information, donors, team members and the AGIF-NVOP. Such information is to be disclosed on a need-to-know basis only.
• Responsible for being sensitive to the needs of program participants and must always treat clients with respect and professional care.

SKILLS & COMPETENCIES:

• Skill in cooking, baking, as well as use of kitchen appliances and equipment.
• Ability to handle multiple activities at one time
• Ability to read and write effectively.
• Ability to work under pressure while maintaining effective and accurate performance
• Be dependable
• Be self-motivated
• Work independently
• Strong desire to create appealing, nutritious meals is a must
• Able to read and write English
• Able to follow menu instructions
• Maintain a professional, courteous demeanor.

REQUIREMENTS & QUALIFICATIONS

This position requires at least a high school diploma or GED. The candidate should have at least 2 years of related experience. Appropriate experience may be substituted for educational requirements.

• Must have access to reliable transportation
• Must always have a current Texas driver’s license
• Must always have applicable automobile liability insurance
• Must pass drug testing and background check
• Must have a good record with Texas Motor Vehicle Record (MVR)
• Must meet Texas Department of State Health Services (DSHS) training/certification requirements for position (i.e., food manager’s license)
• All personnel of the organization must be bondable

TRAVEL

May occur, but primarily local during business day.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The Cook will:

1. constantly walk, use close and distance vision; and hear
2. frequently bend waist
3. occasionally lift up to 50lbs, kneel, stoop, push, pull, and talk
4. rarely reach over shoulder, drive, sit, and climb

WORK ENVIRONMENT

Regular early morning, evening and weekend work may be required. While performing the duties of this job, the employee is occasionally exposed to various work environment conditions. Inside the kitchen the employee is exposed to extreme heat and cold; wet and humid conditions; fire, boiling liquids, knives, and moving mechanical parts. The employee will be working in a confined area with other kitchen employees. The noise level of the work environment is usually loud. Sleeping on the job, leaving the work area, conducting personal business, and other personal distractions will not be tolerated.

BENEFITS

• Retirement Program
  • 6% Employer matching (after 1 year of service)
• $500 monthly allowance company-provided for:
  • Dental insurance
  • Health insurance
  • Vision insurance
• 12 hours (monthly) of PTO (after completed probationary period)
• Employer provided life insurance
• 5% salary increase after completing probationary period