Cook - Union Position (AFSCME Council 93)

Contributes to the health, wellness, and quality of life of residents by preparing and serving nutritious, delicious, and attractive meals. Maintains cleanliness and organization in the kitchen, dining room, and food storage areas and must follow safe food storage/handling practices. This position reports to the Program Manager.

Essential Duties

• Maintain training in safe food handling procedures.
• Store and prepare food in compliance with safe food handling procedures.
• Label stored foods in compliance with all applicable rules and regulations, including the open date and/or expiration date.
• Keep the dining room, kitchen area, stockrooms, refrigerators and freezers clean and always ready for inspection.
• Utilize effective sanitization and cleaning practices, including contact time for cleaning products.
• Regularly check for expiring foods, dispose of any expired and unused food promptly.
• Store cleaning supplies in designated, secured areas.
• Prepare meals according to the posted menu, designed to meet nutritional needs and recommendations.
• Ensure that all opened foods and leftovers are labeled according to NH or VT regulations.
• Keep all equipment in working order and communicate repair needs to your supervisor.
• Follow medical orders for any client's special diet plan.
• Be aware of resident food allergies, preferred diets, and preferences, offering alternative meals/menu items proactively when possible.
• Provide attractively served meals, family style wherever possible, and appropriate to individual needs.
• Create a positive and relaxed meal experience through interactions while serving.
• Assist with food preparation for meals served at resident parties, on other shifts or in other residences as needed.

General

• Follow local, state, and federal regulations regarding food service and safety.
• Model Trivium values in daily interactions.
• Treat the people we serve with dignity, respect, equity and unconditional positive regard.
• Uphold and integrate principles of a trauma-informed system of care.
• Follow disaster plan/fire/emergency response protocols as needed/directed.
• Utilize all electronic systems essential to assigned duties, including Microsoft 365, Datis, Relias and NetSuite.
• Check email during each shift to ensure important communications are received.
• Attend all required staff meetings and training as scheduled.
• Communicate concerns and challenges to supervisor in a timely manner.
• Exercise professionalism and abide by all Trivium Life Services Corporate Compliance policies and Code of Ethics.
• Comply with all HIPAA regulations in coordination with the HIPAA Compliance Officer.
• Work all regularly scheduled shifts and exercise a reasonable degree of flexibility.
• Communicate scheduling changes and/or needs to the Program Manager in a timely manner.
• Seek advance approval for overtime.
• Other duties as assigned by supervisory personnel.

Knowledge, Skills, and Abilities

• Knowledge and understanding of nutritional guidelines, public health, safety and proper food handling and sanitation standards and procedures.
• Skilled in the planning and preparation of nutritious and delicious meals.
• Possess excellent time management skills.
• Ability to work independently and as part of a team.
• Bring a positive attitude and team player mentality.
• Possess effective verbal and written communication skills.
• Ability to obtain certification in CPR and First Aid.
• Ability to push, pull, lift and/or transfer up to 50 pounds.
• Strong interpersonal skills and ability to maintain effective professional relationships.
• Quickly learn new software and navigate the internet with ease.

Physical Demands

These physical demands are representative of the physical requirements necessary for an employee to successfully perform the job's essential functions. While performing the responsibilities of this job, the employee is required to talk and hear. The employee is often required to stand for prolonged periods of time and use their hands and fingers, to handle or feel and to manipulate items, and to push, pull, lift and/or transfer up to 50 pounds. The employee is occasionally required to sit, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch or crawl. Vision abilities required by this job include close vision. The employee must be able to drive and may be required to travel in the course of a workday.

Working Conditions

Working conditions are normal for a home kitchen environment. The noise level in the work environment is usually quiet to moderate. Work requires occasional holiday, weekend and/or evening work based upon the needs of the business.

Requirements

• Experience cooking for large groups required.
• At least one year of professional cooking experience strongly preferred.
• High school diploma or equivalent preferred.
• Must be at least 18 years of age.
• Work will regularly take place on site.
• If driving a Trivium company vehicle, a valid and current driver’s license is required.
• Reasonable accommodations may be made to enable individuals to perform the essential functions of the position.