Cook Female Residential Program

Overview

JOB TITLE: Cook
REPORTS TO: Program Director

The Cook is responsible for preparing and serving nutritious meals to residents of our residential substance abuse treatment programs. This position ensures that all food is prepared under sanitary conditions, following organizational policies and Department of Public Health regulations. The Cook plans lunch, dinner, and dessert menus on a two-week cycle, allowing flexibility based on the availability of items. Meals are prepared and served Monday through Friday, with lunch at 12:00 p.m. and dinner with dessert at 5:00 p.m. The Cook also prepares food items each Friday for residents  self-serve meals over the weekend.

This role is essential in supporting the overall health and quality of life of our residents.

• Meal Preparation and Service
  • Prepare and serve regular, well balanced meals by following oral and written instructions, approved menus, recipes, spreadsheets, and dietary guidelines.
  • Demonstrate proficiency with standard kitchen equipment, including but not limited to ovens, grills, fryers, mixers, and food processors.
  • Submit two-week meal menus for advance approval by the Program Director, ensuring menus meet program nutritional standards and food availability.
  • Maintain and adhere to established meal schedules, ensuring meals are served promptly at designated times.
• Food Ordering and Inventory Management
  • Place weekly food and supply orders with approved vendors, including conducting scheduled shopping at the Greater Boston Food Bank.
  • Maintain an accurate and organized inventory of all food and kitchen supplies, conducting regular stock checks.
  • Receive and inspect food deliveries to ensure quality and accuracy, and store all items in a clean, organized, and sanitary manner.
  • Monitor and minimize food waste through proper storage, rotation, and portion control techniques.
• Kitchen Sanitation and Safety
  • Ensure that the kitchen and dining areas are kept clean, organized, and compliant with health and safety regulations at all times.
  • Clean and sanitize all kitchen equipment, appliances, surfaces, floors, walls, and storage areas on a regular schedule.
  • Maintain and complete temperature logs for all refrigerators and freezers, ensuring compliance with food safety standards.
  • Properly label and date all stored food items, ensuring effective food rotation (FIFO First In, First Out method).
• Resident Interaction and Supervision
  • Supervise the dining area and kitchen during dinner service and life skills activities, maintaining a fair, respectful, and professional environment for residents.
  • Encourage and model good kitchen practices, including teamwork, hygiene, and responsibility during life skills activities involving residents.
• Special Meal Preparation and Events
  • Prepare and package hot meals for residents  self-serve consumption on weekends (Saturday and Sunday), ensuring clear labeling and proper storage.
  • Assist in planning and preparing meals for special events, parties, and program functions, collaborating with program staff to meet the needs of these occasions.
• Other Responsibilities
  • Perform additional duties as assigned by the Program Director to support the needs of the program and ensure a high quality of service delivery.

• High school diploma or HiSET Certificate required
• Valid Massachusetts Driver’s License
• Must be able to pass Massachusetts CORI and Drug Testing requirements
• Strong communication, organizational, and multitasking skills
• Empathy and a nonjudgmental attitude when working with individuals in recovery
• Knowledge of confidentiality standards and HIPAA regulations
• If in recovery from alcohol/other substances must have 2 years of continuous sobriety

• Must be able to stand and walk for extended periods (up to 8 hours a day) while preparing and serving meals
• Ability to lift and carry food supplies, boxes, and kitchen equipment weighing up to 50 pounds
• Frequent reaching, bending, and stooping are required while cooking, cleaning, and organizing supplies
• Ability to operate kitchen equipment safely, chop and prepare foods, and handle utensils and cooking tools
• Must be comfortable working around ovens, stovetops, fryers, refrigeration units, and freezers

• Ability to perform work with minimal supervision and follow a multitask protocol
• Serve Safe Certification (or willingness to obtain), CPR/First Aid Certification, Nasal Narcan Training

Onsite, Monday–Friday 10:00 a.m.–6:00 p.m. (occasional variation based on program needs)

#WORKATGAVIN